[Sca-cooks] 'Viking' recipes
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Feb 10 11:51:25 PST 2013
Oh I quite agree. All else apart, it implies a level of culinary
sophistication which was unlikely for the Germanic peoples (of which the Vikings are
typically counted as one). I'm just saying that adding it today, when meats
and cooking techniques are different, might not result in something so
different from simply letting the meat, simmered on the coals, provide its own
juices - presuming again that one does not use the salt-laden concoctions
commercially available.
Even Anthimus, writing essentially Roman recipes for a Germanic court,
does not talk of using prepared broths, even though he recommends boiling as a
preferred method and refers more than once to cooking a meat in its own
juices; and for that matter uses prepared (cooked) wines. This, even though
(pseudo-) Apicius mentions broths in several preparations.
Jim Chevallier
www.chezjim.com
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France
In a message dated 2/10/2013 11:33:43 A.M. Pacific Standard Time,
carlton_bach at yahoo.de writes:
It's the technique of adding it separately that I don't see. If you boil
any kind of meat with other things, you get something like cooking in stock.
That's not the issue. But when looking over the Viking batterie de
cuisine, I can't find anything that would say "stockpot" to me. Would they have
kept broth around? It's not impossible in richer households - a kettle with
boiled meat would produce cooking liquid for other dishes you'd simply ladle
out as required. But I don't think this would be practical for smaller
households, and AFAIK there were no commercial kitchens in Viking settlements.
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