That's what I was wondering.
luv,
-Su
> And where do EQ come into all this?
>
> -----Original Message-----
> From: Claude P Perry II [mailto:crhydderch@...]
> Sent: den 28 juni 2002 17:03
> To: [Defender of the Faith]
> Cc: Sharlene Romm; Richard; Nikolas Thorson; Mylana2; Mylana1;
> EverQuest@yahoogroups.com; Everguide; Croc
> Subject: [EverQuest] Fw: Eels and Porpoise and Gulls, oh my......
>
>
> I got this off of one of the Society for Creative Anachronism email lists
I
> belong to. Gives a little more insight into what we try to recreate in
> our little club
>
> Enjoy
>
> Cynfyn MacCulloch 49 DESK
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> Defender of the Faith
> Saryn server
>
> ----- Original Message -----
> From: "MJ Caslake" <beatricescribe@...>
>
>
> > http://www.n-jcenter.com/2002/Jun/28/NOTE6.htm
> >
> > From the Daytona Beach News-Journal (I love their
> > weird news stuff!)
> >
> > (Reprinted here only if the link doesn't work.)
> >
> > Cygnets, eels, gannets and gulls -- all on the menu
> > for nobles of medieval England
> > News-Journal wire services
> >
> > LONDON -- Chopped sparrow, roast swan, poached pike,
> > conger eel, porpoise and lamprey: if it walked, swam
> > or flew, the English medieval nobility ate it --
> > usually with a dash of cinnamon, ginger or cloves --
> > according to an ancient cookbook released to the
> > public Thursday.
> >
> > Dating from 1500, "A noble bok of festes ryalle and
> > cokery, A bok for a Prynces housholde" is the earliest
> > copy of a printed cookbook in English, according to
> > the British Library. It has been in the archives of
> > Longleat House, the country seat of the Marquess of
> > Bath, since the 18th century, but until now has been
> > reserved for scholarly use.
> >
> > Longleat staff now plan to publish copies of the book.
> > They have reproduced and eaten some of the recipes,
> > including "pyke and eles in balloke broth," a dish of
> > pike and eels spiced with cloves, cinnamon and
> > saffron, and a mixture of milk and colored eggs called
> > "ledlardes."
> >
> > "The pike and eels were very strong ... and when we
> > made the dish we weren't as liberal with the spices as
> > they were -- so it was pretty clear that medieval
> > nobles didn't like bland food," said Kate Harris,
> > Longleat's librarian and archivist.
> >
> > At least one noblewoman adored the dish: "That must
> > our dame have or els she will be wrothe (angry)," the
> > book notes.
> >
> > Historians say the 80-page book offers new insight
> > into the life of England's nobility, including its
> > kings and archbishops, and was designed for the
> > merchant and gentry classes who aspired to copy their
> > betters.
> >
> > It is divided into three sections: a history of noble
> > feasts, including the banquet at King Henry V's
> > coronation in 1413, a calendar of seasonal foods and a
> > list of ingredients.
> >
> > Unlike modern cookbooks, it does not give quantities
> > or cooking times -- cooks to the nobility were
> > expected to be skilled enough to judge that for
> > themselves. Scribbled Latin notes in the margin show
> > that the book was used.
> >
> > The book was printed by London-based printer Richard
> > Pynson, a Norman who later became the king's official
> > printer.
> >
> > Harris said it was brought to Longleat when Elizabeth
> > Harley, whose mother Margaret later became the first
> > Duchess of Portland, married the first Marquess of
> > Bath in 1759.
> >
> > The book reveals that Henry V's coronation feast
> > featured a first course of 31 swans, roasted and
> > probably redressed in their feathers. All carried
> > signs praising the king.
> >
> > This was followed by dishes of venison, antelope,
> > porpoises and a range of fish, including carp, perch,
> > and lamprey, on which King Henry I is said to have
> > gorged himself to death.
> >
> > There is no mention of vegetables, and desserts are
> > mentioned in passing as "dowcetes."
> >
> > Harris said menus for a feast for George Nevill, who
> > became archbishop of York in 1465, list a wide range
> > of bird dishes including sparrows, gannets, gulls,
> > larks and peacocks.
> >
> > Presentation was lavish, with many animals served
> > whole. Tables were often decorated with sugar
> > sculptures that were painted and sometimes even
> > gilded.
> >
> > Harris said that contrary to popular belief, the
> > nobility ate tidily and wasted little. They had knives
> > and spoons, but used fingers instead of forks, a later
> > Italian invention.
> >
> > ********************************************
> >
> > At least with stuffed peacock, you have a really nice
> > flourishy toothpick as a souvenir when the meal is
> > finished....
> >
> > Beatrice
> > (who thinks eel-stuffed roasted antelope would be
> > yummy with her cup of espresso right now)
> >
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