[Sca-cooks] Looking for Crab recipes

[Phil Troy/ G. Tacitus Adamantius]

Also sprach vicki shaw:
>Looks like I am going to have to get some cabbage next trip to the market!!!
>This sounds really delicious.  How well does it freeze.  I live alone, so
>after two days of eating bowls of this, I may want to freeze the rest for a
>rainy day.

It should freeze quite well, actually. You might lose a touch of the 
volatile aromas and flavors of the saffron and the *ahem*... fennel 
(or other sweet spices). But maybe, since the saffron is probably 
mostly there for the color and the powder douce is to be added to the 
serving dish, it seems, maybe that wouldn't matter.

>   Does it yield a very large pot of soup?

I'd say that depends on how much of the ingredients you plan on 
including... I'd say a four-quart pot might hold 1 to 1 1/2 cabbages, 
roughly, plus chopped onions and leeks and liquid to cover?

>   What are Yslyt and Ycorue?

Ah. Sorry. While the temptation is powerful to assume yslyt means 
"slit", as in "slyt soppes", I believe it could actually be an 
abbreviation for "slyc't", or sliced. "ycorue" seems to be roughly 
cognative of the modern word "carved", and seems, usually, to be 
followed by "dyce", as in, 'carue hem ynto dyce". In other words, 
slice and dice. If you prefer to interpret "slyt" as slit, then maybe 
think in terms of holding onto the green end of the leek, and sort of 
shredding the white end like a brush, then slicing off sections. 
Either way, the result is pretty much the same: chopped leeks.

Adamantius