Fw: [Sca-cooks] Mongol measure?

[Phlip]

OK, I've been doing a fair amount of forwarding to Paul and Gene, as you've
noticed, and both gentlemen are rather bewildered by the recipe you've
found.

Pau's comment on all this in another email was, "Love to know a real source
of this." And Gene said, " Good grief.  Maybe I can look it up in Ibn
Battuta.  Yeah, white foods are dairy products.  Buell will tell you about
airag, but I think it's one of those fermented mare's milk products.
best--GEne"

From: "Paul Buell"
Sent: Monday, February 21, 2005 11:34 PM
Subject: RE: [Sca-cooks] Mongol measure?


> "Hairy mice" are new to me but the recipe for Curlew is probably a
Mongolian
> one in Soup. The below sounds entirely made up to me. Is it real? Very
> strange. Buell
>
> -----Original Message-----
> From: Phlip [mailto:phlip at 99main.com]
> Sent: Monday, February 21, 2005 2:51 PM
> To: Buell; Gene Anderson
> Subject: Fw: [Sca-cooks] Mongol measure?
>
> Here's the followup. My question is appended at the end.
>
>
> Ene bichizh ogsen baina shuu...
>
> > Terri Morgan wrote:
> >
> > >Thanks - that matches what I just told my friend (and I sent him to
that
> > >exact website just now). Here's what he wrote to me:
> > >
> > >**********
> > >I saved this as I thought is was cool, but cannot get back to the
> website.
> > >
> > >" Catch many of the mice of the Hairy Tail (gerbils 1 tan clean),
finely
> > >ground coriander (one liang), onions (ten stalks), spices (five
ch'ien).
> > >Apply [coriander, onions and spices] uniformly to ingredients and
roast.
> One
> > >may dress the hairy mice in a thick flour with fuang and steam-roast
> until
> > >done in a cage; this is also possible. One may dress the hairy mice
with
> > >liquid butter combined with flour, and brazier cook in a brazier; this
is
> > >also possible."
> > >... "MIce of the Hairy Tail meat is best in fall, when they are fat for
> the
> > >long sleep.  It is rich, brown and crackles when fried. It supplements
> the
> > >center and augments ch'i. It is beneficial eaten broiled dipped in salt
> > >broth water and roots. Of the white foods best with airag."
> > >
> > >
> > [snip]
> >
> > I Googled some of the phrases in this recipe, and came across a SCA
> > website that has an almost identical recipe, except that the meat is
> > identified as Eurasian curlew, which is a bird. The original is
> > attributed to "Soup for the Qan".
> > http://www.geocities.com/kaganate/food.html
> >
> > -- 
> > Lady Brighid ni Chiarain
>
> OK, so what do we have here? Is it possible that a similar recipe to the
one
> from " Soup" was commonly known by the Persians? Or are we going long way
> 'round for some semi-plagiarism, where someone is using a recipe from
"Soup"
> and just changing things from curlews to whatever "hairy mice" are?
>
> There's some controversy as to what they're talking about, too- I bcc'd
you
> guys with my comments.
>
>
> Saint Phlip,
> CoD
>
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....



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