[Sca-cooks] Imaginary list

[Christina Nevin]

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>>Maybe we should think about the things we ought to have more of...
>More egg dishes that aren't custard... <snip>
>oil-poached eggs on toast with an oniony mustard
>sauce made from the frying oil. And the list goes
>on and on.


Three years ago I did the Stuffed Eggs recipe from Liber de Couina,
basically hardboiled eggs stuffed with cheese, spices, yolk and fried. They
were immensely popular and none of them survived to make it back to the
kitchen. Here's the recipe:

stuffed_eggsStuffed Eggs - Liber de Couina  (Medieval Kitchen #118)
Eggs: to prepare for stuffing. To make stuffed eggs, cut each one in half
when it has been well cooked and [is] thus hard. Then remove the yolk and
take marjoram, saffron, and cloves and mix with the yolks of those eggs; and
mash it thoroughly, adding a little cheese. For each eight eggs, add one raw
egg. This done, fill the egg whites with this mixture. And fry in good pork
fat, and eat with verjuice.



> Very common dishes that might distinguish SCA cuisine from muchmedieval
European cuisine, by dint of overemphasis, or at leastextremely typical at
SCA feasts:
> Roast Beef in almost any form, with or without sauces

<laff> Not in England it isn't! Haven't been to an SCA feast here for the
last 4.5 years that's had beef in it. And to be honest, if there was, I'm
not sure I'd eat it anyway (despite what the government says about how safe
it is).

ciao
Lucrezia


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