[Sca-cooks] Salt Crust

[Galefridus Peregrinus]

I checked both Zaouali's translation and the original Arabic - Ibn Razin's Fadalat. The recipe is not, strictly speaking, for salt crusted fish, but it is for fish baked on a bed of salt and covered in salt, so I think that it qualifies.

-- Galefridus

> Message: 1
> Date: Mon, 26 Nov 2012 22:12:50 -0600
> From: Sayyeda al-Kaslaania <samia at idlelion.net>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Salt Crust
> Message-ID: <50B43DC2.2010100 at idlelion.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> 
> I recall something in the book _Salt: A History of the World_ about 
> Northern European fish.  Either way, it's a fun read.
> 
> http://www.goodreads.com/book/show/2715.Salt
> 
> Sayyeda al-Kaslaania
> 
> 
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> End of Sca-cooks Digest, Vol 79, Issue 21
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