johnna at sitka.engin.umich.edu
Mon Jul 2 17:06:00 PDT 2007
Maybe if you posted which recipe and translation
we could be of more help in suggesting something.
I have both of the new translations. They do vary somewhat.
Debra Hense/Kateryn de Develyn wrote:
> The translation I am working for just states veal fat. I have no idea other veal is young - very young. So, I was asking about chicken (a softer fat) or lard (a harsher/grittier fat). I didn't think about suet - that's a very soft fat.
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