[Sca-cooks] Re: medieval xmas foods, was: Computers

[Cindy M. Renfrow]

I'm sneaking in 'Pikkyll pour le Mallard'  - fried spiced onions - to go
with the chicken condon bleu & rice.

Harleian MS. 4016
36 Pikkyll pour le Mallard.  Take oynons, and hewe hem small, and fry hem
in fressh grece, and caste hem into a potte, And fressh broth of beef,
Wyne, & powder of peper, canel, and dropping of the mallard/  And lete hem
boile togidur awhile; And take hit fro [th]e fyre, and caste thereto
mustard a litul, And pouder of ginger, And lete hit boile no more, and salt
hit, And serue it forthe with [th]e Mallard.


Cindy

>> ObFoodContent: what medieval food can be discretely introduced into
>> modern christmas dinners?
>
>Fried fish in egerdouce for Christmas Eve would be pretty stunning. You've
>got the fish, which many people celebrating Christmas eat on Christmas
>Eve, with "expensive and therefore festive" sugar, spices and dried
>fruit... I myself plan to do mule, as in moules, for 12th Night, involving
>mussels and their broth used to make almond milk, with chestnuts. And
>then, of course, any of several medieval sauces go well with roast or
>boiled hunk-o-meat.
>
>
>Adamantius
>