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By Victoria R. Rumble

"This publication offers a entire culinary background of soup in all its kinds. half One offers an summary of the earliest cuisines of the traditional global. half examines soup within the New international. Appendices element greens and herbs utilized in centuries-old soup recipes and comprises dozens of recipes from the medieval period via international warfare II"--Provided by way of publisher.

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Extra info for Soup through the ages : a culinary history with period recipes

Example text

The Romans covered their food with a testa,35 or domed earthenware cover, to seal in flavor while it cooked. Chicken broth contained chicken meat, crushed peppercorns, stock, must (new wine before fermentation), and water. A recipe for dumplings of pheasant instructs the cook to mince roasted pheasant meat with the fat and trimmings, season it with pepper and wine, shape it into croquettes or dumplings and poach it in seasoned water. It could be said that fish stews are rooted in ancient Roman cookery in that Apicius recorded a method for preparing a fish stew by placing raw fish into a saucepan with oil, broth, reduced wine, leeks and green coriander and, while that cooked, adding crushed pepper, lovage, and oregano.

But the medieval chefs were even happier in their fish soups than their flesh pottages. Skillfully prepared their eelbroths and sole-broths would extort praise from the most fastidious gourmets of the present day. Nor should their muscle-broths and oyster-soups be passed over without commendation. One of their oyster-pottages was execrably overcharged with ginger, sugar, and mace. Oysters in Cynee, on the contrary, was a preparation of high merit, if not of genius. But the grand fault of most of their soups was a multifariousness of materials and seasonings, resulting in confusion of flavor and torpor of palate.

Archestratus mentions stewing various fish in salt water with a few green leaves. Depending on the size of the fish, it was sometimes baked. Cheese and oil were frequently used with it. While the ancient cooks used asafetida as a seasoning, it is unlikely many would appreciate it today due to its noxious odor. Lovage was prevalent though it can be bitter. Celery leaves could be used as a substitute. Coriander leaf is common cilantro. Rue is an evergreen spice best used fresh, but dried versions can be found.

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