[Sca-cooks] So you want to be a Medieval or Renaissance Cook?

[Jessica Tiffin]

At 06:32 AM 2/10/05, Lonnie D. Harvel wrote:
>Many of you on this list have sites up with recipes and pointers.
>Perhaps you could remind us of those by emailing them to this list.

Various articles/recipes and a "Beginners' Guide" are up on my site at 
http://users.iafrica.com/m/me/melisant/cook/cook.htm.  Some of the recipe 
collections are not ideal for beginners, though, since I tend to cook from 
the original recipe and don't always give exact measurements.  I'm trying 
to update them slowly, though!

JdH

Baroness Jehanne de Huguenin (Jessica Tiffin) * Drachenwald Chronicler
Shire of Adamastor, Cape Town, South Africa
melisant at iafrica.com ***  http://users.iafrica.com/m/me/melisant
The number of sauces at the feast is directly proportional to the length of 
your dags times the cost of the material. (Alexandre sur le Mer, 
Silverwing's Laws)