The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Sunday, October 18, 2009

Rouda's ROUS pie Cook-A-Long challenge. :-)

Here's the cooking challenge for anyone out there. What Medieval Like Food can you cook with the letters ROUS? A duplicate post from my focused cookery blog:

Okay. So, for the duration of the reign of Siegfried III and Elizabeth in Northshield.... (snippage} ... the Royal whim has been proclaimed, and for the duration of the reign, The Princess Bride is considered documentation for any A&S project. On the Northshield mail list, Gabriella asked for suggestions for altering her feast dishes in ways that might work with this theme. This was my reply:
For instance, you have rabbit, which you are thinking of as the last dish in your first service. And you want this to be your ROUS. Well, then, if you are swapping out the earlier stew for a sandwich--a decidedly post medieval dish--you can balance that by making a ROUS with ROUS. ;-) The soteltie is traditionally the last place in the service order, and so that would work nicely. :-)

ROUS-- a presentation version of the dish, a standing pie that has been decorated and disguised as a Rodent Of Unusual Size. This takes a trip around the feast hall for the Ooohs and Ahhs and then is served to the head table.

A dish of ROUS (Rabbit, Onions, Unguent [the sauce or gravy], Spices) served as simplified standing pies to the remaining tables.

There would be a lot of different dishes you could make with ROUS as the initials--you could be even more clever with a pie made with Rarebit, Oysters, Unagi (Eel!), Squid or shrimp--essentially, a seafood pie in a savory cheese sauce. ;-) An illusion food that completes the illusion by not having any rodent in it. ;-)

Since I have spent much time working on cheese-like sauces, and I love seafood, I think that Aunty 'Rouda's ROUS pie is going to be a dish in development Real Soon. Mixed seafood pies are pretty findable in medieval cookery, so it's a really do-able project. And I'll likely do the other version, too, but it's probably going to have to be red beans or roasted veggies or rice for the r, rather than rabbit. That'll be the totally vegan version.

Rarebit as a sauce isn't provably period, but the Welsh are supposed to have eaten cooked cheese according to this citation from the Wikipedia article on Welsh Rarebit: It is also possible that the dish was attributed to Wales because the Welsh were considered particularly fond of cheese, as evidenced by Andrew Boorde in his Fyrst Boke of the Introduction of Knowledge (1542), when he wrote "I am a Welshman, I do love cause boby, good roasted cheese."[12] In Boorde's account, "cause boby" is the Welsh caws pobi, meaning "baked cheese". It is the earliest known reference to cheese being eaten cooked in the British Isles but whether it implies a recipe like Welsh rabbit is a matter of speculation. Since I'm putting it all into a pie, the idea of the period nature of cooked cheese isn't worrisome, but I thought it was a fun little bit of speculation about rarebit. ;-)

I would love to see what other people do!