[Sca-cooks] Pickled Quail Eggs recipe

[Stefan li Rous]

Recently someone forwarded a message to this list from a gentle looking for
recipes for quail eggs. I was editing an article by Lady Bonne de Traquair
about an Irish Viking feast that she did and it had the following recipe
for quail eggs. I thought some of you and the orignal requester might be
interested. While this particular recipe uses canned quail eggs, I imagine
they could be done with fresh quail eggs as well. Are the ones in the
cans hard-boiled or raw?

The complete article should be in the FEAST section of the Florilegium
within a week or so as Irish-Vik-fst-art.

Stefan

> 1. Pickled Quail Eggs
> Ingredients: Quail Eggs (canned in water), vinegar, peppercorns, cloves,
> ginger, salt, sugar
>
> Method:  Rinse eggs and pack into sterile containers.  Boil vinegar and
> spices, pour over eggs, seal.
>
> Recipe Source: Traditional, multiple recipes found, with varying spices.  I
> chose to use this  combination because it sounded good to me.
>
> Historical Notes:
>
> Source:  Land of Milk and Honey, pp. 118-121  (all sorts of eggs mentioned,
> including the eggs of many wildfowl, though not quail specifically)
>
> Follow up source: The Banquet of Dun na nGedh, John O'Donovan (trans), Irish
>   Archaeological Society, Dublin, 1842, 1-22 (story over a war supposedly
> fought over a basket  of goose eggs)

--
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 ****