creme boylede (was: SC - Feast Fees in Ansteorra)
Philip & Susan Troy
troy at asan.com
Tue Mar 14 06:27:44 PST 2000
allilyn at juno.com wrote:
>
> >>an than dresse it on a dysshe in maner of mortrewys.<<
>
> This, I find interesting. When I think of a mortrews, and of those I've
> made, they are more like stiff meat pastes. What do folks think the cook
> means, to serve the boiled cream in the manner of mortrews?
>
> This cream should be in a small pudding dish, if I'm reading the recipe
> and preparation correctly.
>
> Regards,
> Allison, allilyn at juno.com
Lok that it be stondyng.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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