[Sca-cooks] Re:Tempering was: fennel sauce

[johnna holloway]

The article mentioned here is:
"Tempering Medieval Food" by
Terence  Scully. [pages 3-23] found
in Food in the Middle Ages, edited
by Merlitta Weiss Adamson.
Garland Publishing, 1995.
ISBN: 0-8153-1345-4

Johnna Holloway  Johnnae llyn Lewis

Louise Smithson wrote:
> Somewhere I have a copy of an article by Terrence Scully that talks
> about Tempering in medieval recipes and how it often refers in recipes
> to a different process than the one we mean modernly.  If I remember
> rightly (because I can't find the print out in my files at home it might
> still be on the computer at work).......
> Helewyse