[Sca-cooks] Question about pie crust
talana1 at hotmail.com
Wed Feb 10 13:04:04 PST 2010
I was checking a recipe in Forme of Cury, and had a question - if you were to make a tarte on a fish day, how would you shorten the paste? Would oil have been used in England at this time, in lieu of animal fat? And if so, would it have been olive oil, or another kind?
With Lent looming on the horizon, I was wondering.
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