Gd-Huswfs-Jwl-msg - 7/29/02
Recipes from and comments about "The Good HuswifeÕs Jewell" by Thomas Dawson, published 1596 in London.
NOTE: See also the files: 16thC-cookbk-bib, cookbooks-bib, Markham-msg, online-ckbks-msg, Redacting-art, redacting-msg, The-Saucebook-art, p-feasts-msg.
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Stefan at florilegium.org
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To: sca-cooks at ansteorra.org
Date: Sat, 12 Jan 2002 23:38:43 -0500
From: Kirrily Robert <skud at infotrope.net>
Subject: [Sca-cooks] Well, in *that* case... some recipes
OK, here's tonight's transcriptions. They're from The Good Huswife's
Jewell, by Thomas Dawson, published 1596 in London.
Particular features of interest here include a recipe including
"potatons", a rather topical recipe for rosehips, the world's shortest
and most pointless recipe for pigeon, and a recipe advising you to strew
spices upon your cock.
Feedback/questions/etc welcome -- especially if you note any typos that
look more like keyboard errors than lack-of-standardised-spelling.
Katherine
To make a Tarte of Prunes
Put your Prunes into a pot, and put in red wine or claret wine, and a
little faire water, and stirre them now nad then, and when they be
boyled enough, put them into a bowle, and straine them with sugar,
synamon and ginger.
To make a Tart of Ryce
Boyle your Rice, and put in the yolkes of two or three Egges into the
Rice, and when it is boyled, put it into a dish, and season it with
Suger, Sinamon and Ginger, and butter, and the juyce of wo or three
Orenges, and set it on the fire againe.
To make a Custard
Breake your Egges into a bowle, and put your Creame into another bowle,
and straine your egges ino the creame, and put in saffron, Cloves and
mace, and a little synamon and ginger, and if you will some Suger and
butter, and season it with salte, and melte your butter, and stirre it
with the Ladle a good while, and dubbe your custard with dates and
currans.
To make a Tarte of Wardens
You must bake your Wardens first in a Pie, and then take all the wardens
and cut them in foure quarters, and coare them, and put them into a
Tarte pinched, with your Suger, and season them with Suger, Synamon and
Ginger, and set them in the Oven, and put no cover on them, but you must
cutte a cover and lay on the Tart when it is baked, and butter the Tarte
and the cover too, and endore it with suger.
To make a tarte with butter and egges
Breake your egges and take the yolkes of them, and take butter and melte
it, let it bee verie hot readie to boyle, and put your butter into your
egges, and so straine them into a bowle and season them with suger.
To make a tarte of Spennedge
Boyle your Egges and your Creame togither, and then put them into a
bowle, and then boyle your Spinnedge, and when they are boyled, take
them out of the water and straine them into your stuffe before you
straine your Creame, boyle your stuffe and then strain them all againe,
and season them with suger and salt.
To make a tarte of Strawberries
Wash your strawberies, and put them into your Tarte, and season them
with suger, cynamon and Ginger, and put in a little red wine into them.
To make a Tarte of hippes
Take Hippes and cutte them, and take the seedes out, and wash them verye
cleane, and put them into your Tarte, and season them with suger,
sinamon and ginger.
So you must preserve them with suger, Cinamon and Ginger, and put them
into a gelly pot close.
To bake the Humbles of a Deere
Mince them verie small, and season them with pepper, Cinamon and Ginger,
and suger if you will, and Cloves and mace, and oates and currants, and
if you will, mince Almondes and put unto them, and when it is basted,
you must put in fine fat, and put in suger, cinamon and Ginger, and
let it boile, and when it is minced, put them together.
To make a veale pie
Let your Veale boyle a good while, and when it is boyled, mince it by it
selfe, and the white by it selfe, and season it with salt and pepper,
cinamon and ginger, and suger, and cloves and mace, and you muste have
prunes and raisons, dates & currantes on the top.
For to make mutton pies
Mince your Mutton and your white together, and when it is minced, season
it with pepper, cinamon & ginger, and Cloves and mace and prunes,
currants and dates, and reasons and harde egges boyled & choped verie
small, and throw them on the top.
