SC - Cherries and strawberries

[Serian]

Sawgeat is in Book IV, Forme of Cure

Hieatt, Constance & Butler,  Sharon. CURYE ON INGLYSCH. Oxford University
Press. 1985. 14th century English recipes. Originals only, no
transliterations or redactions. Good glossary. RECOMMENDED.    5 Books,
similar in content.  Also contains I. Diursa Cibaria, II Diversa Servica,
III Utilis Coquinario, IV, Forme of Cure, and V Goud Kokery.  I have made
a modern transliteration of Book IV, Forme of Cure, which is the
manuscript that has most of the recipes, and which may be considered the
base collection--not the oldest manuscript, but " it is the only complete
manuscript with a minimum disruption in the order of recipes, as this
order can be observed through a comparative study of the whole group."

Their introduction contains a good bit of valuable information, as above,
and they also have a noted glossary in back.  (This info for the newer
members of the list who've been wondering what Hieatt was.)

169.  Sawgeat.  Sage.  Take sage; grind it and mix it with eggs.  Take a
sausage and dice it, and put it in a small pan, and add grease and fry
it.  when it is fried enough, add the sage and eggs; scramble lightly. 
Add powder douce and serve it.  If it is an Ember Day, take sage, butter,
and eggs, and let it stand well by the sage, and serve it forth.

This is the modern English transliteration.  What it means by 'let it
stand well...' means to leave it a while before cooking, so that the
flavors of the sage will permeate the egg mixture, becoming strong enough
to overcome the lack of sausage.

We talked a while ago about substitutions.  This doesn't say to use any
meat other than sausage, so if you preferred to use ham, it would then be
'peri-oid'  Most any experienced cook would know that if you had no
sausage, but you had baked or boiled ham left-overs, you naturally throw
in the ham, but this is what we mean by not having the documentation. 
Cooks that use the Islamic and Jewish corpus can post if there are
variations in their recipes that use eggs and a non-pork meat in this
way.

Regards,
Allison,     allilyn at juno.com


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