[Sca-cooks] Seal meat
Sam Wallace
guillaumedep at gmail.com
Tue Jun 1 17:09:57 PDT 2010
Stefan,
The only recipes I have for seal or similar are from Nuevo Arte de
Cocina. It was first published in 1758, so perhaps not a work we would
normally consider on this list. I apologize in advance for the following
rough translations. Just the same:
//Sollo pescado, y lobo.
Para componer gustosamente el Sollo, le cortarás la cabeza, que no es
afrenta, y sazonarás un cocimiento de agua, sal, vino y vinagre; ponle
buena manteca de baca fresca, échale de todas especias y cantidad de
yerbas, peregil, un poco de hinojo y oregano, y con todo esto lo
cocerás, y mojarás unas rebanadas de pan tostado; y de este modo aun
despues de tan mortificado, te dará el pobre sollo un buen plato.
Pike fish, and wolf.
To compose gladly pike we cut off the head, so that no-one is affronted,
and season a concoction of water, salt, wine and vinegar; put good fresh
cow butter, take all spices and quantity of herbs, parsley, a little
fennel and oregano, and bake all this, and wet several slices of toasted
bread, and in this way after such mortification, pike will give the poor
a good meal.
Lobo de mar asado.
Entre los pescados, que conocemos en este Reyno de Aragon, es uno el
llamado lobo; y por haber de tratar tan poco de él, le ingerimos con el
sollo. Su figura es como saboga; el mejor modo de componerle para
nuestro mantenimiento, es asado en esta forma: hecho trozos se pondrá
sobre unas hojas de laurél, en vasija espaciosa, freirás unos ajos y los
echarás sobre el pescado, tendrás prevenido en una cazuela peregil
picado con ajos, pimienta y agrio, y le irás dando con un manojo de
peregil por encima, le pondrás mas fuego arriba que abaxo, despues le
volverás y le darás por la otra parte con la salsilla, y despues lo
podrás servir á la mesa.
Roast sea wolf.
Among the fish, we know in this kingdom of Aragon, is one called the
wolf, and having to deal with so little of him, eat it with the pike
[fish]. His appearance is like twait [a European shad], the best way to
compose for our alimentation, is roasted in this manner: slices will be
put on some bay leaves in a spacious vessel, fry some garlic and throw
them over the fish, have ready in a pan chopped parsley with garlic,
pepper and sour [perhaps lemon or lime juice], and you will give him a
bunch of parsley on top, you will put more fire up than down, then turn
it and give him the party with salsilla [tropical vine having edible
roots sometimes boiled as a potato substitute], and after you serve it
to the table.
I thought that perhaps lobo de mar might be a wolf fish, but it
translates as fur seal from contemporary Spanish, comes up with lots of
seals when I do an image search on-line, and wolf fish is something
entirely different in contemporary Spanish. Neither really looks like
shad to me. So these may or may not be a recipe for seal.
Bon appétit,
Guillaume
*****************
So what DOES seal meat taste like? How was it cooked?
I do have this Florilegium file, but there haven't been enough people
here to have held any discussion on seal meat. Even when Nanna (from
Iceland) was here.
whale-meat-msg (12K) 2/ 2/10 Use of whale and porpoise meat in period.
Recipes. Substitutions.
http://www.florilegium.org/files/FOOD-MEATS/whale-meat-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, TexasStefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:http://www.florilegium.org ****
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