[Sca-cooks] fish consumption

[Ides Boone]

Hello, thank you very much very your information - very usefull. What I
liked is also that some of the recipees mention if is noble or a cheap
fish. In the article I am working on, we want to see if animal bones, in
my case fish remains can tell something about social status of the
people responsible for the remains. I identified bones from the castlle
"Château des comtes" in Namur (Belgium) (11th- 18th century) situated on
a rocky outcrop at the confluence of to rivers Meuse and Sambre, and
contemporaneous urban sites, situated below the outcrop.

sincerely yours, Ides
"Cindy M. Renfrow" wrote:
>
> Hello. There are many fish recipes in Two 15th-Century Cookery Books
> (http://www.hti.umich.edu/cgi/c/cme/cme-idx?type=HTML&rgn=TEI.2&byte=3356093 ) &
> other sources. Here's a brief selection.
>
> 4016 and 279 are Harleian MSS 279 & 4016, English c. 1450. Walton is Izaak
> Walton's Compleat Angler (this is available online at
> http://www.farreaches.org/fishing/izintro.html see also
> http://www.farreaches.org/fishing/treatyse_index.html ).
>
> bream (were bred in ponds) (4016/#161) grill-roasted, served with spiced
> wine sauce;
>
> barbel (4016/#169) boil in salted water, ale & parsley, serve with garlic
> sauce or sauce vert);
>
> minnow (4016/#167) boiled in ale & parsley & saffron, served with sauce
> vert; (Walton - fried with eggyolks, cowslips, primroses & tansy)
>
> roach (4016/#160 - also for bream) boiled in water, ale, & salt, served
> with verjuice or ginger sauce;
>
> loach (279/#100) floured & fried in oil, served with sauce of thickened
> almond milk with sugar, saffron & red roses & spices;
>
> perch
> (4016/#157) boiled in salted water, served with parsley & vinegar/verjuice.
> (279/#98) Perch with pottage of rice & almond milk, sugar & ginger.
>
> eel
> (4016/108) preserved in salt. Used here broiled & served with leek porray.
> (4016/#102) Sliced, boiled with water, parsley, onions, spices, wine,
> stockfish, barm (*this may be an error), saffron & vinegar.
> (Walton) elvers made into eel-cake & eaten like bread.
> (279/#89) Boiled in salted water, thicken with bread & ale, add pepper,
> ginger & saffron, boiled onions & parsley.
> (4016/#101)Chopped, boiled with broth, onions, parsley, pepper, thickened
> with bread, sharpened with vinegar.
> (279/#107) Boiled in wine & water, parsley & onions & spices.
>
> sturgeon (a royal dish)
> (4016/#172) chopped & boiled in water & deboned, served with spiced broth.
> (4016/#173) Chop, bake, place in dough with spices & make turnovers, bake.
> (Douce 55/#11) Chopped & boiled in salted water, served cold with sauce
> vert & vinegar-dipped parsely.
> (4016/#171) Chopped & boiled with parsley, served with vinegar & parsley.
>
> trout (4016/#155) boiled in salted water & parsley, serve with sauce vert;
> or add the minced stomach & ginger to the cooking liquid, serve with
> vinegar-dipped parsley;
> (279/#80 - also roach, perch or carp) grill-roasted, then boiled, chopped &
> fried in oil, served with sauce of broth, mace, clove, cubeb, gillyflowers.
>
> carp (Walton) tongues eaten as a delicacy & eggs eaten as caviar substitute
> ; "Take a Carp (alive if possible), scour him, and rub him clean with water
> and salt, but scale him not, then open him, and put him with his bloud and
> his liver (which you must save when you open him) into a small pot or
> kettle; then take sweet Margerome, Time and Parsley, of each half a
> handful, a sprig of Rosemary, and another of Savoury, bind them into two or
> three small bundles, and put them to your Carp, with four or five whole
> Onyons, twenty pickled Oysters, and three Anchovies.  Then pour upon your
> Carp as much claret wine as will onely cover him; and season your claret
> well with salt, Cloves and Mace, and the rinds of Oranges and Lemmons,
> cover your pot and set it on a quick fire, till it be sufficiently boiled;
> then take out the Carp and lay it with the broth into the dish, and pour
> upon it a quarter of a pound of fresh butter melted and beaten, with half a
> dozen spoonfuls of the broth, the yolks of two or three eggs, and some of
> the herbs shred, garnish your dish with Lemmons and so serve it up."
>
> HTH,
>
> Cindy
>
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