[Sca-cooks] Carbonadoes

[Kirrily Robert]

In lists.sca.sca-cooks, you wrote:
>Kirrily said:
>> To me, fricassees and carbonadoes seem distinctly 17th century (Pepys,
>> Restoration, and all that), and I'm wondering whether the text I have is
>> perhaps very different to the first edition.  If it's massively
>
>They may be. A carbonadoe recipe does appear in the 1615 edition of
>Markham though. He does imply that it is an import from France. I
>would assume not long before his writing this from the way he says
>it.
>
>You might be interested in this file in the FOOD-MEATS section of
>the Florilegium:
>Carbonadoes-art   (14K)  6/19/97    "Carbonadoes" by Adamantius. A
>medieval
>                                       "barbecued" meat dish.
>http://www.florilegium.org/files/FOOD-MEATS/Carbonadoes-art.html
>
>Since Adamantius quotes at length from Markham's 1615 edition, perhaps
>you can use it to see if there are any changes (at least for this
>recipe) in your later edition.

Thanks, Stefan!  This will be a good start in comparing the 1615 withthe
1683 edition.

K.

--
Kirrily 'Skud' Robert - skud at infotrope.net - http://infotrope.net/
Bad hair life.