SC - cookslist hospitality

[Karen]

LrdRas at aol.com wrote:
> 
> I thought you might want to know that the Venison sasage experiment was a
> success. I served them at 12th Night with the other meats by boiling them for
> 15 mins. and serving them with a mustard horseradish sauce on the side. Out of
> 4 dozen sausages there were 2 left in the dish. :-)

Yeah, there's something about venison sausage. It has all the flavor of
venison, but the pork element pretty much assures tenderness and
moistness if done correctly.
 
I served some at an EK 12th Night three years ago, and I think I
received the ultimate dubious, backhanded compliment in connection with
them. We got back a very small amount of leftovers (there was a _lot_ of
other food, like the cuminade de poissons which had maybe 15% return to
the kitchen, to be scooped up almost immediately by people lying in wait
for such an eventuality).

Anyway, the autocrat (my Viceroy) had asked me to make up some extra
venison sausage, I think it was five pounds, for his own use (he paid
for the ingredients, and since the butcher actually made them from my
recipe, it was no additional effort). Anyway, I cooked them on site, so
they'd just need to be reheated, and left them in the kitchen, labelled
as reserved, do not touch upon pain of slow death, etc. I left the
kitchen to walk around a bit, get some air, some feedback, that sort of thing.

I can't help but laugh, although what I'm about to say is deplorable.

Somebody stole the sausages.

Adamantius
Østgardr, East 
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

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".

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