[Sca-cooks] Salt Crust

[Johnna Holloway]

I also would think it sounds like the basis for a salt crust.
And it's 13th century, so we can safely say it's medieval.

Johnnae

On Nov 27, 2012, at 9:42 PM, Galefridus Peregrinus wrote:

> 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