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Seafood Dishes

Renaissance and Medieval Food Recipes

Seafood Dishes

Maqluba al Tirrikh

Chisan

Galantine for Carp

Oysters in Bruette

To Make Blamaunger in Lenten

Vyaunde de Cyprys in Lent

Maqluba al Tirrikh

al-Baghdadi p. 204/12 (GOOD)

Take tirrikh and fry in sesame-oil: then take out, and place in a dish to cool. When cold, cut off the heads and tails, remove the spine, bone, and scale with the greatest care. Crumble and break up the flesh, and sprinkle with dry coriander, cumin, caraway and cinnamon. Break eggs, throw on, and mix well. Then fry in sesame-oil in a frying pan as maqluba is fried, until both sides are browned: and remove.

1 T sesame oil (initial frying)
1/2 lb perch or catfish
1 1/2 t cinnamon
1 t caraway
1/2 t cumin, ground in a mortar
1/2 t coriander, ground in a mortar
1 large egg
another 2 T sesame oil

Fry fish in sesame oil; let it cool. Bone and crumble it. Add spices and eggs. Fry like pancakes in more sesame oil. Tirrikh is a kind of Middle Eastern freshwater fish; we do not know what other fish it is similar to.

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Chisan

Ancient Cookery p. 448/38

Take hole roches, or tenchys, or plays, but choppe hem on peces, and frie hem in oyle; and take crusts of bredde, and draw hem with wyn, and vynegur, and bray fygges, and draw hem therwith; and mynce onyons, and frie hem, and do therto, and blaunched almonds fried, and raisinges of corance, and pouder of clowes, and of ginger, and of canell, and let hit boyle, then do thi fissh in a faire vessell, and poure thi sewe above, and serve hit forthe colde.

1 lb fish
1 full slice bread
3 T wine
3 T vinegar
2 T figs, chopped or ground
1 T minced onion
2 T blanched almonds
2 T currants
a pinch ground cloves
1/8 t ginger
1/2 t cinnamon

Cut up the fish and fry in oil. Mix bread, wine, vinegar, and figs. Fry minced onion and almonds; add to the sauce, along with remaining ingredients. Put the fish in a dish, cover with the sauce, and serve cold.

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Galantine for Carp

Goodman p. 289/26

Bray saffron, ginger, clove, grains of paradise, long pepper and nutmegs, and moisten with the greasy sewe in which the carp has been cooked, and add thereto verjuice, wine and vinegar and let it be thickened with a little toasted bread, well brayed and colorless (natheless strained bread maketh the best sauce) and let it all be boiled and poured over the cooked fish, then put onto plates.

1 1/2 lb catfish or carp
5 threads saffron
1/4 t ginger
1/4 t cloves
1/8 t grains of paradise
1/4 t pepper
1/2 t nutmeg
2 T “greasy sewe” (liquid from cooking fish)
2 c tart red grapes well mashed and strained through cheese cloth (for verjuice)
2 t red wine
4 T wine vinegar
3 T bread crumbs

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Oysters in Bruette

Two Fifteenth Century p. 23/56

Take and shell oysters, and keep the water that cometh of them and strain it, and put it in a pot, and ale thereto, and a little bread thereto; put ginger, canel, powder of pepper thereto, saffron and salt; and when it is enough almost, put on thine oysters: look that they been well y-washed for the shells: and then serve forth.

1 1/4 c oysters
3/4 c liquid from oysters
3/4 c ale
2 slices bread, torn up small
1/8 t cinnamon
3/16 t ginger
1/4 t salt
a few shakes of pepper
a pinch of saffron

Mix liquids and bread and heat; add seasonings and simmer until the bread has come apart and the sauce is fairly thick. Add oysters, let simmer until the oysters are done and serve forth.

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To Make Blamaunger in Lenten

Curye on Inglysch p. 89 (Utilis Coquinario no. 30)

Tak almound melk & do it in a pot, & tak floure of rys aftere + at + e quantite is of + e melk, or hol rys. & take of + e perche or of a luce & hew it as + ou woldest do braun, & if + ou fayle + erof tak newe ray & alye it up, & do + erto sugre & oyl of almoundes, or elles oyle dolyf + at is newe, or elles + e gres of a brem; & whan it is so+ e, do + e oyle + erto & tak almoundes koruen on foure ifried in oyle & sette in + e disches whan it is dressed, & strew sugre aboue manerlych.

2 c almond milk: 1/2 c almonds, 2 c water
4 T rice flour (or rice)
1 lb perch, (pike, or ray)
1 T sugar
1 T almond oil (or olive oil)
1 c almonds
1 T sugar (sprinkled on top)

Make almond milk. Put in a pot, add rice flour and fish, cut up into small cubes. Cook until fish is done, about 10 minutes, add sugar and oil, cook another minute. Cut almonds in four pieces each and fry. Serve with fried almonds and sugar on top.

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Vyaunde de Cyprys in Lent

Two Fifteenth Century p. 28/57

Take good thick milk of almonds, and do it on a pot; nym the flesh of good crabs, and good salmon, and bray it small, and temper it up with the foresaid milk; boil it, and lye it with flour of rice or amyndoun, and make it chargeaunt; when it is yboiled, do thereto white sugar, a gode quantitie of white vernage pimes (apparently a wine like muscadine) with the wine, pomegranate. When it is ydressed, strew above the grains of pomegranate.

almond milk: 2 oz blanched almonds, 1 c water
7 oz crabmeat
7 oz salmon
2 T rice flour
3 T sugar
4 t Rhine wine
2 T pomegranate juice
pomegranate seeds

Almond milk: Grind almonds in food processor, mix in 1/2 c water and grind more, squeeze liquid out through thin cloth, add residue to 1/4 c water and grind in processor again, squeeze again, repeat with another 1/4 c water.

