SC - 2 squabs from 1 (longish)

[david friedman]

In a message dated 11/6/98 7:24:43 AM US Mountain Standard Time,
meadhbh at io.com writes:

> 
>  Lombard Chicken Pasties:
>  From:  The Medieval Cookbook by Maggie Black
>  
( the author of the original is only listed as "MP" don't know which of her
sources that might me.)   The original as Maggie Black has it is:
Chickens be set in a pasty on their backs with the breast upward and large
slices of bacon on the breast, and then covered.  In the Lombard manner, when
the chickens be plucked and prepared, take beaten eggs (to with yolks and
whites) with verjuice and spice powder and dip your chickens therein; then set
them in the pasty with strips of bacon as above. (M.P. Trens. E. Power)

Mordonna DuBois
Warrior Haven,
Barony of Atenveldt,
Kingdom of Atenvedt
(Phoenix, Arizona)
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