humor. was Re: SC - viking barley bread

[Stefan li Rous]

Phlip commented:
> Actually, Margali, I have a small jar of one of those sauces, the "Sauce
> Apicius", left over from the Care package Christina Nevin brought me from
> England- although the date said "Best if eaten before Mar 2000", I've been
> saving it for Pennsic- thought we all might enjoy it. I figured since it is
> essentially a canned jam/chutney sort of thing, it would be just fine a few
> months after its "best before" date. Shall we reserve it for a private SPCA
> tasting, or shall I bring it to the Potluck for a tasting?
> 
> Label says:
> 
> Sauce Apicius from as Original Roman Recipe. Fruit Based.
> 
> A sauce for spreading over boiled or roast chicken.
> 
> Made in Wales by: Apicius Sauces Limited, The Brambles, Knucklas, Knighton,
> Powys LD7 1PW.
> 
> Ingredients:
> Dates, Vinegar, Olive Oil, Honey, Anchovy Essense, Cumin Pepper, Thyme,
> Fennel, Mint Rue, Ground Asafoetida

Can we tell from this which Apicius recipe it may be from? Or are there
too many?

It would be nice to try this alongside a redaction from one or more  of 
our more experienced cooks. I was thinking specifically of Adamantius,
but then realized he wasn't going to be at Pennsic.

Is there actually a "mint rue" or is there a comma missing in the
above ingredient list?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****