SC - recipe - Venison soup

[Alderton, Philippa]

Francesca wants to know:
>>PS.  I would still like to know if lingonberries and lefse are period. <<
I can't say much about lefse at all, but we went through an EXTENSIVE
discussion of cranberries (of which a lingonberry is a species) a few
months ago.  I believe Stefan has put a lot of the posts in the florigieum
files under fruits? or berries?  I have seen lingonberry preserves available
ocassionally but never in any other  form in the US.  In answer to your
specific question, yes, absolutely period.  They have been a food in
Northern Europe since Neolithic ages.  For matters of practicality, I
suggest you use fresh cranberries and prepare them as you would
lingonberries.  The main difference is mainly size and the location
of the plants perferred habitats.  I would think the main difference
in making a sauce (from cranberry sauce) is the nonavailability of
sugar to the norse.  This is probably why lingonberry preserves taste
somewhat different from cranberry sauce.   It was my impression
that the lingonberries were cooked and served IN the sauce, not
the sauce made of lingonberry puree so to speak.  I have also
seem data for just eating meats with fresh uncooked berries as
well.

Akim Yaroslavich
"No glory comes without pain"