SC - Re: Grape must project

[ChannonM@aol.com]

Ok, it may sound silly to you all, but I'm somewhat basking in the glow of
having finally made armored turnips and had them turn out as good as I
expected. (I didn't get much of the small pot of them I made: everyone
else at the dinner gathering scarfed them up.) Howsomever, I gots a few
questions:

Platina, as far as I recall, calls for 'spices'. I used fresh-grated
nutmeg, mace, and ground cloves. (Couldn't find the ground cinnamon or the
peppermill in the spice boxes.) What do you all suggest for the spices?

Furthermore, I want to start trying out mustards. Mustards are nice on
bread, but better on meat in my opinion... I was wondering about roasted
beef. I looked through my medieval cookbooks last fall looking for a
recipe for basic pre-1600 roast beef, but couldn't find one. Suggestions?

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
   "My hands are small I know, but they're not yours, they are my own"