[Sca-cooks] BAD sources for historical cooks
Patricia Collum
pjc2 at cox.net
Wed Mar 12 23:07:09 PDT 2008
I found it- it is a translation of Platina she had a student do. And her
recipe called for browning the chicken slowly in the fat from 8 slices of
bacon. Nowadays I would probably have removed most of the fat first. Than
you stew the chicken in a pot, but she never says when to add the chicken
stock listed; and she says about how Platina and the other old cooks don't
give enough info like her modern recipes and rely upon a cook's basic
knowledge. I realize looking back that I didn't have enough basic knowledge
to use -her- recipe.
Cecily
> ----- Original Message -----
> From: Laura C. Minnick<mailto:lcm at jeffnet.org>
> To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
> Sent: Wednesday, March 12, 2008 8:57 PM
> Subject: Re: [Sca-cooks] BAD sources for historical cooks
> A weird attempt at Chyckens in Hocchee?
>
> 'Lainie
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