HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Date: 15 Oct 92 16:08:50 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.


 sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
|there's a place, The Lowell Inn, in Stillwater, MN, on the MN WI border,
|that has a restaurant called the Matterhorn Room - there is no menu -
|you sit down and are served a glass of sherry (aperitif)
|then, escargot in garlic butter with a great dark bread on the side
|     and your first bottle of white wine
|then, a fresh salad with four different dressings that include one
|     with goat cheese, and your second bottle of white wine
|while you're eating your salad, the waiter brings a fondue pot with oil
|     in it and lights it, after you finish your salad, you're served
|a plate with assorted condiments on it and a plate of bite-sized pieces
|     of beef for fonduing <sp?> - and a bottle of red wine
|when you are finished with the beef fondue, you are served green grapes
|     in sour cream and, if you prefer, a sprinkling of brown sugar, along
|     with a pot of great coffee......


All this for only $92/couple!  I'm going to have to save up for a while
if I want to go there.  

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Ignorance in the Kitchen
Organization: Indiana University
Date: Wed, 7 Oct 1992 06:42:19 GMT

From an article by Caroline E. Mayer, in the Washington _Post_: 
 
"'The recipe says, "Mix by hand.  Do I really have to use my hands?'
 'Can I substitute a daffodil bulb for a garlic bulb?'
 'Where can I buy egg whites?'
 
"These may sound like silly, even absurd questions--especially to 
 experienced cooks--but the fact of the matter is, they are real.  
 
"In recent years these questions have become so numerous 
 that cooking professionals say the nation is witnessing 
 the first generation of cooking illiterates.
 
"Take the novice baker who wanted to make a cake.  
 After carefully reading the directions on the cake, she
 frantically dialed Pillsbury's consumer hot line.  
'I live on the third floor of an apartment building," she said.  
'Does that mean I have to follow the directions for the 
 high-altitude method?'  
 
"Then there was the beginning chef who made a chocolate mousse 
 to impress his girlfriend.  He couldn't figure out why the dessert 
 came out all lumpy.  Perhaps it was how he beat the egg whites.  
 He boiled the eggs first and then beat the white parts with an 
 electric mixer.  After all, he recalled, the fluid surrounding the 
 yolk in an uncooked egg is clear, not white."
 
[She goes on to note confusion over terms such as dredge and truss, 
 and even blend, fold, and saute.  
 
 What is this world coming to I wonder.]

-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Comfort Food
Organization: Actrix Information Exchange
Date: Fri, 16 Oct 1992 02:51:34 GMT

In article <10292289.1571.22215@kcbbs.gen.nz> Dion_Murphy@kcbbs.gen.nz (Dion Murphy) writes:
> My favorite comfort food, esp in autumn or winter is lamb shanks.
> I put them in a casserole dish with dried minced garlic and heaps of 
> tarragon and microwave them on high for about 15 to 20 minutes,
> In the meantime I peel an onion, cut it in half and place in a dish 
> under the grill.
> I then drain the shanks(usually still rare as anything). Straining out 
> the garlic and tarragon.
> 
> I then spread the herbs over the shanks and sprinkle with salt
> (No-one said comfort food had to be healthy)
> I then grill them, which produces and heavily roasted outside and a 
> rare, juicy, moist inside.
> I also do a packet of 2 minute noodles to go with it.
> Oh! and a bottle of burgundy.
> 
> Yum!
> 
Wouldn't the lamb shanks end up gross and chewy.  Or does the burgundy
help :)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: REQUEST: Sourdough Starter and Bread Recipes
Organization: Space Telescope Science Institute
Distribution: na
Date: Mon, 12 Oct 1992 20:28:11 GMT

		Does anyone have a recipe for sourdough starter and, of
course, recipes for sourdough bread (especially rye) are also welcome.
Please e-mail or post.

