[Sca-cooks] Looking for Crab recipes

[vicki shaw]

thanks!!
vicki
Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, January 11, 2004 8:43 PM
Subject: Re: [Sca-cooks] Looking for Crab recipes


> 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
>
>
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