[Sca-cooks] Looking for Crab recipes

[Olwen the Odd]

>On Saturday, January 10, 2004, at 06:02  PM, DeeWolff at aol.com wrote:
>
>>Hi, I have stepped out of kitchener semi-retirement and am looking for 
>>crab
>>recipes.
>>I am working on an "Everyman's"menu: specifically on the English Isles
>>(Cornwall, Ireland, Wales,Scotland, etc)
>>
>>I especially need recipes with stretchers (pie/cakes) as to not destroy 
>>the
>>budget (I also have pork and lamb on the menu)
>>
>>Can anyone help?
>
>How about this one?
>
>"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.
>
>- Doc

This sounds good!  I am unclear about what the word "chargeaunt" means.  
Anyone know?
Olwen

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