[Sca-cooks] Milk Roasted
Elise Fleming
alysk at ix.netcom.com
Thu May 17 13:38:26 PDT 2007
Greetings! The Hampton Court cooks were trying this recipe when I was
there and have just posted it on their web site:
>Milke Rostys.
>Take swete Mylke, an do it in a panne; take Eyroun with alle
>þe whyte, & swenge hem, & caste þer-to; colour it with Safroun,
>& boyle it so þat it wexe þikke; þan draw it þorw a straynoure,
>& nym that leuyth, & presse it: & whan it is cold, larde it, &
>schere on schevres, & roste it on a Gredelle, & serue forth.
They didn't have much success with it. Has anyone on the list tried it?
Seems to me that they made a sort of fresh curd with it for it was hanging
suspended in a cloth from at least Saturday (maybe Friday) until Sunday.
They sliced it and tried to put it on a skewer - which didn't work - and
then propped it in front of a charcoal fire which resulted a little better,
but not much. I just wondered if any SCAdians had followed the original
and what the results were.
Alys Katharine
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/
More information about the Sca-cooks
mailing list