SC - Re: [mk-cooks] MKCF: What People Taught Me (very long)

[Alderton, Philippa]

List,

    I have a quick question re: Blancmange in Catalan Style from Martino's 
Libro de arte coquinaria...

The recipe states: "...let it boil for an hour, moving and stirring it 
constantly with a spoon, adding half a libra and a finely chopped and pounded 
breast of capon...."

Are we to assume that the author calls for half a libra of capon, _and_ the 
finely chopped and pounded breast?  This is my interpretation, but the author 
of The Medieval Kitchen suggests that Martino meant "half a libra of sugar" 
and the breast of one capon.

Also, does anyone have a good recipe for rosewater?  I would much rather make 
my own than purchase it from an importer of store.  

Balthazar of Blackmoor

Complacency Breeds Contempt