Re- SC - chicken on string

[Philip & Susan Troy]

Terry Nutter wrote:

> >Gerard has no mention of 'skirrets' but does mention 'skirrets of peru'
> >which looks remarkably like the humble 'Spud'.  He mentions its serving
> >Roasted in the fire and then either sopped in wine or served with Olive Oil,
> >Salt and Vinegar "as you like it...". Yum.
> 
> Sounds neat; but nothing from Peru can be what the 14th C sources were
> talking about.

Just as an aside, I remember reading somewhere that Gerard's "skirrets
of peru" were probably the Jerusalem artichoke, which enjoyed a brief
popularity in the Elizabethan sallet repertoire.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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