SC - Pig Maws

[Wade Hutchison]

Well - I tried it, and although it was kinda tough, it was tasty.
No matter how long I cooked the thing, I couldn't get a crispy
texture on the outside without some part of the thing scorching
black.  We settled for a nice brown (hedgehog) color - but the 
stomach was still too tough for most of the crowd.  
I was a bit hesitant to serve these things, since I didn't quite
know how the local group would react. (this was about 4 or 5 years 
ago when we were just getting into the swing of serving feasts 
with all period recipes)  I was pleasantly surprised in that not
a single yrouchon came back to the kitchen with any filling left -
but there were only one or two with pieces cut off the stomach.
	-----wade/Gille

At 06:57 PM 3/2/99 -0500, you wrote:
>In a message dated 3/2/99 12:10:34 PM US Mountain Standard Time,
>whutchis at bucknell.edu writes:
>
>>  The second point, which
>>  I didn't even have to tell the feasters, was that you don't eat the
>>  stomach - only the filling. 
>
>WHAT!!!!!
>Sacrilege!
>That would be like having a cheese ball coated with caviar and throwing away
>the caviar!
>
>Mordonna

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

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".

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