[Sca-cooks] Period gifts in jars

[Martin G. Diehl]

"Phil Troy / G. Tacitus Adamantius" wrote:
> 
> Also sprach Bill Fisher:
> >On Wed, 24 Nov 2004 23:41:33 -0600, Stefan li Rous
> ><stefanlirous at austin.rr.com> wrote:
> >>  Yep, I have to join the others here and say I'm not 
> >>  fond of most beers.  Too much malt or too bitter or 
> >>  whatever. I prefer sweeter brews like meads, ciders, 
> >>  wines and cordials.  I also find most whiskeys and 
> >>  Scotches and such too strong tasting as well.
> >
> >Mmmm.....beer...mmmm..whiskey....mmmm....scotch
> >
> >Scotch makes a real interesting meat marinade, so does 
> >whiskey.
> 
> Since we're Homering here,
> 
> "Mmmmmm... roast crabs with whisky butter..."
> 
> Which could, I suppose, be roast crabapples with a 
> whisky-flavored hard sauce, but that's not what Homer 
> meant in this case.
> 
> Adamantius

I have had hard sauce flavored with rum 
-- at least I think was ... after all, 

    (1) I was too young to drink, 
    (2) too foolish to think of asking 

What recipe would be used for the baseline? 

Same amount of scotch as rum?  

Vincenzo

-- 
Martin G. Diehl

http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD

Reality: That which remains after you stop thinking about it.
  inspired by P. K. Dick