[Sca-cooks] lettuce?

[Daniel Myers]

On Saturday, January 4, 2003, at 07:48 PM, jenne at fiedlerfamily.net
wrote:

> In the course of checking out what greens would be available at a
> particular season, I found that Hill (Gardener's Labyrinth, 1579?)
> suggests that you should do succession plantings of lettuce so as to
> have
> it all season. Do the menus we have found indicate that lettuce was
> used
> often in that time period?

I did a quick search through "Two Fifteenth Century Cookery Books" and
didn't find any references to lettuce.  "Curye on Inglysh" has lettuce
appearing in two recipes (see below) in one particular manuscript of
"Form of Curye", however lettuce doesn't seem to be mentioned in any of
the other manuscripts, and 2 recipes out of 205 is not a high
percentage.

8  Iowtes of Flessh.  Take borage, cool, langdebef, persel, betes
[/letuys], orage, auance, violet, saueray, and fenkel; and whanne
(th)ey buth sode, presse hem wel, hakke [/& hew] hem smale; cast hem in
gode broth & se(th) hem and serue hem forth.

78  Salat.  Take persel, sage, grene garlec, chibolles, onynouns, leek,
borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye,
purslarye; laue and waische hem clene.  Pike hem.  Pluk hem smale
wi(th) (th)yn honde, and myng hem wel with rawe oile; lay on vyneger
and salt, and serue it forth.

- Doc


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