SC - period shrimp recipes

[Stefan li Rous]

Well ok, you dangled the bait. So Stefan steps in.

There are quite a number of period shrimp recipes in this file in the
FOOD section of my Florilegium:
seafood-msg       (68K) 11/ 7/00    Medieval non-fish seafood. Recipes.

I have pasted the message with the recipe that appears to be the one
Adamantius was talking about below.

There is also a German recipe in the file for fried shrimp!

I like the one for the shrimp in the verjuice and butter recipe. I may
just make this one using the precooked shrimp I have in the freezer for
our family Thanksgiving get-together at my mother-in-laws. I've already
made oyster dressing and will be making a Creole corn recipe and my mother-
in-law is already providing ham and turkey, but maybe another meat would
be okay...

Stefan
 
> Really?....what source? <g>
> - --maire, lover of shrimp
> 
> Philip & Susan Troy wrote:
> ><snip> 
> > Well, had the naked shrimp been served with vinegar they could have
> > constituted a period dish. Sorry.
 
> > Adamantius
- -- 
THL  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: Wed, 23 Sep 1998 09:33:22 -0400
> From: renfrow at skylands.net (Cindy Renfrow)
> Subject: Re: SC - period shrimp dishes
> 
> >Bronwynmgn at aol.com writes:
> ><< There's a recipe in "Take a Thousand Eggs..." which is basically to boil the
> > shrimps a few minutes until pink, cool, and serve sprinkled with vinegar.
> > Doesn't get much simpler than that!
> >
> > Brangwayna >>
> >
> >Can she post it , Cindy? Please? Pretty Please? < grovel, grovel, kiss, kiss,
> >grovel>
> >
> >Ras
> 
> Hello!  <Stop that grovelling!> There are 2 recipes for shrimp in "Take a
> Thousand Eggs or More."
> 
> Harleian MS. 4016
> 159 Shrympes.  Take Shrympes, and seth hem in water and a litull salt, and
> lete hem boile ones or a litull more.  And serue hem forthe colde; And no
> maner sauce but vinegre.
> 
> and
> 
> Harleian MS. 279 - Leche Vyaundez
> xlij.  Froyse in lentynne.  Take Fygis & Roysonys, & grynde hem in a
> mortere, & draw vppe with kreme of Almaundys; [th]an take Rys [th]row a
> clo[th]e; [th]an take [th]e Luce, an [th]e Perche, & [th]e Schrympe, &
> se[th]e hem, & do a-way [th]e bonys, & [th]e hedys, & grynde hem in an
> Mortere, & draw hym vppe with [th]e creme of [th]e Almaundys; [th]en take
> Rys, & do hem on a potte ouer [th]e fyre, Whan [th]ey ben clene, with a
> lytil Watere, late hem se[th]e til [th]ey ben drye, & [th]at [th]ey
> schorge; [th]an take & hew on a borde, & do [th]er-to; [th]en take Sugre, &
> Safroun a goode quantyte, & gode pouder, & caste [th]er-to, & boyle it
> y-fere, & frye it in oyle, & make [th]er-of a Froyse, & serue f[orth].
> 
> 42.  Pancakes (or fritters) in Lent.  Take Figs & Raisins, & grind them in
> a mortar, & draw up with cream of Almonds;  then take Rice through a cloth;
> then take the Pike, and the Perch, & the Shrimp, & seethe them, & take away
> the bones, & the heads, & grind them in a Mortar, & draw him up with the
> cream of the Almonds; then take Rice, & put them in a pot over the fire,
> When they are clean, with a little Water, let them seethe till they are
> dry, & that they scorch; then take & hew on a board, & put thereto; then
> take Sugar, & Saffron a good quantity, & good powder, & cast thereto, &
> boil it together, & fry it in oil, & make thereof a Pancake, & serve
> f[orth].
> 
> Cindy Renfrow
> renfrow at skylands.net
> Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
> Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
> Recipes"