[Sca-cooks] Reverse Interpretation

[Jeannette Neilson]

Chili & sausage! Both fav's!

I like the class idea... sparks some tho'ts... *grin*

  ~ Sionaid

 




________________________________
From: Deborah Hammons <mistressaldyth at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tue, January 25, 2011 9:30:37 AM
Subject: [Sca-cooks] Reverse Interpretation

Whatever word we use.  :-))  I was going through my cooks guild files and
found a couple of things that really made me giggle.  The second lesson was
finding a modern recipe, and writing it in "medieval speak" and having the
others in the group try and guess what the recipe was for. I think the first
few minutes of the class will be this.  :-))

"Matil" who was 14 at the time wrote these two:

Take as much meat as you wish and chop it as the seeds in the field.  Over
the fire cook this with as much oil as you need. When it is done, put in the
darkest beans you can find, after you have soaked them for three days in
pond water. Gather the red fruits of the plants the animals don't seem to
want to eat and mash them.  Add these to the pot with the meat and beans.
Strew upon it strong spices.   If the broth is thin, you may make it thick
by putting in last week's old salty bread.  Serve it.

Wash the sheep intestine well, inside and out.  Leave it in water.  Take
lean meats and mince it.  Take a little hard fat and mince it. Mix the meat
and fat together.  Put in spices you like, and stuff this into the sheep
intestine.  If it pleases you, you can hang this up  over a smoky fire made
of fruit wood.  If not, you can boil this in a pot of old beer.  For a
sauce, mash mustard seeds and vinegar and garlic.

Aldyth
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