[Sca-cooks] "Custard" Crust?

[Nancy Kiel]

One reason I have heard for "mistakes" in receipts is that the person copying or writing them down isn't a cook, and so doesn't realize he has left out an important ingredient or step.
  ----- Original Message ----- 
  From: Micheal<mailto:dmreid at hfx.eastlink.ca> 
  To: Cooks within the SCA<mailto:sca-cooks at ansteorra.org> 
  Sent: Wednesday, April 27, 2005 8:05 AM
  Subject: Re: [Sca-cooks] "Custard" Crust?


  I just finished serving "crustade" only thing close to custard was the 
  beaten eggs on top. Crust was a pastry coffin filled with veal, dates, 
  herbs, and spices topped with dates and beaten eggs. Straight out of HAR.  I 
  don`t see how it could have been mistaken for a crust but then again scribes 
  have changed names and places with the stroke of a pen.
   Cealian Of Moray 
  _______________________________________________
  Sca-cooks mailing list
  Sca-cooks at ansteorra.org<mailto:Sca-cooks at ansteorra.org>
  http://www.ansteorra.org/mailman/listinfo/sca-cooks<http://www.ansteorra.org/mailman/listinfo/sca-cooks>