[Sca-cooks] a favorite dish to prepare in advance

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Sat Aug 22 20:28:39 PDT 2009

On Aug 22, 2009, at 11:11 PM, Judith Epstein wrote:

>>> This version is from Lorna Sass's "To the King's Taste".
>>> 2 large capon/chicken breasts, or the equivalent in dark meat  
>>> chicken - thighs, etc
>>> [snip]
>>> 1 T butter or oil (optional)
> I hope this wasn't purported to be a kosher recipe. Butter doesn't  
> belong anywhere near chicken, per laws of kashrut. One would use  
> chicken fat or olive oil with meat, not a dairy product.

It's probably not in the original medieval recipe, anyway. My  
suspicion is that the original wouldn't be especially concerned with  
the limitations of Kashrut (as I recall there's a spoonful of "grease"  
added -- honestly, this is probably rendered pork fat -- to keep the  
rice or rice flour from cooling to a gummy skin). On the other hand,  
having a fair idea of what it's there for allows us to provide an  
informed substitution, such as olive or nut oils.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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