SC - Jingles Feast
david friedman
ddfr at best.com
Sun Dec 7 11:07:34 PST 1997
Elise, thanks for the recipie....but can you explain the vivid mental
picture I have of the male portion of the list bending over ever so slightly
with their hands cupped protectively over a certain portion of their anatomy
and a rather pained, concerned look on their faces? :D
(Margali, any room under that rock? ;D)
- -----Original Message-----
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Sunday, December 07, 1997 11:32 AM
Subject: SC - Finishing the "Bull"
>Greetings! Well, we have certainly made more-than-enough use of one
>part of the bull. Petits Propos Culinaires printed an article in 1987
>entitled "Udder and Other Extremeties: Recipes from the Jews of Yemen"
>by Barbara Kirshenblatt-Gimblett. She included a recipe for udder and
>one called "Geed" which I give you here.
>
>Geed (penis of ox or bull)
>
>500 grams penis black pepper
>1 tomato, chopped cumin
>1 onion chopped saffron
>cloves of garlic salt
>coriander
>
>Scald the penis and clean it. Boil 10 minutes, remove and slice.
>Brown the onion, garlic, coriander in oil. Add penis and fry. Mix
>(and add) chopped tomato, pepper, cumin, saffron and salt. cover the
>pot. Cook over low flame 2 hours, adding a little water from time to
>time to prevent burning. Serve hot. Season with hilbeh.
>
>Hilbeh is a mixture of ground fenugreek seeds that have been soaked in
>water for two hours, drained, mixed with tomato puree and a little zhuq
>(a spicy mixture of ground black pepper,caraway seed, cardamom, dried
>red peppers, garlic, and fresh coriander)."
>
>
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