Nella Acceber (
walkitout
) wrote
2010-03-07 02:22 am (UTC)
Re: you are, as usual, completely correct
As for that meat in a crust keeping for a long time? I still think that "year" is asking for trouble, but I also think that what is being referred to is what we would call mincemeat.
Here's a sample:
http://www.godecookery.com/goderec/grec45.htm
That probably would keep in a cool but not cold place for a week, maybe more. Altho it would be getting really interesting after a while.
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Re: you are, as usual, completely correct
Here's a sample:
http://www.godecookery.com/goderec/grec45.htm
That probably would keep in a cool but not cold place for a week, maybe more. Altho it would be getting really interesting after a while.