tag:blogger.com,1999:blog-2032365360611242433.post4966059768778022898..comments2024-01-07T21:43:26.909-05:00Comments on The Cold Table: The Little Book on Culinary ArtCathy Raymondhttp://www.blogger.com/profile/04580681386443534011noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2032365360611242433.post-51016227702167254992012-10-09T18:26:25.104-04:002012-10-09T18:26:25.104-04:00Hi, David! Welcome to my blog. And thanks for th...Hi, David! Welcome to my blog. And thanks for the friendly amendment to my generalization about the earliness of <i>Libellus</i>.<br /><br />Your comments also make me want to lay my hands on a translation of the Icelandic manuscript. Do either of the recipes you mention appear in your Miscellany?Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-84822262536135629482012-10-09T17:03:42.692-04:002012-10-09T17:03:42.692-04:00" First, it's the earliest known survivin..." First, it's the earliest known surviving medieval cookery book"<br /><br />Medieval Christian cookery book. There are two Andalusian cookbooks from the 13th c., and a middle eastern one (by al-Warraq, available in English translation and great fun) from the 10th century. <br /><br />One of our family favorites, from the Icelandic manuscript that's one of the daughter manuscript you mention, is what we call "Icelandic Chicken." A half chicken wrapped in bacon wrapped in sage wrapped in dough and baked in the oven like bread. It's also our source for "The Lord's Salt," a spice and vinegar mixture that can preserve cooked meat at room temperature for weeks.David Friedmanhttps://www.blogger.com/profile/06543763515095867595noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-83300510834731081972009-12-29T19:42:13.074-05:002009-12-29T19:42:13.074-05:00There were several recipes involving adding diced ...There were several recipes involving adding diced bacon to various things; it almost qualifies as a minor theme. <br /><br />There were a few other recipes I really liked. Several were for mustard sauces. Several others involve garlic--which the editors said was interesting because high medieval cookery books don't usually contain recipes that use garlic. One of the chicken recipes, for example, suggests cooking the cut-up bird in a salted mixture of lard, broth, wine, eggs, and the gizzards and livers of the chicken; garlic is the only spice other than salt in that one. Yum.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-31486593733878278362009-12-28T23:32:23.704-05:002009-12-28T23:32:23.704-05:00Some of those recipes are making me downright hung...Some of those recipes are making me downright hungry. Especially the bacon-and-hen one.Anonymousnoreply@blogger.com