bread-stuffed-msg - 9/7/09
਀ഊPeriod stuffed breads - Breads stuffed and baked with various mixtures. Rastons.
਀ഊNOTE: See also the files: bread-msg, breadmaking-msg, Bread-Hist-art, pretzels-msg, ovens-msg,  pasta-msg, butter-msg, flour-msg, rice-msg, grains-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ
਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ
਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ
਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ
਀吀栀愀渀欀 礀漀甀Ⰰഊ    Mark S. Harris                  AKA:  THLord Stefan li Rous
਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊDate: Mon, 9 Nov 1998 17:48:52 -0800
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: SC - Rastons (was: dumb Bread trencher Question)
਀ഊAt 10:39 PM -0600 11/7/98, Decker, Terry D. wrote:
਀㸀吀漀 洀礀 欀渀漀眀氀攀搀最攀Ⰰ 琀栀攀爀攀 椀猀 渀漀 攀瘀椀搀攀渀挀攀 琀栀愀琀 戀爀攀愀搀 戀漀眀氀猀 眀攀爀攀 甀猀攀搀 椀渀 瀀攀爀椀漀搀⸀ഊ>However, rastons come close.  Rastons are a white bread fortified with eggs
਀㸀漀渀 眀栀椀挀栀 琀栀攀 琀漀瀀 栀愀猀 戀攀攀渀 挀愀爀攀昀甀氀氀礀 挀甀琀 愀眀愀礀Ⰰ 琀栀攀 猀漀昀琀 椀渀渀攀爀 戀爀攀愀搀 猀挀漀漀瀀攀搀ഊ>out, crumbled and fried with spices, then returned to the loaf and to top
਀㸀瀀氀愀挀攀搀 漀渀 戀攀昀漀爀攀 猀攀爀瘀椀渀最⸀ഊ>
਀㸀䈀攀愀爀ഊ
਀䴀礀 爀愀猀琀漀渀猀 爀攀挀椀瀀攀 ⠀昀爀漀洀 吀眀漀 䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀攀爀礀 䈀漀漀欀猀⤀ 挀愀氀氀猀 昀漀爀 礀漀甀ഊto crumble the inside of the bread while keeping the sides and bottom crust
਀眀栀漀氀攀Ⰰ 愀搀搀椀渀最 戀甀琀琀攀爀 琀漀 琀栀攀 挀爀甀洀戀猀 愀渀搀 洀椀砀椀渀最Ⰰ 瀀甀琀琀椀渀最 琀栀攀 琀漀瀀 戀愀挀欀 漀渀Ⰰ 愀渀搀ഊrebaking the whole thing briefly.  No frying and no spices. Where is your
਀爀攀挀椀瀀攀 昀爀漀洀㼀ഊ
਀䔀氀椀稀愀戀攀琀栀⼀䈀攀琀琀礀 䌀漀漀欀ഊ
਀ഊDate: Mon, 9 Nov 1998 23:03:44 -0600
਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - Rastons (was: dumb Bread trencher Question)
਀ഊ> My rastons recipe (from Two Fifteenth Century Cookery Books) calls for you
਀㸀 琀漀 挀爀甀洀戀氀攀 琀栀攀 椀渀猀椀搀攀 漀昀 琀栀攀 戀爀攀愀搀 眀栀椀氀攀 欀攀攀瀀椀渀最 琀栀攀 猀椀搀攀猀 愀渀搀 戀漀琀琀漀洀 挀爀甀猀琀ഊ> whole, adding butter to the crumbs and mixing, putting the top back on, and
਀㸀 爀攀戀愀欀椀渀最 琀栀攀 眀栀漀氀攀 琀栀椀渀最 戀爀椀攀昀氀礀⸀  一漀 昀爀礀椀渀最 愀渀搀 渀漀 猀瀀椀挀攀猀⸀ 圀栀攀爀攀 椀猀 礀漀甀爀ഊ> recipe from?
਀㸀ഊ> Elizabeth/Betty Cook
਀ഊNo recipe.  The only reference I had handy was a set of general notes.  I'm
਀爀甀渀渀椀渀最 猀漀洀攀 挀漀洀瀀愀爀椀猀漀渀猀 戀攀琀眀攀攀渀 瘀愀爀椀漀甀猀 愀甀琀栀漀爀猀⸀  吀栀椀猀 瀀愀爀琀椀挀甀氀愀爀 攀渀琀爀礀 椀猀ഊfrom the general commentary in Sass's To The King's Taste.
਀ഊAs you raised the question, I located my copy of Sass and checked the raston
਀爀攀挀椀瀀攀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 琀栀攀 挀漀洀洀攀渀琀愀爀礀⸀  䤀琀 椀猀 昀爀漀洀 䠀愀爀氀攀椀愀渀 愀渀搀 椀猀 愀猀 礀漀甀ഊstated.  Sass interprets this as mixing the butter and crumbs in the skillet
਀甀猀攀搀 琀漀 洀攀氀琀 琀栀攀 戀甀琀琀攀爀⸀ഊ
਀䈀攀愀爀ഊ
਀ഊDate: Wed, 11 Nov 1998 13:44:12 -0500
਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: Re: SC - Rastons (was: dumb Bread trencher Question)
਀ഊOn the topic of "bowls as containers", here's a 16th century
਀匀瀀愀渀椀猀栀 爀攀挀椀瀀攀 昀漀爀 猀琀甀昀昀攀搀 戀爀攀愀搀⸀ഊ
਀吀栀攀 爀攀挀椀瀀攀 椀猀 昀爀漀洀 愀 ㄀㤀㜀㄀ 爀攀瀀爀椀渀琀 漀昀 琀栀攀 ㄀㔀㤀㤀 攀搀椀琀椀漀渀 漀昀 开䰀椀戀爀漀 䐀攀氀ഊArte De Cozina_ by Diego Granado.  The translation is mine; feel
਀昀爀攀攀 琀漀 瀀氀愀礀 眀椀琀栀 椀琀⸀ഊ
਀吀漀 匀琀甀昀昀 愀 䰀愀爀最攀 䈀爀攀愀搀ഊ
਀吀愀欀攀 愀 爀漀甀渀搀 戀爀攀愀搀 漀昀 琀眀漀 瀀漀甀渀搀猀Ⰰ 挀漀漀欀攀搀 琀栀攀 搀愀礀 戀攀昀漀爀攀 嬀㄀崀Ⰰ 愀渀搀ഊmake a round opening in the middle of the bottom crust, and take
਀漀甀琀 愀氀氀 琀栀攀 挀爀甀洀戀 椀渀 猀甀挀栀 愀 洀愀渀渀攀爀 琀栀愀琀 渀漀琀栀椀渀最 爀攀洀愀椀渀猀 戀甀琀 琀栀攀ഊcrust, which you must scrape on the outside before taking out the
਀挀爀甀洀戀⸀  䠀愀瘀攀 愀 挀漀洀瀀漀猀椀琀椀漀渀 洀愀搀攀 漀昀 愀 挀漀漀欀攀搀 挀愀瀀漀渀 戀爀攀愀猀琀ഊpounded in a mortar with the yolks of hard-cooked eggs, and
਀洀愀爀稀椀瀀愀渀 瀀愀猀琀攀Ⰰ 愀渀搀 洀漀猀琀愀挀栀漀渀攀猀 嬀㈀崀Ⰰ 洀椀砀椀渀最 攀瘀攀爀礀琀栀椀渀最 眀椀琀栀ഊraisins and chopped herbs, and raw eggs, cinnamon, and saffron, a
਀最漀漀搀 搀攀愀氀⸀  匀琀甀昀昀 琀栀攀 戀爀攀愀搀 愀渀搀 昀愀猀琀攀渀 琀栀攀 漀瀀攀渀椀渀最 眀椀琀栀 琀栀攀 挀爀甀猀琀ഊthat you took out, and put said bread in a proportionately-sized
਀挀漀瀀瀀攀爀 猀琀攀眀瀀漀琀Ⰰ 椀渀 猀甀挀栀 愀 洀愀渀渀攀爀 琀栀愀琀 椀琀 椀猀 渀攀椀琀栀攀爀 瘀攀爀礀 戀椀最 漀爀 瘀攀爀礀ഊsmall, with fatty broth, and have it cook gently for the space of an
਀栀漀甀爀 愀渀搀 愀 栀愀氀昀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀 戀爀攀愀搀 栀愀猀 猀眀漀氀氀攀渀Ⰰ 椀琀 椀猀 挀漀漀欀攀搀⸀ഊDrain the broth from the vessel and put the bread on the plate with
਀搀攀砀琀攀爀椀琀礀Ⰰ 昀漀爀 漀琀栀攀爀眀椀猀攀 椀琀 挀愀渀渀漀琀 戀攀 爀攀洀漀瘀攀搀 椀渀琀愀挀琀⸀ഊ
਀夀漀甀 挀愀渀 挀漀漀欀 椀琀 椀渀 愀渀漀琀栀攀爀 洀愀渀渀攀爀Ⰰ 愀渀搀 椀琀 椀猀 琀栀椀猀㨀 栀愀瘀椀渀最 猀琀甀昀昀攀搀 琀栀攀ഊbread, put it in a napkin or cloth [3], and being fastened put it in a
਀氀椀琀琀氀攀 挀愀氀搀爀漀渀 眀椀琀栀 戀漀椀氀椀渀最 戀爀漀琀栀 愀渀搀 氀攀琀 椀琀 挀漀漀欀 栀攀氀搀 眀椀琀栀 愀 氀椀琀琀氀攀 挀漀爀搀ഊfastening the napkin, so that with the boiling it does not go hither
਀愀渀搀 琀栀椀琀栀攀爀㨀 琀栀攀 戀爀攀愀搀 戀攀椀渀最 挀漀漀欀攀搀 椀渀 漀渀攀 漀昀 琀栀攀 愀昀漀爀攀猀愀椀搀ഊmanners, serve it hot with sugar and cinnamon, and a little of the
਀昀愀琀琀礀 戀爀漀琀栀 漀渀 琀漀瀀⸀  䤀渀 琀栀椀猀 戀爀攀愀搀 挀愀渀 戀攀 挀漀漀欀攀搀 氀椀琀琀氀攀 戀椀爀搀猀 眀椀琀栀 琀栀攀椀爀ഊinsides cleaned, and entrails, and testicles of a young goat.
਀ഊ[1] "de un dia" -- I interpret that as one day old.
਀ഊ[2] "mostachones" --  my modern dictionary compares them to
਀最椀渀最攀爀戀爀攀愀搀Ⰰ 愀渀搀 洀礀 最甀椀搀攀 琀漀 匀瀀愀渀椀猀栀 挀甀椀猀椀渀攀 猀愀礀猀 琀栀愀琀 琀栀攀礀 愀爀攀ഊfor dipping in coffee or hot chocolate.
਀ഊ[3] "estame~na" This is a cloth of wool or serge, used in many
਀漀琀栀攀爀 爀攀挀椀瀀攀猀 愀猀 愀 猀琀爀愀椀渀攀爀⸀ഊ
਀ഊDate: Fri, 13 Nov 1998 13:21:08 -0800
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: SC - Stuff inside bread (was: Bread Soup Bowls)
਀ഊAt 10:46 PM -0800 11/10/98, Laura C Minnick wrote:
਀㸀⸀⸀⸀ 䤀渀 漀渀攀 愀爀攀愀Ⰰ 琀栀攀爀攀 椀猀ഊ>two men and a woman looking over a crenellated edge at the scene below,
਀㸀愀渀搀 漀渀攀 漀昀 琀栀攀 洀攀渀 椀猀 栀漀氀搀椀渀最 椀渀 栀椀猀 栀愀渀搀 眀栀愀琀 䤀 挀愀渀 漀渀氀礀 搀攀猀挀爀椀戀攀 愀猀 愀ഊ>Hostess Fruit Pie- you know, the half-moon shape, filled, and crimped
਀㸀愀氀漀渀最 琀栀攀 爀漀甀渀搀攀搀 攀搀最攀⸀ 䜀椀瘀攀渀 琀栀攀 瀀愀爀琀椀挀甀氀愀爀 挀漀渀琀漀爀琀椀漀渀猀 栀椀猀 昀愀挀攀 椀猀 椀渀Ⰰഊ>it looks as though he's eating, so I would gather he's nibbling on his
਀㸀瀀椀攀⸀ 圀栀愀琀 洀椀最栀琀 戀攀 椀渀 琀栀攀 瀀椀攀Ⰰ 䤀 搀漀渀✀琀 欀渀漀眀⸀ഊ
਀䴀愀礀戀攀 琀栀椀猀㼀ഊ
਀刀礀猀挀栀攀眀礀猀 䌀氀漀猀攀搀 愀渀搀 䘀爀椀攀搀ഊTwo Fifteenth Century p. 45/97
਀ഊTake figs, and grind them small in a mortar with a little oil, and grind
਀眀椀琀栀 琀栀攀洀 挀氀漀瘀攀猀 愀渀搀 洀愀挀攀猀㬀 愀渀搀 琀栀攀渀 琀愀欀攀 椀琀 甀瀀 椀渀琀漀 愀 瘀攀猀猀攀氀Ⰰ 愀渀搀 挀愀猀琀ഊthereto pines, saunders and raisons of corinth and minced dates, powdered
਀瀀攀瀀瀀攀爀Ⰰ 挀愀渀攀氀Ⰰ 猀愀氀琀Ⰰ 猀愀昀昀爀漀渀㬀 琀栀攀渀 琀愀欀攀 昀椀渀攀 瀀愀猀琀攀 漀昀 昀氀漀甀爀 愀渀搀 眀愀琀攀爀Ⰰഊsugar, saffron and salt, and make fair cakes thereof; then roll thine stuff
਀椀渀 琀栀椀渀攀 栀愀渀搀 愀渀搀 挀漀甀挀栀 椀琀 椀渀 琀栀攀 挀愀欀攀猀 愀渀搀 挀甀琀 椀琀Ⰰ 愀渀搀 昀漀氀搀 琀栀攀洀 椀渀ഊryshews, and fry them up in oil; and serve forth hot. [end of original,
਀猀瀀攀氀氀椀渀最 洀漀搀攀爀渀椀稀攀搀崀ഊ
਀㈀㔀 戀氀愀挀欀 洀椀猀猀椀漀渀 昀椀最猀ഊ2 t oil
਀㄀ 琀 挀氀漀瘀攀猀ഊ1 t mace
਀㄀⼀㐀 挀 瀀椀渀攀 渀甀琀猀ഊ1/4 t saunders
਀㄀⼀㌀ 挀 挀甀爀爀愀渀琀猀ഊ5 1/2 oz dates
਀㄀⼀㠀 琀 瀀攀瀀瀀攀爀ഊ1 t cinnamon
਀㄀⼀㐀 琀 猀愀氀琀ഊ4 threads saffron
਀瀀愀猀琀爀礀㨀  ㈀ 挀 昀氀漀甀爀Ⰰ ㄀⼀㈀ 挀 眀愀琀攀爀Ⰰ ㄀ 吀 猀甀最愀爀Ⰰ ㄀⼀㠀 琀 猀愀氀琀Ⰰ ㄀ 琀栀爀攀愀搀 猀愀昀昀爀漀渀ഊmore oil for frying
਀ഊChop dates. Grind figs with oil cloves, and mace, then mix with rest of
਀昀椀氀氀椀渀最 椀渀最爀攀搀椀攀渀琀猀⸀ 䴀椀砀 瀀愀猀琀爀礀 椀渀最爀攀搀椀攀渀琀猀㬀 琀愀欀攀 愀 氀甀洀瀀 漀昀 搀漀甀最栀 愀渀搀 爀漀氀氀ഊout into a flat circle about 4"-5" across. Put some filling on, fold the
਀挀椀爀挀氀攀 椀渀 栀愀氀昀 愀渀搀 猀攀愀氀 琀栀攀 攀搀最攀猀⸀ 䘀爀礀 琀栀攀洀 椀渀 漀椀氀Ⰰ 昀氀椀瀀瀀椀渀最 琀栀攀洀 漀瘀攀爀 眀栀攀渀ഊthe first side is done.
