[Sca-cooks] Period Shrimp sauce

Gretchen Beck 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 
vinegre.

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...

toodles, margaret


--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
> success:
>
> 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!
>
> Ysabeau
>
>
> 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
>> myself
>> "self ...  I wonder what we can do with five pounds of shrimp that would
>> go
>> 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
>> prepare
>> 5 pounds of shrimp for a MEAT feast?
>>
>> Cheers
>>
>> Malkin
>> Otherhill
>> Artemisia
>>
>> 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
>> that.
>>
>> _________________________________________________________________
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