SC - Pig Maws
Cindy Renfrow
renfrow at skylands.net
Tue Mar 2 13:25:19 PST 1999
>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
Hello! Perhaps that is what I did. It was so long ago, I don't remember.
I do remember that the stomachs shrunk around the filling & got very stiff
& rubbery. I heard that someone did this recipe & the stomachs came out
like cracklins & were very tasty, but I don't know the details.
Cindy
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list