SC - A Mixed Bag (So to Speak)

[Maddie Teller-Kook]

Greetings, all.  Cow udder was mentioned in one post along with fish 
scales.  For a while I thought no one was looking for a recipe for 
cooking udder; then it appeared someone was.  There are some available 
if anyone _really_ wants one.  (I also have one for a bull's..."ahem"!  
You start with 500 grams.  It's Italian and was in Petits Propos 
Culinaires a while ago.)

Regarding snails: While I myself haven't seen period recipes for 
cooking them I have seen a recipe for a "water" made of snails from 
about 1650.  It also calls for a pound (I believe) of earthworms.

No, Stefan, I haven't done anything with the aphrodisiac article from 
Petits Propos Culinaires.  I'm back at work and mostly mentally "fried" 
by the end of the day when I read e-mail.

Gee, thanks, Ras for putting me in the panoply of kitchen 
gods/priestesses!

Saw someone's last name of "Sugar" and became really excited 
(momentarily!) thinking that someone wanted to start a thread about 
confections or sugar.  Sigh-h-h!

Our upcoming Middle Kingdom Coronation will be ably cooked by Master 
Basilicus who is attempting a period Italian feast, including as much 
period-style decorating of the room as possible.  I am contributing 
plates made of sugar (20, if they all dry) based on period Italian 
ceramic plates with a central portrait and an outer section of various 
designs.  I found a nice book on ceramics with photographs of period 
pieces, so I have copied the motifs and used colors from some of the 
color photos.  Then I became carried away and added gold.  The plates 
will be sprayed with acrylic laquer to protect them from moisture and 
to allow them to be taken home as souvenirs.  Unfortunately, the last 
seven are reluctant to dry since we've been having several days of high 
humidity (and I'm too cheap to turn on the furnace so early in the 
"fall").

Alys Katharine
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