[Sca-cooks] re:salt and pepper

[Christina Nevin]

>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?

No that's correct. That's what they tell you to do - don't dip your meat in
the salt, use the knifepoint. Can't remember exactly which courtesy book it
is, but it's in The Babee's Book IIRC.

Lucrezia


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