[Sca-cooks] Foods for Begining SCA Cooks

[Susan Fox]

>
>
>This recipe sounds great, but what are "splentes"?
>
>Renata
>

Splints.  You put it pieces of wood in the pot to keep the meat from 
actually touching the bottom and burning.  Modern equivalent could be 
one of those steaming baskets.  Although come to think of it, a nice 
citrus or stone-fruit wood, still green, might add something to the 
flavor.  If you want to try it with fresh plum, orange or lemon branches 
I can arrange that.

Selene C.