[Sca-cooks] fat

[Johnna Holloway]

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.

Johnnae

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.  
>
> Kateryn
> _______________________________________________