SC - Peeres in confyt

[Stefan li Rous]

I'll ask her...she's been on vacation all week, according to her Laurel.
- --Maire

Stefan li Rous wrote:
> 
> > 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
> 
> Thanks, Maire.
> 
> Do you think Constance would be willing to let you post her redaction? While
> I can get the general gist of this, some of the directions and certainly
> the amounts are over my head.
> 
> Of course, I welcome others to post their redactions but Constance has
> already made this, apparently to great effect, so I'd like to see her
> redaction.
> 
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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