[Sca-cooks] 10th c Irish Feast

[Vladimir Armbruster]

I'm no authority, but check into the history of Kinsale in Cork.

I don't know how far back their trade in wine goes, but it may give yous ome
information.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In Service to Crown and Society,
Vladimir Armbruster
Headmaster of the House of Willow and Thorn
(http://www.willowandthorn.freeforumhost.net/)
Barony of Aquaterra
(www.baronyofaquaterra.org)
Doting Husband of Sisabella Armbruster
(The 2cnd star to the right holds no such treasure)

----- Original Message ----- 
From: "Volker Bach" <carlton_bach at yahoo.de>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, June 29, 2005 1:13 AM
Subject: Re: [Sca-cooks] 10th c Irish Feast


> 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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