SC - explaining medieval cooking to pro cooks?

[Philippa Alderton]

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.
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