SC - Fw: [Mid] Term Papers
roscelin@ibm.net
roscelin at ibm.net
Thu Oct 15 15:54:09 PDT 1998
Madeleine quotes and writes:
<< A full grown pig's head will yield about 6 pounds of succulent flesh not
including the tongue, brains or muscles behind the eyes.
And the best part of a pig's head is the jowls IMHO. Tender and tasty! I've
roasted more than a couple of these guys, and that's the part I save for
myself.
Ras (who brought a gilded pig's head to his very first SCA dish to pass 14
years ago.)
>>
I'm sure it was spectacular! >>
There are directions for preparing boar's head in _Joy of Cooking_ (Rombauer,
Becker, 1975), which explains the process in great detail, and presents it as
easy as possible, even for beginners.
Rudd Rayfield
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