SC - Cinnamon

[David Dendy]

Bernadette asked: 
> My husband got two deer, a buck and a doe this past rifle season
> in PA... I've skinned and cut up the doe this morning, and the
> buck will be dealt with tomorrow morning... (I can't believe I'm
> actually butchering my own meat...)

I don't remember any specific mention previously of using deer bones
to create broth. However, perhaps some of the other comments and 
suggestions in this file in the FOOD section of my Florilegium might
be of use:
broths-msg        (32K) 12/ 7/99    Broths in period recipes. Substitutions.

> Also any
> suggestions for spicing and sauces for future preparation would
> be fantastic.  We are doing mainly little roasts and a lot of
> stew meat.

Well, perhaps this file might be of interest:
venison-msg       (25K)  7/19/99    Medieval and modern recipes for venison.

> Off to start slicing scrap meat for jerky...

And lastly there is this file:
drying-foods-msg  (35K)  8/24/99    Drying foods in period and for the SCA.

You seem intent on not letting any part go to waste, but I don't know
if you have thrown out the organ meats or saved them. If the latter,
perhaps this file might be of use:
organ-meats-msg   (43K) 12/ 1/99    Period cooking of organ meats.

Uh oh. You got Stefan going. :-) Since you mentioned that you had
extra bones and that your neighbors typically throw theirs out, perhaps
you or some of the other local SCA folks could make use of these extra
bones or antlers. This file is in the CRAFTS section:
bone-msg          (46K)  6/24/98    Working with bone and antler.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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