[Sca-cooks] suggestions

[Stefan li Rous]

Petru replied to Lisabetta with:
<<<
Parsley roots, parsnips, celeriac, beets, red carrots (depends where you
are).>>>

See these Florilegium files for recipes and more info:
root-veg-msg     (105K)  3/ 1/05    Medieval and period root vegetables.
beets-msg        (125K)  1/17/05    Period beet roots and beet  
greens. Recipes.


<<< There are also a gazillion things you could do with cabbage.>>>

cabbages-msg      (90K)  3/26/06    Period cabbages. Broccoli,  
Cauliflower,
                                        Brussel Sprouts. Recipes.

<<<
Also, if you roast your beef and chicken outside on a spit, you'll  
need some
kind of sauce to go with that. There are many of these in period  
texts, you
just have to decide the general kind of flavour you want it to have  
before
you start looking (don't get too specific, though. In many cases these
sauces are very different from the ones we use today).
 >>>

I forgot about sauces in my earlier message. These are a wonderful  
way to add a "medieval feel" to a feast.
camelne-sauce-msg (26K)  8/22/04    Sauces w. cinnamon as a major  
component.
mustard-msg      (120K) 12/24/04    Mustard seed in period. sauces.  
recipes.
sauces-msg       (164K)  5/15/06    Period sauces. Sauce recipes.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****