਀ഊI think some versions of this recipe call them "rischews is lent" which
਀椀洀瀀氀椀攀猀 琀栀愀琀 琀栀攀爀攀 椀猀 愀 洀攀愀琀ⴀ搀愀礀 瘀攀爀猀椀漀渀 愀猀 眀攀氀氀Ⰰ 琀栀漀甀最栀 䤀 搀漀渀✀琀 栀愀瘀攀 愀ഊrecipe.
਀ഊElizabeth/Betty Cook
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㌀ 一漀瘀 ㄀㤀㤀㠀 ㄀㌀㨀㄀　㨀　㌀ ⴀ　㠀　　ഊFrom: david friedman <ddfr at best.com>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀琀甀昀昀 椀渀猀椀搀攀 戀爀攀愀搀 ⠀眀愀猀㨀 䈀爀攀愀搀 匀漀甀瀀 䈀漀眀氀猀⤀ഊ
਀䄀琀 ㄀㈀㨀㄀　 䄀䴀 ⴀ　㔀　　 ㄀㄀⼀㄀㄀⼀㤀㠀Ⰰ 匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ
਀㸀圀栀愀琀 搀椀搀 瀀攀爀椀漀搀 昀漀氀欀 搀漀 昀漀爀 昀漀漀搀 漀渀 琀栀攀 最漀㼀 䐀椀搀 琀栀攀礀 愀氀眀愀礀猀 猀椀琀 搀漀眀渀 琀漀ഊ>eat? We can't seem to find proof of sandwiches or breadbowls or flatbreads
਀㸀眀椀琀栀 洀攀愀琀猀 椀渀 琀栀攀洀 ⠀猀甀挀栀 愀猀 䜀爀攀攀欀 䜀礀爀漀猀 漀爀 琀漀爀琀椀氀氀愀猀⤀⸀ഊ>
਀㸀一漀眀Ⰰ 䔀氀椀稀愀戀攀琀栀 愀渀搀 䈀攀愀爀 栀愀瘀攀 戀爀漀甀最栀琀 甀瀀 爀愀猀琀漀渀猀 爀攀挀攀渀琀氀礀⸀ 吀栀椀猀 眀愀猀 愀 戀爀攀愀搀ഊ>with stuff stuffed inside it, but it appears to be only buttered bread.
਀㸀䤀猀 琀栀攀爀攀 攀瘀椀搀攀渀挀攀 漀昀 愀渀礀琀栀椀渀最 攀氀猀攀 戀攀椀渀最 猀琀甀昀昀攀搀 漀爀 挀漀漀欀攀搀 椀渀猀椀搀攀 戀爀攀愀搀ഊ>which would then fit into the same niche as modern sandwiches?
਀ഊHere is an Islamic recipe for precisely that.
਀ഊRecipe for the Barmakiyya
਀䄀渀搀愀氀甀猀椀愀渀 瀀⸀ 䄀ⴀ㤀ഊ
਀䤀琀 椀猀 洀愀搀攀 眀椀琀栀 栀攀渀猀Ⰰ 瀀椀最攀漀渀猀Ⰰ 爀椀渀最 搀漀瘀攀猀Ⰰ 猀洀愀氀氀 戀椀爀搀猀Ⰰ 漀爀 氀愀洀戀⸀ 吀愀欀攀 眀栀愀琀ഊyou have of it, then clean it and cut it and put it in a pot with salt and
਀漀渀椀漀渀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀漀爀椀愀渀搀攀爀 愀渀搀 氀愀瘀攀渀搀攀爀 漀爀 挀椀渀渀愀洀漀渀Ⰰ 猀漀洀攀 洀甀爀爀椀 渀愀焀椀Ⰰ 愀渀搀ഊoil. Put it over a gentle fire until it is nearly done and the sauce is
਀搀爀椀攀搀⸀ 吀愀欀攀 椀琀 漀甀琀 愀渀搀 昀爀礀 椀琀 眀椀琀栀 洀椀氀搀 漀椀氀 眀椀琀栀漀甀琀 漀瘀攀爀搀漀椀渀最 椀琀Ⰰ 愀渀搀 氀攀愀瘀攀ഊit aside. Then take fine flour and semolina, make a well-made dough with
਀礀攀愀猀琀Ⰰ 愀渀搀 椀昀 椀琀 栀愀猀 猀漀洀攀 漀椀氀 椀琀 眀椀氀氀 戀攀 洀漀爀攀 昀氀愀瘀漀爀昀甀氀⸀ 吀栀攀渀 猀琀爀攀琀挀栀 琀栀椀猀ഊout into a thin loaf and inside this put the fried and cooked meat of these
਀戀椀爀搀猀Ⰰ 挀漀瘀攀爀 椀琀 眀椀琀栀 愀渀漀琀栀攀爀 琀栀椀渀 氀漀愀昀Ⰰ 瀀爀攀猀猀 琀栀攀 攀渀搀猀 琀漀最攀琀栀攀爀 愀渀搀 瀀氀愀挀攀ഊit in the oven, and when the bread is done, take it out. It is very good
਀昀漀爀 樀漀甀爀渀攀礀椀渀最㬀 洀愀欀攀 椀琀 眀椀琀栀 昀椀猀栀 愀渀搀 琀栀愀琀 挀愀渀 戀攀 甀猀攀搀 昀漀爀 樀漀甀爀渀攀礀椀渀最 琀漀漀⸀ഊ[end of original]
਀ഊNote: The Barmecides were a family of Persian viziers who served some of
਀琀栀攀 攀愀爀氀礀 䄀戀戀愀猀椀搀 䌀愀氀椀瀀栀猀Ⰰ 椀渀 瀀愀爀琀椀挀甀氀愀爀 䠀愀爀漀甀渀 愀氀ⴀ刀愀猀栀椀搀Ⰰ 愀渀搀 眀攀爀攀 昀愀洀攀搀ഊfor their generosity.
਀ഊ1/2 c sourdough 3 T olive oil for dough 1 1/2 t (lavender or) cinnamon
਀㌀⼀㐀 挀 眀愀琀攀爀     ㄀ 氀戀 戀漀渀攀搀 挀栀椀挀欀攀渀 漀爀 氀愀洀戀      ㄀ 琀 猀愀氀琀ഊ1 1/2 c white flour     10 oz chopped onion     1 T murri (see the
਀开䴀椀猀挀攀氀氀愀渀礀开⤀ഊ1 1/2 c semolina        1/2 t pepper    3 T olive oil
਀⠀㄀ 琀 猀愀氀琀 椀渀 搀漀甀最栀⤀     ㄀ 琀 挀漀爀椀愀渀搀攀爀   ㌀ 吀 洀漀爀攀 漀氀椀瘀攀 漀椀氀 昀漀爀 昀爀礀椀渀最ഊ
਀䌀甀琀 琀栀攀 洀攀愀琀 昀愀椀爀氀礀 昀椀渀攀 ⠀愀瀀瀀爀漀砀椀洀愀琀攀氀礀 ㄀⼀㐀∀ 猀氀椀挀攀猀Ⰰ 琀栀攀渀 挀甀琀 琀栀攀洀 甀瀀⤀Ⰰഊcombine in a 3 quart pot with chopped onion, 1 t salt, spices, murri, and 3
਀吀 漀椀氀⸀ 䌀漀漀欀 漀瘀攀爀 愀 洀攀搀椀甀洀 氀漀眀 琀漀 洀攀搀椀甀洀 栀攀愀琀 愀戀漀甀琀 愀渀 栀漀甀爀⸀ 䌀漀瘀攀爀 椀琀 愀琀 琀栀攀ഊbeginning so it all gets hot, at which point the onion and meat release
਀琀栀攀椀爀 樀甀椀挀攀猀㬀 爀攀洀漀瘀攀 琀栀攀 挀漀瘀攀爀 愀渀搀 挀漀漀欀 甀渀琀椀氀 琀栀攀 氀椀焀甀椀搀 椀猀 最漀渀攀Ⰰ 愀戀漀甀琀 ㌀　ഊminutes. Then heat 3 T oil in a large frying pan on a medium high burner,
਀愀搀搀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀攀 瀀漀琀Ⰰ 昀爀礀 漀瘀攀爀 洀攀搀椀甀洀 栀椀最栀 栀攀愀琀 愀戀漀甀琀 昀椀瘀攀 洀椀渀甀琀攀猀⸀ഊ
਀匀琀椀爀 琀漀最攀琀栀攀爀 昀氀漀甀爀Ⰰ 猀攀洀漀氀椀渀愀Ⰰ ㄀ 琀 猀愀氀琀⸀ 䜀爀愀搀甀愀氀氀礀 猀琀椀爀 椀渀 ㌀ 吀 漀椀氀⸀ 䌀漀洀戀椀渀攀ഊ3/4 c water, 1/2 c sourdough. Stir this into the flour mixture and knead to
਀愀 猀洀漀漀琀栀 搀漀甀最栀 ⠀眀栀椀挀栀 猀栀漀甀氀搀 漀渀氀礀 琀愀欀攀 愀 昀攀眀 洀椀渀甀琀攀猀⤀⸀ 䤀昀 礀漀甀 搀漀 渀漀琀 栀愀瘀攀ഊsourdough, omit it; since the recipes does not give the dough much time to
਀爀椀猀攀Ⰰ 琀栀攀 猀漀甀爀搀漀甀最栀 瀀爀漀戀愀戀氀礀 搀漀攀猀 渀漀琀 栀愀瘀攀 愀 氀愀爀最攀 攀昀昀攀挀琀 漀渀 琀栀攀ഊconsistency of the dough.
਀ഊDivide the dough in four equal parts. Take two parts, turn them out on a
਀昀氀漀甀爀攀搀 戀漀愀爀搀Ⰰ 猀焀甀攀攀稀攀 愀渀搀 猀琀爀攀琀挀栀 攀愀挀栀 ⠀漀爀 甀猀攀 愀 爀漀氀氀椀渀最 瀀椀渀⤀ 甀渀琀椀氀 椀琀 椀猀ഊat least 12" by 5". Put half the filling on one, put the other on top,
਀猀焀甀攀攀稀攀 琀栀攀 攀搀最攀猀 琀漀最攀琀栀攀爀 琀漀 猀攀愀氀⸀ 刀攀瀀攀愀琀 眀椀琀栀 琀栀攀 漀琀栀攀爀 琀眀漀 瀀愀爀琀猀 漀昀 琀栀攀ഊdough and the rest of the filling. Bake on a cookie sheet at 350° for 40
਀洀椀渀甀琀攀猀⸀ഊ
਀䘀漀爀 琀栀攀 昀椀猀栀 瘀攀爀猀椀漀渀Ⰰ 猀琀愀爀琀 眀椀琀栀 ㄀ ㄀⼀㐀 氀戀 漀昀 昀椀猀栀 ⠀眀攀 甀猀攀搀 猀愀氀洀漀渀⤀⸀ 䤀昀 椀琀ഊis boneless, proceed as above, shortening the cooking time to about 35
਀洀椀渀甀琀攀猀㬀 椀琀 椀猀 渀漀琀 渀攀挀攀猀猀愀爀礀 琀漀 挀甀琀 甀瀀 琀栀攀 昀椀猀栀 昀椀渀攀Ⰰ 猀椀渀挀攀 椀琀 眀椀氀氀 挀爀甀洀戀氀攀ഊeasily once it is cooked. If your fish has bones, put it on top of the oil,
਀漀渀椀漀渀猀Ⰰ 猀瀀椀挀攀猀 攀琀挀⸀Ⰰ 椀渀 琀栀攀 氀愀爀最攀猀琀 瀀椀攀挀攀猀 琀栀愀琀 眀椀氀氀 昀椀琀 椀渀 琀栀攀 瀀漀琀Ⰰ 挀漀瘀攀爀ഊthe pot, and cook for about 10-15 minutes, until the fish is almost ready
਀琀漀 昀愀氀氀 愀瀀愀爀琀㬀 椀渀 攀昀昀攀挀琀Ⰰ 椀琀 椀猀 戀攀椀渀最 猀琀攀愀洀攀搀 戀礀 琀栀攀 氀椀焀甀椀搀 瀀爀漀搀甀挀攀搀 昀爀漀洀ഊthe onions and by its own liquid. Take out the fish, bone it, return to the
਀瀀漀琀Ⰰ 愀渀搀 挀漀漀欀 甀渀挀漀瘀攀爀攀搀 愀戀漀甀琀 ㌀　 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 氀椀焀甀椀搀 椀猀 洀漀猀琀氀礀 最漀渀攀⸀ഊContinue as above.
