Carrot and Shrimp Salad
Carret rootes being minced, and then made in the dish, after the proportion of a Flowerdeluce, then picke Shrimps and lay vpon it with oyle and vinegar.
From: from Huswives Jewell, 1597
Carrot and Shrimp Salad:
What I did:
Shrimp (from A Book of Cookrye, 1591)
- bring to a boil a half/half mixture of beer or ale and water with some savoury and some salt
- cook the shrimp until done
- lay them in a white cloth and sprinkle a little salt on them (basically I just cleaned them up and had them ready to go into the salad)
- (I removed the shells/legs before plating)
Carrot and Shrimp salad (From huswives Jewell, 1597)
- mince you carrots (I can tell you now, the food processor works great here and does just a fine a job)
- I guessed that we are to make the shape of a fleur de lis but if not, it still looked pretty nice
- place the shrimp over the carrots (I flourished as much as I could with what I had)
- over this lay on a mixture of oil and vinegar (I added a bit more vinegar to oil in the mix but I believe a half/half would be correct)
It was amazingly pretty (and yes, orange carrots are correct for late period, though if one wants, they could use white or yellow or red...) and the flavours went together quite well. The shrimp took the tart from the carrots (due to the dressing) while the sweet of the carrots went well with the tartness of the dressing and the... well.. shrimpyness. Also, the dressing did well for the shrimp.
While the shrimp could be served on their own, I believe the carrot salad really needs the shrimp to be complete.
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