[Sca-cooks] Fish in Feast (was alot of things)

[Carol Eskesen Smith]

right in one; it converted back in your reply, but I re-checked the original anyway.
Sorry about the delay; I haven't been reading my mail lately.

Regards,
Brekke
  ----- Original Message ----- 
  From: david friedman 
  To: Cooks within the SCA 
  Sent: Tuesday, November 11, 2003 1:35 PM
  Subject: Re: [Sca-cooks] Fish in Feast (was alot of things)


  Brekke wrote:

  ...

  >Salat
  >
  >Curye in Inglysch, ed. Constance B. Hieatt and 
  >Sharon Butler, Oxford University Press, 1985.
  >Book IV, Forme of Cury, No. 78, Salat., p. 115
  >No. 78. Salat. Take Persel, sawge, grene garlic, 
  >chibolles, oynouns. Leek, borage, myntes, 
  >porrettes, fenel, and toun cresses, rew, 
  >rosemarye, purslarye,; laue and waische hem 
  >clene.  Pike hem.  Pluck hem smal wiþ þyn honde, 
  >and myng hem wel with rawe oile; lay on vyneger 
  >and salt,a nd serue it forth.
  >
  >Note: we're taking some liberties with this one,
  >Red leaf lettuce  ½ head
  >Red cabbage   ½ head
  >Chickory   ¼ bunch
  >Red onion   1
  >Fresh parsley   ca 1 Tbsp
  >Fresh garlic   2  - 3 peeled cloves
  >Scallions   as desired

  There is a disagreement here between your 
  softwear and mine that causes me to read:

  Red leaf lettuce (large form of Greek letter pi) head

  and

  Chickory (small form of Greek letter pi) bunch

  I assume those are meant to be half and quarter?

  Elizabeth/Betty Cook
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