[Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce
Stefan li Rous
StefanliRous at austin.rr.com
Wed Jun 7 23:44:29 PDT 2006
Brangwayna said:
<<< tom.vincent at yahoo.com writes:
<<We had wonderfully large shrimp on skewers at Alles Faire, but the
only sauce was malt vinegar.>>
That's because in the original "Shrympes" recipe the cook was using,
it very
clearly states "and no sauce but vinegar". And darn it, I can't
find the
original right now, but I've used it for a mundane demo food :-) >>>
I believe this is the recipe which you are thinking of:
===
From Harleian MS. 4016 (c. 1450) (1)
"Shrympes. Take Shrympes, and seth hem in water and a litull salt,
and lete hem boile ones or a litull more. And serue hem for the
colde: and no maner sauce but vinegre."
===
See this article in the FOOD-MEATS section of the Florilegium for the
full redaction and more details:
Shrympes-art (16K) 10/11/01 "Shrympes" by Lady Constance de
Larose.
http://www.florilegium.org/files/FOOD-MEATS/Shrympes-art.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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