Cawdel of Samoun (Caudle of Salmon)

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Cawdel of Samoun (Caudle of Salmon)

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).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Spice Recipes British Recipes English Recipes

Original Recipe

Cawꝺel of samo

(from A Forme of Cury)

Ꞇe þe guꞇ^ꝯ of ſamo anꝺ mae ē clene· ꝑboyle em a liꞇul · ꞇae ē ỽp +̅ ꝺyce em · lyꞇ þe wiꞇe of lees +̅ erue ē ſmale · cole þe bɼoꞇ +̅ ꝺo þe lees þ^ꝯinne wiþ oyle +̅ lat iꞇ boyle ꞇogyꝺeɼ yſeɼe· ꝺo þe ſamo y coꝛne þꝰinne · mae a lyo  of almaꝰ myle +̅ of bɼeꝺe +̅ caſꞇ þ^ꝯꞇo ſpyce · afɼo +̅ ſalꞇ ſeeþ iꞇ wel +̅ loe 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.

Modern Redaction

Ingredients:

intestines from 2 salmon, thoroughly washed clean
3 leeks (white parts only), shredded and finely chopped
2 tbsp olive oil
200ml Almond milk
50g breadcrumbs
1.2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
generous pinch fo saffron, crumbled
salt, to taste

Method:

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.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.