SC - Pig Maws

[Wade Hutchison]

Hi, Cindy - 
I did Yrchouns for a feast several years ago, and it turned out fine.
Two things I did - I found it worked much better if you did _not_
scald the pigs stomachs before you filled them.  I just cleaned
them well in hot water.  If you scald (or parboil) the empty stomach,
then it thickens and curls up to the point where you can only
put about a tablespoon of filling in it.  It may be that the ones
you get from the butcher have already been scalded and cleaned - 
I've never tried it with a "fresh" stomach.  The second point, which
I didn't even have to tell the feasters, was that you don't eat the
stomach - only the filling.  It made a very tasty and compact sausage,
with one stomach full feeding about 8 (at a feast).  I have some
pictures - I'll have to scan them in.
	-----Gille MacDhnouill

>Harleian MS. 279 - Leche Vyaundez
>
>xx.  Yrchouns--Take Piggis mawys,& skalde hem wel; 
<snip>
>
>I'd be interested to hear how this works out for you.  I've tried it
>without success many times (much to my husband's annoyance). It always came
>out the consistency of a softball.
>
>Regrds,
>
>Cindy
	
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