[Sca-cooks] Fish iRedaction: see previous message.

[Carol Eskesen Smith]

OOPS - forgot to change the heading on my last message to "Redactions"
  ----- Original Message ----- 
  From: Christine Seelye-King 
  To: Cooks within the SCA 
  Sent: Wednesday, November 05, 2003 5:43 PM
  Subject: RE: [Sca-cooks] Fish in Feast (was alot of things)


  Hmm, that does sound good.  It almost sounds like Icelandic Chicken without
  the bacon, using any number of meats.
  Christianna


   There is a fish dish out of Geuter Spise that I really want to try:
  19. This is a good salmon dish.
  Take a salmon, scale it, split and cut the two halves in pieces. Chop
  parsley, sage, take ground ginger, pepper, anise, and salt to taste. Make a
  coarse dough according to the size of the pieces, sprinkle the pieces with
  the spices, and cover them completely with the dough. If you can fit them
  into a mould, then do so. In this way you can prepare pike, trout, bream,
  and bake each one in its own dough. If it is a meat-day, however, you can
  prepare chickens, partridges, pigeons, and pheasants, provided that you have
  the noulds, and fry them in lard or cook them in their moulds. Take chicken
  breast or other good meat, THis will improve your art of cooking even more,
  and don't oversalt.

  Glad Tidings,
  Serena da Riva

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