SC - Puck's marzipan
Philip & Susan Troy
troy at asan.com
Thu Mar 4 04:35:15 PST 1999
"Nick Sasso" <Njs at mccalla.com> posted what looks like an interesting recipe,
but I have a few questions.
> Monchalet
> (The Forme of Cury, A Roll of Ancient English Cookery, c. 1390)
>
> XVI. Take veel or muton and smite it to gobets. Seeþ it [in] gode broth.
> Cast þto erbes yhewe1 gode wyne. And a qntite of Onyons mynced. Powdo fort
> and Safron. And ayle it w ayren and vions. But lat not seeþ aft.
>
> 3# Mutton or lamb, cubed 2 cups table wine (red)
Is this three pounds of Mutton or lamb?
> 1 gallon stock or water * c. minced onion
I think the digestifier is up to it's old tricks. I assume this is
supposed to be some fraction of a cup of minced onion, but how much?
> 1 tbl dried herbs (e.g. thyme, rosemary, hyssop) 1 tsp. powder fort
> pinch saffron (4 threads) 2 eggs
>
> Braise the mutton/lamb in the stock and herbs. After 15-20 minutes, add
> onion and wine. Let continue to braise till done. Add powder fort and
> saffron. When ready to serve, add to beaten eggs slowly and stir vigorously
> so as to prevent scrambled eggs. Serve forth
>
> 1 Shredded
1 shredded what?
> pace e bene,
> niccolo difrancesco
Thanks,
Stefan
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at:
http://www.pbm.com/~lindahl/rialto/rialto.html ****
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