SV: SC - 16th Century recipes a few questions.

[Brokk]

> >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.