10-30-2002, 12:24 PM
I haven't been to fond of those recipes taken verbatim; I think a lot has been left out that Epicius assumed good cooks already knew. If you compare them to recipe's in the US in the 19th century, you'll find that they are not contemporary, step by step instructions, but more like broad guidelines. <p>Richard Campbell, <b>Legio XX</b><br><br>
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Richard Campbell
Legio XX - Alexandria, Virginia
RAT member #6?
Legio XX - Alexandria, Virginia
RAT member #6?