SC - Slovak/Russian Receipe

[Rodney L Johnson]

And it came to pass on  4 Sep 97, that Marisa Herzog wrote:

[snip]
>I wish I could find where I had seen bitter orange listed as
> a probable verjuice source

In various recipes in the _Libro de Guisado_ (Catalan/Spanish, 16th 
century), orange juice is listed as an alternative to verjuice or 
vinegar, and is used as the primary sauce ingredient in many of the 
fish dishes.  Presumably this would be from sour/bitter oranges; I 
believe that the sweet varieties are modern.

Barbara Santich, in _The Original Mediterranean Cuisine_, says, "The 
standard accompaniments to fried fish were lemon juice (or the tart 
orange juice of the time) or green sauce."  She comments elsewhere in 
the book that vinegar and verjuice were interchangeable in many 
recipes, and that lemon juice or the juice of bitter oranges were 
other substitutes.

> thank you for your tolerance!
> -brid
> ;)

Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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