SV: SC - 16th Century recipes a few questions.
Brokk
H940114 at stud.kol.su.se
Tue Feb 1 09:25:41 PST 2000
> >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
>
Mead made with grapes is called a pyment.
Angus.
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