SC - fried fish and other foods
Terry Nutter
gfrose at cotton.vislab.olemiss.edu
Mon Apr 21 08:10:06 PDT 1997
Hi, Katerine here. Adamantius writes:
>Seems as though the commonest method would be to fry with no coating at
>all, using olive oil or "whyte grees": effectively lard or rendered
>suet. Taillevent mentions frying certain fish dishes with no coating of
>flour, presumably he wouldn't mention this unless the habit existed.
Are you certain that either lard or suet was ever used? I ask, because
all records show virtually no consumption of fish outside of days of
abstinence, when both lard and suet would be forbidden.
Cheers,
- -- Katerine/Terry
More information about the Sca-cooks
mailing list