[Sca-cooks] looking for recipes

[Shannon Cox]

THANKS!!!  A BUNCH!!!  I will definetly be including the sauce as i am
including a couple of meat recipes.  as for the fish.  Well, lol that would
be difficult as i am unable to give it a try here at home.  Husband would go
nuts.  He hates fish, and the ten year old gasps in horror and the four year
old just goes ewwwwwww.

sionnan

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Volker Bach
Sent: Thursday, May 06, 2004 4:47 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] looking for recipes



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

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