SC - cuskynoles---Long but Good
L Herr-Gelatt and J R Gelatt
liontamr at ptd.net
Fri Oct 24 05:30:58 PDT 1997
Attached is a copy of the recipe I used to make murri from Cariadoc's Miscellany. I think it is from the 4th edition.
meadhbh
meadhbh
Aine, Hope these recipes help. Let me know if you need more.
meadhbh
* Exported from MasterCook *
Byzantine Murri
Recipe By : Cariadoc of the Bow
Serving Size : 10 Preparation Time :2:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
3 tablespoons honey
1 1/2 ounces bread
1 tablespoon wheat starch
2/3 teaspoon anise seed
2/3 teaspoon fennel
1/4 teaspoon saffron
1/3 teaspoon celery seed
1/4 ounce carob
1/4 ounce walnuts
1/2 ounce quince
1/8 teaspoon salt
1 pint water
1/4 each lemon
Cook honey in a small fry pan, bring it to a boil. Turn the heat off several times during cooking. It will taste scorched. Bread is toasted (white bread) in toaster oven then mashed in a mortar. Anise and fennel are toasted in a frying pan then put in a mortar with celery seed, walnut and ground. Add all items to a pot, boil for a while. Place in cloth bag and drain. Liquid is used for cooking.
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