[Sca-cooks] Squirrel recipes
Daniel Myers
edouard at medievalcookery.com
Tue Feb 17 07:05:49 PST 2004
On Feb 17, 2004, at 9:39 AM, Mathilde Poussin wrote:
> Hi,
> I don't think I've ever posted on that list but I was wondering if
> people know of period recipes for squirrels.
> Or is that as usual in Stefan's Florilegium? ;)
There don't seem to be any mentions of squirrels in "Forme of Cury",
"Liber cure cocorum", "A Proper newe Booke of Cokerye", or "Two
Fifteenth-Century Cookery-Books".
However, from Le Menagier de Paris (Janet Hinson, trans.) we get:
"Squirrels are singed, gutted, trussed like rabbits, roasted or put in
pastry:
eat with cameline sauce or in pastry with wild duck sauce."
- Doc (singing "... and maybe we'll do in a squirrel or two ...")
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Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
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