https://cunnan.lochac.sca.org/index.php?action=history&feed=atom&title=Talk%3AEgurdouce_%28recipe%29 2026-05-20T05:56:10Z Revision history for this page on the wiki MediaWiki 1.39.3 https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38105&oldid=prev 2008-08-13T21:11:17Z

<p><span dir="auto"><span class="autocomment">Thank you...</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 07:11, 14 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 21:</td> <td colspan="2" class="diff-lineno">Line 21:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Thank you... ==</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Thank you... ==</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Very</del> <del style="font-weight: bold; text-decoration: none;">nicely</del> <del style="font-weight: bold; text-decoration: none;">done</del> <del style="font-weight: bold; text-decoration: none;">as</del> <del style="font-weight: bold; text-decoration: none;">well</del>! --[[User:Toad|Toad]] 06:52, 14 August 2008 (EST)</div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Lady</ins> <ins style="font-weight: bold; text-decoration: none;">Adele,</ins> <ins style="font-weight: bold; text-decoration: none;">very</ins> <ins style="font-weight: bold; text-decoration: none;">nicely</ins> <ins style="font-weight: bold; text-decoration: none;">done</ins>! --[[User:Toad|Toad]] 06:52, 14 August 2008 (EST)</div></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38096&oldid=prev 2008-08-13T20:52:41Z

<p>Thank you...</p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 06:52, 14 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 18:</td> <td colspan="2" class="diff-lineno">Line 18:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===New Page===</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===New Page===</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>I hope you don't mind-- I took the liberty of editorialising this recipe slightly and giving it its own page [[Egurdouce of Wool]].[[User:Ladyadele|Antonia Calvo]] 10:49, 13 August 2008 (EST)</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>I hope you don't mind-- I took the liberty of editorialising this recipe slightly and giving it its own page [[Egurdouce of Wool]].[[User:Ladyadele|Antonia Calvo]] 10:49, 13 August 2008 (EST)</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>== Thank you... ==</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Very nicely done as well! --[[User:Toad|Toad]] 06:52, 14 August 2008 (EST)</div></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38081&oldid=prev 2008-08-13T00:49:30Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 10:49, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 15:</td> <td colspan="2" class="diff-lineno">Line 15:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>--[[User:Toad|Toad]] 07:58, 13 August 2008 (EST)</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>--[[User:Toad|Toad]] 07:58, 13 August 2008 (EST)</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>===New Page===</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I hope you don't mind-- I took the liberty of editorialising this recipe slightly and giving it its own page [[Egurdouce of Wool]].[[User:Ladyadele|Antonia Calvo]] 10:49, 13 August 2008 (EST)</div></td> </tr> </table>

Ladyadele https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38075&oldid=prev 2008-08-13T00:27:34Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 10:27, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Egurdounce was common preparation for rabbit(Conynges), fish, lamb, duck and kydde(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests. </div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Egurdounce was common preparation for rabbit(Conynges), fish, lamb, duck and kydde(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests. </div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Toad’s Recipe for Egurdouce of Wool, was the winner of the culinary competition for [http://xiv.highlandswar.org/ Highlands War XIV]. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.</div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Toad’s Recipe for <ins style="font-weight: bold; text-decoration: none;">[[</ins>Egurdouce of Wool<ins style="font-weight: bold; text-decoration: none;">]]</ins>, was the winner of the culinary competition for [http://xiv.highlandswar.org/ Highlands War XIV]. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> </tr> </table>

