SC - 16th Century recipes a few questions

[Decker, Terry D.]

	I think you mean pyrite - wonderful stuff. Margarite
> >What about a light mead, or nutty desert wine.
> >
> >Frederich
> 
> Key word here is light and sweet, I would say a young sack mead made with 
> grapes would do well (kicking myself necause I can't reember the 
> name...there's a specific name for it though).  I'd be careful with 
> non-sweet wines unless you really want to change the character of the
> dish.
> 
> Cadoc
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> Cadoc MacDairi, Mountain Confederation, ACG
> 
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> 
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