[Sca-cooks] Smoked Meats in general

[Johnna Holloway]

Wilson is just the first paper in the book. Whey may be
covered later. I just copied the section headings. Also see
Food and Drink in Britain. Which sources mention it?
Parched as in grains.

Johnnae

King's Taste Productions wrote:
> Interesting, I am not familiar with "parching".  
> I notice that pickling meats in whey is not mentioned, and I have read
> about that process several times recently.  As a matter of fact, I have
> about a gallon of whey in stock right now since I just made some fresh
> cheese, and was considering what to do with it.  
> Christianna
>