[Sca-cooks] Which wine for mallard recipe

[Sharon Palmer]

At 4:00 AM -0800 3/6/12, Tre wrote:
>could the "licour" be wine?

Licour in the sense of pot liquor, in this case the bread and vinegar 
that were strained, I think.


At 9:13 AM -0500 3/6/12, Alexander Clark wrote:
>That recipe that doesn't mention wine, et al., is not really the
>original. It's just someone's transcription of Austin's published
>transcription. And it's missing a few words:
>
>". . . caste there-to fressh broth and half wyne; . . . Cloues, Maces,
>powder of Peper, . . ."

That makes sense then.

Ranvaig