SC - icelandic chicken redaction.

[david friedman]

At 4:32 PM -0400 8/29/99, Tollhase1 at aol.com wrote:
>Duke Cariadoc said
>
>It looks to me as if the default
>"paste" is basically a flour./water dough, and the addition of shortening
>is considered a variation worth noting. I agree that one can't be sure, but
>since doing Icelandic chicken works well that way it seems to me that it is
>the most plausible interpretation.
>
>Are you saying that the flour/water dough is most plausible or the
>flour/water/shorening version is most plausible.

Flour/water. I am saying that if shortening was added the recipe would
probably have said so--and didn't.

David/Cariadoc
http://www.best.com/~ddfr/


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