|
In a Medieval Kitchen...
Variances for Frose
|
In the middle ages Frose was a common variety of food; Eggs added protein and
flavour to meals much like herbs, although were more widely available from a
variety of birds. On Fridays, "Fish Day" as dedicated by the Church, many
would instead of pork cook small pieces of fish with eggs instead.
A common variety of fish in the 14th Centaury was Barbel.
The Barbel is a variety of freshwater European fish known for the four
catfish-like whiskers, or barbels, on its upper jaw.
You may even today find some fishers dedicated to catching Berbel for sport,
or food.
In todays modern world however you can substitute Barbel for any number of
different fishes; Haddock been one possibly and easily obtainable - just
remember to look out for boneless varieties.
Some older recipes also called for items such as Venison, Beef or even
Chicken; and any of these can still be used today, perhaps as an experiment to
find a personal favourite.
Remember if you do try a recipe here in the Journal we
would like to hear about your experience! Just send a message detailing about
your cooking and eating experience
(pictures welcome!) to the Journal. |
This Day in Medieval History
28th April
|
1442: Edward IV, King of England was born King Edward IV of England was
first crowned King on June 28, 1461 aged 19, and was forced from the throne by
Warwick 'The Kingmaker' in 1469, even though he had originally helped Edward
be crowned king.
Edward fled and gathered support for a fresh invasion back on the court, and
reclaimed his throne in 1471 before later dieing of an unknown aliment in
1483, and was succeeded by his brother; Richard III.
|
Quotations in History
"Let slip the dogs of war and cry Havoc!"
Henry V, circa 12th Century
|
|
"Frose"
Pork cooked with Eggs
|
Serves Approximately 3~4
●
1 lb. bacon, ham,
or any cut of pork.
●
Olive oil
●
6 eggs, beaten
●
2 Tablespoons of butter
●
Salt & Pepper |
|
Preparation & Cooking:
Begin by pouring a thin layer of olive oil into a medium sized frying pan and
turn the heat up to medium.
Add the pork to the pan and cook until lightly cooked, turning as necessary to
ensure both sides are cooked.
Remove from heat and drain well to remove any excess oil from cooking, then
slice into small stew-sized pieces, then combine with the beaten eggs into a
bowl and place to one side.
In a large pan melt the butter, and when hot add the egg/pork mixture, and
season with a little salt and pepper according to taste.
Cook at medium heat until the egg begins to thicken; break the egg apart with a
fork or spatula (a wooden spoon can also be used to stir instead) and continue
until the mixture has completely thickened.
Turn onto plates and serve hot.
Source:
GodeCookery
Image Source:
theotherwhitemeat
|
|
