SC - Lamb!!! (and kids)

[jeffrey s heilveil]

A tag along to this, could someone post that recipe????????

Thanks in advance,
Bogdan din Brasov

On Thu, 18 Dec 1997, Sharon L. Harrett wrote:

> sca-cooks at Ansteorra.ORG wrote:
> > 
> > Charles asked:
> > >Peaches are appropriate for England. But I don't know how they
> > >prepared/preserved them. I would imagine that something like jam was
> > >done. Has anybody checked the florilegium?
> > 
> > I’ve not got much, I’m afraid. The following snippets are from my
> > fruits-msg file.
> > 
> > Stefan li Rous
> > =================
> > 
> > From: Dorothea of Caer-Myrddin (Dorothy J. Heydt):
> > 
> > >In the south and around the Mediterranean: apricots, figs, dates,
> > >       melons, peaches.
> > 
> > >From Duke Cariadoc:
> > -----------
> > The following list of period or
> > near period fruit varieties is from an article in _The Miscellany_ (also
> > T.I.).
> > 
> > Pre 1650 Fruits
> > 
> > Peach
> > Grosse Mignonne (1667)
> > ------------
> > 
> > >From Gretchen M Beck (Margaret) on this list back in June:
> > --------------
> > In the Fruit, Herbs and Vegetables of Italy, Castelvetro mentions
> > roasting peaches in the coals wrapped in damp paper--"Some people eat
> > peaches cooked, wrapped in damp paper, and roasted in the ashes--These
> > really are very nice".
> > --------------
> > ============================================================================
> > 
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> > 
> > ============================================================================
> 
> IIrc, there is a recipe for peach jam or something very similar in the
> Andalusian  cookbook in Duke Cariadoc's Collection (an earlier version).
> Unfortunately, I loaned out my copy and guess what happened? I don't
> know if this was one of the cookbooks that is no longer being printed.
> Your Grace,  could you confirm?
> 
> Ceridwen
> 
> 
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