SC - ham
Phil & Susan Troy
troy at asan.com
Sun Sep 13 20:06:18 PDT 1998
Deborah Schumacher wrote:
> My mom used to do an awesome ham wrapped in ryebread dough. ( i think it
> was rye bread )
> It kept the juices in and was always discarded after cooking. ( Well sure i
> did try a nibble but it was nothing i would reccomend. ) Sigh. She never
> wrote down the recipie... and i never thought to ask her about it. It'll
> be something to ask about next time i head to Chicago.
>
> Zoe
Rye_bread_ dough or rye flour pastry? Rye flour pastry is sometimes
recommended by authors like Gervaise Markham for heavy-duty pasties, such as
larger ones made with venison...
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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