[Sca-cooks] Mordonna scores a big one!

[Anne duBosc]

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[ Picked text/plain from multipart/alternative ]


 "Phil Troy/ G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:Also sprach Daniel Myers:
>I did a quick search through "Two Fifteenth Century Cookery Books" and
>didn't find any references to lettuce. "Curye on Inglysh" has lettuce
>appearing in two recipes (see below) in one particular manuscript of
>"Form of Curye", however lettuce doesn't seem to be mentioned in any of
>the other manuscripts, and 2 recipes out of 205 is not a high
>percentage.
>
>8 Iowtes of Flessh. Take borage, cool, langdebef, persel, betes
>[/letuys], orage, auance, violet, saueray, and fenkel; and whanne
>(th)ey buth sode, presse hem wel, hakke [/& hew] hem smale; cast hem in
>gode broth & se(th) hem and serue hem forth.
>
>78 Salat. Take persel, sage, grene garlec, chibolles, onynouns, leek,
>borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye,
>purslarye; laue and waische hem clene. Pike hem. Pluk hem smale
>wi(th) (th)yn honde, and myng hem wel with rawe oile; lay on vyneger
>and salt, and serue it forth.

You know, I thought there might be a reference to lettuce in the
second recipe above, but I don't see any use of the word at all.

Confused...

Adamantius
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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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