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<P><FONT color=#800080><FONT size=2><FONT face=Verdana><SPAN
class=512242010-12122001>Stefan wrote:<BR></SPAN>> Lucrezia posted her menu
for the Drachenwald Coronation:<BR>> > Thought I would post the Menu. Most
of it's from the new translation of "Das<SPAN
class=512242010-12122001> </SPAN>b<SPAN class=512242010-12122001>u</SPAN>ch
von g<SPAN class=512242010-12122001>ut</SPAN>er spise":<BR>> I may just be
losing track of previous conversations, but which<SPAN class=512242010-12122001>
</SPAN>translation is this?</FONT></FONT></FONT><FONT face=Verdana color=#800080
size=2></FONT></P>
<P><FONT face=Verdana color=#800080 size=2>Daz Buch von Guter Spise (Sonderband
IX)</FONT><FONT color=#800080><FONT size=2><FONT face=Verdana> <BR>Melitta Weiss
Adamson.<BR><SPAN class=512242010-12122001>Available from Devra's Poison Pen
Press for 18.00 (got my copy last week, thanks
Devra!)</SPAN></FONT></FONT></FONT></P>
<P><FONT color=#800080><FONT face=Verdana size=2></FONT></FONT> </P>
<P><FONT face=Verdana><FONT color=#800080><FONT size=2>> > Caraway &
anise sauce<BR>> I'm not sure I've seen this. Sounds like it might be good.
Probably<SPAN class=512242010-12122001> </SPAN>best on a strong tasting meat
such as roast rather than chicken<SPAN class=512242010-12122001>
</SPAN></FONT></FONT><FONT color=#800080 size=2>though.</FONT></FONT></P>
<P><FONT face=Verdana color=#800080 size=2><SPAN
class=512242010-12122001>Actually, no. It's very good with mild flavored items.
I especially like it with cucumber (though I tend to go light on the anise,
which I don't like).</SPAN></FONT></P>
<P><FONT face=Verdana color=#800080 size=2></FONT> </P>
<P><FONT face=Verdana><FONT color=#800080><FONT size=2><FONT><SPAN
class=512242010-12122001>> </SPAN>> Salmon parcels (wrapped in dough)
<I won't be cooking this one!<BR></FONT>> Is this similar to the one in
Ruperto de Nola's 1529<SPAN class=512242010-12122001> </SPAN>"Libre del Coch"?
An interesting recipe. Turned out both<SPAN class=512242010-12122001>
</SPAN>myself and another did this recipe for our recent Cook's <SPAN
class=512242010-12122001>G</SPAN>uild<SPAN class=512242010-12122001>
</SPAN>meeting.</FONT></FONT></FONT></P>
<P><FONT face=Verdana color=#800080 size=2><SPAN class=512242010-12122001>I have
no idea. What is the recipe?</SPAN></FONT></P>
<P><FONT face=Verdana color=#800080 size=2><SPAN
class=512242010-12122001></SPAN></FONT> </P>
<P><FONT face=Verdana><FONT color=#800080 size=2>> > Greek rice
(half-boiled then fried)<BR>> </FONT><FONT color=#800080><FONT size=2>Any
evidence of rice being done this way there (or anywhere else)<SPAN
class=512242010-12122001> </SPAN></FONT></FONT><FONT color=#800080 size=2>in
period? </FONT></FONT></P>
<P><SPAN class=512242010-12122001><FONT face=Verdana color=#800080 size=2>It
tells you to do so in the recipe:<BR></FONT></SPAN><FONT color=#800080><FONT
face=Verdana><SPAN lang=EN-GB><FONT color=#000000 size=2>5. This is called Greek
rice. [Greek Rice]<BR></FONT></SPAN><SPAN lang=EN-GB><FONT color=#000000
size=2>This is called Greek rice. Take rice and boil it in spring-water. When
half cooked pour away the water, and fry the rice in pure lard. Then pour away
the lard, sprinkle with sugar and serve. Don't
oversalt.</FONT></SPAN></FONT></P></FONT>
<P><FONT face=Verdana color=#800080 size=2></FONT> </P>
<P><FONT face=Verdana color=#800080 size=2>> > Boiled chickens two ways
(one with garlic and one with bacon & sage)<BR>> Do you just put the
