[Sca-cooks] Surviving medieval sauces?

[Wanda Pease]

I've been watching The Tudor Monastery Farm on YouTube again.  When she catches the eels and starts to get them ready to cut unto gobbets (her words) she slathers them with salt to rid them of the Slime.  Having had a father and brothers who went fishing almost every weekend with mother and I as minions (except for the "you caught/killed it, you gut it").  Freshly caught trout definitely were slippery!
 
I highly recommend this YouTube series.  The three stars are professional scholars/re-enactors.  This isn't The Victorian House or anything like it.  These people know what they are doing and they do the worth themselves in fabulous costume.  Remembering these are peasants of the better sort and it is way before Henry VIII's destruction of England's ecclesiastical artistic heritage.

You won't Regret seeing this even if Tudor isn't your thing.

Regina


Sent from my iPad

On Feb 17, 2014, at 3:39 PM, Antonia di Benedetto Calvo <dama.antonia at gmail.com> wrote:

> On 18/02/2014 11:05 a.m., JIMCHEVAL at aol.com wrote:
>> There seems to be some disagreement on that point:
>> 
>> "The Eel's Slime Layer"
>> 
>> http://science.howstuffworks.com/zoology/marine-life/eels-slippery1.htm
>>  But it may have been the sauce.
>> 
> 
> I was using eels that I have personally eaten as a reference point. They are no more slimy than other fish.  They're also delicious.
> 
> Also, the first line in the article is "*All* fish have slime covering their body, which makes them very difficult to catch by hand" [emphasis mine].
> 
> Antonia
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