[Sca-cooks] about fats

Debra Hense/Kateryn de Develyn nickiandme at att.net
Mon Jul 2 06:31:21 PDT 2007

I have a recipe from Maestro Martino which I am trying to redact.   However I am stuck.

I don't access to veal fat.  What would be the best substitution?  Is lard too harsh?  Should I try to find something that is more yellow like chicken fat?

Will share recipe when done.

Kateryn de Develyn
Barony of Coeur d'Ennui
Kingdom of Calontir

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