[Sca-cooks] Looking for Crab recipes

[ranvaig at columbus.rr.com]

>"Two Fifteenth-Century Cookery-Books",  HARLEIAN MS. 279 (ab. 1430), 
>& HARL. MS. 4016 (ab. 1450)
>
>Vyaunde de cyprys in lente. Take gode thikke Mylke of Almaundys, & 
>do it on a potte; & nyme the Fleysshe of gode Crabbys, & gode 
>Samoun, & bray it smal, & tempere yt vppe with the forsayd mylke; 
>boyle it, an lye it with floure of Rys or Amyndoun, an make it 
>chargeaunt; when it ys y-boylid, do ther-to whyte Sugre, a gode 
>quantyte of whyte Vernage Pime with the wyne, Pome-garnade. Whan it 
>is y-dressyd, straw a-boue the grayne of Pome-garnade.

This sounds interesting.  I looked up Vernage, and it is a sweet Italian wine.
There is a discussion and a couple of redactions in the Floregium.
http://www.florilegium.org/files/FOOD-MEATS/seafood-msg.text

Ranvaig