Ladyadele https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38074&oldid=prev 2008-08-12T22:27:37Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:27, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 5:</td> <td colspan="2" class="diff-lineno">Line 5:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own [[mead]], and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to '<del style="font-weight: bold; text-decoration: none;">Form</del> of Cury'. I have added garlic to the recipe, garlic was used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth! Bon Appetite. </div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own [[mead]], and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to '<ins style="font-weight: bold; text-decoration: none;">Forme</ins> of Cury'. I have added garlic to the recipe, garlic was used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth! Bon Appetite. </div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>References for Egurdouce:</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>References for Egurdouce:</div></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38073&oldid=prev 2008-08-12T22:27:00Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:27, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 5:</td> <td colspan="2" class="diff-lineno">Line 5:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own mead, and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Form of Cury'. I have added garlic to the recipe, garlic was used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth! Bon Appetite. </div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own <ins style="font-weight: bold; text-decoration: none;">[[</ins>mead<ins style="font-weight: bold; text-decoration: none;">]]</ins>, and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Form of Cury'. I have added garlic to the recipe, garlic was used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth! Bon Appetite. </div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>References for Egurdouce:</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>References for Egurdouce:</div></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38071&oldid=prev 2008-08-12T22:16:11Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:16, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Egurdounce was common preparation for rabbit(Conynges), fish, lamb and kydde(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests. </div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Egurdounce was common preparation for rabbit(Conynges), fish, lamb<ins style="font-weight: bold; text-decoration: none;">, duck</ins> and kydde(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests. </div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Toad’s Recipe for Egurdouce of Wool, was the winner of the culinary competition for [http://xiv.highlandswar.org/ Highlands War XIV]. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Toad’s Recipe for Egurdouce of Wool, was the winner of the culinary competition for [http://xiv.highlandswar.org/ Highlands War XIV]. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.</div></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38070&oldid=prev 2008-08-12T22:05:46Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:05, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 5:</td> <td colspan="2" class="diff-lineno">Line 5:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own mead, and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Form of Cury'. I have added garlic to the recipe, garlic was used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth! Bon Appetite. </div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own mead, and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Form of Cury'. I have added garlic to the recipe, garlic was used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth!<ins style="font-weight: bold; text-decoration: none;"> </ins> Bon Appetite. </div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>References for Egurdouce:</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>References for Egurdouce:</div></td> </tr> <tr> <td colspan="2" class="diff-lineno">Line 11:</td> <td colspan="2" class="diff-lineno">Line 11:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pleyn Delit – Medieval Cookery for Modern Cooks (Second Edition) by Hieatt, Hosington and Butler - UT Press</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pleyn Delit – Medieval Cookery for Modern Cooks (Second Edition) by Hieatt, Hosington and Butler - UT Press</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The Medieval Cookbook by Maggie Black – British Museum Press</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The Medieval Cookbook by Maggie Black – British Museum Press</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38068&oldid=prev 2008-08-12T22:00:26Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:00, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Egurdounce was common preparation for rabbit, fish, lamb and <del style="font-weight: bold; text-decoration: none;">kid</del>(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests. </div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Egurdounce was common preparation for rabbit<ins style="font-weight: bold; text-decoration: none;">(Conynges)</ins>, fish, lamb and <ins style="font-weight: bold; text-decoration: none;">kydde</ins>(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests. </div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Toad’s Recipe for Egurdouce of Wool, was the winner of the culinary competition for [http://xiv.highlandswar.org/ Highlands War XIV]. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Toad’s Recipe for Egurdouce of Wool, was the winner of the culinary competition for [http://xiv.highlandswar.org/ Highlands War XIV]. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.</div></td> </tr> </table>

Toad https://cunnan.lochac.sca.org/index.php?title=Talk:Egurdouce_(recipe)&diff=38067&oldid=prev 2008-08-12T21:58:36Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 07:58, 13 August 2008</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 12:</td> <td colspan="2" class="diff-lineno">Line 12:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pleyn Delit – Medieval Cookery for Modern Cooks (Second Edition) by Hieatt, Hosington and Butler - UT Press</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pleyn Delit – Medieval Cookery for Modern Cooks (Second Edition) by Hieatt, Hosington and Butler - UT Press</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The Medieval Cookbook by Maggie Black – British Museum Press</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The Medieval Cookbook by Maggie Black – British Museum Press</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>--[[User:Toad|Toad]] 07:58, 13 August 2008 (EST)</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>--[[User:Toad|Toad]] 07:58, 13 August 2008 (EST)</div></td> </tr> </table>

Toad