SC - What's a "redaction?"

[LrdRas@aol.com]

OK, I finally found the recipe and served it forth unto my family.  IT was 
edible.  The crust remained very hard and not edible.  It served as a 
wonderful baking dish holding in the juices of the chicken and bacon.  I was 
very impressed with how well it worked without breaking or busting.  I baked 
them on stones.  

I did substitute chicken breasts for the half of chickens.

As the recipe called for no seasoning other than salt, sage and bacon.  I 
held back adding fresh rosemary and a little pepper.  If I was making a 
modern version of this I might have added a touch of lemon.  

That aside, I must agree academically with Ras that by changing the recipe 
one bit from the original, one is not purely making that recipe.  However, In 
keeping with making such a thing for a modern palette. How could I change the 
dough so that people would like it more well still using it as a cooking 
vessel?  

The packages that did leak were somewhat dry.  what types of sauce could I 
serve with it.  I was experimenting dipping my daughter leftovers in some hot 
and sour soup.  IT was quite good.  

Just starting to read Paltina and thinking about an entire meal, etc., with 
the seasoning.  I usualy overeseaon and am trying to go the other way to find 
balance.

Frederich 
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