[Sca-cooks] Cooking fats in period England

[Carole Smith]

There are other groups that use clarified butter today, and probably in period as well.  The Arabic word is samneh (pronounced Sam nah with slight emphasis on the first syllable).  And of course clarified butter is used in French cooking as well.
 
Cordelia

aeduin <aeduin at adelphia.net> wrote:
Close, but no OOP cigar. Ghee is butter that has been clarified and 
simmered cooking the fat and evaporating all the water giving it a slightly 
nutty taste.

Æduin

At 10:44 PM 7/16/2005, you wrote:

>They used a lot of clarified butter (ghee) as their
>cooking fat. It was typical to have a pot of it above
>or near the cooking area so that it could be quickly
>added to the pot if needed. This is referenced in Ann
>Hagen's books on foods in Anglo-Saxon England, if I
>remember right - I don't actually own a copy. I've
>seen it in another spot and am wracking my brain to
>remember where. If I recall, I'll post it.
>
>Also, I've never seen reference in period manuscripts
>to bread served with butter spread upon it. It seems
>more like a modern convention that is a society-wide
>practice.
>
>My thoughts,
>Eibhlin



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