[Sca-cooks] Cant Remember Recipe

[Daniel Myers]

Was it this one?
 
Chickens or Capons on a Spit with their Sauce. When you have roasted them well, take five peeled almonds and grind them up with fine sugar - if you do not have sugar, use honey - and temper that with lemon juice to make it slightly thick; put this over the chickens, or else put the sauce in small bowls and the chickens on plates; serve warm.  [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)]
 
- Doc
 
--------- Original Message --------- Subject: [Sca-cooks] Cant Remember Recipe
From: "Craig Jones" <drakey at internode.on.net>
Date: 9/6/15 3:44 am
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Hey guys,
 
 It's been while, got an issue that's driving me nuts. I'm vaguely 
 remembering a Tudor/Elizabethan or maybe even Jacobean recipe for a 
 Honey (and either lemon or Orange) glaze over Roasted birds (chicken I 
 think). Cannot find the recipe in any of my usual spots.
 
 Anyone have an idea?
 
 Drakey.
 
 
 _______________________________________________
 Sca-cooks mailing list
 Sca-cooks at lists.ansteorra.org
 http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org