SC - What's in season in June?

[Laura C Minnick]

Seton1355 at aol.com wrote:
> 
> I have a question that perhaps some good gentle could answer.  Read the recipe
> below and comment please:
> 1.  What are pigs trotters?  The hoofs?

Pigs trotters, as has been said, are feet. I've seen a distinction drawn
to the effect that the hind legs of swine produce pigs' trotters, while
the forlegs produce pigs' petitoes.  Parts is parts, though, I think.
 
> 2. 'or other cold meat'....does that mean wrap this mixture up in a slice of
> roast beef or chicken?

Your call. This is basically, as conceived by Hieatt et al, the medieval
equivalent of one of those French or German meat salads, with the meat
possibly shredded or chunked and tossed with other chopped stuff and a
dressing. You could eat it with cold poached chicken, on or off the
bone, cold roast or braised veal, etc., instead of (rather than in
addition to) the cold boiled pigs' feet. 

Adamantius
- -- 
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".

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