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| ingredients for Caviche. Photo: Elizabeth Urbach. |
So,
I'm still working on Challenge #1 for the Historical Food Fortnightly: I'm
having trouble finding a piece of literature that mentions a specific dish that
I have a period recipe for! There's a lot of general mentions of meals, without
saying what dishes or foods make up the meal, or only mentioning foods that
don't really require a recipe, like fruit or a glass of wine, or foods that are
made exactly the same way today as they were in the period (like tea and
coffee). I've decided on Calf's Foot Jelly, mentioned in one of the
earliest novels, in 1807. I think I ruined it, though, so I'll have to
come back to the recipe and post about it later! In the meantime...
The
Challenge: Soups
& Sauces
The
Recipe: "Caviche"
from the recently printed excerpts from Recipes from the White Hart Inn by
William Verral, originally published in 1759. The original recipe
reads:
Caviche
Take
three Cloves, 7 scruples of Coriander-seeds bruised ginger powder'd and
Saffron, of each half a Scruple, three Cloves of Garlick, infuse them in a pint
of good white-wine vinegar, and place the bottle in a gentle heat, or in water
to warm gradually. It is to be used, as Catchup, in small quantity
as a sauce for cold-meats.
