[Sca-cooks] sources and cookery was pickled meat

[johnna holloway]

You should read the rules for the competition and submit
everything they ask for in terms of documentation. In this
case you should list the SCA Cooks List as a source.
Also certainly the replies from members that were of use
should be listed and credited. Did you use any Florilegium
files? And yes, cite the Miscellany. Beyond that you should do
some more original research on vinegars and drinks. Perhaps
you should gloss the word fully. What do other sources say with regard to
the subject? You should not just rely on our research for your
entry. It's time to also research the subject on your own and then
fully write it up with all the sources cited.

Johnnae llyn Lewis  Johnna Holloway
(Can you tell I have been working on culinary contest rules again?)

"Carper, Rachel" wrote:

> 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
>
> -