[Sca-cooks] Date for battered deep-fried stuff

[Stefan li Rous]

I'm sorry, but I don't recognize this cookbook. Is it a period cookbook? Of what region? Eastern Europe?

Thanks,
   Stefan
> On Jul 23, 2018, at 4:22 PM, Glenn Gorsuch <ggorsuch at gmail.com> wrote:
> 
> In addition to the entire chapter of doughnut-like things fried in butter,
> stuffed or not, in The Science of Cooking (the big Transylvanian Cookbook),
> there's a rather tasty recipe in there for taking chicken pieces, boiling
> them in salted water, then dunking them in a batter of eggs, flour, and
> salt, and then frying them.
> 
> In these parts, it's generally referred to as "Baron Bob's Transylvanian
> Fried Chicken.  It's pipkin lickin' good!"
> 
> Gwyn
> (Who is occasionally known as Baron Bob)

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****