[Sca-cooks] Fake murri (was: adventures in doing things with Spanish...)

[david friedman]

Generys wrote:

>Having made this recipe both ways, I highly recommend making a batch of the
>"fake murri" in the Miscellany and use that instead of the soy sauce - it's
>a *really* interesting, hard to describe flavor, that people REALLY liked
>when I served it at feast.

Note that this is a good time of the year to make the Byzantine 
murri, because quinces are available now. (If you can't get a quince, 
substitute a cooking apple--we have done it that way and it works.) 
The stuff will then keep in the refrigerator long term.

Elizabeth/Betty Cook