[Sca-cooks] Calf's Tail in Risotto

[Elise Fleming]

Eduardo wrote:

>I just got home from the grocery store and I saw calf's tails! Ranch 99 is >FANTASTIC! I didn't buy them because I thought I would not have a use for >them. Now I do! Must return to the store. Eduardo 

I had put a query about the original recipe on the Forum and the response was that, basically, food history is being played with.  The implication is that there is no "oxtail and risotto" from 1390, that Blumenthal has been "inspired" (reminds me of Cosman and "Fabulous Feasts") and put the two together, claiming a 1390 recipe as the origin, but no proof, no documentation.  His food tastes good, it is said, but historically we need to take him with more than one grain of salt.  Reminds me of SCAdians who say "Well, they had X in the Middle Ages, and they had Y.  I'll put them together and if I don't have Y, I'll substitute C.  So, here's my period dish..."

Alys K.

On Jan 27, 2011, at 4:00 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.


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