SC - RE:SC- Brizzare Hobby-NOT! OT

[Philip & Susan Troy]

Here you go, thanks to M'lady Contance's documentation for last week's
A&S:
>From _Two 15th Century Cookbooks_, p. 139:
"Take te whyte of eyroun a grete hepe, & putte it on a panne ful of
mylke, & let yt boyle; ten sesyn it so with salt and honey a lytel; ten
lat hir kele, & draw it torw a straynoure, an take fayre cowe mylke an
draw yt withallm & seson it with sugre; & loke tat it be poynant &
doucet: serve it forth for a potage, or for a god bakyn mete, wheder tat
tou wolt." 

The way Constance redacted it, it came out much like a slightly sweet
custard sauce.  Absolutely divine as a dip for fresh strawberries.
- --Maire
 

Stefan li Rous wrote:
> <snippage>
> 
> What is this "creme bastarde"? recipe or directions to make it?
>