[Sca-cooks] Foods for hot weather....

[Phil Troy / G. Tacitus Adamantius]

On Jul 18, 2007, at 3:59 PM, Bronwynmgn at aol.com wrote:

> Oh, of course I can't remember which source it's in now, but I know  
> there  is
> a "dish mete for summer" in one of the sources I have ; if I remember
> correctly it is a cold chicken liver dish that specifies it is for  
> supper in the
> summer.

MS Arundel 334 (which I think is part of Two Fifteenth-Century  
Cookery-Books), according to the Concordance of English Recipes. I  
believe the recipe is for generic giblets, including livers,  
gizzards, combs, possibly heads, necks and feet. Yeah, I'd probably  
leave out the heads, too.

Along similar lines, I'd refer to any of the Chicken In Cold Sage  
recipes, and I seem to recall a recipe for sliced beef with vinegar  
and parsley in Le Menagier, and a 15th century English recipe for  
poached perch, also served with vinegar and parsley, as with the  
giblet dish above.

Adamantius