SC - what do you think of my redaction?

[LrdRas@aol.com]

At 10:39 PM -0600 11/7/98, Decker, Terry D. wrote:
>
>To my knowledge, there is no evidence that bread bowls were used in period.
>However, rastons come close.  Rastons are a white bread fortified with eggs
>on which the top has been carefully cut away, the soft inner bread scooped
>out, crumbled and fried with spices, then returned to the loaf and to top
>placed on before serving.
>
>Bear

My rastons recipe (from Two Fifteenth Century Cookery Books) calls for you
to crumble the inside of the bread while keeping the sides and bottom crust
whole, adding butter to the crumbs and mixing, putting the top back on, and
rebaking the whole thing briefly.  No frying and no spices. Where is your
recipe from?

Elizabeth/Betty Cook


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