SC - Book on Mongol Foods, Islamic Medicine (long)

[Mbatmantis@aol.com]

That sounds wonderful...it's light, refreshing and will provide a good foil for
some of the heavier dishes.  I'll probably use vegetable broth rather than
chicken or veal as this is one of the dishes vegetarians will be able to
eat...and they would be seriously upset with me if I fixed one of their favorite
veggies in a way they couldn't eat!

Your solution for the oranges...or rather the one out of The Medieval Kitchen,
is similar to one we found in the magazine Sauveur.  This one calls for the two
oranges and a lime...

Kiri

Robin Carroll-Mann wrote:

> And it came to pass on 27 Mar 00,, that Elaine Koogler wrote:
>
> > I am looking for a recipe...or at least references...to/for asparagus in
> > the late Tudor/Elizabethan period.  I'm getting ready to cook a feast
> > based in that period, and would love to serve asparagus.
>
> If Spanish of that period will suit, here's what Granado (1599) says:
>
> PARA HAZER ESCUDILLA DE ESPARRAGOS SILVESTRES Y
> DOMESTICOS -- To make a dish of wild or cultivated asparagus
>
> Take the most tender part, cause it to boil in hot water until they seem
> tender, and finish cooking them with good broth of capon or of veal: and
> these want to be served with a little broth.  With the wild ones you can
> put raisins.  The cultivated ones can be served with orange juice, sugar,
> and salt.
>
> note: orange juice would refer to the juice of sour oranges.  In _The
> Medieval Kitchen_, it is suggested that one can substitute the juice of
> two oranges mixed with the juice of a lemon.
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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