[Sca-cooks] 'Viking' recipes

[JIMCHEVAL at aol.com]

Was dairy - available from any cow - upper class? Even honey could be  
gathered in the forest.

The bouillon is more ambivalent. I've never seen  any mention of it being 
explicitly used in early French cooking - adding it in  separately seems to 
be a late medieval innovation - but as a practical matter  boiling a chicken 
for instance would give you bouillon as part of the dish. So  adding it in 
separately may be superfluous, but not too anachronistic (unless  you're 
using commercial bouillon in which case there's all that sodium).
 
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 2:15:25 A.M. Pacific Standard Time,  
carlton_bach at yahoo.de writes:

A lot of  it looks distinctly upper-class, what with using lots of honey, 
imported  spices, and dairy products, but not inherently implausible. I 
wonder about the  habit of using bouillon/stock for making  soup.