THanks,
Janet Morrissey

Newsgroups: rec.food.cooking
From: cm@impmh.uucp (Colin Manning)
Subject: Re: help ... need beet recipes
Organization: Integrated Micro Products Ltd
Date: Wed, 14 Oct 1992 11:47:15 GMT

In <16878DFE7.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:

>In article <1992Oct6.181646.7201@magnus.acs.ohio-state.edu>
>lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
> 
>>
>>Help, the garden is overflowing with beets this year.  Any idea what
>>to do with them?  Any help will be appreciated!
>>Lori Rellick
> 
>Make Beet Borscht, of course! Peel and julienne the beets. Cook in
>a bit of butter or oil with an equal amount of onion. Cover with
>water. Bring to a boil, lower heat and simmer for a half hour. Add
>enough lemon juice to bring back the red color. Salt to taste.
>Chill and serve with a dollop of sour cream.
> 
>       --mike

The version I make is similar, but you add some cider vinegar (about 1 
tablespoon) and vegetable extract (vegemite or similar). I add the vinegar
just before its ready. Serve hot with sour cream, chopped parsley and a pinch
of nutmeg.  The vinegar makes a lot of difference!
-- 
Colin Manning     cm@impmh.uucp      Tel: +44 753 516599
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 06 Oct 92 19:23:25 CDT
Organization: Garys' Home for Obsolete Computers

nall@sun8.scri.fsu.edu (John Nall) writes:

> Egg tip, by the way:  To crack an egg without breaking the yolk,
> pop it with a sharp, heavy knife.  Not hard -  just enough to
> break the shell and make a crack though both the shell and the
> membrane.  Then insert thumbs in the crack and gently pull the
> egg open.

Knife? What for? I use a fork; just whack it with the side near 
the base of the tines. Easy to work around the shell, and then
twist it apart. A metal spatula will work too, but mine generally
has hot grease on it when I need to crack an egg....

Gary Heston, at home....
gary@cdthq.uucp
Organization: Stanford Linear Accelerator Center
Date: Friday, 9 Oct 1992 12:07:59 PST
From: <ENGEL@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.food.cooking
Subject: Japanese goods around Boise

I'm in need of a grocery store that carries Japanese goods around the
Boise, Idaho area. Any leads would be appreciated!  Email would be
preferred since this newsgroup cycles quickly here.

Thanks!!

Drew
engel@slacvm.slac.stanford.edu
From: stephanie.dicamillo@satalink.com (Stephanie Dicamillo) 
Newsgroups: rec.food.cooking
Subject: WHAT IS TAHINI?
Date: 8 Oct 92 12:55:00 GMT
Distribution: world
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo) 

Sesame Seed Paste!  It's delicious and can usually be found in better
grocery stores in a can.  It makes a great dip called 'hummus' by adding
garlic, lemon juice, olive oil and black pepper - use toasted pita bread
cut into triangles as dippers!  yummm....

Stephanie :*)
                                                                                                               
Newsgroups: rec.food.cooking
From: kessler@roses.Stanford.EDU (Will Kessler)
Subject: Pork Recipe
Organization: DSO, Stanford University
Date: Fri, 9 Oct 92 22:43:57 GMT

Medallions of pork
1-2 tbsp cooking oil
1 tbsp honey
vinegar or lemon juice

Cut the pork into 2x2x1/2 thick squares.  In frying pan with oil, gild
the pork on high heat, both sides.  Reduce to medium for a couple of
minutes so that the pork is cooked through.  Return to high heat and
pour in honey and vinegar/juice.  Cook on high heat for 30secs to a minute
to make a caramel sauce, but not so long that you burn the honey.

Serve with, for example, spinach greens and small red potatoes or
grilled garlicked eggplant slices on the Burton stovetop grill (a
personal favorite).

Will Kessler
kessler@roses.stanford.edu
Rehabilition Research Division
Dept. of Veterans Affairs
3801 Miranda Avenue/153
Palo Alto, CA 93404-1200
(415) 493-5000 x4478 (w/v-mail) FAX (415) 493-4919

Seen on local vending machine:

  "Anti-theft device prevents obtaining free product."



-- 
Will Kessler
kessler@roses.stanford.edu
Rehabilition Research Division
Dept. of Veterans Affairs
Newsgroups: rec.food.cooking
From: lorenzo@rintintin.Colorado.EDU (Eric J. Lorenzo)
Subject: Buffalo wings recipe?
Followup-To: poster
Summary: one wanted 
Organization: University of Colorado, Boulder
Date: Fri, 9 Oct 1992 02:01:03 GMT

I was wondering if someone had a recipe for making buffalo wings?  I'm sure
it isn't too hard, but I'm not sure where to start.  Thanks in advance to 
anyone who takes the time to send one.

