SC - Subtlety Question

[LrdRas@aol.com]

In a message dated 9/22/98 5:30:52 PM Eastern Daylight Time,
upsxdls at okway.okstate.edu writes:

<< IIRC, it takes 90 minutes at 15 lbs pressure. >>

The correct pressure would be 10 lb. but the timing is correct.  Also remove
the dark portions of the meat as these tend to impart a muddy taste to the
meat.  Carp taken in cold waters or cold seasons such as fall and winter tend
to have a firmer flesh and a finer flavor.  When taken in warm weather such as
summer, they tend to have a muddy, unpleasant fishy flavor and there flesh is
soft and insipid.

Carp were the most commonly used fish in the monastery fish ponds of the MA.
As such they would have been used for everyday types of meals and seldom used,
if at all, at major feasts.

Ras
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