[Sca-cooks] 10th c Irish Feast

[Volker Bach]

Am Mittwoch, 29. Juni 2005 05:35 schrieb ranvaig at columbus.rr.com:
> It is the time when I start making plans for the 10th Century Irish
> feast we do each August.
> (If anyone is in reach of Central Ohio, please do join us!)
>
> Someone had commented that Cormarye was possibly an early recipe and
> it sounded interesting. Nothing in it that is out of place in 1005.
>
> Then I found this comment in the Florilegium: "Conspicuous absentees"
> from among the Dublin finds were said to be coriander, and hops.  Is
> coriander is appropriate for 10th Century Ireland?

There is no reason it could not have been grown. Coriander is found in the 
archeological evidence for northern Europe from Roman times on and is 
mentioned explicitly in the 9th St Gall monastery plan as something to be 
grown in the herb garden. Ireland in the 10th century was not an isolated 
spot in the wilderness, so it is reasonable to assume they would have known 
of it. That said, it is conjectural. 

> One of our members is allergic to wine (and grapes and wine vinegar).
> Could I substitute beer or mead?

Ireland isn't exactly wine country to begin with. I'm no expert, but when we 
did Irish history, an extensive wine trade was not mentioned prior to the 
English settlement (anyone?). So why not? Just don't expect any results to be 
even remotely similar to what you'd get with wine. German cuisine does a lot 
of beer cooking (figures) and the flavours are sometimes very off if you're 
not used to it.

> http://www.florilegium.org/files/FOOD-MEATS/pork-msg.html
> Cormarye. Take colyaundre, caraway smale grounded, powdour of peper and
> garlec ygrounde, in rede wyne; medle alle thise togyder and salt it. Take
> loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and
> lay it in the sawse. Roost whan thou wilt, & kepe that that fallith therfro
> in the rostyng and seeth it in a possynet with faire broth, & serve it
> forth with the roost anoon.

Bigger question: how big was roasting in 10th century Ireland? In my Irish 
history class we were taught that all references in law were to boiling meat, 
boiling implements, and kettles used for feasts. Had that changed, or is this 
simply a traditional bias on the part of the law that archeoloigy does not 
bear out?

YIS

Giano


	

	
		
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