[Sca-cooks] pickled meat

[Carper, Rachel]

Thank you. Now I have another question. OK 2. Your recipe for Sekanjabin says take a ratl of strong vinegar. What is a ratl? And when I enter my vinegar in competition I plan to make Sikanjabin out of it for the judges to taste. May I use your miscellany as a reference? (I am both asking permission and if the judges would accept it.)

Elewyiss

-----Original Message-----
From: david friedman [mailto:ddfr at daviddfriedman.com]
Sent: Wednesday, May 21, 2003 2:16 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] pickled meat


>Howdy,
>
>Does anybody know where I can find a recipe for pickled beef? My old
>room mate had one but I can't remember which of her many period
>cookbooks it came out of.
>
>Elewyiss
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The only pickled meat recipe we have is "The Lord's Salt," which you
can find in the Miscellany, which is webbed at:

http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm
--
David/Cariadoc
http://www.daviddfriedman.com/
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