[Sca-cooks] Dayboards

[Antonia Calvo]

Elaine Koogler wrote:
> Well, once again I recommend the chicken with a green sage sauce that I
> suggested for another query about a similar issue.  When we did it, after we
> ran out of chicken, people were slathering the green sage sauce on bread  I
> also think that's a perfectly period thing to do to take a meat pie recipe
> (Pies of Paris) comes to mind and use it as a filling for pasties.  I think
> somewhere there is documentation for pasties in period.
>   


Yup... going by local habits, green sage sauce is good on pork, chicken, 
veal, beef, lamb, goat, fish, boiled gumboot and cardboard-- it may pay 
to bring extra cardboard.

-- 
Antonia di Benedetto Calvo

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