[Sca-cooks] Simple and Authentic

[Michael Gunter]

>So, what are people's favorite really simple period dishes? Mine is
>the "Cooked Dish of Lentils" from one of the 13th c. Andalusian
>cookbooks. The full recipe is in the Miscellany, but basically it is
>lentils, onion, spices, water, oil in a pot; cook until almost done;
>add more oil or butter, vinegar, salt; break some eggs on top; cook
>until eggs are done.

Gosh, I don't know, that seems a bit complicated.
How about the fish lightly poached in seasoned water and
then sprinkled with a bit of vinegar or verjuice?

Or grilled meat simply sprinkled with spices?

Or Hanony?

Or Pain Perdieu?

Or.....

>Elizabeth of Dendermonde/Betty Cook

Gunthar

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