[Sca-cooks] Recipe: Monchelet and a question

[Carol Eskesen Smith]

--
[ Picked text/plain from multipart/alternative ]
Hmmm...  this may have been answered already; if so, this will probably be redudant, but
Curye on Inglysch, ed. Constance B. Hieatt and Sharon Butler, Oxford University Press, 1985, The Forme of Cury, recipe #18, p. 101, reads:
Mounchelet.  Take Veel [or] mouton and myte it to gobettes/  See[the] it in gode broth; cast [th]ereto erbes yhewe gode won, and a quantite of oynouns mynced, powdour fort and safroun, and alye it with aryen and verious: but lat not see[the] after.
Your "VOINS" is probably verjiuce.
Regards,
Brekke (Catching up on many days' worth of e-mail)

----- Original Message -----
From: Anne duBosc
Sent: Sunday, December 29, 2002 9:11 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Recipe: Monchelet and a question

--
[ Picked text/plain from multipart/alternative ]

Original