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<DIV>Yep, that's it! Thanks! I got a lot of turned-up noses at the tables when I brought out the malt vinegar. :) Someone actually put together a quicky shrimp cocktail sauce from ingredients they found in the kitchen. :)</DIV>
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<DIV>What *really* didn't go over well were the chicken hearts marinated in cider vinegar, parsley and cinnamon. Fourteen pounds of chicken hearts.</DIV>
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<DIV>Duriel<BR> </DIV>-*-*-*-*-*-*-*-*-*<BR>Tom Vincent<BR>-*-*-*-*-*-*-*-*-*<BR>Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back!
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<DIV><BR><BR>----- Original Message ----<BR>From: Stefan li Rous <StefanliRous@austin.rr.com><BR>To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks@Ansteorra.org><BR>Sent: Thursday, June 8, 2006 2:44:29 AM<BR>Subject: Re: [Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce<BR><BR>
<DIV>Brangwayna said:<BR><<< tom.vincent@yahoo.com writes:<BR><<We had wonderfully large shrimp on skewers at Alles Faire, but the<BR>only sauce was malt vinegar.>><BR><BR>That's because in the original "Shrympes" recipe the cook was using, <BR>it very<BR>clearly states "and no sauce but vinegar". And darn it, I can't <BR>find the<BR>original right now, but I've used it for a mundane demo food :-) >>><BR><BR>I believe this is the recipe which you are thinking of:<BR>===<BR>From Harleian MS. 4016 (c. 1450) (1)<BR><BR>"Shrympes. Take Shrympes, and seth hem in water and a litull salt, <BR>and lete hem boile ones or a litull more. And serue hem for the <BR>colde: and no maner sauce but vinegre."<BR>===<BR><BR>See this article in the FOOD-MEATS section of the Florilegium for the <BR>full redaction and more
details:<BR>Shrympes-art (16K) 10/11/01 "Shrympes" by Lady Constance de <BR>Larose.<BR><A href="http://www.florilegium.org/files/FOOD-MEATS/Shrympes-art.html" target=_blank>http://www.florilegium.org/files/FOOD-MEATS/Shrympes-art.html</A><BR><BR>Stefan<BR>--------<BR>THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra<BR> Mark S. Harris Austin, Texas <BR>StefanliRous@austin.rr.com<BR>**** See Stefan's Florilegium files at: <A href="http://www.florilegium.org/" target=_blank>http://www.florilegium.org</A> ****<BR><BR><BR>_______________________________________________<BR>Sca-cooks mailing list<BR>Sca-cooks@lists.ansteorra.org<BR><A
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