SC - A thought for Pennsic
geneviamoas at juno.com
geneviamoas at juno.com
Thu Dec 3 18:53:12 PST 1998
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?
Genevia
On Thu, 3 Dec 1998 01:07:00 -0600 (CST) Jeff Heilveil <heilveil at uiuc.edu>
writes:
>Salut!
>I know it is a little early, but I have just found out that one of the
>grads in the department owns a pig farm about a half hour away from
>Slippery Rock, and would be happy to sell pigs to anyone who wants
>them.
>
>Just a thought,
>Bogdan
>
>_______________________________________________________________________________
>Jeffrey Heilveil Bogdan din Brasov
>Department of Entomology MoAS, Barony of Wurm Wald
>University of Illinois Bucatar-sef, Liedmeister,
>Wurm Wald
>heilveil at uiuc.edu Middle Kingdom
>(217) 398-9529
>
>After listening to the news, I came to the conclusion that we should
>stop
>hiding the truth from ourselves. It's time for motleys to come back
>into
>fashion.
>_______________________________________________________________________________
>
>
>============================================================================
>
>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