SC - 2 squabs from 1 (longish)

[LrdRas at aol.com]

In a message dated 11/4/98 9:39:19 AM Eastern Standard Time,
Deanna.Knott at GSC.GTE.Com writes:

<< I can post the original translation by Mary Pelham (what ever her name is)
 if you want sometime in the next couple of days but basically it said to
 skin the squab and stuff the skin "with sausage of the best type" and to
 cook that and then to boil, fry or roast the squab and when it is half
 cooked sprinkle on slat and bread crumbs and brush on yolks and just before
 serving toast it near the fire to give it more color.
 
 Yours,
 Avelina >>

Recipe/documentation, Please?

Ras
============================================================================

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".

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