SC - Period Restaurant?

[Robin Carroll-Mann]

And it came to pass on 23 Sep 00,, that Philip & Susan Troy wrote:

> But as Phillipa states, there are indeed several
> recipes for oysters (mostly pottages as I recall), and some for lobsters
> (basic cooking and serving instructions, maybe not recipes per se) in the
> medieval English and French corpus, and probably other cultures as well.

Nola says that one cannot make perfect blancmange of fish without 
lobster (the other main ingredient is pandora).  Granado has several 
recipes for lobster, most of which involve mixing the chopped meat with 
other ingredients (lobster meatballs, stuffed lobster, etc.).  Villena in the 
_Arte de Cortar_ gives instructions for "carving" a lobster and removing 
its meat.

Platina says that lobsters are not good unless boiled alive, but then 
adds that one can also pry them open, pour in pepper sauce, and roast 
them on the grill.

> Adamantius


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net