SC - danish recipes from 1300

[snowfire at mail.snet.net]

- -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?

>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?

Elysant


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