SC - Re: Roulade-ents

[Luanne Cupp Bartholomew]

WALKYS IN BRUETTE
Take walkys an sethe in ale, then pyke clene; than wasshem
in water an salt be hem-self, & fyrst wyth ale & salt, an do
so whele they ben slepyr; then putte hem in vynegre, an ley
perceli a-boue, an serue ynne.
from A Fifteenth Century Cookry Boke
+++++++++++++++++++++++++++
Sauce Gingyuer
Take white brede, stepe it with vynegre, and draw it 2 or
- ----- Original Message -----
From: <Bronwynmgn at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, January 23, 2001 9:03 PM
Subject: SC - Old recipe, and suggestions needed


> A very long time ago, we did a simple redaction challenge
for the newer folks
> on the list, involving a fish recipe in which the fish was
boiled, possibly
> flaked, and served cold with a vinegar or vinegar and
parsely sauce.  Can
> anyone send me the original recipe and the source?
>
> Also, can anyone suggest a cold sauce for chicken other
than sage sauce?
>
> Brangwayna Morgan
>
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