SC - Introduction

[LrdRas]

In a message dated 5/19/98 12:44:22 PM Eastern Daylight Time,
Deanna.Knott at GSC.GTE.Com writes:

<< My main interests...<snip>...is to make period foods that are palatable to
modern eaters.>>

They aren't? I ahve heard several people make this statement but it has not
been my experience to find period food unpalatable. In fact, just the
opposite. I think you'll find that period food which is not tasty has been
prepared by cooks that are less than talented in the field of cookery or they
have used a source for recipes that is badly written such as Fabulous Feasts
for their recipe selection. :-)

<< I pick recipes that have *stuff* in them that just about everybody would
eat (no brains or lungs here!).>>

You mean that all these years I've been serving brains, kidneys and other
offal people haven't been eating it? <gasp> :-) Seriously though I am planning
on a really special dish from the rabbit livers and kidneys that I acquired at
a recent event courtesy of Master A for Will's Revenge. Now if I can only find
20 whole rabbits by June 19th I'll be able to have a roasted rabbit at each
table for one of the courses. :-)

 << I try to use period ingredients unless they are extinct, >>

I know what you mean. Imagine the embarrassment of serving two roasted Roc
chicks at a feast only to find out they were extinct! :-0 

<< (there was a sausage recipe that was 10% salt by weight.  I reduced the
amount of salt in that recipe significantly).   >>

Recipe please? Both the original/translation and your redaction would be
wonderful. ;-) I am looking for a sausage recipe that will keep without
refrigeration and this sounds like it would fit the bill perfectly. Thanks in
advance.

BTW, welcome to the Cathedral of the Flaming Salamander where the ecstasy
pigging out and fine dining go hand in hand.. :-)

Ras


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