[Sca-cooks] Question

[Amanda Blackwolf]

It does look yummy, but I must admit, I'd feel better if there was better
documentation than a cookbook printed in 1964. So, if you were wanting to
roast chicken, for feast.....what would be your choice? I'm leaning toward
roasting the things, then making sauces to go with it, but if I'm doing the
same w/ roast pork, will that be too much?

Amanda
----- Original Message -----
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 27, 2003 8:42 AM
Subject: Re: [Sca-cooks] Question


I suspect that this might provide the answer--

This is from the Gode Cookery website.
http://www.godecookery.com/friends/frec42.htm

<snip of recipe>


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