SC - Bitterns

[harper at idt.net]

I didn't keep the messages from the Boar's Head thread, so I'm 
posting this separately.  I looked in _Take a Thousand Eggs_ to 
see how bitterns should be cooked.  The Harlein 4016 manuscript 
says a roasted bittern is to be treated like a crane, served with a 
sauce of ginger, vinegar, and mustard.  The Douce MS. 55 says 
"no sauce butt salt".


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net