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

[Adele de Maisieres]

Lonnie D. Harvel wrote:
> First, would the broth from stewed meat be thickened in the 9th 
> century, Danelaw area.
At a guess, crumbs.

> Second, what is the technique for thickening with bread or bread crumbs.
Grind bread. Put crumbs in liquid to be thickened.  Allow it to cook a 
little longer. If it still doesn't seem thick enough, repeat.

> 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

I personally would probably up the ratio of vinegar to wine a bit, but 
it sounds delicious.


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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