[Sca-cooks]Wine Lees was: Mainz Ham

[Radei Drchevich]

Please.  What is wine lees??

joy

radei

  ----- Original Message -----
  From: "Volker Bach"
  To: "Cooks within the SCA"
  Subject: Re: [Sca-cooks] Mainz Ham
  Date: Sat, 30 Jul 2005 18:15:36 +0200

  >
  > Am Samstag, 30. Juli 2005 17:04 schrieb Sam Wallace:
  > > Hello,
  > >
  > > I am looking for a source or recipe for Mainz ham. All I have so
  far is
  > > that it is ham that has been soaked in wine lees (or brandy, if I
  remember
  > > right) before curing. I have a couple of mentions in late period
  recipes,
  > > but have not been able to find more,
  >
  > The only reference I found is the Larousse Gastronomique:
  > "Mainz ham is brined, desalted, soaked in brandy or wine lees and
  smoked for a
  > long period"
  >
  > But the matter is sufficiently mysterious for a regional paper to
  devote an
  > article to the search for the exact recipe. Apparently, the Mainz
  butchers'
  > guildmaster doesn't know himself.
  >
  > http://213.187.75.204/ressorts/freizeit/essen_und_trinken/
  > marktfuehrer/?sid=d2a40f9b7045af131e42cad0bf3d650b&cnt=684256
  >
  >
  >
  >
  >
  >
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