Thanks for the time,
Eric



-- 
       --    O   The race is not always              Eric J. Lorenzo
     ---   </\_       to the swift,                 (AKA: Rico & Spam)
   ----  -\/\        but to those who         lorenzo@Rintintin.Colorado.EDU
      ---   /_       keep on running.  -?         also: @UCSU and @Spot
Newsgroups: rec.food.cooking
Newsgroups: rec.food.cooking

I have a really simple way of checking the temperature:  I use a
thermometer!  I bought a candy thermometer and put it in the water, milk
or whatever liquid I'm using.  For the faster rising yeasts, I think the
recommended termperature is 120-130 degrees F.  After I got it to that
temperature, I feel it w/ my finger and now I can pretty much tell what
the right temperature is w/out having to use the thermometer anymore.

Chris

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Bostak                               |  chris@spd.hp.com
HP Stanford Park Division                  |  (415) 857-2075
1501 Page Mill Road, Palo Alto, CA 94304   |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: educ@unixg.ubc.ca (Vicki Domansky)
Newsgroups: rec.food.cooking
Subject: Request: Cheese Fondue (NOT Swiss!)
Date: 9 Oct 1992 21:31:17 GMT
Organization: University of British Columbia, Vancouver, B.C., Canada
NNTP-Posting-Host: unixg.ubc.ca


Does anyone have a cheese fondue recipe that _doesn't_ use Swiss cheese?
I love most cheeses, but absolutely can't stand Swiss.  Can you just
substitute any other cheese?

Thanks,

Vicki
educ@unixg.ubc.ca
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
Newsgroups: rec.food.cooking
From: stevep@lugh.se.hou.compaq.com (Steve Pinn)
Subject: Re: nutella
Organization: Compaq Computer Corporation
Distribution: usa
Date: Wed, 14 Oct 1992 17:16:22 GMT

In article <1992Oct13.230751.24216@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
|> Nutella is imported to the US.  You will probably have to go to a 
|> gourmet or specialty store (when I lived near Boston, I got it at an
|> Italian deli) to get it, although I have heard a rumor that it is available
|> at a fancy Safeway here in Boulder.
|> 
|> True story:  I brought 14 jars back with me from France.  The customs
|> guy asked what was in the box.  I told him it was chocolate.  I think
|> he heard the slight rattle of glass and thought I was trying to smuggle
|> in more than my duty-free allowance of wine (which I had in my carry-on).
|> He looked skeptical but didn't open the box.
|> 

We get it here in Houston at our local grocery chain (Randall's).  My son is hooked on the stuff - Steve
From: krb@hpuerca.atl.hp.com (Kevin Barnes)
Date: Fri, 9 Oct 1992 13:17:19 GMT
Subject: Re: REQUEST: Buffalo Chicken Wing Recipe
Organization: the HP Response Center, Atlanta
Newsgroups: rec.food.cooking

Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings. The
anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not
a great cook and never follow a recipe.

1) mix flour and cyann pepper and toss the mix into a bag.

2) dump a couple of bottles of tabasco sauce in a plastic bag.

3) dump some vinegar ( the good kind that gets your wife mad when you use it)
 into a bowl.
4) dip the wings in the vinegar

5) shake them in the flour mix (you want a light dusting)

6)toss them in the tabasco (get lots on em)

7) deep fry until done
8) serve with blue cheese dressing (very cold), celery, carrots.

* if they are not quite hot enough add more pepper or dump the juice from
a couple bottles of halopena (sp?) in with the tabasco.
Newsgroups: rec.food.cooking
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Subject: Re: KitchenAid Mixers
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Thu, 15 Oct 1992 14:14:48 GMT

In article 14297@netcom.com, sgoldr@netcom.com (Stan Goldring (Abbott Labs)) writes:
>

>     I want it primarily for mixing cake and quick bread recipes 
>and for mixing/kneading bread and pizza dough. 
>
>     The questions are:
>
>               which is better (especially considering the 
>               kneading): the 4.5 quart or the 5 quart
>
>               are they discounted anywhere
>
>               what color should I get :^)
>



Get the 5 Quart--the bowl stays in place better, and has the room for bread dough.
The motor is also a bit bigger(?)

Discounts--I have seen them discounbted at "membership warehouses" like Sams and
Costco (US).

Color--get one that fits with your dishes and stove colors--or cheat and get the
stainless-steel color :>) or the standard white.

