[Sca-cooks] A question pardon if it has been asked

Ron Carnegie r.carnegie at verizon.net
Fri Jan 18 12:53:36 PST 2008

   My cooking experience is more 18th century than pre 17th century.  So to 
is my technical knowledge of period terms for textiles.  Sometimes it 
applies, sometimed it does not.  In the 18th century however, tape is a long 
thin peice of cloth, like a ribbon.  The term still survives today as "bias 
tape".  Bureacratic "red tape" is supposed to come from the same textile. 
Your receipt certainly seems to be applying to the same thing, since it 
mentions tying it around the rolls. String ought to work just as well.

    It is not clear to me if the receipt is calling for deep frying or pan 
frying.  I suspect pan frying, I suspect deep frying would be better though.

Ranald de Balinhard

----- Original Message ----- 
From: "Amy Cooper" <amy.s.cooper at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, January 18, 2008 3:41 PM
Subject: Re: [Sca-cooks] A question pardon if it has been asked

>I don't have a heck of a lot of experience redacting. I *think* I get the
> gist of the recipe (making a sort of roux-thickened lobster sauce to put
> into the bread bowls), but what is meant by Piece of Tape? And is it 
> saying
> to deep-fry the taped bowls?
> I find the recipe extremely intriguing. Too bad I can't test it - my lord
> husband has a SEVERE shellfish allergy
> Thanks,
> Ilsebet
> On Jan 18, 2008 3:29 PM, Michael Gunter <countgunthar at hotmail.com> wrote:
>> >So would it not be a logical thought that other stuff may have > been
>> presented this way?
>> Well, the first thing that comes to mind are the lobster rolls.
>> To make Lobster-Loaves. PICK out all the Meat of three little Lobsters
>> shred it a little; take a piece of Butter, and brown it with Flour in a
>> Sauce-pan: the stir in a very little Onion and Parsley shred very fine, 
>> and
>> put in a little Pepper, a Spoonful of Anchovy Liquor, three or four
>> Spoonfuls of good Gravy, three Yolks of Eggs well beat; stir all these 
>> over
>> the Fire in the brown Butter, then put in the Lobster, and stir it a 
>> little
>> together: Take three French Rolls, and cut a round Piece off the top of
>> each, and pick out the Crumb, but do not Break Holes through the Sides of
>> the Bread; fill up the Roll with the Mixture you have prepared; put on 
>> the
>> Piece of Top you cut off, close and tie them round with a Piece of Tape:
>> Make some Dripping boiling hot in your Frying-pan; and when you have just
>> dipt the Roll in Milk, throw it in to the Pan-full of scalding Liquor: 
>> When
>> they are crisp, take them out, and take off the Tape: Be sure to put in
>> three times as much Parsly as Onion
>>  . Thus you may do Shrimp or Oyster-Loaves. 
>> http://tudorcook.blogspot.com/
>> > Please forgive any ignorance I may show but I am quite curious and like
>> > I said I think to much for my own good. I have been meaning to ask but 
>> > I >
>> fear to offend or start a um a heated discussion.
>> Asking questions and delving deeper into answers is never something
>> to apologize for. Especially here.
>> > Anne de la Mare
>> Gunthar
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