SC - Re: European/USA terminology

Thu May 18 00:10:50 PDT 2000

In a message dated 5/17/00 2:35:53 PM Pacific Daylight Time, 
gloning at Mailer.Uni-Marburg.DE writes:

> Another (candidate for a) thickening agent not yet mentioned is (ground/
>  roasted) liver. If I am not mistaken, it is used e.g. in the 14th
>  century German 'Buch von guter Speise' #16, #29 or #40. Later on, there
>  are examples in the Rheinfränkisches Kochbuch and in other 15th century
>  German sources.

Yep...I had missed this one.  Liver is an excellent thickening agent for meat 
or even vegetable based dishes.  The added advantage it has is that it is not 
subject to curdling.

Balthazar of Blackmoor

Complacency Breeds Contempt