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Friday, May 1, 2015

HUEVAS DE PESCADO WITH A 16TH C RECIPE FOR A CAVIAR POTTAGE LENTEN FEAST

Caviar A Dish for Kings
Photo by Lord-Williams
caviar, fish eggs. In Spain sturgeon
and mullet eggs were used as caviar
prior to the 16th century. In Al-
Andalus, they were thought very
tasty and prepared boiled, fried
and in many other ways such as
scalded with vinegar or in oil
with no water. Avenzoar found
them more noxious than the fish
itself as they were more humid
and colder. For Christians fish
eggs were not prohibited on fast
days. [Hartley. 1999:208; and
Ibn Zuhr/García Sánchez.
1992:67]


“HOW TO MAKE LENTEN POTTAGE”
ADAPTED FROM TERRY DECKER’S TRANSLATION FROM MARTINO POSTED
TO SCA-COOKS “MEDIEVAL CAVIAR” DATED 4 MARCH 2007



Ingredients

2 jars caviar (50 gr ea)
25 almonds
 Feasting Not Fasting!
Par Excellance!!
Photo by: Lord-Williams
1 oz white bread
1 tbsp olive oil
1 tbsp marjoram
1 tbsp mint
1 tbsp parsley

Garnish:
1 tsp mashed and dissolved saffron
¼ tsp pepper

Preparation

Mash 1 jar of caviar in a mortar. Blanch and peel almonds. Grind them with the caviar and white bread. Add 1 c cold water and continue grinding. Strain through a cheesecloth. Add more water if necessary to make 8 servings.

Heat this in a pot and add olive oil and finely chopped herbs. Bring to a boil. Add the second caviar
jar. Mix in saffron and sprinkle with pepper. Serve in bowls.

This can be made with pike roe and strained though a cheese cloth. It can also be made with
sturgeon roe.


 A COUPLE OF TRANSLATIONS FROM MARTINO
POSTED BY TERRY DECKER TO SCA-COOKS
“MEDIEVAL CAVIAR” DATED 4 MARCH 2007

How to Make Lenten Pottage

2 jars caviar
25 almonds
1 oz White bread
olive oil
marjoram
mint
parsley
saffron
pepper

Take some good caviar, making sure it is not rancid, and remove the outside
part; the crush well in a mortar, and when it has been well crushed, to make
eight servings, take half of the caviar and then crush it in a mortar with
twenty-five almonds that have been well blanched and an ounce of bread
white; thin with a little cool water and pass through a stamine, adding more
water with the almond milk so there will be enough for eight servings.  Then
place over a flame and add a bit of good oil and some herbs, that is to say,
marjoram, mint and parsley that have been finely chopped. Then bring to a
boil with milk.  Then add the caviar to the milk after first thinning it
with a bit of the milk in the mortar.  Then put all these things in the pot
and give it a stir with a spoon.  Add a bit of saffron and pepper; and once
you have stirred it, remove.  Then take some and serve in bowls, topped with
sweet spices.  Similarly, you can make this with pike roe, but it must be
well crushed and passed through a stamine.  You can also make it with
sturgeon roe.

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