To bake calves feete
Season them with salte & pepper, and butter, and Currantes if you will,
and when they bee baked, put in a little white Wine and suger, or
vinegar and suger, or vergice and suger.
To bake Chickens in a Cawdle
Season them with salt and pepper, and put in butter, and so let them
bake, and when they be baked, boile a few barberries and pruines, and
currants, and take a little white wine or vergice, and let it boile and
put in a little suger, and set it on the fire a little, and straine in
two or three yolkes of egges into the wine, and when you take the dish
of the fire, put the prunes and currants and barberies into the dish,
and then put them in altogether, into the pye of chickins.
To bake pigeons.
Season them with Pepper and Salt and butter.
To bake a Conie
Season him with Pepper and Salt, and put in butter and currantes, and
when it is baked, put in a little vergice and suger into the pie, and
serve it up.
To bake a Gammon of bacon and keepe colde
You must first boyle him a quarter of an houre before you stuffe him,
and stuffe him with sweete hearbs, and harde Egges chopped together, or
parselie.
To bake a Fillet of beefe to keepe colde
Mince him very small, and seeth him with pepper and salt, and make hym
by together accordingly, and put them in your pie, and larde him verie
thicke.
To make fine bread
Take halfe a pound of fine suger well beaten, and as much Flower, and
put thereto foure Egges whites, and being very well beaten, you must
mingle them with anniseedes bruised, and beeing all beaten togither, put
into your moulde, melting the sauce over first with a lyttle butter, and
set it in the Oven, and turne it twice or thrice in the baking.
To bake a Neates tongue
First pouder the tongue three or foure dayes, and then seeth it in faire
water, then blanche it and Larde it and season it with a little pepper
and Salt, then bake it on Rie paste, and before you cloase up your pie,
strowe uppon the tongue a good quantitie of Cloves and Mace beaten in
powder, and uppon that halfe a pounde of Butter, then close by your pye
verye close but make a rounde hole in the toppe of the pie. Then when
it hath stoode more then foure houres in the Oven, you must put in halfe
a pint of Vineger or more, as the Vineger is sharpe, then close up the
hole very close with a peece of past and set it in the oven againe.
To make muggets
First perboyle them, and take white and chop them both together, and put
Currantes, Dates, Cinamon and Gynger, Cloves and Mace, and grosse pepper
and Suger if you will, twoo or three yolkes of Egges, and seeth them
altogeather with Salt, and put in the stuffe into the cawles of Mutton,
and so put them in dishes, and take two or three egges white and all,
and put them on the cawles, and make some prettie sauce for them.
To make fillets of beefe or clods instead of red Deare
First take your Beefe, and Larde it very thicke, and then season it with
pepper, and Salt, Sinamon and ginger, Cloves and Mace good store, with a
greate deale more quantitie of pepepr and Salte, then you would a peece
of Venison, and put it in covered Paste, and when it is baked, take
vineger and suger, Sinamon and Ginger, and put in, and shake the Pastie,
and stope it close, and let it stande almost a fortnyght before you cut
it up.
To make a tarte that is courage to a man or woman
Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and
pare your Potaton, and scrape your rootes and put them into a quart of
wine, and let them boyle till they bee tender, & put in an ounce of
Dates, and when they be boyled tender, Drawe them through a strainer,
wine and all, and then put in the yolkes of eight Egges, and the braynes
of three or foure cocke Sparrowes, and straine them into the other, and
a little Rose water, and seeth them all with suger, Cinamon and Gynger,
and Cloves and mace, and put in a little sweet butter, and set it upon a
chafingdish of coles betweene two platters, and so let it boyle till it
be something bigge.
