[Sca-cooks] Arugula/Rocket/Eruca?

[Daniel Myers]

> -------- Original Message --------
> From: JIMCHEVAL at aol.com
> Date: Tue, February 25, 2014 1:04 am
> 
> This is a green I don't believe I've ever seen  mentioned in any period 
> works. And yet, not only does Villanova mention quite a  bit, often it is as a 
> flavoring, not really a green.
> 
> Anyone else ever  encounter it anywhere else in recipes?


Yup.

LXXXIII - Relish of rue or of rocket. Take the seeds of the rocket and
skin and cooked eggs and sugar and ginger and nutmeg and ginger and mix
everything together and temper with good vinegar and it is good with
every meat excellent. [Libro di cucina / Libro per cuoco, (Italy,
14th/15th c. - Louise Smithson, trans.)]

Diuers Sallets boyled. PArboyle Spinage, and chop it fine, with the
edges of two hard Trenchers vpon a boord, or the backe of two chopping
Kniues: then set them on a Chafingdish of coales with Butter and
Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld
Currins. Then cut hard Egges into quarters to garnish it withall, and
serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe,
Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes
boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season
them all alike: whether it be with Oyle and Uinegar, or Butter and
Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at
least very good for all boyld Sallets. [A NEVV BOOKE of Cookerie,
(England, 1615)]

- Doc