chicken parts and the garlic or the chicken<SPAN class=512242010-12122001>
</SPAN>parts and bacon and sage in water and boil them?</FONT></P>
<P><SPAN class=512242010-12122001><FONT face=Verdana color=#800080 size=2>I'm
not doing this part so I can't tell you til after the feast.</FONT></SPAN></P>
<P><FONT face=Verdana color=#800080 size=2></FONT> </P>
<P><FONT face=Verdana><FONT color=#800080 size=2>> > Venison with Lord's
sauce<BR></FONT><FONT color=#800080 size=2>> And "Lord's" sauce
is?</FONT></FONT></P>
<P><FONT face=Verdana color=#800080 size=2><SPAN class=512242010-12122001>See
above answer.</SPAN></FONT></P>
<P><FONT face=Verdana color=#800080 size=2><SPAN
class=512242010-12122001></SPAN></FONT> </P>
<P><FONT face=Verdana><FONT color=#800080><FONT size=2><FONT>> > Cherry
cake (more like cherry jerky....)<BR>> </FONT>Is this just mashed cherries
that are squished together<SPAN class=512242010-12122001>
</SPAN></FONT></FONT><FONT color=#800080 size=2>and then
dried?</FONT></FONT></P>
<P><SPAN class=512242010-12122001><FONT face=Verdana color=#800080 size=2>Not
quite, though having a dehydrator would undoubtedly help. Here is the
recipe:<BR></FONT></SPAN><FONT color=#800080><FONT face=Verdana><SPAN
lang=EN-GB><FONT color=#000000 size=2>85. A flat cake with sour cherries.
[Cherry Flat Cake]<BR></FONT></SPAN><SPAN lang=EN-GB><FONT color=#000000
size=2>If you want to make a flat cake with sour cherries, take them, remove the
stems, and boil them in a pot until they become dry in their own juice. Then
pour them out, let them cool off, and press them through a cloth. Cover a board
well with honey, spread the cherries on it, and put the board on piece of wood
in an air shaft until it is dry. If you don't have an air shaft, place it in a
cool yard. Divide into cubes, cut it, sprinkle with seasoning, [fol.164vb] and
eat it as a fruit confection.</FONT></SPAN></FONT></P>
<P class=MsoPlainText style="MARGIN: 0cm 0cm 0pt; TEXT-ALIGN: justify"><SPAN
lang=EN-GB><FONT face=Verdana color=#000000
size=2></FONT></SPAN> </P></FONT>
<P><FONT face=Verdana><FONT color=#800080 size=2>> > Nuremberg
gingerbread<BR></FONT><FONT color=#800080 size=2>> How does this vary from
other medieval gingerbread?</FONT></FONT></P>
<P><FONT color=#800080 size=2><SPAN class=512242010-12122001><FONT
face=Verdana>Again, <SPAN class=512242010-12122001><FONT color=#800080
size=2>I'm not doing this part so I can't tell you til after the
feast.</FONT></SPAN></FONT></P></SPAN></FONT>
<P><FONT face=Verdana color=#800080 size=2><SPAN
class=512242010-12122001>Ciao<BR>Lucrezia</SPAN></FONT></P><FONT color=#800080
size=2><SPAN class=512242010-12122001>
<P><FONT face=Verdana><FONT color=#800080
size=2>++++++++++++++++++++++++++++++++++++++++++++++++++</FONT> <BR><FONT
color=#800080 size=2>Lady Lucrezia-Isabella di Freccia | mka
Tina Nevin</FONT> <BR><FONT color=#800080 size=2>Thamesreach Shire, The Isles,
Drachenwald | London, UK</FONT> <BR><FONT color=#800080
size=2>mailto:</FONT><FONT color=#800080 size=2>thorngrove@yahoo.com |
http://www.geocities.com/thorngrove </FONT><BR><FONT color=#800080
size=2>"<I>There is no doubt that great leaders prefer hard drinkers to good
versifiers</I>" </FONT><BR><FONT color=#800080 size=2>- Aretino, 1536
</FONT><BR><FONT color=#800080
size=2>++++++++++++++++++++++++++++++++++++++++++++++++++</FONT>
</FONT></P></SPAN></FONT></DIV><CODE><FONT SIZE=3><BR>
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