To stewe a Cocke
You must cutte him in sixe peeces, and washe hym cleane, and ake
pruines, Currantes and Dates cutte verye small, and Reasons of he Sunne,
and Suger beaten verye small, Cinamone, Gynger, Nutmegs likewise beaen,
and a little Maydens hayre cutte very small, and you must put him in a
pipkin, & put in almost a pinte of Muscadine, and then your spice and
Suger uppon your Cocke, and put in your fruite betweens every quarter,
and a peece of Golde betweene every peece of your Cocke, then you must
make a Lidde of Woode fit for your pipkyn, and close it as close as you
can with paste, that no ayre come out, nor water can come in, and then
you must fill two brasse pots full of waer, and set on the fire, and
make fast the pipkin in one of the Brasse pottes, so that the pipkins
feete touch not the brasse pot bottom, nor the pot sides, and so let
them boyle foure and twentie houres, and fill up the pot still as it
boyles away, with the other pot that standes by, and when it is boyled
take out your Golde, and let him drinke it fasting, and it shall helpe
him, this is approoved.
To preserve all kinde of fruites, that they shall not breake in the
preserving of them.
Take a platter that is playne in the bottome, and laye suger in the
bottome, then cherries or any other fruite, and so between everie row
you lay, throw suger, and set it upon a pots heade, and cover it with a
dish, and so let it boyle.
To make a sirop for bake meates
Take Ginger, Cloves and Mace, Nutmegs, beat al these togeather very
fine, and boyle them in good red Vineger until it be somewhat thicke,
thyse beeyng doone, draine your pye when it is harde baked, and a small
hole being made in the cover hereof at the first, with a Tunnell of
paste, you must powre the sirropps into the pye, that doone, cover the
hole with paste, and shalb the pye well, and set it againe in the Oven
till it be throughly baked, and when you have drawne it, turne the
bottome upward until it be served.
To roast a Carpe or Tench with a Pudding in his belly
Take the Rones of a Pike and choppe them very small, and put in grated
bread, two or three egges
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Well, in *that* case... some recipes
Date: Sun, 13 Jan 2002 01:02:21 -0500
From: Kirrily Robert <skud at infotrope.net>
Stefan wrote:
>> To make muggets
>>
>> First perboyle them, and take white and chop them both together, and put
>> Currantes, Dates, Cinamon and Gynger, Cloves and Mace, and grosse pepper
>> and Suger if you will, twoo or three yolkes of Egges, and seeth them
>> altogeather with Salt, and put in the stuffe into the cawles of Mutton,
>> and so put them in dishes, and take two or three egges white and all,
>> and put them on the cawles, and make some prettie sauce for them.
>
> So, what is a "mugget"?
Well, I was assuming it was some kind of offal, but didn't really know.
> I take it that these are in order here, but from where in the
> manuscript are these recipes? Are these the first in the book?
> Are there numbers attached to these recipes? I'm trying to figure
> out how to place the next set of recipes in referance to these, so
> everything stays in the order of the original recipes since sometimes
> the order does matter. Such as the first example I mentioned might
> point out.
>
> Is there any kind of table of contents in the original manuscript
> that lists the recipes?
The recipes are from pages 17-21 of the book, roughly. Earlier recipes
can be found at http://infotrope.net/sca/texts/good-huswifes-jewell/
where my work in progress is kept. They're in the order in which they
appear in the book.
There's no table of contents, and the book isn't broken down into
sections much, or at least not as far as I can see. It seems that the
author would wander along on one subject, such as "pies and tarts" until
he was distracted by something else, and go off on a tangent there, and
perhaps come back again later or perhaps not. So you can't really draw
any conclusions from the ordering of the recipes, except that there is
a moderate likelihood (but no certainty) that two adjacent recipes are
related in some way.
On page 23, which I'm fast approaching, there is a list of "The names of
all thinges necessary for a banquet", and then it seems to go into a few
recipes for banquetting dishes. I was quite expecting a coherent section
on banquetting dishes, since that seems to be common in books from
around this time, but it only holds for a couple of pages before it goes
off in totally different directions.
Here's a quick list of recipe names, in order, from that section:
To make Manus Christi
To make a Caudle to comfort the stomacke, good for an olde man
TO make a Trifle
To make Marmelat of Quinces
To make butter paste
To make Fritter stuffe
To make a made dishe of Artechokes
To frie Bakon
To frie Chickins
To make a Sallet of all kinde of hearbes
A sauce for a conie
To make a Sallet of Lemmons
To make a sausedge
... so you can see, he's not so good at staying on topic.
