[Sca-cooks] period recipes for holiday gifts

[Stefan li Rous]

Anahita commented:
> Ludovico Frati, ed., Libro di Cucina del Secolo XIV, Livorno:
> Raffaello Giusti, Editore, 1899, p. 40. (from a 14th c. cookbook from
> the Venetian region, not the city)
>
> I have trouble with coarsely ground black pepper (something in the
> skin), although finely ground works fine, so i use the very fine.
I assume you are saying the problem is something in the skin of the 
pepper pod and not your skin? White pepper has the skin removed, right? 
Would using white pepper instead of black pepper help? I wonder how the 
fineness of the grinding would make a difference.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****