Subject: SC - daryoles

[Stefan li Rous]

Huette commented: 
> However, to the medieval cook a sweet strawberry pie
> was more likely to be looked on as a side dish than a
> dessert, which is why they used a meat broth or stock
> in such a dish.  A modern cook would never think of
> putting meat broth in a strawberry pie because we
> would never consider a sweet pie as a side dish.
> 
> Adamantius please forgive my addendum.  I know you and
> a hundred others on the list know this, but I think
> there are some novice cooks on this list who might not
> know this.

Well, maybe. Perhaps it just shows that I'm still a novice cook, but
when I first read the mesage I didn't reply because I didn't think
that any of the info that I had on meat or vegetable broths would
apply. I felt there must be some kind of cream sauce meant.

So, for those interested in some good info on making good broths,
substituting vegetable based ones for meat based ones, more elaboration
on Admantius' comments on using roasted bones vs. non-roasted ones,
take a look at this file in the FOOD section of the Florilegium:
broths-msg        (39K)  1/12/00    Broths in period recipes. Substitutions.
- -- 
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://www.florilegium.org ****