Still no idea what a mugget is. Anyone got an OED handy?
Katherine
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
From: LadyPDC at aol.com
Date: Sun, 13 Jan 2002 01:16:35 EST
Subject: Re: [Sca-cooks] Well, in *that* case... some recipes
To: sca-cooks at ansteorra.org
skud at infotrope.net writes:
> Still no idea what a mugget is. Anyone got an OED handy?
No OED but according to an online dictionary:
Mugget \Mug"get\ (?), n. The small entrails of a calf or a hog.
Constance
Date: Sun, 13 Jan 2002 06:12:21 -0500
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Well, in *that* case... some recipes
> So, what is a "mugget"?
The mugget referred to may be a veal tripe entity also known as the
margut or marrowgut. It's some kind of gut piping found only in unweaned
calves, like a very tender second esophagus (remember calves are
ruminants); its character changes entirely when the calf is weaned.
Margut is considered an indispensable ingredient for the cowboy stew
known as S.O.B. However, Michael Best, in his glossary for his edition
of Gervase Markham's "The English Housewife", simply says a mugget is
entrails or chitterlings.
What _I_ want to know is, is there a word missing following the word
"white" in the first line of this recipe?
Adamantius
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Well, in *that* case... some recipes
Date: Sun, 13 Jan 2002 12:18:56 -0500
From: Kirrily Robert <skud at infotrope.net>
Adamantius wrote:
> What _I_ want to know is, is there a word missing following the word
> "white" in the first line of this recipe?
Nope. This particular recipe book uses "white" as a noun all over the
place. From context and comparison with similar texts, I'm 99.9% sure
it refers to suet.
Katherine
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
Caldrithig, Skraeling Althing, Ealdormere
Date: Sun, 13 Jan 2002 19:53:42 -0500
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] DAWSON CORRECTION was Well, in *that* case... some
recipes
Greetings from Johnnae llyn Lewis
I do not [know] which "edition" that
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
is making use of for her transcriptions that she
is posting here, but let me reassure everyone that
Thomas Dawson's Good Huswifes Jewell, 2 parts,
STC numbers 6392 and 6395 does in fact contain
"The table of the booke follovving gathered according
to euery folio throughout the whole Booke".
This section follows the first part of The
Good Huswifes Jewell and consists of 5 pages.
It does detail the recipes in the original
volume first part by Thomas Dawson.
Then "The Second part of the good Huf-wiues
Iewell" follows with "The Table" for that book
found immediately after the title page.
Both books do contain title pages.
This is the 1596 first part and the 1597 Second
Part. I would be most happy to provide a full
bibliographic statement for both for those that
cannot have their librarians locally provide one.
The work is course available in a 1977 facsimile,
on microfilm through UMI, and now online through
EEBO. It was reprinted in a combined edition by
Southover Press in the United Kingdom in 1996.
Johnna Holloway, MS LIS
Kirrily Robert wrote:
> The recipes are from pages 17-21 of the book, roughly. Earlier recipes
> can be found at http://infotrope.net/sca/texts/good-huswifes-jewell/
> where my work in progress is kept. They're in the order in which they
> appear in the book.
>
> There's no table of contents, and the book isn't broken down into
> sections much, or at least not as far as I can see.
To: sca-cooks at ansteorra.org
Date: Sat, 16 Feb 2002 13:48:17 -0500
From: Kirrily Robert <skud at infotrope.net>
Subject: [Sca-cooks] More from the Good Huswife's Jewell
Here's my latest batch of transcriptions. They directly follow the last
lot I posted. The full lot will be posted on my website in due course;
please either check there or be patient if you're interested in the
rest of the contents.
Let me know if you find any typos.
Yours,
Katherine
To roast a Carpe or Tench with a Pudding in his belly
Take the Rones of a Pike and choppe them very small, and put in grated
bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger,
and Mace, Pepper and salte, and put it in his bellye, and put him on a
Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put
into the sweete sauce, and then put it on the Carpe, when you serve it
up.
