SC - White Leach Recipe?

[Anne-Marie Rousseau]

if this is the case, i dont have it for sure!!!!

I can ak on our cooks list, though...

- --Anne-Marie, who really needs to get a system for what to keep and what to
toss...


At 11:12 AM 4/3/00 +1000, Craig Jones. wrote:
>Could this be that the results were sent to the Madrone's Guild list
>and not SCA Cooks?
>
>Drake.
>
>
>
>>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
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