Remove skin and bones from salmon, cut salmon and crab into cubes and shred with French chef’s knife. Mix fish and almond milk and cook over medium heat; add sugar, wine, and pomegranate juice after 5 minutes; add rice flour after 11 minutes, cook, stirring, another minute, remove from heat and keep stirring another half minute. Garnish with pomegranate seeds.

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A touch of “Swan Song” and a dash of “The Stand”…Very good post-apocalyptic tale in the mode and mood of R. McCammon’s “Swan Song” and S. King’s “The Stand”. ★★★★★

Excerpt from Troop of Shadows:

Prologue
Colleyville, Texas
October

Dani cursed the weight of her backpack. The final two items from the ransacked Walgreens, crammed in as an afterthought ten minutes ago, might cost her everything. After surviving the last twelve months of hell only to be thwarted now by a can of Similac and a twelve-pack of Zest soap, would be sadly anticlimactic. Despite running at a full sprint down a dark suburban street, dodging overflowing garbage cans while eluding three men who would steal her hard-won tubes of Neosporin and likely rape and kill her in the process, she snorted at the thought of a fictional headline: Young Woman’s Life Ends Tragically but Zestfully Clean.

Damn it, she would ditch the backpack. She could come back tomorrow night for it, but right now staying alive outweighed any future benefit its contents might provide. As her pursuers rounded the corner behind her, she darted across the front lawn of a house and leaped over a cluster of dead juniper shrubs. A year ago, those shrubs had been green, manicured, and providing curb appeal to the upscale neighborhood; they functioned now as a hurdle component in the obstacle course Dani navigated on most nights.

She angled toward the side of the house and around the corner, only to come to an abrupt stop next to a six-foot barricade. Residents of these sprawling bedroom communities situated between Dallas and Fort Worth clung to their privacy fences as fiercely as their rural counterparts did to their firearms. Why all those day-trading dads and cheerleader moms required such secrecy was beyond Dani. She didn’t care. All that mattered was how difficult they made her nightly forages. Only idiots or people with a death wish traveled alone on the streets anymore. The clever ones navigated through backyards and drainage ditches, shadowed easements and alleyway, avoiding open spaces and other humans.

Especially humans traveling in groups.

Stealth and caution were second nature to her now, and she was pissed at herself for loading up the backpack with more weight than she could easily carry at a full run.

Rookie mistake.

She flung the pack into the undergrowth of a once meticulous garden, making a mental note of the enormous red tip photinia which camouflaged the bundle in a leafy shroud. She hoped to be alive the next day to retrieve it.

She clambered up the fence, finding a toehold on a warped plank, and squirmed over the top. A silver fingernail of a moon did little to illuminate the backyard. Weak starlight reflected off the inky surface of a half-empty, kidney-shaped swimming pool. Her Nikes gripped the concrete deck as she skirted the murky water and made a beeline for the back of the yard that was, of course, separated from its neighbor by a privacy fence. It was a tall one too — a full ten feet. There were no bushes or trees to use for leverage either. She scanned the area for anything that might serve as a step ladder.

Of all the yards she could have chosen for her escape, she’d picked one with a damn ten-foot fence.

Her heart raced from the sprint, but not from panic. Gone was the young woman from a year ago, the full-time floundering college dropout and part-time surly Starbucks barista who spent too much time reading books and not enough time looking for a job that would allow her to move out of her parents’ house. She was too smart for her own good, everyone had told her. She should have taken that secretarial position in North Dallas, but she would have lost her sanity in that environment. The tedious filing, the ringing phones, the office politics — in other words, hell on earth for a girl with an IQ over a hundred and fifty.

Despite the recent horrors, she’d come into her own at last, after twenty-one years of meandering through life unfocused and unchallenged. The extra twenty pounds she’d been carrying courtesy of Freddy’s cheeseburgers and Taco Bell burritos were gone, thanks to her newfound self-discipline and endless hours of Krav Maga training with Sam. Not only had she transformed her body, she’d elevated and strengthened her mind as well. Before the power had gone out, she’d watched countless tutorials on T’ai Chi, Qigong, and Buddhist meditation. During that same window — when people were beginning to get sick, but before most of them had died — she’d combed book stores and libraries within a fifteen-mile radius. When the country went dark and people realized that life-saving information was no longer available with a few keystrokes, Dani had amassed reference material on subjects as diverse as hydroponics and combat first aid, ancient meat drying techniques and bomb making. Between martial arts lessons with Sam, she spent every spare minute absorbing the printed esoteric knowledge like a greedy lizard on a sun-drenched rock.

Knowledge was survival.

When the first of the men slithered over the fence into the backyard, she hadn’t found anything to use as a foothold. Another figure followed behind him. She closed her eyes, took a deep breath and released it from her lungs, slow and measured, then took off at a full run toward them. While she ran, fingers slid down to a leather sheath secured to her belt. Two seconds before she reached the first of her would-be assailants, a Ka-Bar — the grandaddy of tactical knives — was in her hand.

Dani used momentum and every ounce of her one-hundred-twenty pound frame to slam the first man into the second, knocking both assailants off-balance and unprepared for her next move: a vicious stab to the groin of the first. He collapsed to his knees. She followed with a backhand movement, opening up the throat of his companion. A similar gesture to the man with the injured groin silenced his moaning.

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