SC - Rosee or Morree

[DianaFiona@aol.com]

In a message dated 1/26/2000 3:12:09 PM Mountain Standard Time, 
LrdRas at aol.com writes:

<<  It would be nice if the original recipe and the modern recipe being 
discussed 
 could be posted so the rest of us could understand what is being talked 
 about >>


The book is _Seven Centuries of English Cooking   A collection of Recipes.  
By Maxime de la Falaise  Edited by Arabella Boxer.  Published by Grove Press  
Printed in 10/92.  ISBN 0-8021-3296-0


Vyaunde de Cyprys in Lent:  (Two Fifteenth Century Cookbooks)
Take Gode thikke mylke of Almaundys, & do it on a potte: & nyme the Fleysshe 
of fode Crabbys, &gode Samoun, & bray it smal, & tempere yt uppe with the 
forsayd mylke; boyle it, an Iye it with floure of Rys or Amyndoun, an make it 
chargeaunt; when it ys y-boylid, do ther-to whyte Sugre, a gode quantyte of 
whyte Vernage Pime, with the wyne, Pome-garnade.  When it is y-dressyd, straw 
a-boue the grayne of Pome-garnade.


Crab and Salmon Mould
serves 3-4
1/2 pound fresh crab meat, cooked
1/2 pound salmon, cooked
1 cup almond milk
2 TBS Rice flour
2 TBS White Wine    
2 TBS Sugar
Seeds from 1-2 pomegranates

Flake the crab meat and salmon, put them in a blender with the almond milk 
and puree.  Spoon into saucepan, heat gently and sprinkle in the flour.  Stir 
until thickened, and then add the wine and sugar.  Stir in the pomegranate 
seeds and season to taste with a little pepper and salt.  Chill in a wetted 
mould.  Turn out to serve.

Aldyth