[Sca-cooks] powdered fish?

Sharon Palmer ranvaig at columbus.rr.com
Sat Jun 18 10:42:58 PDT 2011

>Here's a recipe where one is instructed to powder something.
>To keepe it from rotting after it is new flaine.
>COuer it close from the Sunne or Ayre with 
>Fearne, and laye it in a colde place, then washe 
>it cleane and let it lye in Water halfe a daye, 
>and then laye it on the Floore to drye, then set 
>the Water and Salte together, and let it coole 
>till it be leuke warme, and then washe the 
>Venison therin, and let it lye in that pickle 
>three dayes and thrée nightes, then take it out 
>and powder it with drye Salt, and barrell it and 
>stop it fast.

I suspect that this means to sprinkle it with 
salt, rather than to grind it to a powder.


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