[Sca-cooks] fish consumption

[Ides Boone]

thank a lot ,
Susan Fox,
especially the "Ménager de Paris" is usefull
Yours, Ides

Susan Fox-Davis wrote:
>
> 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)
>
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