SC - Scaling up recipes?

[Susan P Laing]

Can anyone advise on the easiest way to up-scale a recipe?

I cooked the "Haricot of Lamb" from "The Medieval Kitchen" by Redon, Sabban
& Serventi last night and the quanities given below made enough for two
hungrey people.  (I'm hoping to use it as part of a first remove for approx
80-100)

1.5 pounds (700g) of boneless shoulder or leg of lamb
3 medium-large onions
3 cups (3/4 litre) beef broth
1 heaping tablespoon lard
4 tablespoons chopped parsley
5 to 6 leaves fresh sage
1/4 teaspoon mace
1 tablespoon fresh chopped hyssop (or substitue 2 teaspoons mint)

Many thanks!

Mari de Paxford
Brisbane, Australia




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