intro

[Philip W. Troy]

gail s howell wrote:

> BTW, I am looking for some good period vegetarian dishes from Brittain,
> anyone know any besides spinach and mushrooms?
> 
> Rowanne

Caboges (Two Fifteenth-Century Cookbooks), Fenkel in Soppes (Forme of
Cury), various sallets, Sowpes Dorry (also FoC).

I believe Caboges calls for some meat stock, but it sould be possible to
produce the dish in a Lenten version. I believe the others are purely
vegetarian.

Adamantius