tag:blogger.com,1999:blog-24170237.post8040255361592392931..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Forgotten Foods, Part IV.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-24170237.post-35774236126993222392012-10-09T06:46:58.463+10:002012-10-09T06:46:58.463+10:00Hi Paul - I think it does sound better! Like a tun...Hi Paul - I think it does sound better! Like a tuna mornay without the pasta? Silly, our prejudices, arent they?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-44781148407439299502012-10-09T06:43:56.860+10:002012-10-09T06:43:56.860+10:00Hello susanalbert: I considered the Mrs Grieve of ...Hello susanalbert: I considered the Mrs Grieve of herbal fame to be the author of the recipe, but couldnt find it in her books - maybe I need to go back and have another look? Do you know if it is hers?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-34438341292079134262012-10-06T02:42:02.198+10:002012-10-06T02:42:02.198+10:00It sounds pretty good to me -- the word "cust...It sounds pretty good to me -- the word "custard" has come to mean mostly a sweet dish these days, although there are savory custards and savory tarts and pies. Does it sound more appealing if you imagine a tuna salad or a salmon mousse or quiche?Paul R. Pottshttps://www.blogger.com/profile/04401509483200614806noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-53561776320932461462012-10-04T00:40:27.689+10:002012-10-04T00:40:27.689+10:00Mrs. Grieve was a well-known herbalist of the 1920...Mrs. Grieve was a well-known herbalist of the 1920s/30s--very active in keeping the herbal industry alive in Britain. She published the excellent 2-volume Modern Herbal (1931), still in print but available online http://botanical.com/botanical/mgmh/mgmh.htmlsusanalberthttps://www.blogger.com/profile/06593314069397524232noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-19573670443285409492011-09-22T09:18:29.120+10:002011-09-22T09:18:29.120+10:00Hi Steve. I wonder if it is the word 'custard&...Hi Steve. I wonder if it is the word 'custard' that is the problem? The dish itself sounds good, I think?<br />Darius - that was my first thought, but I couldnt find any mention of fish custard associated with her name. I think she did work in association with other food writers though, so perhaps there is something in another work. I am intrigued so will keep lookingThe Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-14743941846646060752011-09-22T08:24:36.059+10:002011-09-22T08:24:36.059+10:00Could that be the Mrs. (Maud) Grieve, who wrote th...Could that be the Mrs. (Maud) Grieve, who wrote the 2-volume "A Modern Herbal??<br />http://www.aromamedical.org/Reviews/Grieve.htmdariushttps://www.blogger.com/profile/12905692094664443489noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-79979761872521114382011-09-22T07:42:32.928+10:002011-09-22T07:42:32.928+10:00I'm generally pretty adventurous in culinary m...I'm generally pretty adventurous in culinary matters, and open minded about things that might not appeal to me, personally. But, fish custard? No ... no.srhcbhttps://www.blogger.com/profile/06007109160584748993noreply@blogger.com