Recipe of The Week July 2011
- Well, a new month and a new beginning.
I must apologize for dropping the ball in the past month, but in my
defense, June has always been a discombobulated month for me. Falling
after the huge push of preparing for the premiere event in my Barony (
you may have heard of it, just a little event called Junefaire, ) my
time and energy is poured into clean-up and recovery. This year, my lord
and I have also returned to active eventing after several years, and we
have been out an about every other weekend--still working out all the
kinks of that experience. But onward and one hopes upward.
This month I will be sending you recipes from Manuscrito Anonimo, a 13th
century Andalusian recipe collection. The versions presented are the
work of Charles Perry as published by David Friedman on his excellent
website. If you are not familiar with The Miscellany, a vast collection
of articles of a variety of SCA topics, most often focused on food, and
including many translated period texts, I urge you to visit it
immediately and often at
I have worked hardly at all with this manuscript and invite commentary
from those with any experience with it, for it will be far above my own.
I have tried to stick with recipes that might be worked with the
ordinary kitchen compliment of ingredients and utensils for the sake of
those new to the cuisine.
To start off the month we have two dishes, a version of the somewhat
familiar, stuffed eggs, and a fish dish that could serve as a first course.
Cook eggs, remove the shells and cut them in half. Remove the yolks, put
together in a platter and throw on them cilantro, onion juice, spices
and cinnamon; and it will become a paste with which you will stuff the
eggs. Tie them with thread and hold them with a small stick. Dissolve
some egg white and grease them with it along with a little saffron, and
dust with fine flour and fry with fresh oil on an even fire, and when
finished, sprinkle with chopped rue and serve. Make a sauce with the
filling and sprinkle with spikenard and cinnamon, God willing.
Making Fresh Fish with Eggs
Scale the fish, salt it, and arrange it in an earthen casserole
(qaswila, cazuela), having strained for it cilantro juice, and a little
garlic, which you will pour on it, but not enough to cover. Throw in oil
and spices and put in the bread oven; when it is done, break eggs in a
platter, chop rue, sprinkle with a little pepper and some spikenard
minced fine and pour over the fish at the door of the oven, and when it
is done, eat with fine wheat flatbreads.
Rycheza z Polska
- Don't feel so bad, my hole summer is usually awash when it comes to getting stuff done/organized/you name it
I've played a lot with the translation you speak of though have to admit that I haven't touched any of the fish dishes yet, unusual since I so love fish
SCA: Mergriet van Wijenhorst
- "my hole summer"
err, whole summer
I can spell ;)
Also, not sure if it is of any interest here, I finally gotten around to republishing an old website again (it's been through a lot of changes over the years and have been down for a couple)... renamed to old foodays. There is still a ton of recipes to add, especially the ones from my A&S 50 project (presently on FB) and my last A&S competition entry but won't be able to get back to it until after vacation (sometime in September)
not all SCA but has some SCA stuff in it
Can't wait to add more stuff :)
(SCA: Mergriet van Wijenhorst)