SC - On-Line book of recipies

[Greg Lindahl]

Not knowin cuttle fish , but  , the atlantic squid found off New Jersey require
skinning , debrining , and ink removal before use for that ( and flavor ) reason

Daria Anne Rakowski wrote:

> Greetings all, I realise that this is a little late but I only found it
> today.
>
> A colleague of mine here has found a reference to serving cuttle-fish in a
> charter dated around 1216. (I could be a bit off) It was in a monastery in
> Portugal where the hostelier served what appears to be the little beasties
> cooked in their own ink. The problem was that these were highly
> undesirable as a food stuff  (apparently) as the visiting abbott tried to
> bribe his way out of eating it! There was a mention of it being smelly
> too. Does anyone know if this methode of prep. would result in a fishy
> smell or could they have been off? (I've never tried it)
>
> Thanks, Coll
>
> ============================================================================
>
> 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".
>
> ============================================================================



- --

                             In service.....
                            Wilthain Westbram
                    http://www.angelfire.com/nj/thain

______________________________________________________________________
A Freudian slip is when you say one thing but mean your mother.
  Author Unknown


============================================================================

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".

============================================================================