[Sca-cooks] illusion feast

[The Eloquent Page]

  Hi everyone -

I am sorry that I have not been active on the list - winter colds are 
miserable.

Thank you all for the suggestions!

I have tried to make white sausages in the past with limited success.  
Perhaps fish sausages will be more successful.

I've also thought about making the fish into "meatballs" and endoring them.

Gratefully, Katherine

On 2/3/2019 1:50 PM, Johnna Holloway wrote:
> Such as
>
> Bologna Sausage of fish.
>
> Take three pounds of fresh salmon, two pounds of carp meat, a pound of smoked salmon, & chop well all together, then take one ounce of coarsely ground pepper, a half ounce of powdered cinnamon, three ounces of salt, half a sopine of Spanish wine, & three yolks of eggs, & make sausage like the others.
>
> "Ouverture de Cuisine" based on this transcription <http://www.uni-giessen.de/gloning/tx/ouv3.htm> by Thomas Gloning et. al.
>
> © 2006, 2011, 2012 Daniel Myers -
>
> http://www.medievalcookery.com/notes/ouverture.html <http://www.medievalcookery.com/notes/ouverture.html>
>
> Johnnae
>
>
>> On Feb 3, 2019, at 1:05 PM, James Prescott <prescotj at telusplanet.net> wrote:
>>
>> Ouverture has five fish sausage recipes.  Wulfric has made some of them.
>>
>> Thorvald
>>
>>
>>
>>> I'd be surprised if there weren't any period fish sausage recipes.  That wouldn't really be that different from fish pies, would it?
>>> Stefan
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