[Sca-cooks] looking for recipes

[Volker Bach]

On Wed, 5 May 2004 16:45:24 -0400, "Shannon Cox" 
<scox2173 at aramisresearch.com> wrote :

> Greetings,
> I am looking for recipes in which herbs play large part in.  If anyone 
knows
> of any and are willing to share, i would be extremely grateful.  I am
> compiling an article on herbs and am including a seperate section of
> gathered recipes in which i will be making some myself.  please include 
your
> name and if this was a recipe you gathered from another area so i may add 
to
> my bibliography.

You mean period, or any. What I could think of outright is:

Item ein andre salsenn.
Saluia, petrocilinus, menta vnd pfefferr, das soll
man zustossen mit essig, das ist ein salsen, die
macht lustig zu essenn.

Another sauce
Sage, parsley, mint and pepper, that is to be pounded with vinegar, this is 
a sauce that gives you a good appetite.

from Meister Eberhard (c. 1460) Landshut area, southern Germany. It's good 
with dried herbs and I look forward to trying it out with fresh. This 
recipe may go back as far as the 12th century, I'm currently tracvking.


This one's got sage in: 

[[3]] Gefulte Hechte:
Niem gefuge Hechte und loß die Rindenn dor in zu denn Orenn. 
nim Fisch welecherley die sindt und sude sie und leß das Grett, stoß in
einem Morsser, hack dar zu Salbein, Peffer, Komell, Saffran da mitt
sol mann denn Hecht spreingen, Salcz ußwenden und leg in (ihn) uff ein
Rost und brott in jor (gar) schon und nicht zu heiß. auch ma... du
einen auch machenn mytt .......

Stuffed pikes
Take /gefuge/ pikes and leave the skin on (?) up to the ears. Then take any 
kind of fish, whatever they are, boil them and leave the bones (out), chop 
them with sage, pepper, caraway, and saffron. Fill (?) the pike with this, 
salt it on the outside and place it on a griiddle to roast it well and not 
too hot. You also may .... make one with ...

Königsberg manuscript, c. 14560-1500, modern Kaliningrad area

Hildegardis Bingensis also mentions roasting goose or duck wrapped in fresh 
sage leaves to 'draw out the bad humours' (I am currently looking into her 
connections with Eberhard's cookbook. He seems to be quoting her 
extensively). 

You find herb stuffings for fish in Al-Baghdadi.

Unfortuantely I have neither in electronic format.

Happy Research

Giano