SC - salt problem
LrdRas at aol.com
LrdRas at aol.com
Sat Jun 13 18:50:28 PDT 1998
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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