SC - Salamagundy

[L Herr-Gelatt and J R Gelatt]

Dear fellow cooks,
   I recently received the following request, and was wondering if any
you can help me on giving advice to this gentleman:

   John Erickson wrote: "Had a great recipe for Salamagundy and the
bread that went with it for a medieval banquet. Can't find either. Can
you help?" He also writes in another letter: "Had a great recipe for the
bread that we used to use for our medieval banquet (the kind that you
tore apart and shoveled soup out of the bowl with) but cannot find
recipe for same.  Can you help?"
   Does this sound familar to any of you? Any advice would be
appreciated by both John and myself!

Thanks very much,
Master Huen 
- - -- 

These recipes sound very much like those that appeared in the Philadelphia
Enquirer a few years ago. Sorry i do not have exact details!

Aoife

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