SC - OOP:tomato sauce

[Elaine Koogler]

I'd love to see it...is there a possibility you could put it on a web page?

Kiri

Martina Grasse wrote:

> Thank you Elizabeth and Adamantious,
>
> Actually Rumpolt has 100+ veggie recipes (from artichoke to cabbage, carrots
> to rice, roots to....OH heck, tons...)  but as you said they are not listed
> in the menus I have translated so far...
> I may just have to serve an assortment of veggies with the courses and
> presume they just didnt mention them... I cant afford a feast like he
> outlines (rabbit, venison, mutton, beef, pork, and tons of birds are a bit
> pricey on their own.)
>
> Is there interest in having me post the 4 menus for kings (an early and a
> late meal on meat days, and and early and a late meal on fast days) to this
> list?  It is LONG,  about 5 pages worth of material, and so far still a rough
> translation, with some puzzlement words that I will ask Thomas to help with
> when he returns.  It does give an interesting overview of what Marxen thinks
> should be served to this elite company of Hungarian and Bohemian kings....
>
> In service to the dream,
> Gwen Catrin von Berlin
> NOT being a spoon tease, just  not wanting to overwhelm the list.
>
> <snip>
> >> I remember that Chiquart, after going through in detail
> the meats, spices, eggs, dried fruit, etc., needed for his
> prospective feast, says rather dismissively:
>
> "And so that the workers are not idle, and so that they do not lack
> for anything, there should be delivered funds in great abundance to
> the said kitchen masters to get salt, pot-vegetables and other
> necessary things which might be needed, which do not occur to me at
> present."
>
> Elizabeth/Betty Cook
> <<
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