[Sca-cooks] Lobster in Period
Sharon Palmer
ranvaig at columbus.rr.com
Wed Jan 15 16:52:29 PST 2014
>I am currently working on a menu for an A&S entry and am trying to
>do some research on lobster in period. Does anyone have any sources
>on which species might be correct? I am finding documentation on
>Homarus Gammarus (common European lobster) from 1708, but haven't
>seen anything earlier.
Rumpolt has recipes for "MeerGrillen/ Gambarn"
Gamba modernly means prawn, but the picture looks more like a lobster
including the big claws.
1. Set on (the fire) in a water with pepper and salt/ and let simmer
with it/ yet let it not simmer long/ because they are soon cooked/
give dry on a table with salt and pepper/ for one eats it together
with the shell. You can also well take to the fry/ and well
gewelgt?? with pepper and salt/ because one must salt them well/
because they are already sweet.
2. You might also well make them in (a sauce) with butter and pea
broth/ and with green well tasting herbs nicely sour/ put a little
ground ginger in it/ let simmer together/ and do not over salt it/
then it will be good and also well tasting.
Ranvaig
More information about the Sca-cooks
mailing list