SC - Perpetrator correction--OOP

[Nelson.Beth]

howdy!

I am asked re: the hotchpot recipe:
I don't know if I will use this recipe Anne Marie, but if I 
>do people will surely like handouts, so may I have your permission to 
>print this off and make a dozen copies?)

Sure, and thanks for asking! All I ask is that you print it in its entirety
(ie primary source as well as reconstruction) and keep my name on it so
folks know where it came from (and can ask questions, etc). Enjoy! Its
tasty stuff...

>Meanwhile, a question regarding your redaction: 

>>   A while after take a good lump of Household bread, bigger 
>than your
>>fist, crust and crum, broil it upon a Gridiron, that it be thoroughly 
>toasted;
>>scrape off the black burning on the out-side; then soak it thoroughly 
>in
>>Vinegar, and put this lump of tost into your Posnet to stew with  it, 
>which
>>before you serve it up, melt a good lump of Butter (and proceed to 
>make and use a roux)
>
>>
>>Our Version: 
>>Meanwhile, take the hunk of bread and toast well (350o oven for about 
>10
>>minutes), scrape off any black corners and soak in the vinegar.  
>Throw the
>>hunk
>>of bread into the stew and continue to simmer until the crust 
>separates, about
>>15 minutes. Remove and discard the crust. 
>
>
>Why do you remove the crust?  The original doesn't mention that. If it 
>keeps stewing, won't it basically distentegrate? 

The two times I've done this, the crust did NOT disintegrate. most odd! So
I fished it out rather than have this strange crust lump floating about. If
you use a different type of bread, you may be able to leave it in and be
more accurate. You're correct that the bread does add a certain texture,
and I find it interesting that Digby uses both the bread and the roux to
thicken....

good luck! If you DO do this recipe, lemme know how it works out!
- --AM


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