[Sca-cooks] fish consumption

[Susan Fox-Davis]

This sounds very interesting!  Here are some online copies of Medieval and
Renaissance era cook books.  None of them seem to be from Belgium, but
England, France and Germany.  Most of them are translated into English,
those being the ones that I can read, but Prof. Gloning's site has
everything in original languages.  Good luck!

Le Viandier du Taillevent
http://staff-www.uni-marburg.de/~gloning/vi-vat.htm
Le Menagier de Paris   http://www.pbm.com/~lindahl/menagier/
Du Fait Du Cuisine
http://www.best.com/~ddfr/Medieval/Cookbooks/Du_Fait_de_Cuisine/du_fait_de_c_contents.html

Forme of Cury  http://www.pbm.com/~lindahl/foc/
Alalusian Cookbook
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm

Sabrina Welserin
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html
The English Housewife http://infotrope.net/sca/texts/english-housewife/
The Good Huswife's Jewell
http://infotrope.net/sca/texts/good-huswifes-jewell/
Delights for Ladies http://infotrope.net/sca/texts/delights-for-ladies/

Yours in friendship
Dame Selene
aka Susan Fox-Davis, Los Angeles, California


Ides Boone wrote:

> Hello,
>
> I am working as an archaeozoologist in Belgium. I had to study sieved
> samples with faunal material from Medieval and Post-Medieval sites from
> Namur (Belgium). This material consists mainly of freshwater fish and a
> low proportion of marine fish. Some of the fresh water fish that I
> identified aren't very popular nowadays.
>
> The species present in the material are: strurgeon, eel, trout,
> grayling, pike, carp, perch, catfish = still eaten now in Belgium.
> But also a lot of Cyprinids such as: bream, barbel, nose, gudgeon, chub,
> ide, dace, minnow (Phoxinus phoxinus), bitterling (Rhodeus sericaeus),
> roach, rudd.
> Also, I found  (almost in equal qunantity as the Cyprinids)a lot bones
> of the stone loach (Noemaceilus barbatulus), Stickelbacks and Miller's
> thumb (Cottus gobio).
>
> In general most of the fish are small-sized, usually 10-15 sm for the
> cyprinids.
> I am very much interested how these species were eaten: fried, in a
> soup,... Is there anyone who has some information about it or knows some
> old medieval fishrecipees?
>
> Thanks a lot,
> Ides (Belgium)