SC - Translation of Libro del arte de Cocina por Diego Granado,1599

[Elaine Koogler]

True.  How many recipes have we seen on this list for Armoured Turnips?  I have a
good friend who lives in a Barony just south of us.  He cooked a Coronation about
a year ago, and I cooked the next one last fall.  By coincidence, we both cooked a
pork dish for our events.  The dish came out very differently...he used the
seasonings in the recipe as a rub, I put them into a marinade and reduced a sauce
from them,which was served with the pork!

Kiri

Richard Keith wrote:

> At 12:15 PM 4/6/00 -0400, you wrote:
> >Hmm..this seems like fun!!! I am going to make #53. It seems to me that  it
> >is a bolied veal dish with a hollandaise type sauce seved over it. Is it okay
> >if I try it with regular beef??? It is a 100 mile round trip to go to a store
> >that would carry veal.
> >
> >Peldyn
>
> Greeting Peldyn.
>
> Part of the fun of this game is to see how we all create different recipes
> from the same source.  Use what you will, it your recipe.  Pretend it is a
> old calf. We won't know.
>
> In one of Ras's classes on Redacting last Pennsic, Several of us worked on
> one recipe. It was amazing how we each saw different things.  We would
> discuss among ourselves what was probably meant and came to a group
> concesses.
>
> For those that took it prior to the cooks list dinner, some were able to
> make the dish to share.
>
> Frederich
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