[Sca-cooks] Calf's Tail in Risotto

[Johnna Holloway]

There are these recipes:
This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)

.ix. Ryse of fleysche. Take rys & waische hem clene & do hem in an  
erthen pot with gode broth & lete hem seeth wel, afterward take  
almaund mylke & do therto and colour hit with safroun & salt hit and  
messe hit forth.

This is an excerpt from Forme of Cury
(England, 1390)

Ryse Of Flesh. IX. Take Ryse and waishe hem clene. and do hem in  
erthen pot with gode broth and lat hem seeþ wel. afterward take  
Almaund mylke and do þer to. and colour it wiþ safroun an salt, an  
messe forth.

(Both are indexed at  MedievalCookery.com)

Is he combining two recipes? Date would be right.
Johnnae, who is puzzled about having to resend this message... never  
appeared last night

On Jan 27, 2011, at 7:00 PM, Elise Fleming wrote:

> Greetings!  There is a new post on the Tudor Cook web site
> (www.tudorcook.co.uk/forums/) with a link to an article about Heston  
> Blumenthal who said he was inspired by them.  One mention is of "an  
> ancient dish of “rice and flesh”, a risotto with a calf’s tail,  
> dating from about 1390."  You can find the article at http://tinyurl.com/5v9qfpy 
>  .
>
> I don't know what the recipe is, but thought the mention of the tail  
> might be of interest.
>
> Alys K.