SC - Rastons experiment

[Decker, Terry D.]

> . What did you serve this with? Sounds like it
> would be best with stewed meat and onions poured over a serving size
> portion.
> 
> Ras
> 
The recipe for rastons uses an egg enriched dough.  It might have been used
as you suggest, but I think it may be a predecessor to fruit breads.

There is supposed to be a recipe earlier than this one for "Wastels yfarced"
(IIRC) which I do not have and may shed some light on how stuffed breads
were served.

Bear
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