SC - danish recipes from 1300

[david friedman]

At 1:10 PM -0400 7/21/99, snowfire at mail.snet.net wrote:
>-Poster: Elysant <Snowfire at mail.snet.net>
>
>>The Lord's Salt is something we have been making for years; it really works
>>quite well for preserving meat. I don't guarantee six months, but we tested
>>for several weeks.
>
>
>Is this "Lord's Salt" the same as "A Sauce for Lords" that Ana mentions in
>her post?

Yes.

>>There is also a chicken wrapped in bacon wrapped in sage
>>wrapped in dough that is one of our standard recipes. It's known in SCA
>>circles as "Icelandic Chicken," since when I first discovered the
>>collection it was the Icelandic version (contained in an Icelandic Medical
>>Miscellany) that I had.
>
>Would there be a recipe available for this please?

In the _Miscellany_, webbed.

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


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