Friday, July 08, 2005

It's Friday, and time for...

...a gentle reminder to Philocrites. We overeducated UU laity do love to hear trained clergy such as yourself share their ancient literary/cultural heritage regarding the serving forthe of loaves and/or fishes, as well as to debate what the original author(s) may have meant, and whether and in what way it presents truths that still apply to us moderns today.

11 Comments:

At July 8, 2005 at 11:16:00 AM EDT, Anonymous Philocrites said...

I shall serve it forthe in due season -- but Mrs P and I have spent much of the last two days attempting to get a new gas range installed. My writing time has been spent in Home Depot and Best Buy and online at Sears, etc., and let's just say that we're not out of the woods yet. And how can I test the recipes without a stove?

 
At July 8, 2005 at 12:38:00 PM EDT, Blogger fausto said...

There is such a thing as fire, you know.

While we wait, and since it is Friday and currently lunchtime, I'll fill the void by offering one of the approximately fourteen fish courses (there were thirteen other meat and sweet courses as well) served at the investiture feast of Richard Fleming, who served as Bishop of Lincoln from 1420 to 1431. (In keeping with our historical sympathetic leanings toward martyr-heretics, it's worth mentioning that as Bishop he exhumed and burnt the bones of John Wycliffe, in accordance with the sentence of the Council of Constance, in 1425.)

Lampreys in galentyn.--Take Brede, & stepe it with Wyne & Vynegre, & caste þer-to Canelle, & draw it þorw a straynoure, and do it in a potte, & caste pepir þer-to; þan take Smale Oynonys, mynce hem, frye hem in Oyle, & caste þer-to a fewe Saunderys, an let hem boyle a lytil; þen take þe lampronys & skalde hem with & hot watere, & sethe & boyle hem in a dysshe, & cast þe Sewe vppe-on, & serue forth for a potage.

 
At July 8, 2005 at 3:47:00 PM EDT, Blogger PeaceBang said...

You're making my brain ache but didn't Henry VIII die from eating too many lampreys or something?

PeaceBang, who just got a wicked craving for sushi.

 
At July 8, 2005 at 3:48:00 PM EDT, Blogger PeaceBang said...

(I don't know what "lampronys" are. It just sounded close)

 
At July 8, 2005 at 6:22:00 PM EDT, Blogger fausto said...

Yup, it's jellied lampreys. (No idea what Canelle and Saunderys are, though.) Yum, yum!

I admit last week's egg custard sounded much tastier, but the happy stuff just doesn't provoke truly historical acts like Wycliffe's martyrdom. (If it did, Bush wouldn't have survived his struggle with a pretzel, would he?)

I always thought Henry VIII died of syphilis, not lampreys. At least, that's what they told us in 7th grade health class. Maybe toward the end they looked pretty similar, I don't know.

 
At July 8, 2005 at 9:12:00 PM EDT, Anonymous Anonymous said...

Is that why they call it a "codpiece"?

 
At July 9, 2005 at 6:01:00 PM EDT, Anonymous Anonymous said...

I think saunderys was red sandalwood, a common food colorant of the time.

 
At July 9, 2005 at 8:52:00 PM EDT, Anonymous Anonymous said...

...and methinks canelle would be cinnamon.
Why anyone would put that on fish is beyond me :-)

 
At July 10, 2005 at 6:46:00 AM EDT, Blogger fausto said...

Hmm, cinnamon and sandalwood. I figured one of them would be something that had pectin in it, to create the gelatine. Maybe lampreys are naturally gelatinous when you boil them?

 
At July 15, 2005 at 11:11:00 AM EDT, Anonymous Philocrites said...

Alas, another Friday and I've dropped the ball. So busy, so busy... (This is a preemptive plea for forgiveness.)

 
At July 17, 2005 at 8:18:00 PM EDT, Blogger boyinthebands said...

Assuming lamprey equals eel, then yes they do "self jelly" -- nasty things, still available plain in London.

 

Post a Comment

<< Home