[Sca-cooks] Salt fish recipes?-- I.E. SALTED (preserved) fish

[Phil Troy / G. Tacitus Adamantius]

On Wed, 2008-04-30 at 23:31 -0400, ranvaig at columbus.rr.com wrote:
> >Fresh cod should be cooked in well salted water and if you want to 
> >eat with white aillie of garlic and almonds, temper with vinegar and 
> >fry in oil. Salted with mustard.
> >
> >Herring fresh and powdered with ail [ale? garlic sauce?]. Herring of 
> >Gernemus with verjuice or with mustard. Fresh herring cooked in water 
> >with hot pepper.
> 
> Could "aillie" and "ail" mean aioli?  I've heard that mayonnaise isn't period, I'm not sure if aioli is, but it could be a precursor.

I think we could be sort of wagging the dog here... I had always heard
it said that aioli was so named for its garlic component. If we assume
something like "ail"= "garlic" [sauce], that might leave open the
possibility that "aillie"= "thick garlic" [sauce]. Which aioli generally
is, and which an almond-thickened garlic sauce would probably be,
compared to one without almonds.

Adamantius