SC - Trimaris <sigh> again

[Christi Rigby]

Lady Brighid ni Chiarain posted: 
> Tonight's dinner was from _Libro de Guisados_.  It was pretty good, though I 
> can see several things I'd do differently next time.
> 
> Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
> Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
> 
> ADOBADO DE CARNERO -- Pickled Mutton

<snip>
> 3 cups lamb broth
> 1/4 cup honey
> 2 TBS white vinegar
> 6 TBS dried plain breadcrumbs
> 3/4 tsp. ground cinnamon
> 1/4 tsp. ground nutmeg
> pinch of ground cloves
> salt and pepper to taste

I imagine what you mean by "white" vinegar is white wine vinegar, correct?
And not distilled white vinegar.

Maybe this is clear to all, but just in case it wasn't to some of the
new cooks here, or my guess was wrong, I wanted to ask.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****