SC - back to Biscotti

[Ian van Tets]

Fair gentles of the cooks list,
       Pray forgive this intrusion from one who is more a consumer 
than a creator when it comes to the culinary arts.  My dear lady 
wife, Cairistiona, who is busy with her household duties 
today and is unable to send this message herself, has requested me to 
send the following recipe to you.  I trust that it is of interest and 
that it brings to you (and to your patrons) as much pleasure as it has 
brought me.
        The recipe is from "the good huswife's jewell" (1596) and is 
for a biscuit that, in my dear lady's opinion, resembles biscotti.  My 
apologies for any spelling mistakes that I may have inadvertantly 
added. 

I remain,
your humble and obedient servant
Jan van Seist
a resident of the Shire of Adamastor,
 the southernnmost shire of the Kingdom of Drachenwald.  

To make fine bisket bread.
       Take a pound of fine flower, and a pound of sugar, and mingle 
it together, a quarter of a pound of Annis-seedes, foure eggs, two or 
three spoonfulls of rosewater put all these into an earthen panne.  
And, with a slyce of wood beat it the space of two houres, then fill 
your moulds half full, your moulds be of tinne, and then lette it 
into your oven, being so whot as it were for cheat bread and let it 
stande one houre and an halfe:  you must annoint your moulds with 
butter before you put in your stuffe, and when you will occupie of 
it, slice it thinne and dry it in the oven, your oven beeing no 
whotter than you may abide your hand in the bottome.
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