SC - Harvest Moon Shoot proposed menu

[Christine A Seelye-King]

Other than having quite a few small items at the end that look time
consuming, it looks nice.  On the honey-butter (I know, you said not to
say it ;) since there really isn't anything else sweet in that first
course, you might try an herb butter, which we DO have documentation for.
 (Follows at the end of post.)  I am curious as to how you will keep a
warm lentil salad from getting really mushy in a crock pot.  It sounds
good, and like a whole lot of food for the money!
Christianna


Hugh Plat _Jewel-house of Arte & Nature_ 1594

2. How to make sundry sorts of most dainty butter with the saide oils

[refers to earlier section on distilling essential oils]

 	In the month of May, it is very usuall with us to eat some of the
smallest, and youngest sage leaves with butter in a morning, and I think
the common use thereof doth sufficiently commende the same to be
wholsome, in stead whereof all those which delighte in this heabe may
cause a few droppes of the oile of sage to be well wrought, or tempered
with the butter when it is new taken out of the cherne, until they find
the same strong enough in taste to their owne liking; and this way I
accoumpt much more wholsomer then the first, wherin you will finde a far
more lively and penetrative tast then can be presently had out of the
greene herbe.
 	This laste Sommer I did entertaine divers of my friends with this kinde
of butter amongst other country dishes, as also with cinnamon, mace, and
clove butter (which are all made in one selfe same manner) and I knew not
whether I did please them more with this new found dish, or offend them
by denying the secret unto them, who thought it very strange to find the
naturall taste of herbs, and spices coueied into butter without any
apparent touch of color.  But I hope I have at this time satisfied their
longings.  2re, if by som means or other you may not give a tincture to
your creme before you chearne it, either with roseleaves, cowslep leaves,
violet or marigold leaves, &c. And thereby chaunge the color of your
butter.
 	And it may be that if you wash your butter throughly wel with rose
water before you dish it, and work up some fine sugar in it, that the
Country people will go neere to robbe all Cocknies of their breakfasts,
unlesse the dairie be well looked unto.  If you would keepe butter
sweete, and fresh a long time to make sops, broth or cawdle, or to butter
any kinde of fishe withall in a better sorte then I have seene in the
best houses where I have come, then dissolve your butter in a clean
galsed, or silver vessell & in a pan, or kettle of water with a slow and
gentle fire, and powre the same so dissolved, into a bason that hath some
faire Water therein, and when it is cold, take away the soote, not
suffering any of the curds, or whey to remain in the bottome: and if you
regarde not the charge thereof, you may either the first or the second
time, dissolve your Butter in Rosewater as before, working them well
together, and so Clarifie it, and this butter so clarified, wil bee as
sweet in tast, as the Marrow of any beast, by reason of, the great
impuritie that is remooved by this manner of handeling:

[rest snipped]

________________________________________________________________
YOU'RE PAYING TOO MUCH FOR THE INTERNET!
Juno now offers FREE Internet Access!
Try it today - there's no risk!  For your FREE software, visit:
http://dl.www.juno.com/get/tagj.