[Sca-cooks] Italian menu for 15th April

[Christine Seelye-King]

Hm, I think I like my fish menu better than yours, although I like how
detailed the descriptions of some of the dishes in yours are.  By the way, I
could not figure out what "melerose" was, do you have any idea?
Christianna

> Friday the 15th
> Antipasti
> Grape plaice (Plaice (a flat fish) with grapes), salad
> of rosemary flowers, bottarga (a sort of caviar made
> from mullet) chopped small, preserved (?) plums with
> greased bread, large eel roasted, & grey mullet (or
> chub) cooked on a grill over the fire.
> Boiled course
> Bearded Umber fish (latin name Umbrina cirrhosa)
> losenges of ?tartarughe? French style, dish of fava
> beans broken (crushed), anchovies, & white sauce.
> Fried course
> Spinach, linguatolle (a species of flat fish), prawns,
> fresh water sardine (latin name Atherina hepsetus),
> cockles extracted (without shells), chopped lemon and
> olives.
> Fruit course
> Spinach tart, pink apples (?), artichokes, pine nuts
> and fennel (seeds)
> Meal for the evening
> Monkish salad, tender roots, sausage lumps, stewed
> truffles, and fennel.