[Sca-cooks] Snails?

David Walddon david at vastrepast.com
Sun Jun 20 22:50:46 PDT 2010

That sounds interesting.
Let's wait to see if any other snail recipes come in before you take the
time to do the translation. But if this sounds the tastiest (what do others
think?) then I am happy to do something from Wecker and share the redaction
and recipes with all.

I hope you find a ride on Friday evening!

Sorry we are headed down on Thursday morning (EARLY!)


On 6/20/10 10:06 PM, "wheezul at canby.com" <wheezul at canby.com> wrote:

> Are you interested in a German (Wecker's) version?  Basically it has
> instructions on how to clean and prepare the snail itself and the shell.
> The cleaned snails are dried and mixed with salt, pepper, a little clove,
> and well chopped parsley. A spoonful of meat stock with a little wine or
> vinegar and "a good piece of sweet butter" are put into the cleaned
> shells, and then the seasoned snail back in.  It is cooked in a wide flat
> "kachel" (better than on the grill it says)in a meat stock over  coals and
> with coals heating the top of the dish on a lid or support.  They should
> cook as long as it takes to cook as eggs.  They are served hot with a side
> brew that contains the filling ingredients and whatever is left from the
> cooking poured over the top if you are serving on a plate.  Or you can
> serve them in the kachel, which is an earthenware pot of some sort (and
> also the word for an oven). One can also optionally keep them warm by
> setting them in a pastry shell.
> If you are interested and would like, I could attempt to translate the
> passage as written.  You can see the transcription on Gloning's page
> "Weiter von den Schnecken" in part 4 of Anna Wecker's cookbook.
> Katherine
> who would love to come and play at the playdate if she can find a ride
> Friday in the evening...
>> I have a few cans of snails left over from our New Year¹s celebrations and
>> thought that it would be fun to play with them at the cook¹s encampment at
>> AnTir West War.
>> Does anyone have any recipes (preferably after 1450).
>> Thanks
>> Eduardo
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