[Sca-cooks] Looking for Crab recipes

[vicki shaw]

Looks like I am going to have to get some cabbage next trip to the market!!!
This sounds really delicious.  How well does it freeze.  I live alone, so
after two days of eating bowls of this, I may want to freeze the rest for a
rainy day.  Does it yield a very large pot of soup?  What are Yslyt and
Ycorue?

Anghard ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, January 11, 2004 5:56 PM
Subject: Re: [Sca-cooks] Looking for Crab recipes


> Recipe 6 in The Forme of Cury, Caboches in potage:
>
> Take caboches and quarter hem, and seeth hem in gode broth with
> oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do
> (th)erto safroun & salt, and force it with powdour douce.
>
> As I recall we used a generic sort of vegetable stock base, so
> non-meat-eaters would have access. We could have used almond milk,
> but there were other almond dishes on the menu so I wanted to avoid
> that.
>
> Since this is intended as a pottage, you sort of have to assume that
> either the cabbages are cut small, or cooked until spoonable. I opted
> for quartering the cabbages, parboiling them in just barely enough
> broth to cover them, with the minced onion and chopped leeks,
> removing the cabbages from the pot, and letting the rest cook down
> while we chopped the cabbages smaller. We then returned them to the
> pot with the saffron, cooked them a little longer to meld the
> flavors, seasoned with salt, and dished up the pottage (which ended
> up like a thick soup or stew of vegetables, with a smallish amount of
> liquid). Sprinkled the powder douce (which, depending on who you talk
> to, is a premade mixture of sweet spices, or whatever sweet spices
> you have powdered at the moment). Some recipes simply call for
> sprinkling on sweet spices. We used ginger, cinnamon, and cloves,
> plus the oh-so-controversial fennel powder.
>
> Most people seemed to like it, and almost none came back, except for
> one tableful of licorice-hating malcontent troublemakers, who sent
> their bowl (somewhat diminished, it looked like) back to the kitchen.
> People these days. Tsk tsk.
>
> Adamantius
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