[Sca-cooks] No Sugar in 10th Century??

[Jenne Heise]

> One way in which the people made up for the poor
> quality of these vegetables was to flavour them with
> native and imported herbs and spices. Dill, coriander
> and thyme were used quite a lot as were ginger,
> cinnamon, cloves and mace. Garlic and wild onions
> helped to give the meat from old animals some flavour
> and were used extensively."
> <My Comment: Of course we already know that all meat
> in the middle ages was old or spoiled...>

It's helpful to read things carefully before getting snotty,
you know.

'Old or spoiled' meat is not the same as 'meat from old animals'.
You can eat fresh meat from old animals (and do, every time someone
eats a hamburger) and old/spoiled lamb or veal (though hopefully not
at SCA events).

--
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at mail.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"It's no use trying to be clever-- we are all clever here; just try
to be kind -- a little kind." F.J. Foakes-Jackson