[Sca-cooks] Beets (was Eggplant)

[vicki shaw]

about sorrel,
I cant find seeds for the french variety which is less tart and good in
salad.  the american variety I have grown and pepared sorrel soup.  But I
want the french to grow!

AngharadSubject: Re: [Sca-cooks] Beets (was Eggplant)


> Your best bet might be to look at other receipts in that same cookbook,
> since if you see a list of "greens" (i.e. spinach, sorrel) and beets, my
> assumption is that the beet greens are meant.  Sometimes the author will
> refer to "beetroots" specifically.  But as "beets" are listed by
themselves,
> I think they could be interpreted either way.
>
>
>
> Nancy Kiel
> nancy_kiel at hotmail.com
> Never tease a weasel!
> This is very good advice.
> For the weasel will not like it
> And teasing isn't nice.
>  >
> > > The original recipe, as quoted by Maire from _To the Queen's Taste_,
> >was:
> > >
> > > "How to make Lumbardy Tarts.  Take beets, chop them small, and to
> > > them put grated bread and cheese, and mingle them wel in the
> > > chopping.  Take a few corrans, and a dishe of sweet butter, and melt
> > > it.  Ther stir al these in the butter, together with three yolkes of
> > > egges, sinamon, ginger, and sugar, and make your tart as large as you
> > > will, and fill it with the stuffe, bake it, and serve it in."
> > >
> > > Looking at this, I actually do assume it means beet greens. In this
> > > version of the recipe, at least (I haven't seen the _Dining with
> > > William Shakespeare_ version), it is the bread and cheese that are
> > > grated, not the beets, which are just being chopped small. Le
> > > Menagier de Paris (late 14th c., so a good deal earlier), talking
> > > about beets, clearly means the greens; and the lumdardy tarts recipe
> > > reminds me of a contemporary (i.e. late period) English recipe for
> > > spinach, so we know they did things similar to this with greens:
> > >
> > > An Excellent Boiled Salad (English Huswife book 2, p.40):
> > >
> > > To make an excellent compound boil'd Sallat: take of Spinage well
> > > washt two or three handfuls, and put it into faire water and boile it
> > > till it bee exceeding soft and tender as pappe; then put it into a
> > > Cullander and draine the water from it, which done, with the backside
> > > of your Chopping-knife chop it and bruise it as small as may bee:
> > > then put it into a Pipkin with a good lump of sweet butter and boile
> > > it over again; then take a good handfull of Currants cleane washt and
> > > put to it, and stirre them well together, then put to as much Vinegar
> > > as will make it reasonable tart, and then with sugar season it
> > > according to the taste of the Master of the house, and so serve it
> > > upon sippets.
> > > ------
> > > So my guess is that it really is greens, not beetroot.
> > >
> > > Elizabeth of Dendermonde/Betty Cook
> >
>
> _________________________________________________________________
> Let the new MSN Premium Internet Software make the most of your high-speed
> experience. http://join.msn.com/?pgmarket=en-us&page=byoa/prem&ST=1
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks