SC - Seven Centuries of English Cooking

[Aldyth at aol.com]

Is anyone familiar with this book?  It was written by Maxime de la Falaise.  
It was sitting in my library and Lady Noemi and I were looking for recipes 
for the A&S feast so we prerused it.  I think our Cooking Guild will do a 
comparison study if this person thinks their interpretation is anywhere near 
period. (Tongue in cheek here).  Two recipes caught my eye.  One was "Crab 
and Salmon Mould" which is taken from _Two Fifteenth-Century Cookery Books_ 
the recipe reads "Vyaunde de Cyprys in Lent".  It bears little resemblance to 
Cindy Renfrows interpretation, believe me.  I would be glad to post all three 
recipes if you want.  I don't even see how Maxime's recipe would result in a 
molded thing.

The other was titled "Meatloaf with Almonds" from _Ancient Cookery 1381_ 
original recipe "For To Make a Bruet of Sarcynesse".  Basically Maxime made 
it into a casserole meatloaf instead of boiling and mixing the ingredients.  
It makes me want to really investigate each and every interpretation I see.

Aldyth

Aldyth
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