SC - FW: [SCA-Caid] The Tudor Times

[Jane M Tremaine]

I used a couple of recipes (mostly cookies) from this book for the Elizabethan
feast I cooked a couple of months ago.  I didn't do the one you are specifically
asking about, but did do a cauliflower dish that used both of what you're asking
about.  The "cippets" are, I believe, the same as "sippets", which are toast
points.  I took sandwich bread, cut the slices in fourths diagonally, then
toasted them.  We served them and the sauce separately so that they would not
get too soaked and cold.

The leaves of mace are simply whole mace.  I found that at Penzey's, at a
reasonable cost.  It really gives a wonderful flavor to whatever you put it
in...I now use it in the steaming water whenever I steam cauliflower...it gives
off a wonderful fragrance as it's cooking and good flavor to the cauliflower.

Kiri

ALexandria Doyle wrote:

> I'm getting ready to try my hand at a period recipe for an upcoming
> competition and have located a couple I'd like to try in the "Mrs. Sarah
> Longe Her Receipt Booke C1610", in the back of _foolles and fricassess:
> Food in Shakespeare's England_  One is "A white ffrigasy"- basically a
> chicken dish.  The recipe itself doesn't seem difficult, until you get
> to the "serve y wth Cippits" part.  I also found another reference, same
> book in a Rump of Beefe recipe, to "then send it in with browne Cippits"
>
> What are Cippits?
>
> Also, one of the recipes calls for "3 leaves of mace"  I've never seen a
> leave of mace- any guess how much this is?
>
> Thanks
>
> Alexandria
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