SC - A thought for Pennsic
geneviamoas at juno.com
geneviamoas at juno.com
Mon Dec 7 18:56:04 PST 1998
This could be worth a field trip to see/ assist with. I'll be interested
if she plans to do it. Genevia
On Fri, 4 Dec 1998 09:48:24 EST WOLFMOMSCA at aol.com writes:
>In a message dated 98-12-03 21:54:32 EST, Genevia wrote:
>
><< Talk about cooking classes!! Butcher to barbeque - How to prepare
>pig
> medievally- start with slaughter and work your way through using the
> entire pig in medieval recipes/products probably take a hole week?
> Probably could be done with sheep and beef too? >>
>
>Countess Carmenette is seriously thinking of doing this for Winter
>Art/Sci in
>a few weeks. She's got a 160-lb half-Hampshire, half-wild boar
>crossbreed
>male that needs to go to sleep in the freezer. However, the reactions
>of this
>Kingdom to her bringing a chicken a few years ago does not bode well
>for
>slaughtering a pig on-site. It seems that most folks here are not
>amused at
>all by the fact that their food was walking around on four legs the
>day
>before. Should be interesting if she actually decides to do it. ;-)
>
>
>Walk in peace,
>Wolfmother
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message
>to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe
>SCA-Cooks".
>
>============================================================================
>
___________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com/getjuno.html
or call Juno at (800) 654-JUNO [654-5866]
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list