SC - A Turkish recipe...

RButler96 at aol.com RButler96 at aol.com
Fri Jan 5 15:25:22 PST 2001 

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In a message dated 1/5/01 3:14:52 PM Pacific Standard Time, 
electricfish at earthlink.net writes:


> I have a recipe from a modern cookbook for a Turkish dish called "whiskeyed 
> chicken livers" or "drunken chicken livers".  It is an absolutely delicious 
> dish and I have been wondering if it, or any variation of it, may be 
> documentable in period anywhere in Europe or Asia.  Here is the recipe 
> 

     Wouldn't period Turkish food be Islamic and thus negate the possibility 
of alchohol?  Or, am I taking a modern dietary law interpretation to medieval 
food?

     Khadijah


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<HTML><FONT FACE=arial,helvetica><BODY BGCOLOR="#ffffff"><FONT  SIZE=2>In a message dated 1/5/01 3:14:52 PM Pacific Standard Time, <BR>electricfish at earthlink.net writes:
<BR>
<BR>
<BR><BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">I have a recipe from a modern cookbook for a Turkish dish called "whiskeyed 
<BR>chicken livers" or "drunken chicken livers".  It is an absolutely delicious 
<BR>dish and I have been wondering if it, or any variation of it, may be 
<BR>documentable in period anywhere in Europe or Asia.  Here is the recipe 
<BR>(roughly):</BLOCKQUOTE>
<BR>
<BR>     Wouldn't period Turkish food be Islamic and thus negate the possibility <BR>of alchohol?  Or, am I taking a modern dietary law interpretation to medieval <BR>food?
<BR>
<BR>     Khadijah
<BR></FONT></HTML>

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