[Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce
tom.vincent at yahoo.com
tom.vincent at yahoo.com
Thu Jun 8 07:16:38 PDT 2006
Yep, that's it! Thanks! I got a lot of turned-up noses at the tables when I brought out the malt vinegar. :) Someone actually put together a quicky shrimp cocktail sauce from ingredients they found in the kitchen. :)
What *really* didn't go over well were the chicken hearts marinated in cider vinegar, parsley and cinnamon. Fourteen pounds of chicken hearts.
Duriel
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Tom Vincent
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Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back!
----- Original Message ----
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Sent: Thursday, June 8, 2006 2:44:29 AM
Subject: Re: [Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce
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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