[Sca-cooks] roasted peas?

[Maggie MacDonald]

The Calafian Cook's guild is looking at working with a translation by
Thomas Gloning ( I think) of Dos KochBoch des Meisters Erhard.

The particular recipe one of our members is really keen on trying involves
roasting peas on a spit.

The directions say to pass peas through a sieve, beat some eggs into it,
bake it with lard or butter. Cut it into pieces, bake it on a spit, cover
it with egg and serve it.

Ok, so what kind of peas would you use? There was discussion of freshly
frozen peas vs. dried peas, or even perhaps trying to find those english
type peas that are very hard when fresh.

Then, .. .. bake them, cut it into pieces and bake it on a
spit/skewer.  That is going to be most interesting. I think the general
public reaction is going to be interesting too (but I'm willing to try!!)

We have further interesting research going in the Domostroi, and Soup for
the Qan, but those are raising a lot fewer questions than this whole sieved
peas on a stick thing.

Regards,
Maggie MacD.