SC - LONG was: Lambs Heads now: Personal Confession
Rayne or Richard
PRIDEelectric at centuryinter.net
Sat May 29 11:45:39 PDT 1999
Grettings fellow Cooks!
Here is a question: I am planning next camp's kitchen menu, and my
butcher shop has its own smoked ham. I usually get a boneless, coz there is
only the two of us at home, and I still make a nice soup with the "ham
scraps". Besides being cheaper per pound, I am wondering if the Bone adds
more to the flavor of the broth. I would use the ham meat for a meal
(maybe two if I have enough for sandwiches) and then the scraps for a soup.
I remember growing up my Mom loved to eat the marrow from a beef bone after
she cooked it all day.
Thanks
Caointiarn
- --
============================================================================
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