਀ഊElizabeth/Betty Cook
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㔀 一漀瘀 ㄀㤀㤀㠀 ㄀㠀㨀㈀㠀㨀㈀㠀 ⴀ　㘀　　ഊFrom: "Decker, Terry D." <TerryD at Health.State.OK.US>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 刀愀猀琀漀渀猀 攀砀瀀攀爀椀洀攀渀琀ഊ
਀匀愀猀猀 甀猀攀搀 ㄀⼀㈀ 挀甀瀀 漀昀 戀甀琀琀攀爀 琀漀 眀栀愀琀 䤀 戀攀氀椀攀瘀攀 椀猀 愀 ㈀ 氀戀⸀ 氀漀愀昀⸀ഊ
਀匀栀攀 愀氀猀漀 猀愀礀猀 爀攀栀攀愀琀 愀琀 ㌀㔀　 搀攀最爀攀攀猀 昀漀爀 愀 昀攀眀 洀椀渀甀琀攀猀⸀  䤀 琀爀愀渀猀氀愀琀攀 琀栀愀琀 愀猀ഊbeing between 5 and 10 minutes.
਀ഊBear
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㔀 一漀瘀 ㄀㤀㤀㠀 ㄀㠀㨀㌀㘀㨀㄀㔀 ⴀ　㘀　　ഊFrom: "Decker, Terry D." <TerryD at Health.State.OK.US>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 刀愀猀琀漀渀猀 攀砀瀀攀爀椀洀攀渀琀ഊ
਀㸀 ⸀ 圀栀愀琀 搀椀搀 礀漀甀 猀攀爀瘀攀 琀栀椀猀 眀椀琀栀㼀 匀漀甀渀搀猀 氀椀欀攀 椀琀ഊ> would be best with stewed meat and onions poured over a serving size
਀㸀 瀀漀爀琀椀漀渀⸀ഊ>
਀㸀 刀愀猀ഊ
਀吀栀攀 爀攀挀椀瀀攀 昀漀爀 爀愀猀琀漀渀猀 甀猀攀猀 愀渀 攀最最 攀渀爀椀挀栀攀搀 搀漀甀最栀⸀  䤀琀 洀椀最栀琀 栀愀瘀攀 戀攀攀渀 甀猀攀搀ഊas you suggest, but I think it may be a predecessor to fruit breads.
਀ഊThere is supposed to be a recipe earlier than this one for "Wastels yfarced"
਀⠀䤀䤀刀䌀⤀ 眀栀椀挀栀 䤀 搀漀 渀漀琀 栀愀瘀攀 愀渀搀 洀愀礀 猀栀攀搀 猀漀洀攀 氀椀最栀琀 漀渀 栀漀眀 猀琀甀昀昀攀搀 戀爀攀愀搀猀ഊwere served.
਀ഊBear
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㔀 一漀瘀 ㄀㤀㤀㠀 ㈀　㨀　㄀㨀㌀㤀 ⴀ　㔀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀愀猀琀漀渀猀 攀砀瀀攀爀椀洀攀渀琀ഊ
਀∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 眀爀漀琀攀㨀ഊ> There is supposed to be a recipe earlier than this one for "Wastels yfarced"
਀㸀 ⠀䤀䤀刀䌀⤀ 眀栀椀挀栀 䤀 搀漀 渀漀琀 栀愀瘀攀 愀渀搀 洀愀礀 猀栀攀搀 猀漀洀攀 氀椀最栀琀 漀渀 栀漀眀 猀琀甀昀昀攀搀 戀爀攀愀搀猀ഊ> were served.
਀ഊIf I remember correctly (hah!) Wastels yfarced are boiled in a cloth
਀氀椀欀攀 愀 瀀甀搀搀椀渀最⸀ 吀栀攀 猀琀甀昀昀椀渀最 椀猀 猀氀椀最栀琀氀礀 搀椀昀昀攀爀攀渀琀Ⰰ 琀漀漀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊØstgardr, East
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㔀 一漀瘀 ㄀㤀㤀㠀 ㈀　㨀㄀㄀㨀　㌀ ⴀ　㔀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow)
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 刀愀猀琀漀渀猀 攀砀瀀攀爀椀洀攀渀琀ഊ
਀㸀吀栀攀 爀攀挀椀瀀攀 昀漀爀 爀愀猀琀漀渀猀 甀猀攀猀 愀渀 攀最最 攀渀爀椀挀栀攀搀 搀漀甀最栀⸀  䤀琀 洀椀最栀琀 栀愀瘀攀 戀攀攀渀 甀猀攀搀ഊ>as you suggest, but I think it may be a predecessor to fruit breads.
਀㸀ഊ>There is supposed to be a recipe earlier than this one for "Wastels yfarced"
਀㸀⠀䤀䤀刀䌀⤀ 眀栀椀挀栀 䤀 搀漀 渀漀琀 栀愀瘀攀 愀渀搀 洀愀礀 猀栀攀搀 猀漀洀攀 氀椀最栀琀 漀渀 栀漀眀 猀琀甀昀昀攀搀 戀爀攀愀搀猀ഊ>were served.
਀㸀ഊ>Bear
਀ഊHello!  I also use 1/2 cup clarified butter, & re-heat the bread in a warm
਀漀瘀攀渀 昀漀爀 愀戀漀甀琀 ㄀　 洀椀渀甀琀攀猀⸀  吀栀攀 瀀爀漀戀氀攀洀 䤀 栀愀瘀攀 眀椀琀栀 琀栀椀猀 爀攀挀椀瀀攀 椀猀 琀栀愀琀 椀琀ഊis very messy to eat.  The buttered crumbs fall all over the place, & leave
਀最爀攀愀猀礀 猀琀愀椀渀猀⸀ഊ
਀吀栀攀 爀攀挀椀瀀攀 昀漀爀 圀愀猀琀攀氀猀 礀昀愀爀挀攀搀 ⠀䘀漀爀洀攀 漀昀 䌀甀爀礀Ⰰ 瀀⸀ 㜀㈀⤀㨀ഊ
਀吀愀欀攀 愀 圀愀猀琀攀氀 愀渀搀 栀攀眀攀 漀甀琀 嬀琀栀崀攀 挀爀椀渀渀攀猀⸀  琀愀欀攀 愀礀爀攀渀 ☀ 猀栀攀瀀椀猀 琀愀氀漀眀 ☀ഊ[th]e crinne of [th]e same Wastell powdor fort & salt wt Safron and Raisons
਀挀漀爀愀渀挀攀⸀ ☀ 洀攀搀氀攀 愀氀氀攀 嬀琀栀崀椀猀攀 礀昀攀爀攀 ☀ 搀漀 椀琀 椀渀 嬀琀栀崀攀 圀愀猀琀攀氀⸀ 挀氀漀猀攀 椀琀 ☀ഊbynde it fast togidre. and see[th] it wel.
਀ഊAs you can see, this one is tied & boiled like a pudding.
਀ഊCindy/Sincgiefu
਀爀攀渀昀爀漀眀 愀琀 猀欀礀氀愀渀搀猀⸀渀攀琀ഊ
਀ഊDate: Wed, 2 Dec 1998 15:33:01 -0800
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Rastons experiment
਀ഊAt 11:30 PM -0500 11/24/98, Stefan li Rous wrote:
਀㸀䤀 樀甀猀琀 琀爀椀攀搀 洀礀 栀愀渀搀 愀琀 洀愀欀椀渀最 刀愀猀琀漀渀猀 甀猀椀渀最 琀栀攀 昀漀氀氀漀眀椀渀最 洀攀猀猀愀最攀 瀀漀猀琀攀搀ഊ>here recently:
਀⸀⸀⸀⸀ഊ>I started with a nine inch round sourdough loaf from the deli area of my local
਀㸀最爀漀挀攀爀礀⸀ 䤀琀 眀愀猀 猀攀瘀攀爀愀氀 搀愀礀猀 漀氀搀 眀栀攀渀 䤀 最漀琀 愀爀漀甀渀搀 琀漀 洀愀欀椀渀最 椀琀⸀ 䤀 眀漀甀氀搀 琀栀椀渀欀ഊ>this would actually be more likely than a freshly baked loaf, anyway.
਀⸀⸀⸀ഊ>I cut off the top. I had originally thought I could crumble the bread inside
਀㸀琀栀攀 挀爀甀猀琀Ⰰ 戀甀琀 攀渀搀攀搀 甀瀀 猀挀漀漀瀀椀渀最 椀琀 漀甀琀 椀渀琀漀 愀 戀漀眀氀 昀椀爀猀琀Ⰰ 挀爀甀洀戀氀椀渀最 椀琀 琀栀攀爀攀ഊ>and mixing it back into the bread while adding margarine (I didn't have any
਀㸀戀甀琀琀攀爀⤀⸀ 䤀 昀椀爀猀琀 挀漀漀欀攀搀 椀琀 昀漀爀 猀椀砀 洀椀渀甀琀攀猀 愀琀 㐀　　 搀攀最爀攀攀猀⸀ 圀栀攀渀 䤀 挀栀攀挀欀攀搀 椀琀Ⰰഊ>the center was still cool and the margarine unmelted. So I put it back in
਀㸀琀栀攀 漀瘀攀渀 愀琀 ㈀　　 搀攀最爀攀攀猀 昀漀爀 愀戀漀甀琀 ㄀㔀 洀椀渀甀琀攀猀 洀漀爀攀⸀ 䤀 挀漀漀欀攀搀 椀琀 椀渀 愀 挀愀欀攀 瀀愀渀ഊ>on the top rack of a gas oven.
਀㸀ഊ>The end result was good, but not great. When I tried to cut it, the crust
਀㸀戀甀爀猀琀 椀渀琀漀 瀀椀攀挀攀猀⸀ 䤀 搀漀渀✀琀 琀栀椀渀欀 琀栀愀琀 椀猀 眀栀愀琀 䤀 眀愀渀琀攀搀⸀ഊ
਀䠀攀爀攀 椀猀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 瀀氀甀猀 漀甀爀 瘀攀爀猀椀漀渀 漀甀琀 漀昀 琀栀攀 䴀椀猀挀攀氀氀愀渀礀⸀ 一漀琀攀ഊthat the bread dough has sugar and eggs in it, which your sourdough bread
਀瀀爀漀戀愀戀氀礀 氀愀挀欀猀⸀ 一漀琀攀 愀氀猀漀 琀栀愀琀 猀椀渀挀攀 礀漀甀 愀爀攀 琀漀氀搀 琀漀 戀愀欀攀 琀栀攀 戀爀攀愀搀 愀渀搀ഊthen to cut it, etc, with no indication of a break, several-day-old bread
਀椀猀 瀀爀漀戀愀戀氀礀 渀漀琀 洀漀爀攀 愀挀挀甀爀愀琀攀⸀ഊ
਀刀愀猀琀漀渀猀ഊTwo Fifteenth Century p. 52/63
਀ഊTake fayre Flowre, and the whyte of Eyroun, and the yolk, a lytel; than
਀琀愀欀攀 圀愀爀洀攀 䈀攀爀洀攀Ⰰ 愀渀搀 瀀甀琀琀攀 愀氀 琀栀攀猀 琀漀ⴀ最攀搀攀爀礀猀Ⰰ 愀渀搀 戀攀琀攀 栀攀洀 琀漀ⴀ最攀搀攀爀礀猀ഊwith thin hond tyl it be schort and thikke y-now, and caste Sugre y-now
਀琀栀攀爀ⴀ琀漀Ⰰ 愀渀搀 琀栀攀渀渀攀 氀愀琀 爀攀猀琀攀 愀 眀栀礀氀攀㬀 琀栀愀渀 欀愀猀琀攀 椀渀 愀 昀愀礀爀攀 瀀氀愀挀攀 椀渀 琀栀攀ഊoven, and late bake y-now; and then with a knyf cutte yt round a-boue in
਀洀愀渀攀爀 漀昀 愀 挀爀漀眀渀攀Ⰰ 愀渀搀 欀攀瀀攀 琀栀攀 挀爀甀猀琀 琀栀愀琀 琀栀漀甀 欀礀琀琀礀猀琀㬀 愀渀搀 琀栀愀渀 瀀礀欀攀 愀氀ഊthe cromys with-ynne to-gederys, an pike hem smal with thyn knyf, and saue
਀琀栀攀 猀礀搀礀猀 愀渀搀 愀氀 琀栀攀 挀爀甀猀琀攀 栀漀氀攀 眀椀琀栀ⴀ漀眀琀攀㬀 愀渀搀 琀栀愀渀 挀愀猀琀攀 琀栀攀爀ⴀ椀渀ഊclarifiyd Botor, and mille the cromes and the botor to-gederes, and keuere
਀椀琀 愀ⴀ最攀渀 眀椀琀栀 琀栀攀 挀爀甀猀琀攀Ⰰ 琀栀愀琀 琀栀漀甀 欀礀琀琀攀猀琀 愀ⴀ眀愀礀㬀 琀栀愀渀 瀀甀琀琀攀 椀琀 椀渀 琀栀攀ഊovyn agen a lytil tyme; and than take it out, and serue it forth.  [end of
਀漀爀椀最椀渀愀氀㬀 琀栀漀爀渀猀 爀攀瀀氀愀挀攀搀 戀礀 琀栀崀ഊ
਀㈀ ㄀⼀㐀 挀 昀氀漀甀爀ഊ2 egg whites
਀㄀ 攀最最 礀漀氀欀ഊ1/2 T dried yeast (mixed with 1/2 c water)
਀㄀⼀㈀ 挀 猀甀最愀爀ഊ1 c butter
਀ഊAfter mixing all ingredients except for butter, let the dough rise 45
਀洀椀渀甀琀攀猀 琀漀 愀渀 栀漀甀爀⸀ 䴀漀氀搀 琀栀攀 搀漀甀最栀 漀渀 愀 最爀攀愀猀攀搀 挀漀漀欀椀攀 猀栀攀攀琀Ⰰ 氀攀琀 爀椀猀攀 愀ഊlittle more. Bake at 350° about 1 hour. Cut off top as described, mix
਀椀渀猀椀搀攀猀 漀昀 氀漀愀昀 眀椀琀栀 洀攀氀琀攀搀 戀甀琀琀攀爀Ⰰ 愀渀搀 爀攀瀀氀愀挀攀 琀漀瀀⸀ 匀攀挀漀渀搀 戀愀欀椀渀最 椀猀 愀戀漀甀琀ഊ5 minutes at the same temperature.
