SC - Period Dining Atmosphere (Was RE: Saffron)

[CBlackwill@aol.com]

In a message dated 4/5/00 8:51:49 PM Pacific Daylight Time, troy at asan.com 
writes:

> 
>  "45. For to make bukkenade. Nym god fresch flesch, wat maner so yt be, &
>  hew it in smale morselys, & seth yt wy(th) gode fresch buf; & cast
>  (th)ereto gode myncyd onyons & gode spicerye, & alyth wy(th) eyryn, &
>  boyle & dresse yt forth."
>  
>  "53. For to make a bukkenade, tak veel & boyle it. Tak (y)olkys of eggys
>  & mak hem (th)ykke. Tak macis & powdre of gyngyuer & powdere of peper, &
>  boyle it togedere & messe yt forth."
>  
>       -- MS Douce 257 (D), English, ~1381C.E. Printed and edited by
>  Constance Hieatt and Sharon Butler, "Curye On Inglysch", © 1985 The
>  Early English Text Society, published by the Oxford University Press. 
>  
>  Any takers?
>  
>  Adamantius (who remembers the first time we did this, with boiled perch,
>  almost four years ago?)
>  -- 

Yeah, I'll give this a go.  When's the deadline, and do we actually have to 
have cooked it by then, or just redacted the recipe?

Balthazar of Blackmoor

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.