I would not bother with any of the clever accessories at first, but get the TWO PIECE
pouring shield, to keep the bread flour IN the bowl.

--rich
---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: REQUEST: Beef Wellington
Organization: North Carolina State University
Date: Tue, 13 Oct 1992 22:12:17 GMT

In article <1992Oct13.140103.23115@dartvax.dartmouth.edu>
Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:
 
>Does anyone have a recipe for Beef Wellington?  I would really
>appreciate it if you could e-mail it to me.  Thanks in advance.   - Tim
>
>Tim.Stammers@Dartmouth.edu
 
I looked at the recipes posted in reply and am confirmed in my opinion about
beef wellington (by the way, this is a curmudgeonly note, so stop reading
if you really like beef wellington).  Beef wellington is a dumb dish in which
lots of either good ingredients are put together at great effort to make a
taste sensation rather like mud, or, in the short cut versions, a bizarre
assemblance that tastes like bad mud.  Aside from the fact that any cut of
beef (like the true loin) that can stand this treatment and be tender will
also have attenuated beef flavor, the idea of the meat paste in side the crust
is not a flavor guided idea, but one generated entirely from the idea of
filling the void.  This is a recipe that has no roots in actual cooking but
is sheerly an invention of the international cuisine business
The world of food has so many better dishes (and for purposes of showing
off too, which is what wellington is essentially for) that it would be better
if beef wellington were relegated to an entry in the index of books on the
sociology of cooking.  Phew.
By the way, I am quite capable of spending all day on a dish but I sort of
like it to taste good .
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: substitute applesauce for oil 2 .....
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  Applsauce, Oil
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Fri, 9 Oct 1992 14:00:00 GMT

In article <8OCT199207533875@comb1.comb.umd.edu>, belas@comb1.comb.umd.edu (BOB AT COMB) writes...
>In article <1992Oct7.130408.18600@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes...
>>You could substitute
>>applesauce for oil in cake & such type recipes.  Does anyone know if
>>this works? - Lori
>
>	Yes, applesauce, applebutter, and mashed prunes work quite well as
>oil substitutes in recipes where the principle use of the oil is to act as
>a moisturizing agent.  

I've never played with mashed prunes, but I will back up the statements about
applesauce/applebutter.  They do very well...better, I think, than oil in my
apple cake recipe. 

Does anybody know of a good substitute for _eggs_ in cake recipes?  I've been
experimenting a bit with mushed bananas with moderate success, but I wonder if
anyone else has any ideas...

Thanks, 
Joel Offenberg
______________________________________________________________________________
I'm reading comp.lang.idl-pvwave.   No, really.
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: rec.food.eating ?
Organization: University of Colorado, Boulder
Date: Wed, 7 Oct 1992 22:11:56 GMT

In article <1992Oct5.143751.967@afterlife.ncsc.mil>, pmfranc@afterlife.ncsc.mil. (Paul M. Franceus) writes:
> In article <1amch9INNh5u@aludra.usc.edu> wdao@aludra.usc.edu (Walter Dao)  
> writes:
>> 
>> A few weeks ago I asked how to cook crabs. 
>> Now I am asking how to eat it .
>> 
>> Ok, I have a few crabs (name your type) steamed to perfection in one hand and
>> a hammer in hte other. I crab the beast open and am ready to eat the beast.
>> What are the perfect dip for it ? (lemon and salt+ pepper ? mayo ?)
>> 
>> 				Walt
> You need some old bay seasoning.  No self respecting Maryland crab eater would
> be caught dead without Old Bay. (It goes on the crabs, along with Rock Salt,
> BEFORE steaming).  I don't know about it's availability outside of the Maryland
> area, though.
> 
> Paul Franceus

Old Bay is available in Colorado.  I know, I use it in my chili!  (It makes a
great chili powder, though a bit mild.)  I didn't know what it was when we 
lived in Maryland, but I read that the company was having a recipe contest
so I went and found a box of it and read the ingredients.  It sounded a lot
like chili blend, so I cooked up a batch of my green pork chili using Old
Bay, and managed to get in their anniversary cookbook, though I didn't
win.  Now I won't make my chili without it.  It really adds a lot of flavor.

