SC - Breakfast
Bonita Plunk
dasbonster at hotmail.com
Tue Jan 26 05:08:45 PST 1999
m'thought would be that you are right about the grain pottage, but what
about Fish preserved in a salt brine, pickled as it were?
HL Bonnie
(You've no idea how Yummy that sounds this morning:)
>How do you think this was done? At present my guess is a grain
>pottage (put on the coals to cook the night before) and finely chopped
>salt fish, rather like the Chinese congee and dried fish idea.
>
>Any thoughts, please?
>
>Cairistiona
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