non-member submission - Re: SC - Period pesto recipe- Roman Moretaria- LONG

[Olwen the Odd]

What kind of bread did you use for crumb?  Was it dried then rolled to 
crumb?  I suggest using less crumb.
olwen


>From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>
>Reply-To: sca-cooks at ansteorra.org
>To: cooks <sca-cooks at ansteorra.org>
>Subject: non-member submission - Re: SC - Period pesto recipe- Roman 
>Moretaria- LONG
>Date: Wed, 04 Oct 2000 10:43:38 -0500
>
> > To get back to the original topic of discussion, there's a lot of
> > evidence to suggest pesto is very old indeed.
>
>Speaking of Pesto...
>We tried to make a green sauce from _The Medieval Kitchen_ which is
>cited
>as beign from Tractatus de modo preparandi et condiendi omnia cibaria:
>"Here is how to make green sauce: take ginger, cinnamon, pepper, nutmeg,
>
>cloves, parslety, and sage. First, grind the spices, then the herbs and
>add a third of the sage and parsley and if you wish, two or three cloves
>
>of garlic. Moisten with vinegar or verjuice. Note that to ever sauce and
>
>condiment salt is added, and crumb of bread to thicken it."
>
>What we got was a sort of thick pesto. The more vinegar we added, the
>less
>we could taste the other ingredients. Redon, when redacting it, included
>
>water, which we ended up trying, and we also tried adding olive oil. (I
>know, I know, olive oil is farther from the intention than the water...)
>
>But it was VERY thick, and adding more vinegar seemed not to be an
>option.
>Suggestions?
>
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