SC - Turkish Breakfast - Suggestions Anyone?

[Philip & Susan Troy]

ana l. valdes said:
> In a book about old preserving procedures, using spices to keep meat
> during longer periods, och all kinds of methods to store food, I come
> into different recipes from this cabelho or bacalao. The most of them
> are from Spanish and Portugese monasters, who used the dried fish as
> stale food. They used coddfish for the most, and the fish was called
> codfish as normal fresh fish and bacalao or cabelho when the cod was
> dried.
Um, how about posting a couple of the recipes, if you have a 
moment...?  I'd be particularly interested in the Portuguese 
monastery ones.  Did the book quote primary medieval sources?

Many thanks,
Jehanne

Jehanne de Huguenin, called Melisant  *  Seneschal, Shire of Adamastor, Cape Town
(Jessica Tiffin, University of Cape Town)
Sable, three owls rising argent, each maintaining a willow slip vert.
============================================================================

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".

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