[Sca-cooks] pickled meat

[david friedman]

A ratl is a Roman pound; we have a discussion of units at the
beginning of the recipe section.

I certainly have no objection to your using the Miscellany as a
reference, although you might also want to cite the source the
Miscellany gets the recipe from. The list of sources is also at the
beginning of the cooking section. Whether the judges accept it is up
to them.

>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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>>Sca-cooks at ansteorra.org
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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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--
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/