[Sca-cooks] Jewish Chop Suey

David Friedman ddfr at daviddfriedman.com
Fri Oct 30 10:57:38 PDT 2009

>There are two other chicken recipes in that section of the cookbook
>that call for sealing the lid in place with dough.  (A chicken recipe
>in de Nola also uses a dough seal.)

As does "Capon Stwed" in _Two Fifteenth Century Cookery Books_.

But we've never had to break the pot.

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