[Sca-cooks] Galentine citation

[johnna holloway]

Johnnae llyn Lewis sends greetings...

There's an advantage to reading e-mail at home with
my books close to hand.

The Hieatt article that mentions Terry Nutter is:

Hieatt, Constance B. "Of Pike (and Pork) Wallowing
in Galentine." in Fish, Food from the Waters.
Proceedings of the Oxford Symposium on Food and
Cookery, 1997. Totnes, Devon: Prospect Books, 1998.
ISBN: 0907325890.
The article is on pages 150-159.

Hieatt writes: "Recently, however, a fellow student of
medieval recipes I have been working with, Dr. Terry
Nutter...." Terry's diagrams and work are referenced
throughout the text.

Johnna

Philip Troy wrote:
> Raggum fraggum. I'm having some trouble finding it, but _some_where, I have
> an article by, IIRC, Constance Hieatt, and based on research by our own late
> Terry Nutter, of beloved memory, in which she discusses the similarities and
> differences between galantine recipes, looking for a thread of galantine-ness
> common to all of them. She evidently didn't find one, at least not anything
> reliably true of all or even most of them. Some were just spiced,
> concentrated broths, intended to be served cold (i.e. jellies, possibly),
> others were served hot and thickened with breadcrumbs. Some contained
> galingale, but many did not, etc.>
> This just makes life more fun by confusing the issue... . ;  )
> Adamantius,