SC - icelandic chicken redaction.

[Philip & Susan Troy]

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.

My reading of it was that in the absence of specific information, you
can't go wrong with flour/water, while flour/water/shortening is
certainly justifiable in many cases.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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