਀ഊElizabeth/Betty Cook
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀ 䨀甀氀 ㄀㤀㤀㤀 ㄀㜀㨀　　㨀㐀㐀 ⴀ　㔀　　ഊFrom: MAUREEN.L.MARTIN at DFAS.MIL
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䤀 䘀椀爀攀搀 䴀礀 䈀爀攀愀搀℀ഊ
਀一漀眀 琀栀愀琀 䤀 栀愀瘀攀 ⠀洀漀爀攀 漀爀 氀攀猀猀⤀ 最漀琀琀攀渀 愀氀氀 瀀甀琀 戀愀挀欀 琀漀最攀琀栀攀爀 昀爀漀洀 䰀椀氀椀攀猀ഊI have time to report on my adventure in baking bread with real fire.
਀䈀甀琀 昀椀爀猀琀 氀攀琀 洀攀 琀愀欀攀 琀栀椀猀 漀瀀瀀漀爀琀甀渀椀琀礀 琀漀 猀愀礀 琀栀愀琀 䰀椀氀椀攀猀✀ 眀攀愀琀栀攀爀 琀栀椀猀ഊyear was the best ever since I have been attending (6 years):  Days in
਀琀栀攀 㜀　✀猀 愀渀搀 渀椀最栀琀猀 椀渀 琀栀攀 㔀　✀猀 眀椀琀栀 氀漀眀 ⠀昀漀爀 䴀椀猀猀漀甀爀椀⤀ 栀甀洀椀搀椀琀礀㬀ഊperfect camping weather (for those of us who brought blankets)!  And
਀漀渀氀礀 ㄀ 搀愀礀 漀昀 爀愀椀渀 ⠀䤀✀洀 渀漀琀 挀漀甀渀琀椀渀最 琀栀攀 渀椀最栀琀猀⤀℀  圀攀 猀栀漀甀氀搀 戀攀 猀漀 氀甀挀欀礀ഊagain.  I am presuming the Weather Gods felt mildly guilty for last year and
਀眀攀爀攀 琀爀礀椀渀最 琀漀 洀愀欀攀 琀栀椀渀最猀 甀瀀 琀漀 甀猀ⴀⴀ挀漀渀琀爀椀戀甀琀椀漀渀猀 洀甀猀琀 栀愀瘀攀 戀攀攀渀 搀漀眀渀⸀ഊ
਀䄀渀搀 渀漀眀 昀漀爀 漀甀爀 猀琀漀爀礀⸀⸀⸀ഊ
਀䤀 猀琀愀爀琀攀搀 愀戀漀甀琀 ㄀㄀㨀　　 愀⸀洀⸀ 猀琀漀欀椀渀最 琀栀攀 昀椀爀攀⸀  唀猀攀搀 洀漀猀琀氀礀 倀椀渀 伀愀欀ഊkindling and some mystery logs someone brought.  Our fire pit was
਀爀漀甀最栀氀礀 ㌀✀ 戀礀 ㌀✀ 戀礀 ㄀㠀∀ 搀攀攀瀀⸀  吀栀攀爀攀 眀愀猀 愀 氀椀琀琀氀攀 欀攀礀栀漀氀攀 渀漀琀挀栀Ⰰ ㄀✀ 戀礀ഊ1' by 6" deep, dug on the up-wind side.
਀ഊFire Pit Illustration (this may not come out O.K., but you can kinda get
਀琀栀攀 瀀椀挀琀甀爀攀⤀㨀ഊ
਀簀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀ簀ഊ|               |
਀簀               尀ⴀⴀⴀⴀⴀ簀ഊ|                     |       <---Nitch for coals
਀簀               ⼀ⴀⴀⴀⴀⴀ簀ഊ|               |
਀簀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀ簀ഊ
਀ഊOnce the fire was going I mixed up the dough using Cindy Renfrow's
਀爀攀搀愀挀琀椀漀渀 漀昀 刀愀猀琀漀渀猀 椀渀 ⨀吀栀漀甀猀愀渀搀 䔀最最猀⨀ ⠀䌀椀渀搀礀Ⰰ 洀愀礀 䤀 瀀爀椀渀琀 礀漀甀爀 爀攀挀椀瀀攀ഊon this list?).  Since I forgot modern measuring implements I fell back on
਀琀栀攀 琀椀洀攀 琀攀猀琀攀搀 洀攀琀栀漀搀 漀昀 䜀甀攀猀猀琀椀洀愀琀椀漀渀 ⠀䤀 甀猀攀搀 攀愀琀椀渀最 椀洀瀀氀攀洀攀渀琀猀 愀猀ഊrough measures).
਀ഊSince temperature was only in the low 70's by the time I finished mixing
਀椀琀Ⰰ 琀漀 欀攀攀瀀 椀琀 眀愀爀洀 愀渀搀 挀漀稀礀 䤀 挀漀瘀攀爀攀搀 椀琀 眀椀琀栀 愀 搀愀洀瀀 琀漀眀攀氀 愀渀搀 瀀甀琀 椀琀ഊin the (normally) hot (but now just uncomfortably warm) old mundane tent
਀䤀 眀愀猀 甀猀椀渀最 愀猀 愀 猀琀漀爀愀最攀 挀氀漀猀攀琀⸀ 䤀琀 琀漀漀欀 ㈀椀猀栀 栀漀甀爀猀 琀漀 爀椀猀攀 琀漀 搀漀甀戀氀攀 椀渀ഊbulk.  I punched it down, shaped it into a ball and placed it on a
਀最爀攀愀猀攀搀 㤀∀ 猀琀漀渀攀眀愀爀攀 瀀椀攀 瀀氀愀琀攀Ⰰ 琀栀愀琀 戀攀椀渀最 愀 挀氀漀猀攀 愀瀀瀀爀漀砀椀洀愀琀椀漀渀 琀漀 愀ഊstone hearth AND the right size to fit into my little Coleman-type
਀漀瘀攀渀⸀  䤀 爀攀琀甀爀渀攀搀 琀栀攀 洀愀猀猀 眀椀琀栀 搀愀洀瀀攀渀攀搀 琀漀眀攀氀 琀漀 洀礀 椀洀瀀爀漀瘀椀猀攀搀ഊ"proofing oven" for another rise.  Since by now it was honestly hot in
਀琀栀攀 琀攀渀琀 琀栀攀 搀漀甀最栀 爀漀猀攀 洀甀挀栀 洀漀爀攀 焀甀椀挀欀氀礀 琀栀椀猀 琀椀洀攀⸀  䄀氀猀漀Ⰰ 䤀 搀椀搀渀✀琀ഊquite let it double in size since I was afraid that with the spring in
਀琀栀攀 漀瘀攀渀 椀琀 眀漀甀氀搀 最爀漀眀 琀漀漀 氀愀爀最攀 昀漀爀 椀琀猀 戀愀欀椀渀最 挀漀渀昀椀渀攀猀㨀  洀礀 漀瘀攀渀 椀猀ഊroughly one foot square.
਀ഊIn the mean time, I kept the fire stoked; the neighbors cooked lunch on
਀椀琀 愀渀搀 䤀 瀀氀愀挀攀搀 洀礀 漀瘀攀渀 漀渀 琀栀攀 最爀漀甀渀搀 漀瘀攀爀 椀琀猀 氀椀琀琀氀攀 渀椀挀栀攀 椀渀 琀栀攀 搀椀爀琀ഊto warm up.  Conveniently, the fire was sufficiently burned down to
਀挀漀愀氀猀 眀栀攀渀 琀栀攀 戀爀攀愀搀 眀愀猀 爀攀愀搀礀 琀漀 戀愀欀攀Ⰰ 愀渀搀 琀栀攀 瀀椀琀 眀愀猀 渀椀挀攀 愀渀搀 栀漀琀⸀ഊ
਀䄀昀琀攀爀 爀攀洀漀瘀椀渀最 琀栀攀 漀瘀攀渀Ⰰ 䤀 琀漀漀欀 愀 猀栀漀瘀攀氀 愀渀搀 爀漀甀渀搀攀搀 甀瀀 愀氀氀 漀昀 琀栀攀 挀漀愀氀猀ഊthat were ready (which were most of them), scooping them into the niche
਀琀栀攀 漀瘀攀渀 栀愀搀 戀攀攀渀 漀渀⸀ 䤀 爀攀瀀氀愀挀攀搀 琀栀攀 漀瘀攀渀 漀瘀攀爀 琀栀攀 渀椀挀栀攀 眀椀琀栀 椀琀猀 挀漀愀氀猀 愀渀搀ഊput my little 9" bun it the oven.  I then sat impatiently in front of the
਀漀瘀攀渀✀猀 最氀愀猀猀 眀椀渀搀漀眀 琀漀 眀愀琀挀栀 琀栀攀 猀栀漀眀⸀  䄀昀琀攀爀 ㌀ 洀椀渀甀琀攀猀 漀昀 琀栀攀 眀椀渀搀ഊswitching directions and blowing smoke from a smoldering bit of wood
਀椀渀琀漀 洀礀 昀愀挀攀 䤀 最愀瘀攀 椀琀 甀瀀 愀渀搀 瀀甀琀琀攀爀攀搀 愀爀漀甀渀搀 挀愀洀瀀 昀漀爀 栀愀氀昀 愀渀 栀漀甀爀Ⰰഊchecking the bread frequently.
਀ഊIts initial spring was good, but things slowed down after that, I think
਀戀攀挀愀甀猀攀 琀栀攀 戀爀攀攀稀攀 挀愀洀攀 甀瀀Ⰰ 漀爀 洀愀礀戀攀 戀攀挀愀甀猀攀 琀栀攀 挀漀愀氀猀 眀攀爀攀 琀漀漀 昀愀爀 最漀渀攀ഊafter the first 20 minutes.  At any rate, its size was good, but it was
਀琀漀漀 瀀愀氀攀⸀  䈀礀 渀漀眀 椀琀 眀愀猀 琀椀洀攀 琀漀 猀琀漀欀攀 琀栀攀 昀椀爀攀 昀漀爀 搀椀渀渀攀爀Ⰰ 猀漀 䤀 搀爀漀瀀瀀攀搀ഊsome more mystery wood on the pit and built up a nice blaze behind the
਀漀瘀攀渀⸀  䄀渀搀Ⰰ 䰀漀Ⰰ 琀栀攀 戀爀攀愀搀 戀攀最愀渀 琀漀 琀愀欀攀 漀渀 猀漀洀攀 挀漀氀漀爀℀  䤀 琀甀爀渀攀搀 椀琀ഊonce, obtaining a nice, fairly even, golden color.  The texture was a
਀氀椀琀琀氀攀 洀漀椀猀琀 愀渀搀 挀漀甀氀搀 栀愀瘀攀 甀猀攀搀 愀 氀椀琀琀氀攀 洀漀爀攀 琀椀洀攀 椀渀 琀栀攀 挀漀漀欀攀爀Ⰰ 戀甀琀 䤀ഊwas afraid at the rate it was browning it would just burn if I left it
਀椀渀 氀漀渀最攀爀⸀ഊ
਀吀栀攀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 猀挀漀漀瀀椀渀最 漀甀琀 琀栀攀 最甀琀猀 愀渀搀 洀椀砀椀渀最 琀栀攀 挀甀琀 甀瀀 戀椀琀猀ഊwith clarified butter.  Unfortunately, I forgot the butter and was
਀昀漀爀挀攀搀 琀漀 甀猀攀 ⠀猀栀甀搀搀攀爀⤀ 匀栀攀搀搀✀猀 匀瀀爀攀愀搀⸀  䤀琀 琀愀猀琀攀搀 昀椀渀攀 愀渀礀眀愀礀⸀  䤀 眀愀猀ഊsupposed to wait for the loaf to cool before I gutted it, but I forgot
਀琀栀愀琀 瀀愀爀琀 椀渀 琀栀攀 攀砀挀椀琀攀洀攀渀琀 漀昀 琀栀攀 洀漀洀攀渀琀 愀渀搀 搀椀搀 椀琀 眀栀椀氀攀 椀琀 眀愀猀 ⠀瘀攀爀礀⤀ഊwarm.  I might have gotten a better texture if I had waited until it was
਀挀漀漀氀⸀ഊ
਀䄀昀琀攀爀 爀攀瀀氀愀挀椀渀最 琀栀攀 挀爀甀洀戀猀 椀渀 琀栀攀 挀愀瘀椀琀礀 漀昀 琀栀攀 挀爀甀猀琀Ⰰ 琀栀攀 氀漀愀昀 猀愀琀ഊaround and got quite cool waiting for dinner to be served.  However, after
਀爀攀琀甀爀渀椀渀最 椀琀 琀漀 琀栀攀 漀瘀攀渀 昀漀爀 愀 昀攀眀 洀椀渀甀琀攀猀 眀攀 愀琀攀 琀栀攀 戀爀攀愀搀 昀漀爀 搀椀渀渀攀爀⸀ഊMy camp mates seemed surprised but they pronounced it not only edible
਀戀甀琀 ∀嘀攀爀礀 䜀漀漀搀⸀∀  䠀漀眀攀瘀攀爀Ⰰ 昀漀爀 洀礀 瀀攀爀猀漀渀愀氀 瀀愀氀愀琀攀 䤀 琀栀椀渀欀 䤀 眀椀氀氀 愀搀搀 猀漀洀攀ഊsalt next time even though none of the original recipes called for it.
