[Sca-cooks] re: salt and pepper

[Stefan li Rous]

Margaret said:
> Oh, heck. ISTR one of the books of courtesy talking about making a little
> divot on the bread trencher for the salt. And you were supposed to convey
> the salt to the food on the point of the knife, not dip the food in the
> salt. Or am I just hallucinating again?

I seem to remember that comment about using the point of the knife to
convey the salt and maybe the comment about not dipping your food into
the salt. However, I can't remember where I read this.

I've checked several files in the Florilegium and didn't find anything
on this.

--
THLord 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 ****