[Sca-cooks] Getting the most use out of a particular food

[Daniel Myers]

On Tuesday, July 22, 2003, at 09:40 AM, Bronwynmgn at aol.com wrote:

> Then of course there is Garbage, which if I remember correctly is a 
> dish of
> cold chicken livers which specifically says that it is suitable for 
> supper in
> the summer...

Here's the source recipe I have for "Garbage" - note that it also 
contains the heads and feet.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: .xvij. 
Garbage. Take fayre garbagys of chykonys, as the hed, the fete, the 
lyuerys, an the gysowrys; washe hem clene, an caste hem in a fayre 
potte, an caste ther-to freysshe brothe of Beef or ellys of moton, an 
let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, 
Maces, Clowys, an a lytil verious an salt, an serue forth in the maner 
as a Sewe.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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