SC - Re: Period Norse

[Stefan li Rous]

Par asked: 
> As I said earlier, there are a couple based on archaeological evidence.
> I'll dig though my notes at home and post them. ISTR someone else
> mentioning some Norman source?

You might check these files in the FOOD-BY-REGION section of my files. 
fd-Normans-msg     (8K) 12/ 1/98    Food of the Normans. Referances.
fd-Norse-msg      (36K)  9/17/99    Norse and Viking food. 

I have pasted a message from the fd-Normans-msg file below from
Elizabeth. And note, she notes she is two or three weeks behind on
this list. So that is not a new situation. :-)
- -- 
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: Thu, 8 Oct 1998 17:48:25 -0800
> From: david friedman <ddfr at best.com>
> Subject: Re: SC - Feasting: A request
> 
> Corwyn announced he is doing a feast in the spring, and asked:
> 
> >This being said, I need a clue or two of where to look. Most, if not all of my
> >sources are secondary, those that aren't are from the 14th through the 18th
> >centuries. I have an Apicius too... The feast itself is in 12th century
> >England. Aside from fiddling with some recipies from Apicius, any suggestions?
> 
> From _De nominibus utenslium_ by Alexander Neckam (1157-1217), quoted (and
> translated from the Latin) in _Daily Living in the Twelfth Century_ by
> Urban Tigner Holmes, Jr., University of Wisconsin Press, 1952, p. 88:
> 
> "A roast of pork is prepared diligently on a grid, frequently basted, and
> laid on the grid just as the hot coals cease to smoke.  Let condiments be
> avoided other than pure salt or a simple garlic sauce.  It does not hurt to
> sprinkle a cut-up capon with pepper.  A domestic fowl may be quite tender,
> having been turned on a long spit, but it needs a strong garlic sauce,
> diluted with wine or verjuice.  Flavor a hen which has been cleaned and cut
> up into pieces, with cumin, if it is well boiled; but if it has been
> roasted, let it be treated with frequent drippings of fat, nor does it
> refuse garlic sauce; it will be most tasty with simple sauce.  Let fish
> that have been cleaned be cooked in a mixture of wine and water; afterwards
> they should be taken with green "savory" which is made from sage, parsley,
> dittany, thyme, costus, garlic, and pepper; do not omit salt."
> 
> This quote is right from when and where you want, and the set of dishes
> described sounds a lot like the cuisine you see in the 14th-15th c. English
> and French cookbooks.  It doesn't particularly sound like Apicius, which is
> several centuries earlier.  I would go with dishes from the 14th-15th c.
> cuisine for this feast.
> 
> Elizabeth of Dendermonde/Betty Cook (two or three weeks behind on the list)