SC - Ireland-OT-OOP

[LrdRas@aol.com]

In a message dated 6/13/98 1:00:42 PM Eastern Daylight Time, allilyn at juno.com
writes:

<< Margali, could you add
 vinegar or verjuice and have a useable medieval stock?
 
 Regards,
 
 Allison >>

I'm not Margali but I often use verjuice made from crab apples on my pork
raosts and it is wonderful! I see no reason why not on ham. I have used cider
as the liquid for ham and had excellent results also.

Ras
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