[Sca-cooks] Plentyn Delit

[vicki shaw]

shame on me!  I have glanced at the originals but not really attempted to
decipher, relying on the redaction.  Well, my instincts were good then!
Never did add salt, tho, and it was fine without it!
Thanks!

Angharad > Hi Angharad!
> Sounds like you had fun with this recipe. But, if you read the original
> recipe carefully, you'll see that you are to cover the lamb with water
> after you put the salt on. Hieatt sort of elides over that in her
> redaction, saying "as directed in the original..."
>
> I'm a traditional 'by eye' cook, and I often find that reading the
> original recipe (in translation, if necessary) is a lot easier than
> following someone else's modern style recipe. I wonder if it has to do
> with the way people's brains work or just the way we are taught to cook?