[Sca-cooks] in the thick of it...

[Jenn Strobel]

I'm not familiar with whether or not broths would have been thickened, so
i'm unable to answer that part of the question. My theory is that stews
would not have been thickened but something like barley would have been
used, where the liquid is absorbed more than thickened.

In your recipe you are using sage and thyme. I am not aware of documentation
that would support their use if you are attempting to recreate an authentic
dish (if this is an addition because you're cooking for people with modern
palates who like it that way, that is perfectly fine in my book).

The dish sounds really lovely, regardless of my historical noodling and
picking.

Odriana

On 9/22/05, Lonnie D. Harvel <ldh at ece.gatech.edu> wrote:
>
>
> Two questions.
>
> First, would the broth from stewed meat be thickened in the 9th century,
> Danelaw area.
>
> Second, what is the technique for thickening with bread or bread crumbs.
>
> This is the recipe that I have concocted. There are no originals to work
> from for this area and period. Looking at earlier sources, later
> sources, leechbooks, and the work of others (Savelli, Black, etc.) this
> is what I have:
>
> Boar Stew (small batch, approximate measurements)
>
> 1.5 lbs Boar (I am using stew meat from the shoulder.)
> 2 medium onions
> 1 cup red wine
> 1 Tbl red wine vinegar
> 0.5 tsp ground black pepper
> 2 tsp salt
> 2 tsp dried thyme
> 2 tsp dried sage
> 1 tsp ground coriander
> water
>
> Thanks !
> Aoghann
>
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