SC - Spicing of Meats (longish)

[Brenna of Lyonsbane]

nI will attempt this one when I return to Champaign On Monday.  Though
what is Red sage?

On Fri, 17 Jul 1998, Cindy Renfrow wrote:

> Hello!  Someone was looking for sausage recipes.  I just ran across this in
> Plat's Delights for Ladies, 1609:
> 
> 12. To make a Polonian sausedge.
> Take the fillers of a hog:  chop them very small with a handfull of red
> Sage:  season it hot with ginger and pepper, and then put it into a great
> sheep's gut:   then let it lie three nights in brine:  then boile it, and
> hang it vp in a chimney where fire is vsually kept:  and these sawsedges
> will last a whole yeere. They are good for sallades, or to garnish boiled
> meates, or to make one rellish a cup of wine.
> 
> HTH,
> 
> Cindy/Sincgiefu
> renfrow at skylands.net
> 
> 
> ============================================================================
> 
> 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".
> 
> ============================================================================
> 

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

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".

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