SC - Bitterns
harper at idt.net
harper at idt.net
Mon Oct 23 16:44:28 PDT 2000
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
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