SC - Period Pasta recipes...
david friedman
ddfr at best.com
Thu Feb 5 15:06:23 PST 1998
Adamantius wrote:
>
>To add to the fun, don't forget the 14th-century English recipe for
>Hares in Papdele, found in The Forme of Cury. It is essentially a
>boneless hare stew, cooked in broth, and stacked up with either wafers
>_or_ loseyns, apparently. I'd be vastly surprised to find that Papdele
>isn't a cognate of the Italian wide noodle, pappardelle.
>
This looks like an interesting one to try, but I don't know if I can find
hare. Have you ever tried hare? If so, does it taste like rabbit; or what
would you recommend substituting for it? I ask because I notice that in
the period cookbook, there are separate and different recipes for hare and
cony (rabbit).
Elizabeth/Betty
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list