See Food. Sea Food. See Food.
Shore Dinner, 17th century Dutch style – Lobster, crab, shrimp, butter and cheese, eggs and salt, bread and rusk.
Some sort of dipping sauce in the saucer.
Beer, in the bowl (I’m assuming this – but it goes with this meal.)
Life is good, even still life.
Crabbe or Lopster boiled.
Take a crabbe or a lopster, and stop him in þe vente with on hire clees, and seth him in water, and no salt; or elles stoppe him in þe same maner, and cast him in an oven, and bake him, and serue him forth colde. And his sauce is vinegre.
(Take a crab or lobster and stop him in the vent with her own claws, and seeth him in water, and no salt; or else stop him in the same manner, and cast him in an oven, and bake him, and serve him forth cold. And his sauce is vinegar).
Basically – keep the creature from hurting you and get him in some hot water pronto OR – and unless you have a woodfired oven, preferably outdoors – toss him into a hot oven until done.)
Warning – the lobster will have a few moments of being able to wander for the oven version – don’t try this in an electric or gas fixture, even a small chicken lobster could harm your appliance with those claws.
– Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
this recipe (and many more!) from the webpage All Goode Cookery Recipes
- Vinegar is a good sauce – vinegar mixed with fresh ground pepper is also good.
- Mustard is also good on sea food and keeps things balanced in a 17th century sort of way.
Today’s post is fueled by a Sea Salt Carmel Latte at Kisakdee Coffee Company