[Sca-cooks] Mint jelly or sauce
Stefan li Rous
StefanliRous at austin.rr.com
Sat Oct 25 21:56:38 PDT 2008
Suey asked:
<<< For me eating lamb without mint is a crime. I guess my visits
to England and North America have always been around mint eating lambs.
If anyone has a recipe for either I would be most grateful. >>>
I seem to remember comments that while Selanjabin is still available
in the Middle East, it is used more as a mint sauce than as a
beverage. So you might want to look in this file in the BEVERAGES
section of the Florilegium for confirmation of this or so some web
searches on this. I'd think the idea is simply to use the syrup and
not dilute it with water as you do to make a beverage. But many
people may also consider the syrup to be too sweet.
jalabs-msg (94K) 4/22/08 Drinks with a sugar or honey-
syrup base such
as Sekanjabin (Persian Mint
Drink).
In a recipe in the lamb-mutton-msg file, Adellind le Quintain
suggests using " Either: mint jelly, or fresh mint leaves and honey"
for a sauce.
Another comment in the same file "And yes, rosemary and mint are the
most common and tasty accompanying
spices for lamb (as long as you stay away from most nasty commercial
mint
jellies) but many other flavors go very well with it- juniper
berries, as an example.
Phlip"
You might also be interested in looking through this file at the
period and other suggested recipes for cooking lamb.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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