[Sca-cooks] P: sieves

[david friedman]

>Ok, when a period recipe says to strain something, what sort of a strainer
>do you use-- cloth, wire sieve, metal sieve with holes? Do you use
>different strainers for different recipes? If so, how do you choose?
>Obviously some things are meant to be strained through cloth because it
>says so in the recipe. But what about sauces? I've been experimenting with
>using metal and wire sieves and wondering which are closest to the period
>intent.

_Du Fait de Cuisine_ (1420) had, as part of the supply list for the 
giant feast described, 100 ells of cloth for straining.

Elizabeth/Betty Cook