[Sca-cooks] BAD sources for historical cooks

[Patricia Collum]

I found it- it is a translation of Platina she had a student do. And her 
recipe called for browning the chicken slowly in the fat from 8 slices of 
bacon. Nowadays I would probably have removed most of the fat first. Than 
you stew the chicken in a pot, but she never says when to add the chicken 
stock listed; and she says about how Platina and the other old cooks don't 
give enough info like her modern recipes and rely upon a cook's basic 
knowledge. I realize looking back that I didn't have enough basic knowledge 
to use -her- recipe.

Cecily
>  ----- Original Message ----- 
>  From: Laura C. Minnick<mailto:lcm at jeffnet.org>
>  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
>  Sent: Wednesday, March 12, 2008 8:57 PM
>  Subject: Re: [Sca-cooks] BAD sources for historical cooks
>  A weird attempt at Chyckens in Hocchee?
>
>  'Lainie