[Sca-cooks] Mirrauste

[Sharon Palmer]

>  >From De Nola:
>
>"Sauce for mirrauste is made in this manner.  Take a pound of almonds,
>and four ounces just for five dishes
>
>Also, how many squabs and how many pullets or hens can one really have
>in a dish that serves five? (And does this odd discrepancy explain
>some of the other quantities?)

I suspect that each dish is for a "mess" of four.  So five dishes 
would be twenty people.

The cinnamon would be true cinnamon, milder than the cinnamon used in 
the US.. and if they bought it already ground might be quite 
adulterated.

Ranvaig