SC - Apician Teriyaki Chicken 8-); and ostrich sauces

[Phil & Susan Troy]

In a message dated 9/4/98 2:15:46 AM Eastern Daylight Time, allilyn at juno.com
writes:

<< What are the chances that this is related to 'amydon', the period term
 for dried wheat starch? >>
 Actually, it turns out you're quite right. After Adamantius made the same
suggestion, I looked at my copy of "Curye on Inglysch" which I had picked up
at Pennsic and hadn't had a chance to plat with, and found the following in
the glossary:

amydon n. wheat starch (Lat amylum). used to thicken sauces; Gerard reports
that a type of spelt called "Triticeum Amyleum, Amyleum Frumentum" or starch
corn, was grown for just this purpose ('amylum' was in very common use in
Roman times and is one of the obvious links between Roman and medieval
cooking)...etc.

One of these days, I'll catch up with myself. In the meantime, learning is its
own pleasure. My thanks to all who have helped me learn this little bit of
information.

Phlip
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