[Sca-cooks] Moroccan preserved lemon recipe

[Stefan li Rous]

Angharad replied to me with:
> okay, fair enough, Stefan.  I need to hone my recipe writing skills.
Oh, @#$%^!! Stefan does it again.
No, that certainly was NOT what I was saying in any way.
Perhaps it is the difference between the rough outlines of most period 
recipes and the way modern recipes sometimes seem to be written with 
the beginning cook in mind with every little detail called out. Just 
assume that I am the latter.
The only real thing I wasn't certain about was the amount of juice. The 
other questions just came to me as I was writing my message. While I 
felt I could guess the answers, I thought I'd ask them anyway. Once the 
recipe gets into the Florilegium, I might get such questions and I'd 
really rather have the correct answers from the knowledgeable person 
than give out my assumptions and guesses.

So I certainly do not want you or anyone else to hold off sending any 
recipes to the list or me until they are written out in every little 
detail. It's like my friend who wouldn't come to an SCA event until she 
had perfect garb. Unfortunately, she never did.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****