[Sca-cooks] QUESTION ABOUT MACE

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Heleen Greenwald:
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>Clear DayI made a Regency recipe for Shabbat, last. It was chicken
>friccase. It called for mace, which I had.  As I'm sure y'all know,
>the mace was in (almost) little sheets, not being ground mace. I
>tried to crumble it up as best I could but aparently I didn't do
>such a good job because some of the mouthfulls of friccase tasted
>VERY stongly of mace.
>
>How do people on list crumble up their mace? Do you grind it? grate
>it or what?
>
>Many thanks!
>Phillipa

Grinding in a spice grinder or mortar seems to work, but the period
solution seems to be simply to eat around the whole blades (like the
bay leaf in the stew), or remove them before serving, possibly using
a little cloth bag to assist...

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER