[Sca-cooks] Hot Peppers

[Generys ferch Ednuyed]

That doesn't sound like it, because I remember the recipe specified the
bread was supposed to be toasted until black... :-(
I'll try to find it again when I get home - I'm working on a web site about
this feast anyway..

Generys

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]
On Behalf Of johnna holloway
Sent: Monday, April 21, 2003 1:15 PM
To: sca-cooks at ansteorra.org

How about the Garlic Sauce recipe 99 from
The Medieval Kitchen?

Garlic sauce for all meats: take the garlic and cook it in the
embers, then pound it thoroughly and add raw garlic and crumbs of bread
 and sweet spices, and broth; and mix everything together and boil
it a little and serve hot. Source is Libro di Cucina del Secolo XIV.
Their adaptation calls for ginger, cinnamon, and cloves.

Johnnae llyn Lewis   Johnna Holloway

Generys ferch Ednuyed wrote:

> I used to have documentation written up for this, but I lost it when my
> laptop got stolen - it is a mostly period recipe, I just can't tell you
the
> original until I find it again - I'm ALMOST sure it was in the Medieval
> Kitchen though - unfortunately I haven't seen that book in my house for a
> few months, so... However, my redaction was:
>
> Take 3 medium bulbs of garlic, and 1 stem of fresh ginger (about 6 inches
> worth?) -

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