Re- SC - chicken on string

[Mary Hysong]

Melissa Hicks wrote:

> At 07:22 PM 1/08/97 -0500, you wrote:
>
> >Hi, Katerine here.  Stefan asks:
>
> {SNIP}
>
> >Carrots are period, but were rare.  (How rare is indicated by the
> >Menagier describing them in detail to his young wife, in case she
> >didn't know what they were.)  Parsnips are another (hugely
> underrated)
> >option.  So are water parsnips (the primary candidate for
> "skirrets"),
> >but they're rare in the US at least.
>
> In all my modern herb books I cannot find 'skirrets' except
> one...which
> describes a herb with an edible root which was highly prized by the
> Romans
> and which has the botanical name:
> Sium Sisarum.  Any ideas anyone?
>
> 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.
>
> Also I can understand that carrot (daucus carota) is a white-flowered
> umbellifae, which have a reputation of being hard to identify from
> each
> other and contain in the familiy such plants as hemlock.  In
> collecting wild
> carrots, one would have to have a little nerve.
>
> Now that I've stuck my foot out, would somone like to place it in my
> mouth.....
>
> Yours Humbly,
>
> Drake Morgan,
> Politarchopolis.
>
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Mary Hysong <Lady Mairi Broder> and  Curtis Edenfield <The C-Man>
Canyon Keep Ent.: Step back to the past with Mary-handspun yarns &
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