[Sca-cooks] Re: Mastic for Stefan.

[johnna holloway]

It's not in the index for Two Fifteenth, Curye
on Inglishe, or in Wilson's Food & Drink in
Britain. I would think that its use in non-Arabic
cuisines would be somewhat limited.

Johnnae llyn Lewis  Johnna Holloway

Philippa Alderton wrote:snipped>
> OK, Stefan, I've been looking through my cookbooks, ...
> >From Cariadoc's Mexcellany,
> A Baghdad Cookery Book [lists dishes]
> As you can see, mastic is quite common in Arabic
> cooking. Most of the dishes included red meat, and
> mastic was left out of most of the red meat/chicken
> combos, but did appear in the plain chicken variations...>
> I found no mastic in Platina, Anthimus, or Sabina.
> Aha, you say- so far this shows mastic only in Arabic
> cookery, but not European?....>
> Taillevant has a Cameline sauce containg mastic
> > Of course, "Soup for the Qan" included mastic in the
> one soup dish, > Phlip