SC - Re: Seven Centuries of English Cooking
Aldyth at aol.com
Aldyth at aol.com
Wed Jan 26 14:30:19 PST 2000
In a message dated 1/26/2000 3:12:09 PM Mountain Standard Time,
LrdRas at aol.com writes:
<< It would be nice if the original recipe and the modern recipe being
discussed
could be posted so the rest of us could understand what is being talked
about >>
The book is _Seven Centuries of English Cooking A collection of Recipes.
By Maxime de la Falaise Edited by Arabella Boxer. Published by Grove Press
Printed in 10/92. ISBN 0-8021-3296-0
Vyaunde de Cyprys in Lent: (Two Fifteenth Century Cookbooks)
Take Gode thikke mylke of Almaundys, & do it on a potte: & nyme the Fleysshe
of fode Crabbys, &gode Samoun, & bray it smal, & tempere yt uppe with the
forsayd mylke; boyle it, an Iye it with floure of Rys or Amyndoun, an make it
chargeaunt; when it ys y-boylid, do ther-to whyte Sugre, a gode quantyte of
whyte Vernage Pime, with the wyne, Pome-garnade. When it is y-dressyd, straw
a-boue the grayne of Pome-garnade.
Crab and Salmon Mould
serves 3-4
1/2 pound fresh crab meat, cooked
1/2 pound salmon, cooked
1 cup almond milk
2 TBS Rice flour
2 TBS White Wine
2 TBS Sugar
Seeds from 1-2 pomegranates
Flake the crab meat and salmon, put them in a blender with the almond milk
and puree. Spoon into saucepan, heat gently and sprinkle in the flour. Stir
until thickened, and then add the wine and sugar. Stir in the pomegranate
seeds and season to taste with a little pepper and salt. Chill in a wetted
mould. Turn out to serve.
Aldyth
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