SC - Puff pastry, sturgeon and mandrake

[Ian van Tets]

Hello again,

Lord Ras (I was really disappinted to hear about your nationality.  
I was hoping your were an Abyssinian tautology - or rather your name 
was - oops).  I did enjoy your redactive efforts, as did everyone 
else, and hope (God willing, as they say) to use the recipe at 
Twelfth Night.  The fuss about the word usage was merely surprise 
that a word that I had used for so many years could be assumed to be 
made up for the title of the recipe.  Please accept my deepest 
apologies, and I will try not to let lexical enthusiasm overtake me 
again.

Antoine - there is a recipe for Payn Puff, which I will try to post 
later, in Furnivall's Early English Meals and Manners.  It's in the 
footnotes somewhere.  Prima facie, it looked just like normal puff 
pastry, but I will try to get it to you.

Stefan, would you be interested in a translation of Mother 
Hildegarde's treatise on the use of mandrake for your notes?  It's 
medicinal, not food.  Sorry I'm posting this, but I don't have your 
address noted down anywhere, and you've been quiet lately.  I assume 
you would prefer to mail me privately in reply, so if your machine 
doesn't give addresses as I believe some don't, it's 
ivantets at botzoo.uct.ac.za

That Ginestada (rosewater, rice flour, dates, almonds) recipe which 
some kind gentle posted for me a while back is really yummy.  I'm 
just trying to decide which is better, a thick porridgy version or 
stiff enough to turn out.  Any precedents?  Further experimentation 
will have to wait for a while.  My lord is tired of rosewater.

Cairistiona
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