SC - OT - Omaha Steaks anomaly

[Steve & Kerri Geppert]

Oh yeah, on the down side, the site is a middle school, so it is a bit
dry...

Thanks though, I think I'll keep this one for around the house.

Bogdan

On Thu, 11 Dec 1997, Charles McCathieNevile wrote:

> Claree (Spiced Wine)
> take halrf measure cinnamon, ginger, mace, 1/3 measure cloves nutmeg, 
> malabathrum???; fennel anise, caraway seeds in the same amount (1/3?), 
> cardamon and squiant a fourth of a measure, and spikenard 1/2 of all others.
> 
> Grind into powder, put in a cloth pouch, pour wine through and wring out. 
> the more you pour through the stronger.
> 
> if you haven't everything, 2 measures cinnamon, mace, cloves ginger, 
> and spikenard 1/2 of all the others.
> 
> (two anglo-norman culinary collections. Speculum 61/4 (1986) p877. 13th C)
> 
> But I don't have a redaction for it, and the qunatities may be wrong.
> notes: squiant - a type of eastern grass - from the article.
> 
> Cheers
> Charles
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