SC - Semmel?

[Gerekr at aol.com]

Hi to Valoise, or any other German 16thC specialist...  

I have just spent several days reading and re-reading Sabina -- 
congratulations and thanks, Valoise.  

My question is about an ingredient that is repeatedly mentioned, 
"Semmel", which appears to be a sort of cracker that is used, crumbeled 
or ground up, to thicken a large number of the dishes, among other uses. 

Am I correct that there is not actually a -recipe- for Semmel in this 
collection?  There are a couple of recipes for roll-type things that are 
described as "like Semmel", but... Do you have a recipe, or what do you 
use to substitute?

Thanks,
Chimene
============================================================================

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".

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