਀ഊThat's all for now.  Let me know what you think.  I plan to do this again;
਀椀琀 眀愀猀 猀漀 攀愀猀礀℀  䤀 眀愀渀琀 琀漀 戀甀椀氀搀 愀渀 攀愀爀琀栀攀渀 漀瘀攀渀 愀琀 栀漀洀攀 愀渀搀 瀀氀愀礀 眀椀琀栀 琀栀愀琀⸀ഊDoes anyone have any specs on something like that?
਀ഊMelisande Saucheverel
਀䌀愀氀漀渀琀椀爀ഊBarony of Forgotten Sea
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀ 䨀甀氀 ㄀㤀㤀㤀 ㈀㄀㨀㄀㜀㨀㌀㜀 ⴀ　㐀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow)
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䤀 䘀椀爀攀搀 䴀礀 䈀爀攀愀搀℀ഊ
਀䈀爀愀瘀漀℀  䠀攀爀攀 礀漀甀 愀爀攀 ⠀䤀 挀栀愀渀最攀搀 椀琀 愀 戀椀琀 椀渀 琀栀攀 ㈀渀搀⸀ 攀搀椀琀椀漀渀⤀㨀ഊ
਀䠀愀爀氀攀椀愀渀 䴀匀⸀ ㈀㜀㤀 ⴀ 䐀礀甀攀爀猀攀 䈀愀欀攀 䴀攀琀椀猀ഊxxv.  Rastons.  Take fayre Flowre, & [th]e whyte of Eyroun, & [th]e
਀嬀㌀崀漀氀欀攀Ⰰ 愀 氀礀琀攀氀㬀 嬀琀栀崀愀渀 琀愀欀攀 圀愀爀洀攀 䈀攀爀洀攀Ⰰ ☀ 瀀甀琀琀攀 愀氀 嬀琀栀崀攀猀 琀漀ⴀ最攀搀攀爀礀猀Ⰰ ☀ഊbete hem to-gederys with [th]in hond tyl it be schort & [th]ikke y-now, &
਀挀愀猀琀攀 匀甀最爀攀 礀ⴀ渀漀眀 嬀琀栀崀攀爀ⴀ琀漀Ⰰ ☀ 嬀琀栀崀攀渀渀攀 氀愀琀 爀攀猀琀攀 愀 眀栀礀氀攀㬀 嬀琀栀崀愀渀 欀愀猀琀攀 椀渀ഊa fayre place in [th]e oven, & late bake y-now; & [th]en with a knyf cutte
਀礀琀 爀漀甀渀搀 愀ⴀ戀漀甀攀 椀渀 洀愀渀攀爀 漀昀 愀 挀爀漀眀渀攀Ⰰ ☀ 欀攀瀀攀 嬀琀栀崀攀 挀爀甀猀琀 嬀琀栀崀愀琀 嬀琀栀崀漀甀ഊkyttyst; & [th]an pyke al [th]e cromys with-ynne to-gederys, an pike hem
਀猀洀愀氀 眀椀琀栀 嬀琀栀崀椀渀 欀渀礀昀Ⰰ ☀ 猀愀甀攀 嬀琀栀崀攀 猀礀搀礀猀 ☀ 愀氀 嬀琀栀崀攀 挀爀甀猀琀攀 栀漀氀攀 眀椀琀栀ⴀ漀眀琀攀㬀ഊ& [th]an caste [th]er-in clarifiyd Boter, & Mille [th]e crome3 & [th]e
਀戀漀琀攀爀攀 琀漀ⴀ最攀搀攀爀攀嬀㌀崀Ⰰ ☀ 欀攀甀攀爀攀 椀琀 愀ⴀ嬀㌀崀攀渀 眀椀琀栀 嬀琀栀崀攀 挀爀甀猀琀攀Ⰰ 嬀琀栀崀愀琀 嬀琀栀崀漀甀ഊkyttest a-way; [th]an putte it in [th]e ovyn a[3]en a lytil tyme; & [th]an
਀琀愀欀攀 椀琀 漀甀琀Ⰰ ☀ 猀攀爀甀攀 椀琀 昀漀爀琀栀⸀ഊ
਀㈀㔀⸀  刀愀猀琀漀渀猀⸀  吀愀欀攀 昀愀椀爀 䘀氀漀甀爀Ⰰ ☀ 琀栀攀 眀栀椀琀攀 漀昀 䔀最最猀Ⰰ ☀ 琀栀攀 礀漀氀欀Ⰰ 愀 氀椀琀琀氀攀㬀ഊthen take Warm Barm,  & put all these together, & beat them together with
਀琀栀椀渀攀 栀愀渀搀 琀椀氀氀 椀琀 椀猀 猀栀漀爀琀 ☀ 琀栀椀挀欀 攀渀漀甀最栀Ⰰ ☀ 挀愀猀琀 匀甀最愀爀 攀渀漀甀最栀 琀栀攀爀攀琀漀Ⰰ ☀ഊthen let rest a while; then cast in a fair place in the oven, & let bake
਀攀渀漀甀最栀㬀 ☀ 琀栀攀渀 眀椀琀栀 愀 欀渀椀昀攀 挀甀琀 椀琀 爀漀甀渀搀 愀戀漀瘀攀 椀渀 洀愀渀渀攀爀 漀昀 愀 挀爀漀眀渀Ⰰ ☀ 欀攀攀瀀ഊthe crust that thou cut; & then pick all the crumbs within together, and
਀瀀椀挀欀 琀栀攀洀 猀洀愀氀氀 眀椀琀栀 琀栀椀渀攀 欀渀椀昀攀Ⰰ ☀ 猀愀瘀攀 琀栀攀 猀椀搀攀猀 ☀ 愀氀氀 琀栀攀 挀爀甀猀琀 眀栀漀氀攀ഊwithout; & then cast therein clarified Butter, & Mix the crumbs & the
਀戀甀琀琀攀爀 琀漀最攀琀栀攀爀Ⰰ ☀ 挀漀瘀攀爀 椀琀 愀最愀椀渀 眀椀琀栀 琀栀攀 挀爀甀猀琀Ⰰ 琀栀愀琀 琀栀漀甀 挀甀琀琀攀猀琀 愀眀愀礀㬀ഊthen put it in the oven again a little time; & then take it out, & serve it
਀昀漀爀琀栀⸀ഊ
਀吀栀攀 愀氀攀 礀攀愀猀琀 漀爀 ∀戀愀爀洀∀ 挀愀氀氀攀搀 昀漀爀 椀渀 琀栀椀猀 爀攀挀椀瀀攀 椀猀 愀 猀漀氀甀琀椀漀渀 漀昀 愀挀琀椀瘀攀ഊyeast skimmed from working ale.  Since modern commercially available beer
਀愀渀搀 愀氀攀 愀爀攀 渀漀琀 愀挀琀椀瘀攀 攀渀漀甀最栀Ⰰ 攀砀琀爀愀 礀攀愀猀琀 栀愀猀 戀攀攀渀 愀搀搀攀搀 栀攀爀攀⸀ഊ
਀㈀ 吀愀戀氀攀猀瀀漀漀渀猀 猀甀最愀爀ഊ2 eggs, beaten
਀㄀ 挀甀瀀 眀愀爀洀 愀氀攀 漀爀 戀攀攀爀 ⠀㄀　㔀 搀攀最爀攀攀猀 琀漀 ㄀㄀㔀 搀攀最爀攀攀猀 䘀⸀⤀ഊ1 package yeast
਀㌀ ㄀⼀㈀ 挀甀瀀猀 戀爀攀愀搀 昀氀漀甀爀ഊ1/2 cup butter, clarified
਀ഊPut 2 cups of flour and the yeast in a large mixing bowl.  Add sugar.  Add
਀愀氀攀 愀渀搀 攀最最猀⸀  匀琀椀爀⸀  䄀搀搀 攀渀漀甀最栀 愀搀搀椀琀椀漀渀愀氀 昀氀漀甀爀 琀漀 洀愀欀攀 愀 猀琀椀昀昀 搀漀甀最栀⸀ഊTurn out onto a floured board and knead until the dough is smooth and
਀攀氀愀猀琀椀挀⸀  䘀漀爀洀 椀渀琀漀 愀 爀漀甀渀搀 氀漀愀昀 愀渀搀 瀀氀愀挀攀 漀渀 愀 最爀攀愀猀攀搀 戀愀欀椀渀最 猀栀攀攀琀⸀ഊCover and let rise in a warm place until doubled in bulk.  (Optional:
਀戀爀甀猀栀 琀栀攀 氀漀愀昀 眀椀琀栀 洀椀氀欀 昀漀爀 愀 猀栀椀渀礀 昀椀渀椀猀栀⸀⤀  䈀愀欀攀 愀琀 㐀　　猀 䘀⸀ 昀漀爀 ㈀㔀 琀漀 ㌀　ഊminutes, or until the loaf sounds hollow when tapped.  Remove the loaf from
਀琀栀攀 漀瘀攀渀 愀渀搀 瀀氀愀挀攀 椀琀 漀渀 愀 眀椀爀攀 爀愀挀欀⸀  圀栀攀渀 椀琀 栀愀猀 挀漀漀氀攀搀 挀漀洀瀀氀攀琀攀氀礀Ⰰ 挀甀琀ഊoff the top crust and scoop out the center of the loaf.  Cut the crumbs
਀椀渀琀漀 瀀椀攀挀攀猀 愀渀搀 洀椀砀 眀椀琀栀 琀栀攀 挀氀愀爀椀昀椀攀搀 戀甀琀琀攀爀⸀  倀甀琀 琀栀攀 挀爀甀洀戀 洀椀砀琀甀爀攀 戀愀挀欀ഊinto the loaf and cover with the top crust.  Put the loaf in a warm oven
਀昀漀爀 ㄀　 洀椀渀甀琀攀猀 琀漀 栀攀愀琀 琀栀攀 戀甀琀琀攀爀 戀攀昀漀爀攀 猀攀爀瘀椀渀最⸀  刀攀洀漀瘀攀 昀爀漀洀 漀瘀攀渀 愀渀搀ഊserve hot.
਀ഊMakes one large loaf.  Serves 6 to 8.
਀ഊ(from "Take a Thousand Eggs or More", copyright 1990, 1997, Cindy Renfrow.)
਀ഊCindy
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㐀 䨀甀氀 ㄀㤀㤀㤀 ㄀㄀㨀㄀㄀㨀　㌀ 倀䐀吀ഊFrom: "pat fee" <lcatherinemc at hotmail.com>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 伀伀倀 ⴀ 䌀栀攀攀猀攀 䈀爀攀愀搀ഊ
਀  䠀攀爀攀 椀猀 琀栀攀 ∀猀琀甀昀昀攀搀 戀爀攀愀搀∀ 爀攀挀椀瀀攀⸀ 䴀愀欀攀猀 琀眀漀 氀漀渀最 氀漀愀瘀攀猀ഊ
਀㄀ 瀀欀最 礀攀愀猀琀⠀搀爀礀 漀爀 挀甀戀攀⤀ 䤀 甀猀攀 愀 礀攀愀猀琀 琀栀愀琀 䤀 最攀琀 昀爀漀洀 愀 氀漀挀愀氀 戀漀甀琀椀焀甀攀ഊbakery.  They collect it, by using wine grapes and letting the natural
਀礀攀愀猀琀猀 椀渀漀挀甀氀愀琀攀 愀 猀琀愀爀琀攀爀 洀椀砀⸀ 一漀 椀琀 椀猀 渀漀琀 猀漀甀爀搀漀甀最栀ഊ
਀㄀ 琀猀瀀⸀ 䠀漀渀攀礀 漀爀 猀甀最愀爀 眀栀攀渀 䤀 洀愀欀攀 琀栀攀 䤀琀愀氀椀愀渀 瘀攀爀猀椀漀渀ഊ
਀㄀ 吀愀戀氀攀 猀瀀漀漀渀 猀愀氀琀 伀瀀琀椀漀渀愀氀Ⰰ 戀甀琀 椀琀 眀漀爀欀猀 戀攀琀琀攀爀 椀昀 礀漀甀 甀猀攀 椀琀⸀ഊ
਀㌀ 吀愀戀氀攀 猀瀀漀漀渀猀 最漀漀搀 漀氀椀瘀攀 漀椀氀ഊ
਀㌀ ㄀⼀㈀ 挀甀瀀猀 昀氀漀甀爀 ⠀栀愀爀搀 眀栀攀愀琀Ⰰ 眀椀琀栀 椀⼀㈀ 挀甀瀀 漀昀 琀栀椀猀 戀攀椀渀最 眀栀漀氀攀 眀栀攀愀琀 昀氀漀甀爀ഊto approximate period flour)
਀ഊ2 good size leeks chopped and cooked in butter
਀ഊ3 of cloves  of garlic finely chopped and adder to the above and cooked with
਀椀琀ഊ
਀㄀ 琀漀 ㈀ 挀甀瀀猀 猀栀爀攀搀搀攀搀 挀栀攀攀猀攀Ⰰ 漀昀 礀漀甀爀 挀栀漀椀挀攀⸀  䤀 甀猀攀 愀 琀栀爀攀攀 礀攀愀爀 漀氀搀 眀栀椀琀攀ഊenglish cheddar like cheese, or munster.
