[Sca-cooks] a newly done recipe
Terry Decker
t.d.decker at att.net
Tue Dec 1 05:10:12 PST 2009
Not exactly Vehling, but the recipe in question courtesy of Flower and
Rosenbaum:
IUS IN LUCUSTA ET CAMMARIS: indura cepam pallachanam concisam. eius piper,
ligusticum, carcum, cuminum, caryotam, mel, acetum, vinum, liquamen, oleum,
defrutum. hoc ius adicito sinapi in elixuris.
SAUCE FOR CRAYFISH AND LARGE PRAWNS: Brown a chopped spring onion. Add
pepper, lovage, caraway, cumin, Jerico date, honey, vinegar, wine, liquamen,
oil, defrutum. Serve this sauce with mustard added, with boiled
{sea-crayfish or prawns}.
Vehling's translation:
SAUCE FOR SHELLFISH: chopped scallions fried lightly, crush pepper, lovage,
caraway, cumin, figdates, honey, vinegar, wine, broth, oil, reduced must,
while boiling add mustard.
Enjoy.
Bear
> 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
> ready...
>
> 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.
>
> 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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