SC - period bear meat recipes
Stefan li Rous
stefan at texas.net
Tue Apr 17 23:13:36 PDT 2001
Jadwiga Zajaczkowa asked:
> 1) Tell me all about Lentils! How common were they outside the Muslim regions? What other
> good recipes exist? Are there any Lentil addict support groups?
Well, there is a little in this file in the FOOD-VEGETABLES section of
the Florilegium:
vegetables-msg (102K) 12/27/00 Period vegetables. Recipes.
And I pasted one recipe below.
- --
THLord 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, 17 Dec 1997 18:40:44 -0500
> From: dangilsp at intrepid.net (Dan Gillespie)
> Subject: SC - re: Lentils
>
> Hello from West Virginia!
> Here's a recipe for a lentil dish from the 1607 "Arte de Cozina"
> that I'm working with. I thought it was nicely spiced, but the other person
> who tried it thought it a bit bland. You can always adjust the seasonings
> at the end. Let me know how you like it.
> Antoine de Bayonne
>
> Cap xiiij De caldo de lentejas.
>
> Despues de limpias y escogidas las lentejas se echaran a cozer, y despues
> que cuezen un poco, se freyra una poca de cebolla, y ajos picados, y se
> echara en las lentejas; y toma pan rallado, y echaselo para que espessen con
> quatro, o seys maravedis de especias molidas, perexil è yerba buena; y
> quando se vuieren de echar en las escudillas, se les echara un poco de
> vinagre: es buen caldo, sino que es melancolico, como dize Galeno, cap. 5.
>
> Chap 14 On a broth of lentils
>
> After the lentils are cleaned & sorted, cast them to cook, & after they cook
> a little, fry a little onion, chopped garlic, & cast them to the lentils; &
> take grated bread, & cast it so that they thicken with 4 or 6 maravedis of
> ground spices, parsley & mint; & when you cast it in the bowls, cast a
> little vinegar: it is a good broth, except that is melancholic, as Galen
> says in chapter 5.
>
> A Dish of Lentils
>
> - -2 C lentils, sorted & rinsed
> - -2 med onions, chopped
> - -2 Tbsp olive oil
> - -4 cloves garlic, minced
> - -1/2 tsp pepper
> - -1/4 tsp ginger
> - -1/2 tsp cumin
> - -1/2 tsp coriander
> - -pinch of cloves
> - -salt to taste
> - -1/4 C bread crumbs
> - -1 Tbsp mint, finely minced
> - -2 Tbsp parsley, finely minced
> - -2 Tbsp red vine vinegar
>
> Cover lentils with 2 inches of water & cook til they are soft; the time
> depends on which type of lentils you use. Turn heat to low. Saute onions
> in oil til soft & clear; add garlic & continue to saute til garlic is
> slightly browned. Add this mixture to lentils. Add the spices & herbs &
> sitr in the bread crumbs. This made a stew thinner thatn porridge & thicker
> than soup. Remove from heat & stir in vinegar. Serve warm
>
> Dan Gillespie
> dangilsp at intrepid.net
> Dan_Gillespie at usgs.gov
> Martinsburg, West Virginia, USA
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