SC - Re: Seven Centuries of English Cooking
Jane Williams
jane at williams.nildram.co.uk
Wed Jan 26 12:15:56 PST 2000
> Subject: SC - Seven Centuries of English Cooking
> Is anyone familiar with this book?
Yes: one of the first medieval cookery books I ever acquired.
> One was "Crab and Salmon Mould" which is taken from _Two
> Fifteenth-Century Cookery Books_ the recipe reads "Vyaunde de Cyprys in
> Lent". It bears little resemblance to Cindy Renfrows interpretation,
> believe me.
Done that one: it's delicious. I've never seen anything by Cindy
Renfrow: what does she do with the interpretation?
And please instruct a beginner: what's wrong with Maxine McKendrey's
interpretation? Obviously the substitution of a blender for a scullion is a
modern touch, but I don't see any other problems myself. What am I
missing?
> I don't even see how Maxime's recipe would result in a molded thing.
Oh, it does. Every time. Turns out of the mould nicely, too.
Mind you, I have to admit to usually using canned salmon due to price.
The one time I did use real salmon, I cooked it by poaching in the
white wine that gets used later. Not according to the original recipe,
no, but nice.
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