Re- SC - chicken on string
Philip & Susan Troy
troy at asan.com
Tue Aug 5 10:42:02 PDT 1997
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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