To make a fresh Cheese and Creame
Take a gallon or two of Milk from the Cowe and seethe it, and when it
doth seeth, put thereunto a quarte or two of morning Milke in faire
cleansing pans, in such place as no dust may fall therein, and this is
for your clowted Creame, the next morning take a quart of mornings
Milke, and seeth it, wne when it doth deeth, put in a quarte of
Creame therunto, and take it off the fire, and put it into a faire
earthen pan, and let it stand untill it be somewhat bloud warme, but
firste over night put a good quantity of Ginger, with Rosewaer, and
stirre it together, and let it settle all night, and the next day put it
into your said blood-warme milke to make your Cheese come, then put the
Curdes in a faire cloth, with a little good Rosewater, and fine powder
of Ginger, and a little Suger, so last, great soft rowles together with a
thread and crush out the Whey with your clouted Creame, and mixe it with
fine powder of ginger, and Suger, and so sprinkle it ith Rosewater, and
put your Cheese in a faire dishe, and put these cloutes round about it,
then take a pinte of rawe Milke or Creame, and put it in a pot, and all
to shake it, untill it be gathered into a froth like Snowe, and ever as
it commeth, take it off with a Spoone, and put it into a Collender, then
put it upon your freshe cheese, and pricke it with Wafers, and so serve
it.
THE NAMES OF ALL
thinges necessary for a banquet
Suger
Cinamon
Licoras
Pepper
Nutmegs
All kinds of Cumfets
Saffron
Saunders
Anniseedes
Coriander seedes
Orenges
Pomegranet
Damaske-water
Tornesell
Lemons
Prunes
Rosewater
Dates
Currans
Raisins
Cherries conserved
Barberies conserved
Ginger
Sweete Orenges
Peper white and browne
Cloves and Mace
Wafers
For your Marchpanes seasons and unseasoned, Spinndges
To make Manus Christi
Take five spoonefull of Rosewater, and graines of Ambergreece, and 4
grains of Pearle beaten very fine, put these three together in a Saucer
and cover it close, and let it stande covered one houre, then take foure
ounces of very fine Suger, and beate it small, and search it through a
fine search, then take a little earthen pot glased, and put into it a
spoonefull of Suger, and a quarter of a spoonefull of Rosewater, and let
the Suger and the Rosewater boyle together softelye, till it doe rise
and fall againe three times. Then take fine Rie flower, and sifte on a
smooth borde, and with a spoone take of the Suger, and the Rosewater,
and first make it all into a roundcake and then after into little Cakes,
and when they be halfe colde, wet them over with the same Rosewater, and
then laye on your golde, and so shall you make very good Manus Christi.
To make a Caudle to comfort the stomacke, good for an olde man
Take a pinte of good Muscadine, and as much of good stale ale, mingle
them together, then take the yolkes of twelve or thirteene Egges newe
laide, beat well the Egges first by themselves, with the wine and ale,
and so boyle it together, and put thereto a quarterne of Suger, and a
fewe whole Mace, and so stirre it well, til it seeth a good while, and
when it is well sod, put therin a few slices of bread if you will, and
so let it soke a while, and it will be right good and wholsome.
To make a Trifle
Take a pinte of thicke Creame, and season it with Sugar and Ginger, and
Rosewater, so stirre it as you would them have it, and make it luke
warme in a dish on a Chafingdishe and coales, and after put it into a
silver peece or a bowle, and so serve it to the boorde.
To make Marmelat of Quinces
You must take a pottle of Water, and foure pound of Suger, and so let
them boyle together, and when they boyle, you must skumme them as cleane
as you can, and you must take the whites of two or three Egges, and beat
them to froth, and put the froth into hte pan for to make the skum to
rise, then skimme it as cleane as you can, and then take off the Kettle
and put in the Quinces, and let them boyle a good while, and when they
boyle, you must stirre them stil, and when they be boyled you must bore
them up.
