[Sca-cooks] Period Shrimp sauce
grm at andrew.cmu.edu
Mon Jan 22 12:19:31 PST 2007
The Two 15th C Cookery books suggests simply:
Take Shrympes, and seth hem in water and a litul salt, and lete hem boile
ones or a litull more. And serue hem forthe colde; And no maner sauce but
The Boke of Kervying suggests the same:
Shrympes welle pyked / þe scales awey ye cast,
Round abowt a sawcer / ley ye þem in hast;
þe vinegre in þe same sawcer, þat youre lord may attast,
The Boke of Nurture suggests
Vinegre / powdur withe synamome / and gyngere,
Not sure how this would go with a meat feast, but then again, I'm willing
to eat shrimp in almost any form...
--On Monday, January 22, 2007 2:08 PM -0600 Ysabeau
<lady.ysabeau at gmail.com> wrote:
> This probably isn't period, but I have used the following recipe to great
> I marinate the shrimp in a lemon garlic marinade...nothing too fancy, just
> lemon, olive oil, garlic, herbs. I marinate them several hours.
> Then, I take a slice of prosciutto and wrap it around each shrimp. I slide
> them onto skewers and grill them. To die for!
> On 1/22/07, Georgia Foster <jo_foster81 at hotmail.com> wrote:
>> OK ... so I have aquired several pounds of 15 count shrimp. I sez to
>> "self ... I wonder what we can do with five pounds of shrimp that would
>> with the MEAT feast this next weekend".
>> Self sez
>> "I don't know ... ask somebody else"
>> So, being a good listner, I put forth the question ... how would you
>> 5 pounds of shrimp for a MEAT feast?
>> event coordinator for Candlemas next Saturday.
>> Jo (Georgia L.) Foster
>> jo_foster81 at hotmail.com
>> Never knock on death's door........ Ring the doorbell and run. He hates
>> Valentine's Day -- Shop for gifts that spell L-O-V-E at MSN Shopping
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