[Sca-cooks] florilegium confusion

[Terry Decker]

> I found this http://www.florilegium.org/files/FOOD/recipes-msg.html
> file in the florilegium. (I was looking for cabbage info) I'm a bit
> confused wether the recipes here are supposed to be period or not?
>

The period recipes reference specific texts, such as Cury on Inglysch or
Platina.  The remainder of the recipes should be considered modern of a
period appearance (perioid) until proven otherwise.

>
> (Now that I think about it, my problem with thickening sauces with
> breadcrumb is prolly to dry bread, cause the meat stew never has any
> problems thickening)
>
> thx for the help
> Finne

Finely crushed dry breadcrumbs are the ticket.  I usually use some stale
(real, form the French bakery) French bread, but any decent white bread will
work, hammer it to powder in my food processor and pass it through a sieve
to seperate coarse and fine crumbs to use for different purposes.  If you
don't want to make your own, breadcrumbs from the store work fine.

Bear