INGREDIENTS

INSTRUCTIONS

Course Ginger Bread--Take a quart of Honey clarified, and seeth it
till it be brown, and if it be thick, put to it a dash of water: then
take fine crumbs of white bread grated, and put to it, and stir it
well, and when it is almost cold, put to it the powder of Ginger,
Cloves, Cinamon, and a little Licorice and Anise seeds: then knead  it,
and put it into a mould and print it.  Some use to put to it also  a
little Pepper, but that is according unto taste and  pleasure.--Gervase
Markham, The English House-wife Gingerbread was  traditionally boiled
rather than baked. This recipe is not  significantly different from
medieval recipes found in fourteenth-  and fifteenth-century
manuscripts, except for the licorice-a  brilliant touch.  Loaves of
gingerbread, like squares of quince and other fruit pastes,  were often
stamped with decorative designs. You may wish to  experiment with a
cookie or butter press on the top of this little  loaf while it is
still warm and malleable.  In the top of a double boiler, heat honey.
Add spices except anise  seeds, and stir to blend. 2. Add bread crumbs
and mix thoroughly.  Cover and cook over medium heat for 15 minutes.
Mixture should be  thick and moist. 3. Place gingerbread on a large
sheet of waxed  paper. Fold up sides of paper and mold dough into small
rectangular  shape. 4. Sprinkle anise seeds on top and press them
gently into  dough with the side of a knife. 5. Cover and refrigerate
for 2 hours.  6. Serve gingerbread at room temperature in thin slices.
To The Queen's Taste by Lorna J. Sass "Desserts" ISBN--0-87099-151-5
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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