[Sca-cooks] Some new questions for an upcoming feast

[AEllin Olafs dotter]

I was privileged to see the display where Brighid entered carrot 
sticks... complete with documentation. It was a beautiful thing... ;-)

AEllin

Robin Carroll-Mann wrote:
>
> 
> 
> The "Arte de Cortar", a 1423 Spanish carving manual, gives instructions for 
> cutting carrots that are going to be eaten raw.  The carrot is peeled and 
> trimmed, then cut into quarters, lengthwise.  If it's thick, the woody part of 
> the core is removed.  If the carrot is long, the quarters are cut into shorter 
> pieces.  Ie., your basic carrot sticks.  It says that parsnips and small, tender 
> turnips can be cut in the same fashion.
> 
> 
> Brighid ni Chiarain *** mka Robin Carroll-Mann