SC - Last Unanswered Buffet

[Robin Carroll-Mann]

And it came to pass on 17 Nov 99,, that Michael F. Gunter wrote:

> Cariota
> Roasted Carrots
> 
> Roast carrots in the coals, then peel them, cleaning off the ashes, and
> cut them up.
[snip]
> The recipe listed in the book:
[snip]
> Scrub and scrape carrots, and brush lightly with oil. Either
> roast ine a 400 degree oven or arrange in one layer in a
> suitable dish for microwaving and microwave at full power,
> uncovered, 15 minutes. Slice into a serving dish and dress with
> minced herbs, oil, vinegar, wine, and salt and pepper to taste.

For what it's worth... De Villena, in _Arte de Cortar_ (1423 carving 
manual) gives instructions for cutting various fruits and root vegetables, 
as well as meats.  He says that roasted carrots should be cut into 
quarters.  If they are particularly long, then each quarter may be cut into 
two or three pieces.  Of course, Italian practice may have been different 
than the Spanish.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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