SC - Rue - How much is too much?

[Alys of Foxdale]

>I found a recipe in the book "How to Cook Forsoothly," by Mistress Katrine de
>Baillie du Chat called -Gourdes in Potage- which recommends either zuchinni
>or cucumbers as the "gourd."  I have made it several times at wars with the
>cucumbers, and there is never any leftovers...
>
>Lassar Fhina

The Chinese gourds we found, which we think are Lagenaria sicereia (sp?),
which we think is the most likely candidate for the old world gourd, taste
not unlike zucchini. Zucchini, of course, is Cucurbita pepo, and New World.




David/Cariadoc
http://www.best.com/~ddfr/