[Sca-cooks] I bet no one's thought of this before...

[K C Francis]

I am making a modern recipe but in thinking about it, it has a real period feel to it.  Take a thick ham steak, bake it swimming in milk, topped with some sage leaves and a little brown sugar.  The milk curdles and makes this great sauce.  It will be served with pureed parsnips and brussels sprouts with pecans and lemon zest.  Lots of my baking has dried fruits and nuts.  
 
Katira