[Sca-cooks] LENT fish, and more

[Daniel Myers]

On Tuesday, November 19, 2002, at 08:57 PM, Laura C. Minnick wrote:
>
> Well, a Certain Gentleman of my acquiantance has been threatening to
> make
> eel pies (from the Two 15th C Cookery, IIRC, or maybe COI). I don't
> know if
> I could eat it if I knew what was in it, you know? But I think it
> would be
> easier to get people to eat them in pie than just cooked on a plate.
> Cuts
> the 'Eeeuyw' factor a bit...

I really think how it's cooked and presented makes a huge difference -
leaving the heads on and serving them in a heap will certainly cause
some difficulty with the average American.  On the other hand, it's not
too hard to eat a slightly more complex dish which has pieces of what
appears to be some kind of fish in it.

I made a version of the Two 15th C Cookery's "Custarde/Crustade" recipe
using eel for the meat.  It received very favorable comment from all
those who tried it.

The recipe is online at
http://www.medievalcookery.com/recipes/ecustarde.html

If you're ever in the Cincinnati area then stop by and I'll make it for
you - now you have two people threatening you with eel pies.  ;-)

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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