SC - Honey (& other) butters

[Bonne of Traquair]

>This begs the question, what is cider sauce??
>
>Gyric

> >  I must, though, tell you of a tasty new creation.
> >  I made the Cider Sauce ....  Since it WAS so thick, and so hard to 
>spoon
> > out without spinning little sticky threads everywhere, why not blend it
> > with butter ? > Christina Elisabeth de la Griffon Riant

Gee, Gyric, you really did just join up.  Between Thanksgiving and 
Christmas, someone (Brighid, I think, who is translating a Spanish 
manuscript) posted a really yummy sauce made of apples, vinegar, spices, and 
sugar.
Sauces are an easy way to make your menue 'period' because the cooking of 
the meat is kept to simple roasting, and the sauces can often be made in 
advance.   It was a really easy sauce, made from ingredients anyone would 
have on hand, so many of us experimented with it and posted results.   I 
can't locate my copy of it, but I'm sure someone will re-post it, or that 
Stefan has it.

You do know about Stefan's Florilegium, right?  He's on this list, as well 
as other SCA lists, and collects interesting and useful posts into a 
searchable archive.  The files on food and feasts are very handy for new 
cooks/those without easy access to printed resources.  www.florilegium.org

His Grace Cariadoc has published a printed collection of manuscripts and 
references, and a version of it is on-line, as well as info. on how to buy 
the latest paper version.    Hmmmm, somebody's done something to the 
bookmarks and I don't have this one memorized.  nevermind, search on 
Cariadoc's Miscellany, and it will come up.  www.sca.org has a link to it 
also.


_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com