[Sca-cooks] Cato as a recipe source

[Stefan li Rous]

Bear said:
<<< It is a nice selection, but it is not complete.  I have most of  
these that I
have collected from various sources over the years.  I also have recipes
for Epityrum (olive paste), Mustacei (a cookie-like dessert, baked on  
bay
leaves), a couple of recipes for preserving and preparing green olives  
and a
recipe for preserving whole dried figs. >>>

When you say you "also have", does this mean these aren't in the  
webpage that Caraidoc gave? I haven't had time to more than glance at  
that page so far.

If so, can you please post the recipes for the olive paste and  
particularly the recipes for preserving and preparing green olives? I  
previously asked about how you make these inedible olives edible here  
but didn't get much info other than some references to a modern book  
on olives. I'm not sure I could ever find the raw olives to try this  
with, but it would be interesting to know how this is done.

The mustacei sounds interesting as well, although I guess you would  
need to find a source for fresh, rather than dried, leaves. Would  
plucking the leaves off of a fresh Laurel work? Or are they too dried  
out by the time they're made Peers? :-)

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****