SC - Fwd: Article from the globeandmail.com Web Centre

[helen]

Christianna MacGrain wrote:
>	Notes in the glossary link the word 'grynde' with 'gre(u)dil - n.
>griddle. ...

I can't find an entry for any form of "grind" in the glossary. Is it
possible that you were looking at "grydern?"

And in any case, why should the recipe be interpreted in such a way as to
allow the bread to remain unground? Isn't it any good with ground bread?

Alex Clark/Henry of Maldon

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