SC - Making Period "Barrels" for serving at Feasts

[Laura C. Minnick]

OK; I know I'm 40 digests behind and this conversation was held two weeks ago; but I just can't resist...

Cindy Renfrew posted:

> Perhaps it was just lumped together under the name 'numbles' or > 'chaudwyne'?

> Here is a recipe from Harl. 279, Potage Dyvers:
> xv. Bowres. Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne;
> or ellys take Mawlard, or Gees...

So then, what this recipe is saying is, pork innards taste...  like chicken?  

<ducking, running for the Rock>

	- kat

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