SC - icelandic chicken redaction.

[Tollhase1 at aol.com]

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.

Frederich
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================