SC - Feastcrats

[Mordonna22@aol.com]

> From MS D, ff. 86r-96v, also known as Diuersa Servicia to those of you
> who own a copy of Curye On Inglysch:
> 
> "37	For to make murrey, tak mulbery & bray hem in a morter and wryng hem
> (th)orh a clo(th), & do hem in a pot ouer (th)e fyre; & do (th)erto bred
> & wyte gresse, & let yt na(gh)t boyle non ofter (th)an onys. & do
> (th)erto a god perty of sugur, & (y)if yt be no(gh)t ynowe ycolowrd brey
> mulburus;  serue yt for(th)e."
> 
> [For to make murrey, Take mulberries and crush them in a mortar, and
> wring them through a cloth, and put the puree in a pot over the fire,
> and add bread and lard, and let it come to a boil no more than once. Add
> a good amount of sugar, and if the color isn't bright enough add more
> crushed mulberries (as a garnish); and serve.]
> 
> This is presumably the same as the plethora of other pottages that are
> either eaten alone as a sort of soup, porridge, or pudding, depending on
> how thick you like them, or as a sauce for chunked roast meat, eaten
> from a bowl with a spoon. This same basic dish is also made from
> strawberries, cherries, plums, roses, hawthorn flowers, and others.
> 
> Some versions call for rice flour instead of bread, and some call for
> the addition of some wine, which would be a great help if this is eaten
> as a sauce for meat.
> 
> Happy berry-picking!
> 
> Adamantius 
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