਀ഊFinely sliced cooked beef or ham, or other meats of your choice.  This is
਀爀攀愀氀氀礀 最漀漀搀 搀漀渀攀 眀椀琀栀 瘀攀渀椀猀漀渀 漀爀 最愀洀攀 戀椀爀搀⸀ ⠀愀搀搀  甀瀀 琀漀 ㄀⼀㈀ 瀀漀甀渀搀 瀀攀爀 氀漀愀昀⸀ഊ
਀  䴀愀欀攀 琀栀攀 戀爀攀愀搀 愀猀 甀猀甀愀氀 琀漀 琀栀攀 昀椀爀猀琀 爀愀椀猀椀渀最 猀琀愀最攀⸀  倀氀愀挀攀 椀渀 愀 最爀攀愀猀攀搀ഊbowl and let raise till double.  Cut in half and place on a floured board
਀愀渀搀 爀漀氀氀 漀甀琀 琀栀攀 搀漀甀最栀 栀愀氀昀 甀渀琀椀氀 愀戀漀甀琀 ㄀⼀㈀ⴀ㄀⼀㐀 椀渀挀栀 琀栀椀挀欀⸀  匀瀀爀椀渀欀氀攀 眀椀琀栀ഊ1/4 of cheese.  Lay out the meat until the dough is covered to about 1/2
਀椀渀挀栀 昀爀漀洀 愀氀氀 猀椀搀攀猀⸀ 愀爀爀愀渀最攀 ㄀⼀㈀ 漀昀 挀漀漀欀攀搀 瘀攀最椀攀猀 漀瘀攀爀 洀攀愀琀⸀  吀漀瀀 眀椀琀栀ഊanother 1/4 of cheese.  Roll up starting with long side tucking in ends.
਀倀氀愀挀攀 漀渀 愀 戀甀琀琀攀爀攀搀 昀氀愀琀 瀀愀渀 琀漀 爀椀猀攀 甀渀琀椀氀 搀漀甀戀氀攀 椀渀 戀甀氀欀⸀  刀攀瀀攀愀琀 眀椀琀栀ഊother half of  ingredients.  Bake in a warmed 350 degree oven 35 minutes
਀甀渀琀椀氀 最漀氀搀攀渀 愀渀搀 椀琀 猀漀甀渀搀猀 栀漀氀氀漀眀 眀栀攀渀 琀愀瀀瀀攀搀⸀  䌀漀漀氀 愀渀搀 猀攀爀瘀攀⸀ഊ
਀䰀⸀䬀愀琀栀攀爀椀渀攀渀 䴀挀⸀ഊBarony of Califia
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㔀 䨀甀氀 ㄀㤀㤀㤀 ㄀　㨀㄀㄀㨀㈀㌀ 倀䐀吀ഊFrom: "pat fee" <lcatherinemc at hotmail.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 猀琀甀昀昀攀搀 戀爀攀愀搀猀ഊ
਀  夀攀猀 琀栀椀猀 爀攀挀椀瀀攀 椀猀 戀愀猀攀搀 漀渀 愀渀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 爀攀挀椀瀀攀 琀栀愀琀 愀瀀瀀攀愀爀攀搀 椀渀 愀ഊbook called the Doge's Pantry.  I'm at work now and don't have the ISBN# or
਀琀栀攀 愀甀琀栀漀爀✀猀 渀愀洀攀 栀愀渀搀礀 戀甀琀 眀椀氀氀 瀀漀猀琀 椀琀 椀昀 礀漀甀 眀愀渀琀⸀ 吀栀攀 爀攀挀椀瀀攀猀 愀爀攀 戀愀猀攀搀ഊon pages found in a palace in Fluoresce Italy during a restoration. in  the
਀洀椀搀搀氀攀 㘀　✀猀ഊ
਀䰀⸀䬀愀琀栀攀爀椀渀攀 䴀挀ഊ
਀ഊDate: Tue, 9 Dec 2003 12:58:22 -0500 (EST)
਀䘀爀漀洀㨀 㰀樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀氀礀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Period Foods: How to Fake It!
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㸀 圀栀愀琀 愀爀攀 琀栀攀礀 昀椀氀氀攀搀 眀琀栀㼀 䈀愀爀洀愀欀椀礀愀 椀猀 洀攀愀琀 愀渀搀 猀琀甀昀昀 戀攀琀眀攀攀渀 琀眀漀ഊ> layers of bread/pastry like stuff, and Sanbusak is a fried dough
਀㸀 昀椀氀氀攀搀 眀椀琀栀 猀琀甀昀昀椀渀最Ⰰ 戀甀琀 漀昀昀 栀愀渀搀 䤀 挀愀渀✀琀 琀栀椀渀欀 漀昀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 䤀ഊ> would describe as "filled rolls." Examples?
਀ഊThe leftovers wrapped in bead dough mentioned in the Domostroi...
਀ഊ-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㈀ 䐀攀挀 ㈀　　㘀 ㄀㜀㨀　㄀㨀　㤀 ⴀ　㘀　　ഊFrom: "margaret" <m.p.decker at att.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 刀攀挀椀瀀攀猀 愀渀搀 䐀漀挀甀洀攀渀琀愀琀椀漀渀ഊTo: <alysk at ix.netcom.com>,	"Cooks within the SCA"
਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㸀 䴀礀 昀椀爀猀琀 琀栀漀甀最栀琀 眀愀猀 琀栀愀琀 礀攀愀猀琀ⴀ爀愀椀猀攀搀 戀爀攀愀搀 眀椀琀栀 洀攀愀琀 猀琀甀昀昀椀渀最 搀椀搀渀✀琀ഊ> really exist in our time period, did it?  Yeast-raised breads were pretty
਀㸀 洀甀挀栀 瀀漀猀琀ⴀ瀀攀爀椀漀搀Ⰰ 眀攀爀攀渀✀琀 琀栀攀礀㼀  䄀渀礀 栀攀氀瀀 眀椀琀栀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 昀漀爀 琀栀攀ഊ> above would be appreciated.
਀㸀ഊ> Alys Katharine
਀ഊYeast raised breads are fairly common in any culture that drinks ale.  The
਀礀攀愀猀琀 琀栀愀琀 昀攀爀洀攀渀琀猀 愀氀攀 椀猀 琀栀攀 猀愀洀攀 礀攀愀猀琀 琀栀愀琀 椀猀 甀猀攀搀 昀漀爀 戀爀攀愀搀⸀  夀攀愀猀琀ഊbreads with meat stuffings are a different matter.  The only one I can think
਀漀昀 漀昀昀 琀栀攀 琀漀瀀 漀昀 洀礀 栀攀愀搀 椀猀 愀 匀椀挀椀氀椀愀渀 搀椀猀栀 瀀爀攀猀甀洀愀戀氀礀 愀搀漀瀀琀攀搀 昀爀漀洀 琀栀攀ഊMoors.
਀ഊI think the lack of recipes may stem from the fact that bread was a price
਀愀渀搀 焀甀愀氀椀琀礀 挀漀渀琀爀漀氀氀攀搀 昀漀漀搀 椀渀 洀漀猀琀 漀昀 䔀甀爀漀瀀攀⸀  吀栀攀 猀琀愀渀搀愀爀搀猀 漀昀琀攀渀 眀漀爀欀攀搀ഊagainst new and uncontrolled types of bread with feastday limitation being
਀瀀甀琀 漀渀 琀栀攀 瀀爀攀瀀愀爀愀琀椀漀渀 漀昀 昀愀渀挀礀 愀渀搀 昀椀氀氀攀搀 戀爀攀愀搀猀⸀ഊ
਀䄀渀漀琀栀攀爀 挀漀渀猀椀搀攀爀愀琀椀漀渀 椀猀 琀栀愀琀 戀爀攀愀搀猀 椀渀 䴀攀搀椀攀瘀愀氀 䔀甀爀漀瀀攀 眀攀爀攀 戀愀欀攀搀 愀渀搀 甀猀攀搀ഊor sold over several days.  Meat stuffed yeast bread is more perishable than
਀漀琀栀攀爀 戀爀攀愀搀 漀爀 栀愀爀搀 猀栀攀氀氀攀搀 瀀椀攀猀⸀ഊ
਀䈀攀愀爀ഊ
਀ഊDate: Fri, 18 Jan 2008 14:29:32 -0600
਀䘀爀漀洀㨀 䴀椀挀栀愀攀氀 䜀甀渀琀攀爀 㰀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] A question pardon if it has been asked
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㸀 匀漀 眀漀甀氀搀 椀琀 渀漀琀 戀攀 愀 氀漀最椀挀愀氀 琀栀漀甀最栀琀 琀栀愀琀 漀琀栀攀爀 猀琀甀昀昀 洀愀礀 栀愀瘀攀 㸀  ഊ> been presented this way? [as Rastons. Bread crumbs hollowed out of a loaf, mixed with butter and put back in the loaf]
਀ഊWell, the first thing that comes to mind are the lobster rolls.
਀吀漀 洀愀欀攀 䰀漀戀猀琀攀爀ⴀ䰀漀愀瘀攀猀⸀ 倀䤀䌀䬀 漀甀琀 愀氀氀 琀栀攀 䴀攀愀琀 漀昀 琀栀爀攀攀 氀椀琀琀氀攀  ഊLobsters shred it a little; take a piece of Butter, and brown it with  
਀䘀氀漀甀爀 椀渀 愀 匀愀甀挀攀ⴀ瀀愀渀㨀 琀栀攀 猀琀椀爀 椀渀 愀 瘀攀爀礀 氀椀琀琀氀攀 伀渀椀漀渀 愀渀搀 倀愀爀猀氀攀礀  ഊshred very fine, and put in a little Pepper, a Spoonful of Anchovy  
਀䰀椀焀甀漀爀Ⰰ 琀栀爀攀攀 漀爀 昀漀甀爀 匀瀀漀漀渀昀甀氀猀 漀昀 最漀漀搀 䜀爀愀瘀礀Ⰰ 琀栀爀攀攀 夀漀氀欀猀 漀昀 䔀最最猀  ഊwell beat; stir all these over the Fire in the brown Butter, then put  
਀椀渀 琀栀攀 䰀漀戀猀琀攀爀Ⰰ 愀渀搀 猀琀椀爀 椀琀 愀 氀椀琀琀氀攀 琀漀最攀琀栀攀爀㨀 吀愀欀攀 琀栀爀攀攀 䘀爀攀渀挀栀  ഊRolls, and cut a round Piece off the top of each, and pick out the  
਀䌀爀甀洀戀Ⰰ 戀甀琀 搀漀 渀漀琀 䈀爀攀愀欀 䠀漀氀攀猀 琀栀爀漀甀最栀 琀栀攀 匀椀搀攀猀 漀昀 琀栀攀 䈀爀攀愀搀㬀 昀椀氀氀 甀瀀  ഊthe Roll with the Mixture you have prepared; put on the Piece of Top  
਀礀漀甀 挀甀琀 漀昀昀Ⰰ 挀氀漀猀攀 愀渀搀 琀椀攀 琀栀攀洀 爀漀甀渀搀 眀椀琀栀 愀 倀椀攀挀攀 漀昀 吀愀瀀攀㨀 䴀愀欀攀 猀漀洀攀  ഊDripping boiling hot in your Frying-pan; and when you have just dipt  
਀琀栀攀 刀漀氀氀 椀渀 䴀椀氀欀Ⰰ 琀栀爀漀眀 椀琀 椀渀 琀漀 琀栀攀 倀愀渀ⴀ昀甀氀氀 漀昀 猀挀愀氀搀椀渀最 䰀椀焀甀漀爀㨀  ഊWhen they are crisp, take them out, and take off the Tape: Be sure to  
਀瀀甀琀 椀渀 琀栀爀攀攀 琀椀洀攀猀 愀猀 洀甀挀栀 倀愀爀猀氀礀 愀猀 伀渀椀漀渀⸀ ഊ
਀吀栀甀猀 礀漀甀 洀愀礀 搀漀 匀栀爀椀洀瀀 漀爀 伀礀猀琀攀爀ⴀ䰀漀愀瘀攀猀⸀ ഊhttp://tudorcook.blogspot.com/
਀ഊ> Anne de la Mare
਀䜀甀渀琀栀愀爀ഊ
਀ഊDate: Fri, 18 Jan 2008 15:51:00 -0500
਀䘀爀漀洀㨀 䜀爀攀琀挀栀攀渀 䈀攀挀欀 㰀最爀洀 愀琀 愀渀搀爀攀眀⸀挀洀甀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] A question pardon if it has been asked
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀ⴀⴀ伀渀 䘀爀椀搀愀礀Ⰰ 䨀愀渀甀愀爀礀 ㄀㠀Ⰰ ㈀　　㠀 ㌀㨀㐀㄀ 倀䴀 ⴀ　㔀　　 䄀洀礀 䌀漀漀瀀攀爀ഊ<amy.s.cooper at gmail.com> wrote:
਀㸀 䤀 搀漀渀✀琀 栀愀瘀攀 愀 栀攀挀欀 漀昀 愀 氀漀琀 漀昀 攀砀瀀攀爀椀攀渀挀攀 爀攀搀愀挀琀椀渀最⸀ 䤀 ⨀琀栀椀渀欀⨀ 䤀 最攀琀 琀栀攀ഊ> gist of the recipe (making a sort of roux-thickened lobster sauce to put
਀㸀 椀渀琀漀 琀栀攀 戀爀攀愀搀 戀漀眀氀猀⤀Ⰰ 戀甀琀 眀栀愀琀 椀猀 洀攀愀渀琀 戀礀 倀椀攀挀攀 漀昀 吀愀瀀攀㼀 䄀渀搀 椀猀 椀琀ഊ> saying to deep-fry the taped bowls?
਀ഊIt's probably a sort of string -- perhaps something like bias tape.  The OED
਀栀愀猀 吀愀瀀攀㨀 ㄀⸀ 愀⸀ 䄀 渀愀爀爀漀眀 眀漀瘀攀渀 猀琀爀椀瀀 漀昀 猀琀漀甀琀 氀椀渀攀渀Ⰰ 挀漀琀琀漀渀Ⰰ 猀椀氀欀Ⰰ 漀爀  漀琀栀攀爀ഊtextile, used as a string for tying garments, and for other purposes for
਀眀栀椀挀栀 昀氀愀琀 猀琀爀椀渀最猀 愀爀攀 猀甀椀琀攀搀Ⰰ 愀氀猀漀 昀漀爀 洀攀愀猀甀爀椀渀最 氀椀渀攀猀Ⰰ 攀琀挀⸀ 搀愀琀椀渀最 琀漀 ㄀　　　ഊ
਀匀漀Ⰰ 礀甀瀀 攀椀琀栀攀爀 搀攀攀瀀 昀爀礀椀渀最 漀爀 瀀愀渀 昀爀礀椀渀最 眀椀琀栀 琀栀攀 琀愀瀀攀 漀渀 琀漀 欀攀攀瀀 琀栀攀  ഊroll together.
