346Re: [ByzantiumNovumCulture] Re: "Taters 'n Peas" / Mustard
- Sep 3, 2012Since potatoes weren't part of the Byzantine diet, I think I'll keep that
one out, but I will add in that mustard recipe!
Thank you! I'm going to have to try to make that mustard!
On Mon, 03 Sep 2012 16:37:24 -0400, James Mathews <JLMTopog@...>
> Lady Amma;--
> In response to your request for something to put into the "Basilica"
> newsletter, I will be pleased to share my recently developed recipe
> which is really good (in my view ) at any meal:
> "Taters 'n Peas"
> --Three medium potatoes peeled and sliced (1/4" thick);
> --Three cups of fresh peas;
> --One cup of onions sliced small;
> --Two cups of pork or fowl gravy;
> --Three tablespoons of margarine, oil, or butter;
> --Salt and Pepper to taste;
> --Water to cover the mixture;
> Put the Potatoes and Onions in a medium sized oven-safe bowl, add the
> peas, and add water to cover the potato / pea mixture. Add the oil
> and the gravy. Salt and Pepper to taste and stir until well mixed.
> Put in the heated oven (hot enough to boil water) for 15 minutes
> loosely covered with a dish (saucer). Put the bowl on a plate as the
> mixture has a tendency to expand when heated. After the 10 minutes
> remove from the oven, and wrap the bowl and saucer in a towel and
> leave for four hours. This will finish bringing the potatoes and peas
> to the right consistency. Serve with your favorite meat and salad.
> I like three slices of corned beef, with mustard and a small Cob
> Salad, sweet wine vinaigrette, together with grape juice (or wine).
> Suitable Substitutions are encouraged for the above recipe as
> desired. You may use either or both of these recipes.
> Mustard (sinapi):
> Just as it does today, the word mustard referred to the plant, its
> seeds, and the hot / spicy sauce made from them. The romans made
> mustard much as we do:
> Mustard seed is carefully cleaned and sieved. Then the seed is
> washed in cold water and soaked for two hours. It is then taken out
> and the water is squeezed out by hand. Put the seed into a new or
> cleaned mortar and pound it with a pestle. When the mustard is
> finely ground, put it in the middle of the mortar and press it down
> with the palm of the hand. Once it has been pressed flat, make
> some incisions in it. Place
> a few burning coals on top of it, and pour over soda water, to draw
> out the bitterness and pallor from the mustard. Then lift the mortar
> and pour out the soda water. Add strong vinegar and mix it through
> the mustard with the mortar.
> Columella recommends that the mustard be mixed with ground almonds and
> pine kernels.
> Patrick Faas, "Around The Roman Table; Food and Feasting in Ancient
> Rome," (U of Chicago Press -- 1994), Page 160
> Marcus Audens
Vocatus atque non vocatus, Deus aderit.
Hestia, you who tend the holy house of the lord Apollo, the Far-shooter at
goodly Pytho, with soft oil dripping ever from your locks, come now into
this house, come, having one mind with Zeus the all-wise, draw near, and
withal bestow grace upon my song.
-Homer- Hymn 24 to Hestia
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