[Sca-cooks] Clary Sage Flowers - Source

[Robin Carroll-Mann]

On Tue, Oct 21, 2008 at 11:08 PM, Johnna Holloway <johnnae at mac.com>
quoted Cindy Renfrow, as follows:
>
> In addition to Claret, which is a red wine from Bordeaux, there are also:
> Clarrey, a spiced wine/ale mixture (see Forme of Cury #205);
> Potus clarreti pro domino (Royal MS 17A iii), a spiced & fortified hydromel
> drink;
> Clarrey (ibid) a spiced & sweetened wine;

De Nola has a recipe for "clarea" a spiced white wine sweetened with
honey.  (Followed by the recipe for "Clarea de Aqua", a non-alcoholic
version.

[snip]
> Clary sage flowers or clary water also appear in several wine recipes where
> clary is not the predominate flavoring.

The horseradish-honey sauce from de Nola can also be made with the
leaves of clary sage.  I've never tried it.

-- 
Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com