SC - Cameline sauce from the 'Vivendier'

[Stefan li Rous]

Adamantius notes:
> This recipe is actually fairly similar to the one in the earlier
> Viandier, as previously posted. It's worth noting, however, that Scully,
> in _his_ translation of le Viandier, notes the reference to mastic in
> one of the manuscripts, and the several references to mace in the same
> recipe in other manuscripts, and concludes, rightly or wrongly, that a
> scribe misspelled or misread "macis" as "mastic". I'm not prepared to
> say, "This is definitely how it is," but it seems fairly plausible that
> mace is intended, rather than mastic.  Maybe the scribe was just really
> a man, or lady, of taste, and decided that mastic would be better.

Does this mean that you have tried the recipe both ways, with mastic,
and with mace instead of mastic, and decided that you prefer the 
version with mastic?

- -- 
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://lg_photo.home.texas.net/florilegium/index.html ****
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