[Sca-cooks] Milk Roasted

[Elise Fleming]

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/