[Sca-cooks] Seeking leaves and crust

[Pat]

I'm not thinking something to replace the baking pan, I'm thinking something to make a pretty impression in the crust, which would make a bay leaf plausible.
   
  By the way, which edition of Apicius are you working from?   Contest might help us figure it out.  You mention "the original".   Do you mean a latin version?  IIRC the "original" was lost a few centuries ago.
   
  Mordonna

Susan Fox <selene at earthlink.net> wrote:
  I can't help wondering if "leaf" is neccesarily a literal leaf from a 
plant. We say "a leaf of paper" after all. Some kind of baking sheet, 
perhaps?

If literal, I would try using grape leaves or maybe big lotus or banana 
leaves, available at my local Asian market. 

Selene C.


Fairy Tale Designs wrote:

>Maybe grape leaves?
> 
> -Muiriath
>Kerri Martinsen wrote:
> Banana? Grape? Corn Husk? 
>
>Some not period, but might work in the same vein. Bay leaf seems really small....
>
>Vitha
>
>-----Original Message-----
>
>>From: wildecelery at aol.com
>>Sent: Jan 11, 2006 8:09 AM
>>To: sca-cooks at ansteorra.org
>>Subject: [Sca-cooks] Seeking leaves and crust
>>
>>Leaves:
>>
>>have a recipe for libum, a roman cheese-based bread. the original 
>>form Apicius says to bake on an oiled leaf. The modern redaction that 
>>I started from sugggests bay leaf...any other suggestions for leaf 
>>ideas?
>>



Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Pat Griffin of Millbrook, AL