SC - White Leach Recipe?

[Craig Jones.]

Anne-Marie said:
> Mel sez re: white leach with isinglass...
> >I think I also sent a copy of my results to Anne-Marie.  She might have a
> >copy of my too but this was a couple of years ago and my first ever original
> >redaction.
> 
> my favorite elizabethan banquetting item! Theres ALWAY room for jello, you
> know...:)
> 
> I'll see if I can dig it up, but that was two machines ago....
> if anyone has it handier, they probably could repost it (so I can just
> print the #$% thing and stick it in the folder of elizabethan banquetting
> stuffes)

I don't know if this is what you are looking for or not, but this is the
only recipe I could find in the Florilegium that includes isinglass. It
is from the aspic-msg file in the FOOD section.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Sun, 9 May 1999 05:39:09 -0000
> From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>
> Subject: Re: SC - Flummery
> 
> From: Alderton, Philippa <phlip at morganco.net>
> >Anybody have a recipe or three for flummery? Because of its association with
> >my beloved Nero Wolfe, I'd dearly love one- also its derivation, if that's
> >available.
> 
> This is how Gervase Markham describes flummery in his English Hus-wife:
> 
> "From this small Oat-meal, by oft steeping it in water and cleansing it, and
> then boiling it to a thick and stiff Jelly, is made that excellent dish of
> meat which is so esteemed in the West parts of this Kingdom, which they call
> Wash-brew, and in Chesire and Lancashire they call it Flamerie or Flumerie."
> 
> >From The Art of Cookery by Hannah Glasse:
> 
> "To make French Flummery:
> Take a quart of cream, and half an ounce of isinglass, beat it fine, and
> stir it into the cream. Let it boil softly over a slow fire a quarter of an
> hour, keep it stirring all the time; then take it off, sweeten it to your
> palate and put in it a spoonful of rose water, and a spoonful of
> orange-flower water; strain it, and pour it into a glass or bason, or what
> you please, and when it is cold turn it out. It makes a fine side-dish. You
> may eat it with cream, wine, or what you pleas. Lay round it baked pears. It
> both looks very pretty, and eats fine."
> 
> Mrs. Glasse also has a couple of recipes for hartshorn flummery.
> 
> As to the origins of the name, this is what I found in Cupboard Love by Mark
> Morton:
> "People who are not from Wales have great difficulty reproducing certain
> Welsh consonants; as a result, the Welsh word llymru was rendered into
> English not only as flummery but also as thlummery, the latter most easily
> said after a trip to the dentist. Flummery, of course, prevailed over
> thlummery and from the early seventeenth to the mid eighteenth century the
> word referred, like the original Welsh term, to a sour jelly made by boiling
> oatmeal with the husks. In the mid eighteenth century, flummery also
> developed two new meanings: it became the name of a sweet dish made of milk,
> flour, and eggs, and simultaneously it came to mean empty praise or
> gibberish. In this, flummery underwent the reverse development of the word
> trifle, whose original sense was idle tale but which also came to denote a
> dish of sponge-cake and cream."
> 
> Nanna