[Sca-cooks] The lamprey of the Great Lakes

[Sharon Palmer]

Nice article.  Rumpolt assumes that carp will 
come to the kitchen alive, and often uses carp 
blood in recipes for other fish, which apparently 
do not.  Lamprey also come to the kitchen alive, 
which might imply they are grown in local ponds. 
The blood is mixed with vinegar or wine, so it 
doesn't coagulate.

A black carp with its blood (in black blood sauce).
Carp made in a black (sauce) in its own blood.  Catch the blood in a vinegar/
A black aspic made of carp/ with the blood.
Pike made in a sauce with a carp blood.
Fried crabs in a carp blood.
Beluga sturgeon made in a black (sauce).  Take carp blood...
You can also make a Schaiden in a pepper (sauce)/ with carp blood/
    (Schaiden is perhaps Schaider = Silurus glanis or Wels catfish).
Sälmling (Young salmon).  You may also make it in 
a black (sauce) in the Hungarian way/ with carp 
blood and lemon/
Trout made in a black (sauce) with salted lemon. 
Take a little vinegar/ and take the blood from a 
carp/
Take an eel/ ...Take carp blood
Rutten (Burbot) cooked in the pepper (sauce).  Take carp blood..
Nasen (Common Nase) made in a black sauce with carp blood and lemon/
Perch. Take the roe/ ... make a pepper (sauce) of carp blood nicely sweet
Grundel (Goby).  Take blood from a carp/
Turtle cooked black with carp blood/
Frogs cooked black with carp blood/

Take the lamprey/ and catch the blood from it in vinegar/
Take the lamprey/ and scald it/ and when it is 
scalded/ the take a good Malvasier (a sweet 
wine)/ and catch the blood in it

Likewise, many of the beef recipes call for 
chicken blood.  Presumably they slaughter the 
chickens themselves, while the beef comes already 
slaughtered.  And the blood must be fresh.

Ranvaig

>Good news, medieval cooks! Now you can get your lamprey straight out of the
>  Great Lakes!:
>
>http://www.cbc.ca/news/canada/windsor/move-over-asian-carp-here-comes-the-se
>a-lamprey-1.1352240
>
>Not  such great news for native species, but hey what's important here,
>after  all?
>
>Otherwise, for anyone who would like to know more about lamprey and  carp
>in our period, here's my blog post for this week:
>http://leslefts.blogspot.com/2013/11/lamprey-fish-ponds-and-carp.html
>
>Jim  Chevallier
>  (http://www.chezjim.com/) www.chezjim.com
>