[Sca-cooks] Milk Roasted

[Adele de Maisieres]

Elise Fleming wrote:

>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.
>  
>

It doesn't sound much like curd to me, but it does sound a bit like some 
fried custard I had a while back.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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