To make butter paste
Take floure, and seven or eight egges, and cold butter & faire water, or
Rosewater, and spices (if you will) & make your paste and beat it on a
boorde, and when you have so done, devide it into two or three partes,
and drive out the peece with a rowling Pinne, and doe with butter one
peece by another and then folde up your paste upon the butter and drive
it out againe, and so doe five or sixe times together, and some not cut
for bearings, and put them into the Oven, and when they be baked, scrape
suger on them, and serve them.
To make Fritter stuffe
Take fine flower, and three or four egges, and put into the Flower, and
a peece of Butter, and let them boyle altogether in a dish or a chafer,
and put in suger, synamon and Ginger, and Rosewater, and in the boyling
put in a little grated bread to make it bigge, and then put it into a
dish and beate it well together, and so put it into your moulde, and
frye it with clarified butter, but your butter maye not be too hotte nor
too colde.
To make a dishe of Artechokes
Take your Artechokes and pare away all the top even to the meate and
boyle them in sweete broth till they be somewhat tender, then take them
out, and put them into a dishe, and seethe them with Pepper, synamon and
ginger, and then put in your dishe that you meane to bake them in, and
put in Marrowe to them good store, and so let them bake, and when they
be baked, put in a little Vinegar and butter, and sticke three or foure
leaves of the Artechoks in the dishe when you serve them up, and scrape
Suger on the dish.
To frie Bakon
Take Bacon and slice it very thinne, and cut away the leane, and bruse
it with the backe of your knife, and fry it in sweet Butter, and serve
it.
To frie Chickins
Take your chickins and let them boyle in verye good sweete broath a
prittye while, and take the chickens out, and quarter them out in
peeces, and then put them into a Frying pan with sweete butter, and let
them stewe in the pan, but you must not let them be browne with frying,
and then put out the butter out of the pan, and then take a little sweet
broath, and as much Vergice, and the yolkes of two Egges, and beate them
together, and put in a little Nutmegges, synamon and Ginger, and Pepper
into the sauce, and then put them all into hte pan to the chickens, and
stirre them together in the pan, and put them into a dish, and serve
them by.
To make a boyle meat after the French waies
Take Pigions and larde them, and then put them on a Broach, and let them
be halfe rosted, then take them off the broach, and make a Pudding of
sweete hearbes of everye sorte a good handfull, and chop Oxe white
amongst the hearbes very small, and take the yolkes of five or sixe
egges and grated bread, and season it with Pepper, Sinamon and Ginger,
Cloves and Mace, suger, and Currans, and mingle all together, and then
put the stuffe on the pigeons round about, and then put the pigeons into
the Cabeges that be perboyled, and binde the Cabeges fast to the
Pigeons, and then put them into the pot where you meane to boyle them,
and put in Beefe broth into them, and cabeges chopped small, nad so let
them boyle, nad put in Pepper, cloves, and Mace, nad pricke the Pigions
full of Cloves before you put the pudding on them, and put a peece of
Butter, Synamon, and Ginger, and put a little Vinegar and white wine, &
so serve them up, and garnishe them with fruite, and serve one in a
dish, nad but a little of the broath you must put into the dish when you
serve them by.
To make a Sallet of all kinde of hearbes
Take your hearbes and picke them very fine into faire water, and picke
your flowers by themselves, and washe them al cleane, and swing them in
a strainer, and when you put them into the dish, mingle them with
Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in
vineger and Oyle, nad throwe the flowers on the toppe of the sallet, and
of every sorte of the aforesaide things and garnish the dish about with
the foresaide thinges, and harde Egges boyled and laide about the dish
and upon the sallet.
A sauce for a Conie
Cut Onions in rundels and frie them in butter, then put to them wine
Vineger, salt, ginger, camomill and pepper, and a little suger, and let
it boyle till it be good and fast, then serve it upon the conie.
To make a Sallet of Lemmons
Cut out slices of the peele of the Lemmons long waies, a quarter of an
inche one peece from an other, and then slice the Lemmon very thinne and
lay him in a dish crosse, and the peeles about the Lemmons, and scrape a
good deale of suger upon them, and so serve them.
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
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