SC - Kitchens and an introduction

[Chicago Jo]

Hi all from Anne-Marie.

I've never seen a recipe for ostrich in any of the period cookbooks I've
looked at. And besides, I've eaten ostrich and was most unimpressed. It was
like a cross between beef and veal, with the worst characteristics of both.
Tough and chewy, but very little flavor. Should have had the prime rib...

- --AM, who often orders the "wierd" stuff on the menu, just cuz she's never
had it before.

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