Roasted Salmon With Wine Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Samon roste in Sauce. Take a Salmond, and cut him rounde, chyne and
all, and roste the pieces on a gredire; And take wyne, and pouder of
Canell, and drawe it thorgh a streynour; And take smale myced oynons,
and caste there-to, and let hem boyle; And then take vynegre or
vergeous, and pouder ginger, and cast there-to; and then ley the
samon in a dissh, and cast the strip theron al hote, and serue it
forth.
275 ml/10 fl oz/1 1/4 cups medium-dry fruity white wine 175 g/6 oz
small onions, peeled and finely chopped Good pinch of ground cinnamon
1/4 teaspoon white wine vinegar Good pinch of ground ginger 6 salmon
cutlets, about 2.5 cm/1 inch thick Oil for grilling
No oil or fat is mentioned in the original recipe, but they are
suggested for frying other fish in the same manuscript. Fish must be
grilled on a greased surface whether cooked over the heat or under it
as we cook it now. Oil was the obvious medium to use, because salmon
could be eaten at Lenten meals, when strictly pious people did not
eat butter.
We do not need to streyne our wine or spices today. Cook the wine,
onions and cinnamon gently in an open pan until the onions are soft
and the wine is slightly reduced. Add the vinegar and ginger, and
leave at the side of the stove. Heat the grill while you brush the
fish cutlets with oil on both sides. Grill them under moderate heat,
turning once, until just cooked. Serve each cutlet with a spoonful
of wine and onions on top.
from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of
Richard II" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
Date: 05-27-94 Submitted By DALE SHIPP On 04-20-95
Title: Poached Fowl and Bacon with Pudding
Categories: Medieval, Main dish, Poultry
Yield: 6 servings
First stuff your capons with saveray, With parsley, a little, hissop
I say; Then take the neck, remove the bone; And make a pudding
thereof at once With an egg and minced bread also With hacked liver
and heart thereto... Then boil the capon, as I they say, With
parsley, sage, hissop, saveray... With slices of bacon embrawded here
and colour your broth with saffron dear... (Mrs Groundes-Peaces Old
Cookery Notebook)
1.8 kg/4 lb boiling fowl with neck and giblets 2 tablespoons finely
chopped, mixed fresh savory, parsley, hyssop and sage Salt and pepper
700 g/1 1/2 lb piece boiling bacon 425 ml/15 fl oz/2 cups strong dry
cider Extra herbs to garnish For Pudding: Neck, liver and heart
from the bird 1 teaspoonful of the herb mixture above Salt and pepper
8 tablespoons soft white breadcrumbs 1 egg, beaten
This was a cheap and easy dish on which youngsters could practise when
learning to carve poultry.
Ask a kindly poulterer to cut off the birds head and to supply the
whole neck in its skin along with the prepared bird and giblets. Mix
the herbs together and put a tablespoonful aside. Add a light
seasoning of salt and pepper to the rest and fill the mixture into
the body cavity of the bird. Stitch or skewer the cavity openings
securely. Truss the bird for boiling and place it on a trivet in a
stewpan which will also hold the bacon and liquids.
To prepare the neck, ease the spine and surrounding flesh out of the
skin as if peeling off a stocking. Do not break the skin. Chop the
liver and heart finely and mix with half the reserved herbs, a little
seasoning and the breadcrumbs. Bind with the egg. Fill this mixture
into the skin, allowing room for the bread to swell. Fasten the ends
of the sausage-shaped pudding securely and add to the pan. (If the
skin is accidentally torn, or is not supplied, you can make the
stuffing into small balls and fry or bake them, as an acceptable
substitute.)
Mix the cider with 425 ml/15 fl oz/2 cups water and heat until nearly
boiling. Add the liquid to the pan, put on a well-fitting lid and
poach the bird gently for 2-2 1/2 hours. Add the bacon piece after
30 minutes and the stuffed neck after a further 15 minutes. Top up
the pan with extra boiling water then, or later if needed.
Test the bird for readiness after 2 hours by thrusting a thin skewer
into the thickest part of the thigh. The juices should run clear. A
smallish bird may be almost ready by this time, and the bacon piece
should be done. Take the bacon out, with the pudding, and leave
both to rest for 10-15 minutes. The slice both to serve as a garnish
for the poached bird. Scatter a few extra herb leaves over the breast
of the bird before serving.
from The Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and
Meals" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date:
05-26-94
Submitted By DALE SHIPP On 04-20-95
Source from luhu.jp
all, and roste the pieces on a gredire; And take wyne, and pouder of
Canell, and drawe it thorgh a streynour; And take smale myced oynons,
and caste there-to, and let hem boyle; And then take vynegre or
vergeous, and pouder ginger, and cast there-to; and then ley the
samon in a dissh, and cast the strip theron al hote, and serue it
forth.
