[Sca-cooks] Looking for Crab recipes

[Phil Troy/ G. Tacitus Adamantius]

Also sprach vicki shaw:
>I have sent it!!!
>what I missed is the recipe for licorice flabored cabbage.  I love licorice
>and I use it in one of my lip balms, calling it Paris Bistro!!!  It is
>lip-smacking delish

Recipe 6 in The Forme of Cury, Caboches in potage:

Take caboches and quarter hem, and seeth hem in gode broth with 
oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do 
(th)erto safroun & salt, and force it with powdour douce.

As I recall we used a generic sort of vegetable stock base, so 
non-meat-eaters would have access. We could have used almond milk, 
but there were other almond dishes on the menu so I wanted to avoid 
that.

Since this is intended as a pottage, you sort of have to assume that 
either the cabbages are cut small, or cooked until spoonable. I opted 
for quartering the cabbages, parboiling them in just barely enough 
broth to cover them, with the minced onion and chopped leeks, 
removing the cabbages from the pot, and letting the rest cook down 
while we chopped the cabbages smaller. We then returned them to the 
pot with the saffron, cooked them a little longer to meld the 
flavors, seasoned with salt, and dished up the pottage (which ended 
up like a thick soup or stew of vegetables, with a smallish amount of 
liquid). Sprinkled the powder douce (which, depending on who you talk 
to, is a premade mixture of sweet spices, or whatever sweet spices 
you have powdered at the moment). Some recipes simply call for 
sprinkling on sweet spices. We used ginger, cinnamon, and cloves, 
plus the oh-so-controversial fennel powder.

Most people seemed to like it, and almost none came back, except for 
one tableful of licorice-hating malcontent troublemakers, who sent 
their bowl (somewhat diminished, it looked like) back to the kitchen. 
People these days. Tsk tsk.

Adamantius