I have often wondered why Britain is always synonymous with bad food to most other countries. I become very indignant, especially as we have a climate that allows all kinds of foods to grow, and some amazing seafood as well. Not to mention some of the best chefs the world has to offer.
Then I started looking at some old recipies. I'm sure everyone thought they were delicious at the time, but seriously, how many different ways are there to serve "Some sort of meat with some sort of sauce with ginger in"? - lot's apparently.
Firstly, a useful recipe I think we could all do with in our lives from 1591 - (borrowed from my other history blog):
To Bake a Pig like a Fawne
Sley him when he is in the haire, season it with pepper and salt, cloves and mace, take Claret wine, Clergious, Rosewater, Cinamon, Ginger and Sugar, boyle them togither, laye your Pig flat like a Fawne or a kidde, and pour your soup onto it and swaet butter, and so bake it leisurely.
And from 1587:
To bake Sparrows or other small birds
Make paste of fine floure, eggs, butter and faire water, thereof make coffins, thens eason your birds with sugar and ginger, then take good cheese clene scraped and small minced with a little butter, and put them into your coffins and put thereto your birds, and close it till it be enough.
Poor little birds in their pastry coffins!
However, this is a method still used today (Think Beef Wellington) and is something I am thinking of trying. I'm guessing it will be similar to using foil to keep moisture in, only it might even make it tastier. I'll let you know how it goes when I do try it. :)
Posts
No comments:
Post a Comment