SC - Re: Easy period soups?

[Decker, Terry D.]

Actually, if you use one of the unglazed clay cookers, you soak the pot 
first in water for about an hour.  Then you place your chicken, spices, 
onion, etc in the pot -with no water- cover it and cook.  There is plenty of 
broth in the pot when done.
olwen


>From: david friedman <ddfr at best.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Re: Easy period soups?
>Date: Fri, 29 Sep 2000 11:18:04 -0700
>
>At 9:46 AM -0400 9/29/00, ChannonM at aol.com wrote:
>>In a message dated 9/29/00 4:05:36 AM Eastern Daylight Time, HG writes:
>>
>>>  More generally, can anyone think
>>>   of a period soup recipe that is easy and inexpensive to make, and
>>>   would thus be a suitable replacement for a modern dehydrated chicken
>>>   soup?
>>
>>How's about "Kloken honer"
>>
>>from an Early XIII CEntury Norther European Cookbook (from Cariadoc's
>>Collection)
>>
>>recipe 23
>>Broet of chicken
>>One should take an entire cheicken and cut it in two and let it cook in a 
>>pot
>>without water on the coals. Then add to the broth chopped herbs of 
>>parsley,
>>mint, pepper and lard and vinegar and salt.
>>
>>I suspect that it is "and let it cook in a pot WITH water on the coals",
>>considering there is no medium to cook it in first.
>
>What we need isn't a chicken soup recipe, it is a soup recipe as easy
>and inexpensive to make as dumping soup powder into boiling water, or
>at least close. I don't think yours qualifies, since it is going to
>take a fairly long cooking period with people paying attention, and
>the chicken has to be kept in a cooler or something until it is
>cooked. It's possible that the people doing support for the Calontir
>Army would be willing to go to that much trouble, but my guess is not.
>
>On the with/without issue, is it possible that you are using a well
>closed pot and the chicken is cooking in its own juices, so to speak?
>--
>David/Cariadoc
>http://www.daviddfriedman.com/
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