SC - Chawettys, lettuce, dried meats

[Ian van Tets]

Hello again!

First, the lettuce question.  As to early period stuff, I'd be 
inclined to use the side leaves on an iceberg that's bolted, purely 
because it bears the least resemblance to anything cultivated that I 
can come across.  This is not for those who react to the milk in 
Lactuca spp. though.  I must admit that I generally add dandelion 
leaves to this kind of lettuce, just to balance the strong flavour.

Does anyone have the recipe for Chawettys?  It was posted some time 
back, but only half of it came through.  I would be very grateful if 
the post could be repeated, or else sent privately.

My lord husband is suggesting that, since there has been a small 
amount of discussion about dried meats, I should recommend to you a 
booklet published here in South Africa on this topic.  This is not 
least because the Rand has now dropped from being worth 2 flat rocks 
to only being worth one and a half, so people shouldn't find the book 
too expensive.

It is called 
Make your own Biltong and Droewors:  Including sausages, and cured 
and smoked meats.  (Struik, Cape Town, 1991).  ISBN 1 86825 289 2.
The publisher's address is:  Struik Publishers Pty Ltd, Cornelis 
Struik House, 80 McKenzie Street, Cape Town, 8001, South Africa.

Directions are very clear, with _pictures_ of every step of the way.  
It deals with dried sausages and meat, smoked sausages and meat, 
curing without drying or smoking, and fun extras like pastrami.  
Quantities are all metric, terms for the most part English (but then 
most of you know what 'grill' means anyway).  It also has one or two 
nice ideas for rescuing stuff you think you've oversalted or wrecked 
in some other way.

Cairistiona

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