[Sca-cooks] Brussels sprouts

[david friedman]

Back a little after Pennsic, Helewyse de Birkestad wrote:

>I have to confess to bringing the brussel sprouts in a
>pipkin.  There is no true redaction for this recipe
>yet just a rough guide based on what I did at Pennsic
>in 20 minutes before the potluck.
>
>Original recipe taken from Libro Del Coch (14/15th C
>Italian).
>If you want to make cabbage sprouts, take the cabbage
>sprouts rounded and do them to cook a while; when the
>are a little boiled take them from (the fire) and pour
>well away the water, and then fry them much and fat,
>and then take verjuice, parsley and water, and spices
>and salt, temper these all together and put above (the
>sprouts) and let them well boil.  Then take a little
>of marjoram and temper with water, and put it above
>and it will be good.

[her version snipped]

I haven't worked from the Libro del Coch; when he says "spices", can
you tell from neighboring recipes (or related cookbooks) what he is
likely to mean?

Elizabeth/Betty Cook (who, in her attempt to read everything that has
come in on the cooks list in the last year, is up to August 21 and
has about 2800 messages to go)