[Sca-cooks] a newly done recipe

Stefan li Rous StefanliRous at austin.rr.com
Tue Dec 1 00:59:05 PST 2009

cailte gave her redaction of an Apicius recipe.

Can you post the original and Vehling's translation? I don't have a  
copy right now.

<<< so there i was in the kitchen with a list of ingredients
from vehling and my cupboards having spilled forth, and
the shrimpies nicely thawed, and the seat of my pants

into a pan i put in this order:

olive oil
garlic and onions, finely minced (no shallots on hand)
red wine vinegar
cream sherry (no passum or raisin wine) >>>

Any particular reason you think cream sherry might be better than a  
regular red wine? Or is this just what you had on hand?

<<< shrimp (8 of them, no langoustine) >>>

raw or par-boiled? shelled or unshelled? (don't laugh, I've been  
seeing a lot of unshelled shrimp show up on oriental buffets. Just  
wanted to check)

<<< i let that cook until said shrimpies were about half
cooked and then added >>>

  So I assume, probably raw shrimp.

<<< honey
black pepper (metric buttload)
black and yellow mustard seeds >>>

Ground or whole black pepper and black and yellow mustard seeds? I  
assume because of size that the black pepper is ground, but wanted to  
check on all three.

  <<< i finished the cooking of the shrimp, let the sauce reduce
and then tossed in a bit of parsley left over from
turk-zilla (no lovage... probably could have minced some
celery leaves but didn't think of that then). >>>

Hmmm. I still have some dried, powdered lovage I was given some years  
ago. Maybe it has enough flavor left.

Thanks, this sounds interesting, as does Euriol's redaction of  
Rumpolt's shrimp recipe from a year ago. And I do have some frozen  
shrimp in the freezer to use up.

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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