[Sca-cooks] fwd: [Lochac] New early recipes

[Stefan li Rous]

From the Lochac list. My apologies if this has been posted recently. I'm several digests behind, but I thought there might be several people interested in this. Now, I want the redactions, or at least the translated recipes.

Stefan

Date: Wed, 17 Apr 2013 05:30:19 +1000
From: Zebee Johnstone <zebeej at gmail.com>
Subject: [Lochac] New early recipes
To: "The Shambles: the SCA Lochac mailing list"
	<lochac at lochac.sca.org>

http://www.dur.ac.uk/news/newsitem/?itemno=17380

?The recipes are for sauces to accompany mutton, chicken, duck, pork
and beef. There?s even a seasonal version of the chicken recipe,
charmingly called ?hen in winter?. We believe this recipe is simply a
seasonal variation, using ingredients available in the colder months
and specifying ?hen? rather than ?chicken?, meaning it was an older
bird as it would be by that time of year. The sauces typically feature
parsley, sage, pepper, garlic, mustard and coriander which I suspect
may give them a middle eastern, Lebanese feel when we recreate them.
According to the text, one of the recipes comes from the Poitou region
of what is now modern central western France. This proves
international travellers to Durham brought recipes with them.?

Alas no recipes given....

Silfren

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