[Sca-cooks] 132 digests and Sotelties

[Rob Downie]

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I'm not sure how feaseable this would be at Pennsic, but...
The Gode Cookery website (www.godecookery.com) has a whole section on
sotleties, one of which is from _The Vivendier_:
"To Cook A Fish  in Three Ways and Styles" where one third of the fish
is roasted,  one third boiled, and one third fried.

You may also want to create a "seamonster" by attatching parts from
other beasties, adding pastry bits and endoring with different colours
or candied mint leaves or such for scales.  Various of the gingerbread
recipes from our period also fuction as playdough for sculpting a fish
that isn't made of fish.

Faerisa

Marian wrote:.

>
> I'm looking for ideas on a soteltie involving fish.
>
> I am thinking a fish skin stuffed with meat, but I was wondering
> if anyone could think of something else that might be fun to try
> at Pennsic.
>
> -M
>
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