[Sca-cooks] scallops

Johnna Holloway johnnae at mac.com
Sun Apr 19 20:12:46 PDT 2009

Here's a recipe from Le Menagier for them. Just in case anyone
wanted a medieval dish for them.
This is an excerpt from *Le Menagier de Paris*

(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website 

SCALLOPS. Note that scallops which are heaped up and hold together in a 
pile without scattering or leaving, and are red and of lively colour, 
are fresh: and those which do not hold together and are separate and of 
dull or dead colour, are from an old catch. Pick them out, then wash 
thoroughly in two or three good hot waters, and then do it again in cold 
water, then dry on a towel briefly at the fire, and fry in oil with 
cooked onions, and then sprinkle with spices and eat with almost clear 
leaves, wheat sprouts or sorrel sprouts or leaves of (all-heal?, 
sainfoin?) or (wild chicory?, barberry?).

 *Le Viandier de Taillevent pretty much calls for the same.*
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website 

Scallops. Pick them over well, scald and wash them, brown them in oil 
with chopped onions and Spice Powder, and eat them with good White 
Garlic [Sauce].

/*Enseignements qui enseingnent a apareillier toutes manieres de viandes 
simply lists them as:
*/Scallops in gravy or cooked in water, with pepper and ginger.
Thanks to Doc for the indexing at medievalcookery.com that makes this so 


More information about the Sca-cooks mailing list