"Old Bay, it's not just for seafood anymore"  :-)

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.historic
From: bzs@ussr.std.com (Barry Shein)
Subject: Re: Batter-dipped Chicken
Organization: The World
Date: Sat, 17 Oct 1992 01:31:03 GMT


>>My mother tells me that her mother used to make a wonderful chicken dish.
> Granny used to pressure cook chicken, then dip it in batter and deep fry it.
>
>Sounds remarkably like Colonel Sanders.

Unless I misunderstand the original description, Colonel Sanders (and
many other fast food places) pressure-deep-fry the chicken, which
would be different.

That is, they put a lot of fat in a device similar to a pressure
cooker, although more sturdy looking, heat the oil, throw in the
covered chicken, clamp on the top and cook for a few minutes.

I read the above as moist pressure cooking.

--
        -Barry Shein

Software Tool & Die    | bzs@world.std.com          | uunet!world!bzs
Purveyors to the Trade | Voice: 617-739-0202        | Login: 617-739-WRLD
From: dmathies@cs.weber.edu (Dawn Mathiesen)
Newsgroups: rec.food.historic
Subject: Batter-dipped Chicken
Keywords: Request, Chicken
Date: 16 Oct 92 21:13:18 GMT
Organization: University of Utah Computer Center

My mother tells me that her mother used to make a wonderful chicken dish.  Granny used to pressure cook chicken, then dip it in batter and deep fry it.  Unfortunately, although I have a collection of her favorite recipes this is not among them.  Granny was from England, but immigrated to Canada when she was 12. That would have been about 1889 (I think) Mom is almost 75 so the date is possible.  I know it sounds sinfully fattening, but I'd love the/a recipe.  Either post or email me. Dmathies@csulx.weber.ed









u

Thank you, and I'll bring a few recipes from home.

Dawn Mathiesen
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.historic
Subject: Re: Old-fashioned pound cake
Date: 13 Oct 92 23:53:02 GMT
Organization: Stratus Computer, Inc., San Jose, CA

[old-fashioned pound cake - yum!]

The super-traditional flavoring for pound cake in the era
before the 20th century vanilla craze was lemon - extract or
rind, not juice.  This was followed in popularity by
rosewater.  So say my Victorian cookbooks, anyway.
--
  Jilara   [jane@swdc.stratus.com]

"Don't be so open-minded your brains fall out."  --Einstein,
by way of Barry Shein on the net
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.historic
Subject: Re: Herbalism: capsaicin (hot chiles)
Date: 13 Oct 92 23:45:38 GMT
Organization: Stratus Computer, Inc., San Jose, CA

>> To make your own, you might try something like a mustard plaster,
>> only with chilis. Should get the capsaicin to the skin just fine.
>> BUT be careful of the strength -- Mustard plasters can cause 
>> almost burn-like feelings; chilis could do worse.
>
>And another admonition:  DON'T add a heating pad or hot water bottle
>to mustard plaster or linament-treated skin.  Excellent way to get
>to watch your skin slough off.  

I can also attest (having seen the damage an old lady did to
her hired companion, with a home-made mustard plaster, made
extra-strength and left on for about six hours) that you don't
want to leave it too long.  The mustard plaster left an area
of peeling skin that looked almost like a radiation burn.  
And this was without adding heat!  I could imagine what chilis could do.  

--
  Jilara   [jane@swdc.stratus.com]

"Don't be so open-minded your brains fall out."  --Einstein,
by way of Barry Shein on the net
From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.food.historic
Subject: 13th C English cookery
Date: 16 Oct 92 15:03:03 GMT
Followup-To: rec.food.historic

Hello, all.  In _An Ordinance of Potage_ (I think; possibly
_Curye on Inglische_; I'm posting from work), Hieatt (with or 
without Butler) mentions the existence of a few 13th C 
English (Anglo-Norman) recipes.  Does anyone have a clue
where to find them?  Especially, does anyone have a clue where
to find such recipes for sauces?  (I am most interested in
cameline and galantyne, but all others are also interested.)

Yes, I know there are lots of 14th and 15th C ones (I have 
located 23 for galantyne, and have not exhausted my sources).
More 14th C English would be appreciated, but what I really
want is some indications other than what few remarks are made
in the two books above about 13th C cuisine.

(If you really want to know why, email me, and I'll explain.
It's longish, and for most people probably boring.)

Cheers,

Terry Nutter     Blacksburg, VA     jtn@vtopus.cs.vt.edu     (703)552-1598
Newsgroups: rec.food.historic