SC - I CHALLENGE YOU...

[Elaine Koogler]

I'd love to, but will have to beg off this time...I've got a major feast coming
up in less than a week and a half, and I'm working on that for now.  But please,
do it another time and I'll take a crack at it.

Kiri

Philip & Susan Troy wrote:

> ...to adapt this period recipe to a workable modern one! <sorry,
> couldn't resist.>
>
> Um, hullo, the list!
>
> Since we've been nattering on about substitutions for so long, I thought
> this would be a nice way to make a few points on the subject _and_ get
> the list back to someplace it oughtta be at: discussing real, live (or
> is it real, semi-extinct?) medieval food.
>
> For those of you who are new to this, here's the deal. Ground rules are
> simple. Somebody (in this case me) posts a period recipe from a period
> source. You, the happy victims, if you feel so inclined, take  a look at
> it, and have, what, three days or so, to post your modernized,
> "redacted" recipe. Everybody wins the prize (you don't have me sing to
> you!). No feelings are hurt. Nobody is mean to anybody else. We're here
> to help each other. It's my deepest hope that some of the gentles new to
> the list or new to this type of work will realize that this is a
> comfortable atmosphere for trying a new task like this, and give it a
> whirl, because it's a blast!
>
> I'm going to post two different recipes for the same dish, from the same
> source. If you feel it justifiable to mix and match, fine, but expect to
> discuss your answers. Or, you can choose one or the other, or both. Old
> timers on the list are allowed to help out, but it should restricted, at
> first, to glossary definitions and such. There'll be plenty of time for
> suggestions during the after-cook debriefing ;  ).
>
> "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?)
> --
> Phil & Susan Troy
>
> troy at asan.com
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