SC - explaining medieval cooking to pro cooks?

[David Wolfe]

This is a multi-part message in MIME format.
- --------------27079D8CEE0E4FDCEAF0F9B1
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit

Me too please...

Philippa Alderton wrote:
> 
> Anne-Marie says:
> 
> Paste en pot (a stew
> of minced lamb and onions, heavily vinegared and spiced with poudre forte)
> is a very typical medieval palate, for example. Ruzzige cake (bread baked
> with cheese and herbs, decorated with flowers)
> 
> Recipes, please ;-)
> 
> Phlip
> 
> Phlip at bright.net
> 
> Never a horse that cain't be rode,
> And never a rider that cain't be throwed.
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================
- --------------27079D8CEE0E4FDCEAF0F9B1
Content-Type: text/x-vcard; charset=us-ascii; name="vcard.vcf"
Content-Description: Card for David Wolfe
Content-Disposition: attachment; filename="vcard.vcf"
Content-Transfer-Encoding: 7bit

begin:          vcard
fn:             David Wolfe
n:              ;David Wolfe
org:            Shire of Brineside Moor, Trimaris, SCA
email;internet: ofaolain at gte.net
title:          Web-Slave
x-mozilla-cpt:  ;0
x-mozilla-html: FALSE
version:        2.1
end:            vcard


- --------------27079D8CEE0E4FDCEAF0F9B1--

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================