tag:blogger.com,1999:blog-4309470395783938361.post6045030933762248985..comments2024-03-28T07:02:50.605-04:00Comments on Mystery Lovers' Kitchen: Welcome our guest, Jeri Westerson!Korina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4309470395783938361.post-19875232567027345392013-10-06T21:55:34.945-04:002013-10-06T21:55:34.945-04:00I could just scream!!! This recipe reminded me so ...I could just scream!!! This recipe reminded me so much of a French chef, I had to copy his cookbook, it was in a reference library, in French no less....and kept it for years out of fascination. we downsized a while back, and shoot! I think my French Chef got sold! He was a renowned chef at his time...had to be in the 1600's. He was famous for stuffing meats inside meats, like you mentioned..SueAnnnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-1972726965932745562013-10-06T20:04:51.328-04:002013-10-06T20:04:51.328-04:00Ceblain, I wouldn't be surprised if that was m...Ceblain, I wouldn't be surprised if that was medieval. And the richer houses were very much into meat within meat within pastry/bread. But then you can see these passed down in the generations to peasant fare; just throw everything you've got left in the bread and cook it.Jeri Westersonhttps://www.blogger.com/profile/08621322664609246112noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-41301984473590560702013-10-06T19:14:15.161-04:002013-10-06T19:14:15.161-04:00I, too, thought of the combined turkey duck combo ...I, too, thought of the combined turkey duck combo when I read this fascinating post. I stuff bread a lot, but I use a meat filling and then cover the top with slices of bacon which bake to a crisp and flavor the entire bread throughout. The meatloaf inside is moist with his hint of bacon from the bread crust. Not sure how medieval it is but it sure has been a recipe made by our family for manyceblainhttps://www.blogger.com/profile/16192522179238414380noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-19760455987589791172013-10-06T18:38:51.427-04:002013-10-06T18:38:51.427-04:00I knew I forgot something when I served swan last ...I knew I forgot something when I served swan last night -- the feathers! How stupid of me. I'm glad I don't have to cook swans. Fascinating post, Jeri. Is it just me or does the Cockentrice remind anyone else of Turducken? Apparently we've been joining meats for a long, long time! Slightly different technique, of course.<br /><br />KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-10796106033114394552013-10-06T16:58:25.383-04:002013-10-06T16:58:25.383-04:00I find a LOT of strange facts when I do my researc...I find a LOT of strange facts when I do my research. But the recipes have been delightful.Jeri Westersonhttps://www.blogger.com/profile/08621322664609246112noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-69387288397840103472013-10-06T14:42:21.627-04:002013-10-06T14:42:21.627-04:00I had no idea they made almond milk back then. Fas...I had no idea they made almond milk back then. Fascinating. I am not the cook in our house; DH is (thank God, as he's really great. I'm great at dish washing). But anything about the medieval era is very interesting to us both. It must be fun when you uncover a particularly elusive fact while doing your research for the books. Can't wait for your latest! Mary KeeslingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-22052519125734795002013-10-06T13:25:10.710-04:002013-10-06T13:25:10.710-04:00Ew, Cleo, I don't know that I would mix fish a...Ew, Cleo, I don't know that I would mix fish and flesh, but I think they did that too.Jeri Westersonhttps://www.blogger.com/profile/08621322664609246112noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-28549887584390944482013-10-06T12:41:56.832-04:002013-10-06T12:41:56.832-04:00Fantastic post, Jeri, and congrats on the return o...Fantastic post, Jeri, and congrats on the return of your brilliant knight Crispin in Shadow of the Alchemist. You're so right about cooking being alchemy, especially when we attempt new "prescriptions"--sometimes we get gold; sometimes...not so much. That Middle English recipe for "Cokentrice" is hilarious. (Cokentrice Helper indeed.) Now you've got me wondering what Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-38913898930290787082013-10-06T11:47:45.500-04:002013-10-06T11:47:45.500-04:00Thanks for coming to MLK today, Jeri! Amazing pos...Thanks for coming to MLK today, Jeri! Amazing post. I've learned a lot about medieval times and cooking. And this looks like something I could actually make!Peg Cochranhttps://www.blogger.com/profile/05319534671560625590noreply@blogger.com