275 ml/10 fl oz/1 1/4 cups medium-dry fruity white wine 175 g/6 oz
small onions, peeled and finely chopped Good pinch of ground cinnamon
1/4 teaspoon white wine vinegar Good pinch of ground ginger 6 salmon
cutlets, about 2.5 cm/1 inch thick Oil for grilling
No oil or fat is mentioned in the original recipe, but they are
suggested for frying other fish in the same manuscript. Fish must be
grilled on a greased surface whether cooked over the heat or under it
as we cook it now. Oil was the obvious medium to use, because salmon
could be eaten at Lenten meals, when strictly pious people did not
eat butter.
We do not need to streyne our wine or spices today. Cook the wine,
onions and cinnamon gently in an open pan until the onions are soft
and the wine is slightly reduced. Add the vinegar and ginger, and
leave at the side of the stove. Heat the grill while you brush the
fish cutlets with oil on both sides. Grill them under moderate heat,
turning once, until just cooked. Serve each cutlet with a spoonful
of wine and onions on top.
from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of
Richard II" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
Date: 05-27-94 Submitted By DALE SHIPP On 04-20-95
Title: Poached Fowl and Bacon with Pudding
Categories: Medieval, Main dish, Poultry
Yield: 6 servings
First stuff your capons with saveray, With parsley, a little, hissop
I say; Then take the neck, remove the bone; And make a pudding
thereof at once With an egg and minced bread also With hacked liver
and heart thereto... Then boil the capon, as I they say, With
parsley, sage, hissop, saveray... With slices of bacon embrawded here
and colour your broth with saffron dear... (Mrs Groundes-Peaces Old
Cookery Notebook)
1.8 kg/4 lb boiling fowl with neck and giblets 2 tablespoons finely
chopped, mixed fresh savory, parsley, hyssop and sage Salt and pepper
700 g/1 1/2 lb piece boiling bacon 425 ml/15 fl oz/2 cups strong dry
cider Extra herbs to garnish For Pudding: Neck, liver and heart
from the bird 1 teaspoonful of the herb mixture above Salt and pepper
8 tablespoons soft white breadcrumbs 1 egg, beaten
This was a cheap and easy dish on which youngsters could practise when
learning to carve poultry.
Ask a kindly poulterer to cut off the birds head and to supply the
whole neck in its skin along with the prepared bird and giblets. Mix
the herbs together and put a tablespoonful aside. Add a light
seasoning of salt and pepper to the rest and fill the mixture into
the body cavity of the bird. Stitch or skewer the cavity openings
securely. Truss the bird for boiling and place it on a trivet in a
stewpan which will also hold the bacon and liquids.
To prepare the neck, ease the spine and surrounding flesh out of the
skin as if peeling off a stocking. Do not break the skin. Chop the
liver and heart finely and mix with half the reserved herbs, a little
seasoning and the breadcrumbs. Bind with the egg. Fill this mixture
into the skin, allowing room for the bread to swell. Fasten the ends
of the sausage-shaped pudding securely and add to the pan. (If the
skin is accidentally torn, or is not supplied, you can make the
stuffing into small balls and fry or bake them, as an acceptable
substitute.)
Mix the cider with 425 ml/15 fl oz/2 cups water and heat until nearly
boiling. Add the liquid to the pan, put on a well-fitting lid and
poach the bird gently for 2-2 1/2 hours. Add the bacon piece after
30 minutes and the stuffed neck after a further 15 minutes. Top up
the pan with extra boiling water then, or later if needed.
Test the bird for readiness after 2 hours by thrusting a thin skewer
into the thickest part of the thigh. The juices should run clear. A
smallish bird may be almost ready by this time, and the bacon piece
should be done. Take the bacon out, with the pudding, and leave
both to rest for 10-15 minutes. The slice both to serve as a garnish
for the poached bird. Scatter a few extra herb leaves over the breast
of the bird before serving.
from The Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and
Meals" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date:
05-26-94
Submitted By DALE SHIPP On 04-20-95
Source from luhu.jp