SQUID DISH1475
Directions
Platina mentions several odd fishes not usually used today as food,
such as cuttlefish, scorpions, lampreys and sea-lion. But most of his
fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and
sturgeon eggs (which he calls caviar), salmon, sole, etc., and he
gives a recipe for a Squid Dish for Days of Abstinence. Although
squid is eaten today in the South of France and Greece, and can be
found in special fish shops here, I would prefer salmon or halibut.
But if you hanker for squid, just go ahead with it if you can find
some, and be sure to have the fish man prepare it for you by removing
the black liquid from the backbone. A SQUID DISH FOR DAYS OF
ABSTINENCE--1475 Boil the squid. Crush what is good in a mortar.
Prepare a paste of almonds with rosewater strained through a sieve;
or, if you can't provide this, use the juice of peas or white
chickpeas. Crush together small grapes and five figs. Mix a little
rock parsley and a little fresh marjoram leaves. Add as much
cinnamon, ginger and sugar as is necessary. Mix these well with
whites of eggs so that they will stick together and cook better. With
the mixture well greased, and with a crust above and beneath, set it
on the hearth at a little distance from the flame. Sprinkle sugar and
rosewater on the cooked mixture. This dish assails all the members.
Servings: 1 servings
A Squid Dish For Days Of Abstinence--1475 Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite possible to track the history of recipes way back into the distant past, at least as far into history as the ancient Egyptians, and possibly even further. Having said that, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, main course and afters, a style of dining still practiced today. He also recounts how the ancient cooks were skilled in the use of many different aromatic flavours, including a few you will know such as basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new tastes created an increase in manuscripts on cooking, many of which are now in private cookery archives. During the next few centuries, the wealthy families of Wesstern Europe competed to serve the most extravagent meals, and consequentially the best cooks and their recipes were highly sought after. However, it was during the nineteenth century that cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, recipe publications are highly popular mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this A Squid Dish For Days Of Abstinence 1475 recipe.