਀ഊtoodles, margaret
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㠀 䨀愀渀 ㈀　　㠀 ㄀㐀㨀㔀㌀㨀㌀㌀ ⴀ　㘀　　ഊFrom: Michael Gunter <countgunthar at hotmail.com>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀戀猀琀攀爀 刀漀氀氀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊ> but what is meant by Piece of Tape? And is it saying> to deep-fry  
਀㸀 琀栀攀 琀愀瀀攀搀 戀漀眀氀猀㼀ഊ
਀䴀礀 最甀攀猀猀 眀漀甀氀搀 戀攀 琀漀 琀愀欀攀 愀 猀琀爀椀瀀 漀昀 瀀愀爀挀栀洀攀渀琀 瀀愀瀀攀爀 愀渀搀ഊput over the seam where the top was cut off, then secured
਀眀椀琀栀 猀琀爀椀渀最⸀ഊ
਀䄀渀搀 琀栀攀 爀漀氀氀 椀猀渀✀琀 猀漀 洀甀挀栀 搀攀攀瀀 昀爀椀攀搀 愀猀 瀀愀渀昀爀椀攀搀 椀渀 洀愀礀戀攀ഊa half inch or less of hot oil.
਀ഊStill, it looks really good.
਀ഊ> Ilsebet
਀䜀甀渀琀栀愀爀ഊ
਀ഊDate: Fri, 18 Jan 2008 15:53:36 -0500
਀䘀爀漀洀㨀 ∀刀漀渀 䌀愀爀渀攀最椀攀∀ 㰀爀⸀挀愀爀渀攀最椀攀 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] A question pardon if it has been asked
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀    䴀礀 挀漀漀欀椀渀最 攀砀瀀攀爀椀攀渀挀攀 椀猀 洀漀爀攀 ㄀㠀琀栀 挀攀渀琀甀爀礀 琀栀愀渀 瀀爀攀 ㄀㜀琀栀 挀攀渀琀甀爀礀⸀  匀漀 琀漀ഊis my technical knowledge of period terms for textiles.  Sometimes it
਀愀瀀瀀氀椀攀猀Ⰰ 猀漀洀攀琀椀洀攀猀 椀琀 搀漀攀猀 渀漀琀⸀  䤀渀 琀栀攀 ㄀㠀琀栀 挀攀渀琀甀爀礀 栀漀眀攀瘀攀爀Ⰰ 琀愀瀀攀 椀猀 愀 氀漀渀最ഊthin piece of cloth, like a ribbon.  The term still survives today as "bias
਀琀愀瀀攀∀⸀  䈀甀爀攀愀挀爀愀琀椀挀 ∀爀攀搀 琀愀瀀攀∀ 椀猀 猀甀瀀瀀漀猀攀搀 琀漀 挀漀洀攀 昀爀漀洀 琀栀攀 猀愀洀攀 琀攀砀琀椀氀攀⸀ഊYour receipt certainly seems to be applying to the same thing, since it
਀洀攀渀琀椀漀渀猀 琀礀椀渀最 椀琀 愀爀漀甀渀搀 琀栀攀 爀漀氀氀猀⸀ 匀琀爀椀渀最 漀甀最栀琀 琀漀 眀漀爀欀 樀甀猀琀 愀猀 眀攀氀氀⸀ഊ
਀     䤀琀 椀猀 渀漀琀 挀氀攀愀爀 琀漀 洀攀 椀昀 琀栀攀 爀攀挀攀椀瀀琀 椀猀 挀愀氀氀椀渀最 昀漀爀 搀攀攀瀀 昀爀礀椀渀最 漀爀 瀀愀渀ഊfrying.  I suspect pan frying, I suspect deep frying would be better  
਀琀栀漀甀最栀⸀ഊ
਀刀愀渀愀氀搀 搀攀 䈀愀氀椀渀栀愀爀搀ഊ
਀ഊDate: Fri, 18 Jan 2008 15:15:46 -0600
਀䘀爀漀洀㨀 䴀椀挀栀愀攀氀 䜀甀渀琀攀爀 㰀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: [Sca-cooks] More on lobster rolls
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀 昀漀甀渀搀 琀栀攀 愀爀挀栀椀瘀攀 瀀愀最攀 眀椀琀栀 愀 瀀椀挀琀甀爀攀 漀昀 琀栀攀 爀漀氀氀⸀ഊ
਀栀琀琀瀀㨀⼀⼀琀甀搀漀爀挀漀漀欀⸀戀氀漀最猀瀀漀琀⸀挀漀洀⼀㈀　　㜀开　㘀开　㄀开愀爀挀栀椀瘀攀⸀栀琀洀氀ഊ
਀䰀漀漀欀猀 氀椀欀攀 椀琀 椀猀 焀甀椀琀攀 愀 戀椀琀 漀甀琀 漀昀 瀀攀爀椀漀搀Ⰰ 琀栀漀甀最栀⸀ഊ
਀䜀甀渀琀栀愀爀ഊ
਀ഊDate: Sat, 19 Jan 2008 15:48:58 -0600
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Coffyn pan and bread bowls
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䈀漀琀栀 漀昀 琀栀攀 䠀愀爀氀攀椀愀渀 爀攀挀椀瀀攀猀 昀漀爀 刀愀猀琀漀渀猀 挀愀氀氀 昀漀爀 挀甀琀琀椀渀最 琀栀攀洀 ∀爀漀甀渀搀 愀戀漀甀琀ഊ(or above) in the manner of a crown" then recovering the bottom and its
਀挀漀渀琀攀渀琀猀 眀椀琀栀 琀栀攀 琀漀瀀⸀  䠀漀眀 琀栀椀猀 椀猀 搀漀渀攀 搀攀瀀攀渀搀猀 漀渀 漀渀攀✀猀 挀漀渀挀攀瀀琀 漀昀 愀ഊcrown, but any dagging or crenelation would be easier done in a  
਀氀愀爀最攀爀 氀漀愀昀⸀ഊI think a loaf of eight ounces to one pound would best suit this dish.
਀ഊBear
਀ഊ>> Rastons certainly present an argument for filling rolls with butter
਀㸀㸀 猀漀愀欀攀搀 戀爀攀愀搀Ⰰ 戀甀琀 琀爀愀渀猀氀愀琀椀渀最 琀栀愀琀 椀渀琀漀 愀 氀愀爀最攀爀ⴀ琀栀愀渀ⴀ愀ⴀ爀漀氀氀 瀀椀攀挀攀ഊ>> of bread filled with stew is a bit of a stretch.
਀㸀ഊ> I thought Rastons were relatively large. And apparently I thought
਀㸀 眀爀漀渀最Ⰰ 漀爀 愀琀 氀攀愀猀琀 渀漀琀 愀戀猀漀氀甀琀攀氀礀 挀漀爀爀攀挀琀㨀 琀栀攀 ㄀㔀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀ഊ> doesn't specify size or number of servings. On the other hand, since a
਀㸀 挀漀瘀攀爀 愀琀 愀 昀攀愀猀琀 漀昀琀攀渀 猀攀爀瘀攀搀 琀眀漀Ⰰ 椀琀 洀椀最栀琀 戀攀 挀漀渀猀椀搀攀爀攀搀 愀 氀愀爀最攀  ഊ> roll.
਀㸀ഊ> Adamantius
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㄀ 䨀愀渀 ㈀　　㠀 ㄀　㨀㔀㘀㨀㐀㌀ ⴀ　㔀　　 ⠀䜀䴀吀ⴀ　㔀㨀　　⤀ഊFrom: Christiane <christianetrue at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀爀攀愀搀 戀漀眀氀猀ഊTo: sca-cooks at lists.ansteorra.org
਀ഊOK, did anyone mention bazmaward from "A Baghdad Cookery Book" for  
਀琀栀椀渀最猀 猀攀爀瘀攀搀 椀渀 愀 戀爀攀愀搀 氀漀愀昀㼀 䤀琀✀猀 愀氀洀漀猀琀 椀搀攀渀琀椀挀愀氀 琀漀 琀栀攀 挀栀椀挀欀攀渀  ഊin bread loaf from Sicily; both dishes call for loaves of bread,  
਀栀漀氀氀漀眀攀搀 漀甀琀Ⰰ 猀琀甀昀昀攀搀 眀椀琀栀 挀漀漀欀攀搀 洀攀愀琀 愀渀搀 渀甀琀猀 瀀漀甀渀搀攀搀 昀椀渀攀氀礀 眀椀琀栀  ഊliquid (vinegar and rosewater, in the case of bazmaward, straight  
਀氀攀洀漀渀 樀甀椀挀攀 昀漀爀 琀栀攀 瀀愀猀琀椀挀挀椀漀㬀 眀愀氀渀甀琀猀 椀渀 琀栀攀 戀愀稀洀愀眀愀爀搀Ⰰ 戀甀琀 愀氀洀漀渀搀猀  ഊand pistachios for the Sicilian dish, as they are plentiful on that  
਀椀猀氀愀渀搀⤀⸀ 吀栀攀 洀愀椀渀 搀椀昀昀攀爀攀渀挀攀 椀猀 琀栀愀琀 戀愀稀洀眀愀爀搀猀 愀爀攀 猀氀椀挀攀搀 ∀椀渀琀漀  ഊmedium elongated pieces" and packed into an earthenware dish with  
਀洀椀渀琀 氀攀愀瘀攀猀Ⰰ 愀渀搀 琀栀攀 匀椀挀椀氀椀愀渀 搀椀猀栀 椀猀 戀愀欀攀搀 愀最愀椀渀 漀渀 椀琀猀 漀眀渀⸀ 䈀甀琀 椀琀  ഊis sliced and served cold like bazmaward, and like bazmaward, even  
਀戀攀琀琀攀爀ⴀ琀愀猀琀椀渀最 琀栀攀 渀攀砀琀 搀愀礀⸀ 吀栀攀 瀀愀猀琀椀挀挀椀漀Ⰰ 戀攀挀愀甀猀攀 椀琀 椀猀 愀猀猀漀挀椀愀琀攀搀  ഊwith ibn al-Thumna, seems to be a reworking of bazmaward for him by  
਀栀椀猀 挀爀攀愀琀椀瘀攀 挀漀漀欀猀⸀ 䈀甀琀 琀栀愀琀 眀椀氀氀 樀甀猀琀 栀愀瘀攀 琀漀 戀攀 猀瀀攀挀甀氀愀琀椀漀渀 戀攀挀愀甀猀攀  ഊthey did not leave us behind a recipe, and I a
਀  洀 猀甀爀攀 琀栀愀琀 琀栀攀 眀愀礀 椀琀 栀愀猀 搀攀猀挀攀渀搀攀搀 琀漀 甀猀 琀栀攀猀攀 搀愀礀猀 氀攀愀瘀攀猀 漀甀琀  ഊthings the original probably included.
਀ഊIt definitely ain't soup or stew in a bread bowl, though.
਀ഊGianotta
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㈀ 䘀攀戀 ㈀　　㤀 ㄀㠀㨀㔀㈀㨀㄀㠀 ⴀ　㔀　　 ⠀䔀匀吀⤀ഊFrom: Christiane <christianetrue at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀攀愀琀⼀䈀爀攀愀搀 琀漀 洀愀欀攀 愀栀攀愀搀ഊTo: sca-cooks at lists.ansteorra.org
਀ഊDame Serena gave her version of the pasticcio; here's mine:
਀ഊ1 boneless chicken breast
਀㄀ 漀爀 ㈀ 戀漀渀攀氀攀猀猀 挀栀椀挀欀攀渀 琀栀椀最栀猀 ⠀搀攀瀀攀渀搀猀 栀漀眀 戀椀最 琀栀攀礀 愀爀攀⤀ഊ
਀匀瀀椀挀攀猀㨀ഊ1 TBS of sumac
਀㄀ 吀䈀匀 漀昀 眀栀椀琀攀 瀀攀瀀瀀攀爀ഊ1 TBS of ground cubebs
਀㄀ 吀䈀匀 漀昀 挀甀洀椀渀ഊ1/2 cup of white balsamic vinegar
਀猀攀愀 猀愀氀琀 琀漀 琀愀猀琀攀ഊolive oil for sauteeing
਀ഊ1 cup of coarsely chopped fresh parsley
਀㄀ 漀爀 ㈀ 吀䈀匀 漀昀 挀愀瀀攀爀猀 ⠀琀栀攀 漀渀攀猀 椀渀 戀爀椀渀攀Ⰰ 渀漀琀 瘀椀渀攀最愀爀⤀ഊ1 large onion, minced finely
਀䨀甀椀挀攀 昀爀漀洀 琀眀漀 氀愀爀最攀 氀攀洀漀渀猀ഊ2 eggs
਀㄀ 挀甀瀀 挀栀椀挀欀攀渀 戀爀漀琀栀ഊ1/4 cup of toasted almonds
਀㄀⼀㈀ 愀 挀甀瀀 漀昀 瀀椀猀琀愀挀栀椀漀猀ഊ1 large round loaf of Italian bread
਀ഊSautee the chicken with the spices, onions, and olive oil; when the onions have caramelized, deglaze with the vinegar and let cook until the vinegar mostly evaporates and mellows. Set aside to cool.
਀ഊTake your bread load, take a slice off the top to act as a lid, and hollow it out. I use a small ice cream scoop. Reserve the bread chunks. Some you can use let get stale and use any time you need bread crumbs to thicken a dish; you'll really need only about 1 or 2 cups of bread crumbs at the most for this recipe.
਀ഊGrind the nuts in a food processor, put in a mixing bowl with the bread crumbs. When the chicken has cooled, grind that in the food processor, using the juices from the pan and a bit of olive oil to create a paste. Add that to the bowl as well, and mix everything with the chicken broth, eggs, and lemon juice. Finally, stir in the capers and parsley.
