SC - Vegemite, instant trifle & birthdays

[Jeanne Stapleton]

>For example, Duke Cariadoc asked about the saffron rice I was planning
>on using. Although I think there may have been a recipe for it I never
>bothered to look. Figuring how the Medieval cook loved saffron and how
>nicely it colors rice, I thought it would be fairly common on a table
>where rice was served.  This is one of those instances where as a 
>neophyte historical cook I could be making an error by having no 
>documentation for such a dish, I would probably still make it because it
>seems to make sense.
>
>If His Grace is unaware of a saffron rice recipe then it is either not 
>period or is one of those things where it was never written down. But
>as the cook and having a little saffron left over, I will throw it in
>anyway.
>
>Yers,
>
>Gunthar

It seems to me that there is a recipe for chicken and rice which uses
saffron for coloring.  I'll see if I can locate it.

Bear
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