[Sca-cooks] chicken plucking

[Bronwynmgn at aol.com]

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In a message dated 1/14/2002 9:21:31 AM Eastern Standard Time,
pixel at hundred-acre-wood.com writes:


> And isn't there a recipe that calls for coloring to be applied to the food
> in question with a feather? We *just* discussed this one, too.
>
>
>

Yep.  It's in Forme of Cury, Fonnell, numbered, in Pegge's version, with a
confusing series of Roman numerals, namely xx on the top and then III.II.
underneath.

Fonnell
Take almand unblanched. Grynde hem and drawe hem up with gode broth.  Take a
lombe or a kidde and half roste hym, or the thridde part, smyte hym in gobet
and cast hym to the mylke. Take smale bridd ysasted and ystyned(what is
that?), and do thereto sugar, powdor of canell and salt, take yolkes of ayren
harde ysode and cleeve a two and ypanced with flower of canell and florish
the fewe above. Take alkenet fryed and ysondred and droppe above with a
feather and messe it forth.

Where does one find alkanet?  Jadwiga, can the Herbalists Guild help?

Brangwayna Morgan