SC - Icelandic Chicken {RECIPE}

[david friedman]

At 11:42 AM -0400 7/23/99, KriSiena at aol.com wrote:
>In a message dated 7/23/99 2:06:21 AM Eastern Daylight Time,
>korrin.daardain at juno.com writes:
>
><< Make a stiff dough by kneading together flour and water. >>
>
>Just my two cents...
>I just did 70+ of these silly things last week and my experience was that a
>dough made from four and butter and/or crisco works *much* better, kinda like
>a pasty sorta thing.

1. I've always done it as described in the recipe quoted from the
_Miscellany_, and I like the result--sort of like pizza crust.

2. The reference to baking it in the oven like bread, and the lack of any
reference to shortening, makes me think that a simple flour/water dough is
what is intended. My impression from the English cookbooks is that adding
fat to a dough was considered something special enough so that it was
mentioned, and that the default "dough" was something like bread dough not
something like pie crust. Of course, I don't know if that was true for the
source of this recipe, which is earlier and (probably) mediterranean.

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


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