[Sca-cooks] Re:Chicken for feast (Hyssop)

[Barbara Benson]

Greetings,

This might be an issue that has been addressed when I wasn't paying attention, so please forgive me if I re-hash.

I served a chicken soup at my last event that contained hyssop and I took great pains to make sure that it was clearly
labeled as having hyssop in it with a warning that pregnant or possibly pregnant woment should not eat it. In my
research and talking to a friend who is knowledgable about herbs I discovered that hyssop is an abortificant. Now, I do
not know what kind of quantities produce adverse effects, but I figured better safe than sorry.

Am I too paranoid? How should we address these issues in the SCA? It is my understanding that Rue, found in some
recipies, has similar properties.

Glad Tidings,
Serena da Riva

> My favorite period thing to do with whole chickens is Capon Stewed:
> stuff chicken with parsley, sage, rosemary, thyme, and hyssop, put in
> pot (on wooden splints, so it doesn't stick) with more herbs and
> wine, seal lid on pot with dough, and cook, either in oven or on
> stovetop. Serve with a sauce of wine, chicken drippings, sugar, and
> currents. 15th c. English; full recipe in the Miscellany.
>
> Elizabeth of Dendermonde/Betty Cook