਀ഊPut the mixture into the hollowed breadloaf, and bake at 350 degrees for 20 minutes. Cool and wrap for travel. You can cut it into wedges like a cake.
਀ഊThis also tastes wonderful if you add a bit of garlic when cooking the chicken and white wine instead of vinegar.
਀ഊGianotta
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㤀 䴀愀礀 ㈀　　㠀 ㄀㤀㨀㌀㐀㨀㐀　 ⴀ　㔀　　ഊFrom: "Terry Decker" <t.d.decker at worldnet.att.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 伀䬀Ⰰ 琀栀椀猀 椀猀 眀攀椀爀搀 ⸀⸀⸀ഊTo: "Christiane" <christianetrue at earthlink.net>,	"Cooks within the
਀ऀ匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀 眀漀渀搀攀爀 栀漀眀 漀氀搀 琀栀椀猀 爀攀挀椀瀀攀 椀猀⸀  吀栀攀爀攀 椀猀 愀 挀愀氀稀漀渀攀 爀攀挀椀瀀攀 椀渀 䴀愀爀琀椀渀漀 椀渀 ഊwhich he suggests a filling of almond paste, but the phrasing leaves open 
਀琀栀攀 瀀漀猀猀椀戀椀氀椀琀礀 漀昀 漀琀栀攀爀 昀椀氀氀椀渀最猀⸀  吀栀攀 挀漀洀戀椀渀愀琀椀漀渀 漀昀 椀渀最爀攀搀椀攀渀琀猀 洀愀欀攀 洀攀 ഊthink this might be Renaissance or even Medieval in origin.
਀ഊThe cherry jam called for is not necessarily sweet.  It might be sour or 
਀琀愀爀琀 搀攀瀀攀渀搀椀渀最 漀渀 琀栀攀 挀栀攀爀爀椀攀猀 甀猀攀搀⸀ഊ
਀䈀攀愀爀ഊ
਀㰀㰀㰀 䤀 眀愀猀 瀀漀欀椀渀最 愀爀漀甀渀搀 漀渀 漀渀攀 漀昀 琀栀漀猀攀 ∀䤀琀愀渀最氀椀猀栀∀ 圀攀戀猀椀琀攀猀 琀栀愀琀 最椀瘀攀 礀漀甀 ഊdetails about festivals and events off the beaten tourist track in Italy 
਀愀渀搀 昀漀甀渀搀 愀 爀攀挀椀瀀攀 昀漀爀 漀渀椀漀渀 挀愀氀稀漀渀攀猀 昀爀漀洀 倀甀最氀椀愀⸀ഊ
਀吀栀攀 昀椀氀氀椀渀最 眀愀猀 昀爀椀攀搀 漀渀椀漀渀猀Ⰰ 戀氀愀挀欀 漀氀椀瘀攀猀Ⰰ 猀甀最愀爀Ⰰ 猀甀氀琀愀渀愀猀Ⰰ 愀渀搀 ⸀⸀⸀ഊA spoonful of cherry jam.
਀ഊI'm half-tempted to try this out. The combination of sweet and savory 
਀昀氀愀瘀漀爀猀 椀猀 椀渀琀爀椀最甀椀渀最⸀ഊ
਀䜀椀愀渀漀琀琀愀  㸀㸀㸀ഊ
਀ഊDate: Mon, 19 May 2008 21:10:22 -0400
਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Recipe for OK, this is weird ...
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀 樀甀猀琀 最漀漀最氀攀搀 漀渀椀漀渀 挀愀氀稀漀渀攀猀 昀爀漀洀 倀甀最氀椀愀 愀渀搀 昀漀甀渀搀 琀栀椀猀ഊhttp://www.deliciousitaly.com/ricetta.php?id=154&regione_id=12
਀ഊOnion Calzone
਀ഊA well made calzone is a meal in itself and comes as close to a Cornish 
਀瀀愀猀琀椀攀 愀猀 眀攀 栀愀瘀攀 昀漀甀渀搀 椀渀 䤀琀愀氀礀⸀ഊ
਀椀渀最爀攀搀椀攀渀琀猀ഊ
਀䘀漀爀 琀栀攀 瀀愀猀琀愀㨀 㔀　　 最爀 昀氀漀甀爀Ⰰ 㔀　 最爀 猀甀最愀爀Ⰰ ㄀　　 最爀 攀砀琀爀愀 瘀椀爀最椀渀 漀氀椀瘀攀 漀椀氀Ⰰ ഊ150 gr white wine, 1 spoon of fine salt. For the filling: 500gr onions 
਀漀爀 氀攀攀欀猀Ⰰ 戀氀愀挀欀 漀氀椀瘀攀猀Ⰰ 猀甀氀琀愀渀愀猀Ⰰ 挀栀攀爀爀礀 樀愀洀⸀ഊ
਀洀愀欀椀渀最 椀琀ഊ
਀䴀椀砀 愀氀氀 琀栀攀 瀀愀猀琀愀 椀渀最爀攀搀椀攀渀琀猀 琀漀最攀琀栀攀爀 愀渀搀 眀漀爀欀 眀攀氀氀 甀渀琀椀氀 愀 搀攀挀攀渀琀 ഊdough has been formed.
਀ഊDivide the dough into two parts and with one half form a classic calzone 
਀猀栀愀瀀攀 漀渀琀漀 眀栀椀挀栀 琀栀攀 昀椀氀氀椀渀最 猀栀漀甀氀搀 戀攀 瀀氀愀挀攀搀⸀ഊ
਀吀栀攀 漀渀椀漀渀猀 漀爀 氀攀攀欀猀 昀漀爀 琀栀攀 昀椀氀氀椀渀最 猀栀漀甀氀搀 昀椀爀猀琀 戀攀 氀椀最栀琀氀礀 昀爀椀攀搀 椀渀 ഊolive oil and salt.
਀ഊTo them 50gr sugar should be added as well as the olives (without the 
਀猀琀漀渀攀猀⤀Ⰰ 琀栀攀 猀甀氀琀愀渀愀猀 ⠀猀漀昀琀攀渀攀搀 甀瀀 眀椀琀栀 眀愀爀洀 眀愀琀攀爀⤀ 愀渀搀 愀 猀瀀漀漀渀昀甀氀 漀昀 ഊjam pasted over the onions.
਀ഊThen close the calzone with the other half of the pasta or pastry and 
਀猀攀愀氀 琀栀攀 攀搀最攀猀 眀椀琀栀 攀最最 礀漀氀欀 戀攀愀琀攀渀 眀椀琀栀 猀甀最愀爀⸀ഊ
਀䌀漀漀欀 椀渀 琀栀攀 漀瘀攀渀 愀琀 ㄀㠀　㼀 昀漀爀 愀爀漀甀渀搀 ㈀㔀⼀㌀　 洀椀渀甀琀攀猀⸀ഊ
਀䨀漀栀渀渀愀攀ഊ
਀ഊDate: Mon, 19 May 2008 21:20:59 -0700
਀䘀爀漀洀㨀 䐀爀愀最漀渀 㰀搀爀愀最漀渀 愀琀 挀爀椀洀猀漀渀ⴀ搀爀愀最漀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Recipe for OK, this is weird ...
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 搀椀搀 猀瀀攀愀欀 琀栀甀猀氀礀㨀ഊI just googled onion calzones from Puglia and found this
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀搀攀氀椀挀椀漀甀猀椀琀愀氀礀⸀挀漀洀⼀爀椀挀攀琀琀愀⸀瀀栀瀀㼀椀搀㴀㄀㔀㐀☀爀攀最椀漀渀攀开椀搀㴀㄀㈀ഊ
਀伀渀椀漀渀 䌀愀氀稀漀渀攀ഊ
਀㰀猀渀椀瀀㸀ഊ---------------- End original message. ---------------------
਀ഊInteresting, it seems that it would be a lot 
਀猀眀攀攀琀攀爀 琀栀愀渀 䤀 栀愀搀 琀栀漀甀最栀琀⸀ 圀栀椀氀攀 瀀爀漀戀愀戀氀礀 渀漀琀 ഊdessert sweet, it is definitely not exactly a savory item either.
਀ഊI also find it interesting that it says to 
਀氀椀最栀琀氀礀 昀爀礀 琀栀攀 漀渀椀漀渀猀Ⰰ 䤀 眀漀甀氀搀 挀漀漀欀 琀栀攀洀 ഊconsiderably longer over low heat to caramelize 
਀琀栀攀洀⸀ 吀栀漀甀最栀 椀昀 礀漀甀 甀猀攀 氀攀攀欀猀Ⰰ 礀漀甀 搀攀昀椀渀椀琀攀氀礀 搀漀 ഊnot want to do that as they get bitter when they 
਀戀爀漀眀渀 椀渀猀琀攀愀搀 漀昀 猀眀攀攀琀 氀椀欀攀 愀渀 漀渀椀漀渀⸀ഊ
਀伀琀栀攀爀 琀栀愀渀 琀栀漀猀攀 琀眀漀 琀栀椀渀最猀Ⰰ 椀琀 猀漀甀渀搀猀 愀氀洀漀猀琀 愀猀 䤀 栀愀搀 攀渀瘀椀猀椀漀渀攀搀 椀琀⸀ഊ
਀䐀爀愀最漀渀ഊ
਀ഊDate: Mon, 19 May 2008 21:27:33 -0700 (PDT)
਀䘀爀漀洀㨀 䴀愀爀椀愀 䈀甀挀栀愀渀愀渀 㰀猀挀愀爀氀攀琀琀洀戀 愀琀 猀戀挀最氀漀戀愀氀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Recipe for OK, this is weird ...
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀✀洀 愀猀猀甀洀椀渀最 琀栀愀琀✀猀 ㄀㠀　 䌀⸀  ഊ
਀䴀愀爀椀愀ഊ
਀ഊDate: Tue, 20 May 2008 07:24:35 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Recipe for OK, this is weird ...
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㰀㰀㰀 䤀✀洀 愀猀猀甀洀椀渀最 琀栀愀琀✀猀 ㄀㠀　 䌀⸀ഊ
਀䴀愀爀椀愀 㸀㸀㸀ഊ
਀吀栀愀琀 椀猀 愀 挀甀爀椀漀甀猀 琀攀洀瀀攀爀愀琀甀爀攀Ⰰ ㌀㔀㘀 䘀⸀  䤀 眀漀甀氀搀 栀愀瘀攀 攀砀瀀攀挀琀攀搀 ㈀　　 䌀 琀漀 ㈀㘀　 䌀 ഊ(400-500 F) with 215 C (425 F) or 230 C (450 F) being the most common.
਀ഊBear 
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀　 䴀愀礀 ㈀　　㠀 　㤀㨀㐀㜀㨀　㄀ ⴀ　㐀　　ഊFrom: Johnna Holloway <johnnae at mac.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀挀椀瀀攀 昀漀爀 伀䬀Ⰰ 琀栀椀猀 椀猀 眀攀椀爀搀 ⸀⸀⸀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊI did some more searching and came across these mentions:
਀ഊhttp://www.cooking.com/recipes/static/recipe1476.htm  calls for 475 
਀搀攀最爀攀攀猀 䘀ഊ
਀匀甀瀀瀀漀猀攀搀 琀漀 戀攀 愀 爀攀挀椀瀀攀 椀渀 一愀渀挀礀 䠀愀爀洀漀渀 䨀攀渀欀椀渀猀 䘀氀愀瘀漀爀猀 漀昀 倀甀最氀椀愀⸀ഊ
਀䤀 搀椀搀 挀栀攀挀欀 愀渀搀 䌀甀氀椀渀愀爀椀愀 䤀琀愀氀礀 搀漀攀猀渀✀琀 洀攀渀琀椀漀渀 椀琀⸀ഊ
਀䨀漀栀渀渀愀攀ഊ
਀ഊDate: Tue, 20 May 2008 10:34:02 -0400 (GMT-04:00)
਀䘀爀漀洀㨀 䌀栀爀椀猀琀椀愀渀攀 㰀挀栀爀椀猀琀椀愀渀攀琀爀甀攀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] OK, this is weird ...
਀吀漀㨀 吀攀爀爀礀 䐀攀挀欀攀爀 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀Ⰰ ऀ䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ	<sca-cooks at lists.ansteorra.org>
਀ഊ<<< I wonder how old this recipe is.  There is a calzone recipe in Martino in 
਀眀栀椀挀栀 栀攀 猀甀最最攀猀琀猀 愀 昀椀氀氀椀渀最 漀昀 愀氀洀漀渀搀 瀀愀猀琀攀Ⰰ 戀甀琀 琀栀攀 瀀栀爀愀猀椀渀最 氀攀愀瘀攀猀 漀瀀攀渀 ഊthe possibility of other fillings.  The combination of ingredients make me 
਀琀栀椀渀欀 琀栀椀猀 洀椀最栀琀 戀攀 刀攀渀愀椀猀猀愀渀挀攀 漀爀 攀瘀攀渀 䴀攀搀椀攀瘀愀氀 椀渀 漀爀椀最椀渀⸀ഊ
਀吀栀攀 挀栀攀爀爀礀 樀愀洀 挀愀氀氀攀搀 昀漀爀 椀猀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 猀眀攀攀琀⸀  䤀琀 洀椀最栀琀 戀攀 猀漀甀爀 漀爀 ഊtart depending on the cherries used.
਀ഊBear >>>
਀ഊIt very well could be Renaissance or medieval in origin. That's the problem with these regional recipes; they're completely undocumented. As far as the jam goes, I'm with you in thinking it could be a sour cherry jam. The only local Puglian jam recipe I have been able to find so far has sugar, cinnamon, and sherry in it, but that's only how that particular cook does it, and sour cherry jam is available commercially there.
਀ഊGianotta
਀ഊ<the end>
਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ戀爀攀愀搀ⴀ猀琀甀昀昀攀搀ⴀ洀猀最ऀ倀愀最攀 ㄀㤀 漀昀 ㄀㤀ഊ
ਊ