[Sca-cooks] Dill pickles
Ian Kusz
sprucebranch at gmail.com
Thu Feb 1 19:10:33 PST 2007
Oh, I have a correction, I think; I don't think I included
what's-his-name....Kenelm Digby's full recipe for Potage de Sante...or maybe
I did....here's the full text from the Gutenberg site:
POTAGE DE SANTÉ
Mounsieur De S. Euremont makes thus his potage de santé and boiled meat for
dinner, being very Valetudinary. Put a knuckle of Veal and a Hen into an
earthen Pipkin with a Gallon of water (about nine of the Clock forenoon) and
boil it gently till you have skimmed it well. When no more scum riseth
(which will be in about a quarter of an hour), take out the Hen (which else
would be too much boiled,) and continue boiling gently till about half an
hour past ten. Then put in the Hen again, and a handful of white Endive
uncut at length, which requireth more boiling then tenderer herbs. Near half
hour after eleven, put in two good handfuls of tender Sorrel, Borage,
Bugloss, Lettice, Purslane (these two come later then the others, therefore
are not to be had all the winter) a handful a piece, a little Cersevil, and
a little Beet-leaves. When he is in pretty good health, that he may venture
upon more savoury hotter thingsPage 131, he puts in a large Onion stuck
round with Cloves, and sometimes a little bundle of Thyme and other hot
savoury herbs; which let boil a good half hour or better, and take them out,
and throw them away, when you put in the tender herbs. About three quarters
after eleven, have your slice dried bread ready in a dish, and pour a
ladleful of the broth upon it. Let it stew covered upon a Chafing-dish. When
that is soaked in, put on more. So continue till it be well *mittonée*, and
the bread grown spungy, and like a gelly. Then fill up the dish with broth,
and put the Hen and Veal upon it, and cover them over with herbs, and so
serve it in. He keeps of this broth to drink at night, or make a *Pan-cotto*,
as also for next morning. I like to adde to this, a rand of tender brisket
Beef, and the Cragg-end of a neck of Mutton. But the Beef must have six
hours boiling. So put it on with all the rest at six a Clock. When it is
well scummed, take out all the rest. At nine, put in the Veal and Mutton,
and thenceforwards, as is said above. But to so much meat, and for so long
boiling, you must have at least three Gallons of water. Either way you must
boil always but leisurely, and the pot covered as much as is convenient, and
season it in due time with a little salt, as also with Pepper, if you like
it; and if you be in vigorous health, you may put a greater store of Onions
quartered. The beets have no very good taste, peradventure it were best
leave them out. In health you may season the potage with a little juyce of
Orange. In season green Pease are good, also Cucumbers. In winter, Roots,
Cabbage, Poix chiches, Vermicelli at any time. You may use yolks of Eggs
beaten with some of the broth and juyce of Oranges or Verjuyce, then poured
upon the whole quantity.
On 1/29/07, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>
> Alex commented:
> <<< In looking at things my granddaughter could do for an arts and
> science comp
> this summer, and she eating a dill pickle at the time, we thought that
> pickles might be a fun project to do, as she could grow the cucumbers
> herself, and put together the pickling and so on. Since she does
> like dill
> pickles I thought we could add growing her own herbs as well.>>>
>
> There are several files in the PLANTS, HERBS AND SPICES section of
> the Florilegium that might be of use in growing the herbs or in
> documenting them:
>
> A-Mazng-Herbs-art (5K) 8/31/01 "A-Mazing-Herbs" by Countess Tessa
> of the Gardens, OP.
> Basic-Herbs-art (6K) 11/ 2/02 "Basic List of Herbs"
> by HL Suzanna the herbalist.
> herbs-msg (124K) 9/17/04 Herbs used in period and how they
> were used.
> Modern sources.
> Herbs-Sm-Grdn-art (32K) 10/10/01 "Medieval Herbs for the Very
> Small Garden"
> by Jadwiga Zajaczkowa.
>
> <<< I tried looking at the flory-thing and saw some leads for
> cucumbers in
> general (Looks like we're adding some mint to the list so we can try the
> yogurt and mint cucumbers) but the link to picking was broken. >>>
>
> I assume this is the one you are speaking of?
> cucumbers-msg (12K) 5/17/01 Medieval and period cucumbers.
> Recipes.
> http://www.florilegium.org/files/FOOD-VEGETABLES/cucumbers-msg.html
>
> I was recently approached by a reader who commented I didn't have
> much on cucumbers in the Florilegium. After discussing this, he wrote
> an article. I've finished editing it, but haven't uploaded it to the
> site yet. If there is interest, I will do so ASAP.
>
> Cucumbers-Hst-art (8K) 1/15/07 "Medieval and Ancient History of the
> Cucumber" by Ian of Oertha.
>
> When I joined the SCA, I wasn't aware that there were other pickled
> vegetables than cucumbers. So all pickles were cucumbers to me.
> However, quite a number of vegetables other than cucumbers were, and
> are, pickled. So those are also possibilities. Perhaps planting
> several types of vegetables might be good insurance against your area
> not being a good one for cucumbers or various diseases or other pests.
>
> Which link to "picking" was broken? Or did you mean pickling? Either
> way, once I find out that an internal link in the Florilegium is
> broken, I can usually fix it within a day. This is difficult though
> when I don't know there is a problem.
>
> I do have these files on pickling, but I just checked them and found
> no problems with the links to them from the index pages.
>
> pickled-foods-msg (130K) 2/ 6/06 Medieval pickled food. recipes.
> http://www.florilegium.org/files/FOOD/pickled-foods-msg.html
> pickled-meats-msg (58K) 10/11/01 Period pickled meats. Lord's
> Salt. recipes.
> http://www.florilegium.org/files/FOOD-MEATS/pickled-meats-msg.html
>
> Compost is a medieval dish consisting of a variety of pickled
> vegetables and fruits.
> compost-msg (82K) 8/25/06 A pickled food of fruits and
> vegetables.
> http://www.florilegium.org/files/FOOD/compost-msg.html
>
> There are also these files on vinegar in the FOOD section:
> Vinegar-art (20K) 6/26/01 "What's so special about
> Vinegar?" by
> Mistress Christianna MacGrain.
> Vinegar-NJFCC-art (18K) 10/23/01 "Vinegar: Not Just for Cleaning
> Coffeepots"
> by THL Mirin ben DhIarmait.
> vinegar-msg (88K) 5/18/06 Vinegar in period. Making vinegar.
>
> <<< Anyone have some leads to the pickling? >>>
>
> Okay, this is why I suspected you were looking for into on pickling
> and not picking. However, I do have this file on picking fruits and
> vegetables:
> sel-frts-veg-msg (18K) 6/28/00 Selecting the best fruits and
> vegetables.
> http://www.florilegium.org/files/FOOD/sel-frts-veg-msg.html
>
> <<< I figure we'll need to be
> purchasing seeds and such pretty soon to start our plants indoor, and
> wanted
> to make sure that the cucumbers, dill and mint were the only plants we
> needed to start.>>>
>
> Those are not uncommon herbs and plants so they shouldn't be
> difficult to find. There is this file though:
> seeds-msg (66K) 5/24/06 Sources for period plants and seeds.
> http://www.florilegium.org/files/PLANTS/seeds-msg.html
>
> I seem to remember comments though that many herbs grow better from
> seedlings than from seeds. You might want to check into this.
>
> Good luck to you and your granddaughter with this project. Please let
> us know how it goes.
>
> 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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