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Jan. 25th, 2006 05:20 pmIt feels discriminatory to choose between the friends who want historical Australian recipes and the ones who want to know more about how introductions to Medieval stuff can be useful to modern writers. The first makes me sound like an Earth-Mother and the second like a self-help book.
Anyhow, I am having my cake and eating it too. This post will be a recipe one and later tonight - when I have written one book review and finished one and a bit articles - I will treat myself to another post on introductions. I was thinking of looking at ballads, even though they are not technically Medieval, because they have come up a couple of times recently and they have clear genre markings and it would be interesting to see what they did. But I might go all gooey and romantic and look at Marie de France instead, partly because an e-friend has just got engaged (and this needs celebrating) and partly because I rather suspect of all the openings I have read to medieval works, Marie de France is the most apposite for fantasy writers. Also, you can never have too many excuses to re-read Marie. And she has been translated and put online so you can argue each and every point and tell me off for being so fluff-headed.
Today's recipe is 1940s Australian, from the family collection. As Aussie as (kosher) meat pie. A winter favourite in my family. We would argue if we should go milchig ("Welsh rabbit", as my punny father called it) or fleshig ("Pigs in blankets").
One thing you need to know about Australian cooking: the last thirty years has made it into a world cuisine and a joy to the senses. Before then it was *dull*. I am forty-four. So the minute I mention my childhood, you need to hope that it is Greek or Italian and if it isn't you might want to hide under the bed. 1940s-60s mainstream Australia produced a lot of good comfort food (very derivative, but using the *best* ingredients), but not many delicacies that uplift the senses.
Welsh Rarebit
4 oz cheddar cheese
1/3 teaspoon made mustard
2 tablespoon of milk
pepper & cayenne
1 oz butter
salt
Grate cheese & put in a pan with milk, salt, pepper & cayenne & mustard. Add about ½ butter & stir over the fire until mixture is perfectly smooth & beginning to thicken. Have butter toast ready on hot dish, put on mixture & put under the griller till brown.
Serve immediately.
Anyhow, I am having my cake and eating it too. This post will be a recipe one and later tonight - when I have written one book review and finished one and a bit articles - I will treat myself to another post on introductions. I was thinking of looking at ballads, even though they are not technically Medieval, because they have come up a couple of times recently and they have clear genre markings and it would be interesting to see what they did. But I might go all gooey and romantic and look at Marie de France instead, partly because an e-friend has just got engaged (and this needs celebrating) and partly because I rather suspect of all the openings I have read to medieval works, Marie de France is the most apposite for fantasy writers. Also, you can never have too many excuses to re-read Marie. And she has been translated and put online so you can argue each and every point and tell me off for being so fluff-headed.
Today's recipe is 1940s Australian, from the family collection. As Aussie as (kosher) meat pie. A winter favourite in my family. We would argue if we should go milchig ("Welsh rabbit", as my punny father called it) or fleshig ("Pigs in blankets").
One thing you need to know about Australian cooking: the last thirty years has made it into a world cuisine and a joy to the senses. Before then it was *dull*. I am forty-four. So the minute I mention my childhood, you need to hope that it is Greek or Italian and if it isn't you might want to hide under the bed. 1940s-60s mainstream Australia produced a lot of good comfort food (very derivative, but using the *best* ingredients), but not many delicacies that uplift the senses.
Welsh Rarebit
4 oz cheddar cheese
1/3 teaspoon made mustard
2 tablespoon of milk
pepper & cayenne
1 oz butter
salt
Grate cheese & put in a pan with milk, salt, pepper & cayenne & mustard. Add about ½ butter & stir over the fire until mixture is perfectly smooth & beginning to thicken. Have butter toast ready on hot dish, put on mixture & put under the griller till brown.
Serve immediately.