[Sca-cooks] Original Recipe Wanted
meisterin02 at yahoo.com
Sat Jun 7 19:52:00 PDT 2008
I've found the original recipe on my own <sigh>... it helps to look at the bibleography of cookbooks BEFORE one sends out a plea for help.
I found the original in Forme of Cury (#164). In case anyone is curious about the original, this is what it says (I don't have that letter we all know means 'th' so I have just used 'th' where it was in the original):
Crustardes of eerbis on fyssh day. Take gode eerbys and grynde hem smale with wallenotes pyked clene, a grete porcioun. Lye it vp almost with as myche verious as water; seeth it wel with powdeour and safrun withoute salt. Make a crust in a trap and do the fyssh therinne, vnstewed, with a litel oil & gode powdour. Whan it is half ybaked, do the sewe thereto and bake it vp. If thou wilt make it clere of fyssh, seeth ayren harde & take out the yolkes & grinde hem with gode powdours, and alye it vp with tho sewe and serue it forth.
The modern redaction I have is from a book called "Wild Blackberry Cobbler and Other Old-Fashioned Recipes," by Katie Stewart and Pamila Michael. It is in the section of English recipes from the 14th to the 19th century. It is as follows:
6 oz shortcrust pastry
2 lbs fresh haddock fillets
salt & fresh ground pepper
pinch of ground cinnamon
2 Tbsp olive oil
4 oz shelled walnuts
a bunch of fresh parsley
2 sprigs fresh thyme
2 springs fresh lemon balm
1 small sprig fresh rosemary
juice of 1 lemon, with same amount of water
generous pinch of saffron
Roll out the pastry and line an 8-9" pie plate and set aside. Using a sharp knife, skin the fish and chop the flesh into rough pieces. Fill the pastry case with the fish and season well with salt & pepper and the pinch of cinnamon. Spoon over the oil and place in the center of a moderate oven (350 degrees) for 20 minutes.
Meanwhile, prepare the sauce. Chop the walnuts coursely, wash and strip the herbs from their stalks and chop finely or pass through a parsley mill and place in a saucepan with the walnuts. Add the lemon juice, water and saffron. Season with pepper and simmer for about 5 minutes, then remove from the heat.
Spoon sauce mixture over the top of the partly baked fish and return to the oven for a further 10 minutes. Serve hot.
As I mentioned before, I didn't follow this exactly, but made little individual pillows of dough (I actually used canned biscuit dough) and spooned the sauce over them when plated. I don't recall any of them coming back to the kitchen untouched, but some might just have been thrown away <shrug>.
~~ Katarina Helene
Meisterin Katarina Helene von Schönborn, OL
Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net
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