Broken Ovens (was Re: SC - Dining with William Shakespeare)

[Lee-Gwen Booth]

Caboges is cabbages cooked then drained and sauced with a beef marrow/saffron combo.
Yes, it can be messy, and it is tasty[even though for the potluck I made it with
chicken broth as my planned dish supplies didnt make it back from the store in time
;-( ] and could be kept on a backburner most of the day quite well.

> > > Caboges (Two Fifteenth Century)
> >
> > I'd avoid caboges.  It's rather messy & not the most popular veggie I can
> > think of.
>
> If we describe them in terms of cole slaw or sauerkraut we can sell it.  Besides,
> cabbage is still cheap after all these centuries!
>
>

pie crusts are simple to make once learned and can be quick to make.

> Pye is one of the basic food groups of the Middle Ages so we'll have to make our
> own pastry sometime won't we?  Can we utilize won ton skins or flour tortillas for
> any of this?
>
>
>

*snarf*

>
>
> > Sabina Welserin and Epulario both have yummy recipes for beef olives that
> > would adapt well for your purpose.
>
> I can hear the kitchen helpers now, crooning old olive-rolling chanteys, way roll
> away and pass the fillet, yo ho ho me hearthies...
>
> > Roasted chickens.  There are period drawings of poulterers selling
> > spit-roasted birds.   Here in Berlin, they sell small roast chickens on the
> > street corners. They usually have several spits turning with 6 or 8 birds
> > on each. It's cheaper to buy a roasted bird from one of these shops,than an
> > uncooked one at the grocery store.  I've got documentation here somewhere
> > that the same was true in period as well, because the cookshops were able
> > to buy in bulk & drive their cost down.
>
> Susan Fox-Davis/Selene Colfox
> selene at earthlink.net