[Sca-cooks] Luncheon Question

[lilinah at earthlink.net]

Helena wrote:
>My idea is to provide period food in an accessible manner to try to get
>folks past the "period food is yucky" mentality that still seems to exist
>despite the excellent feasts that are produced.

SNIP

>My question on things that might especially appeal to the younger crowd
>still applies.

Well, pasta is period - pasta tossed with (butter, olive oil) and 
Parmesan cheese is close to period - period would have some sugar and 
spices (ginger, cinnamon) sprinkled on it, too - recipes include 
Macrows (aka Makerouns) and Losyns (aka Losens). Here's one version 
of Macrows:
http://www.godecookery.com/friends/frec68.htm

Here's another on for Macrows, possibly better one:
http://home.earthlink.net/~smcclune/stewpot/recipe_macrows14.html

You could always look in the Florilegium
http://www.florilegium.org/files/FOOD/pasta-msg.html
http://www.florilegium.org/files/FOOD/Medievl-Pasta-art.html

Duke Cariadoc and Elizabeth Cook's version is here:
http://www.pbm.com/~lindahl/cariadoc/miscellaneous.html
and it is copied in other places around the web. Their Macrows is just below it

Soup is still good - it doesn't have to be greasy.

I'm fond of tarts - the ones with egg, and cheese, and greens, and 
herbs. I'm not into the "hand pie" thing - a slice of tart is good 
enough - unless there are no plates in the picture.

There is also an Italian recipe that uses chopped - not ground - 
pre-cooked meat, herbs and sour green grapes - which are great with 
the other ingredients - they aren't that noticeable and they add 
moisture and tang. Since i imagine most produce sections don't carry 
them, you could use regular green grapes and a little splash of 
verjus or vinegar.

It's on
http://www.geocities.com/anahita_whitehorse/LibroDellaCocina.html
and here it is:
[121] Another preparation. You can make a pie from beef, mutton and 
pork, sliced very small with garlic, onion, scallions, clean green 
grapes, or with herbs, in whatever way you like.
The source is the late 14th or early 15th c. Anonimo Toscano, Libro 
della Cocina (Anonymous Tuscan Cookery Book) as translated by my 
friend, Vittoria Aureli.

I remember someone on this list some time ago putting together a list 
of Medieval recipes that are quite similar to modern recipes. Anyone 
remember this? Is it on line somewhere?
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

yeah, still haven't gotten on the road yet...