SC - Goat

[LrdRas@aol.com]

In a message dated 4/6/00 3:57:50 AM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<< Do you think that, perhaps, those same Masters 
 altered the recipes they had been taught, once they gained the position 
which 
 would allow it? >>

Yes, I do. We have evidence of that in the recipes which appear in widely 
varying times which have subtle and not so subtle changes. Forme of Curry is 
a number of manuscripts across a time span which shows varying degrees of 
changes to the same recipe.

One of the first cooking articles I ever published in our local newsletter 
was on redacting recipes. I chose a chicken recipe (now lost in the files). 
That recipe, followed exactly, produced a soup, a fritter or a meat loaf 
depending on quantities of each ingredient. All were really good eating. 
Which ones were correct? Most likely the fritter now that I am more aware of 
the subject. ;-) But who really knows? :-) The point being is that the best 
advice I can think of for new SCA cooks is find some period recipes, beg, 
borrow or otherwise attain the ingredients, roll up your sleeves and get thee 
hence to the kitchen. There really is no other way, IMO, to develop either 
redactions or personal style and experience. ;-) Best of all , I think  those 
efforts are just as valid as  anyone else's.

Ras