Cawdel of Samoun (Caudle of Salmon) is a traditional Medieval recipe for a classic dish of salmon intestines that are parboiled, diced and served in a sauce made from the boiling stock, leeks, almond milk, breadcrumbs and spices coloured with saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Caudle of Salmon (Cawdel of Samoun).
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Original Recipe
Cawꝺel of samo
(from A Forme of Cury)
Ꞇe þe guꞇꝯ of ſamo anꝺ mae ē clene· ꝑboyle em a liꞇul · ꞇae ē ỽp +̅ ꝺyce em · lyꞇ þe wiꞇe of lees +̅ erue ē ſmale · cole þe bɼoꞇ +̅ ꝺo þe lees þꝯinne wiþ oyle +̅ lat iꞇ boyle ꞇogyꝺeɼ yſeɼe· ꝺo þe ſamo y coꝛne þꝰinne · mae a lyo of almaꝰ myle +̅ of bɼeꝺe +̅ caſꞇ þꝯꞇo ſpyce · afɼo +̅ ſalꞇ ſeeþ iꞇ wel +̅ loe þꞇ iꞇ be noꞇ ꞇo ſtonꝺyng·
Translation
Caudle of Salmon
Take the intestines of salmon and wash them clean. Parboil them a little then remove from the liquid and dice them. Shred the whites of leeks and chop finely. Cool the stock, add to this the leeks and oil, and let them boil together. Add the pieces of salmon therein then make a liaison of almond milk and of bread and add to this spices, saffron and salt. Boil it thoroughly, but make certain that it is not too thick.
Thoroughly wash the salmon intestines. Bring 600ml of water to a boil, add the salmon intestines and parboil for about 10 minutes. After this time, remove the intestines from the water and dice them finely.
Strain the stock and set aside to cool. Combine with the leeks and the oil, bring to a boil and cook together for about 6 minutes, or until the leeks are tender. Add the diced salmon intestines and continue simmering together.
Mix the almond milk with the bread and pour into the pan. Season with the spices and saffron then add salt to taste. Bring to a boil and cook for about 10 minutes, or until thickened (but ensure it's not to thick). Serve immediately.
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