[Sca-cooks] ,,,translation of a period cookbook

[Robin Carroll-Mann]

patrick.levesque at elf.mcgill.ca wrote:

>Aye, I second that - I'd also like to look at your two other translations!
>
>Petru
>  
>
I used some of the recipes from Giano's translation of the Konisgberg 
MS. for a feast last year.  There were some very interesting and tasty 
recipes in there.  One (not so tastefully entitled "raw chicken") was 
very well received -- chopped raw chicken, egg and herb mixture, placed 
back on the bone, then poached in broth.

-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net