[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
<http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html>
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
<http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html>
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
easy.
Johnnae
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