SC - Finishing the "Bull"

[Louise Sugar]

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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