SC - Hauviette's Confits

[LrdRas@aol.com]

LrdRas at aol.com wrote:
> 
> The only 'recipe' I personally remember many details about consisted of a
> casserole of stewed unknown stuff over which the guinea pig, having been
> cleaned but NOT skinned was cut into chunks and the chunks were put in a
> layer over top of the stew. After cooking it was eaten by lifting the chunks
> of guinea pig by the fur and sucking off the meat.

Calvin W. Schwabe's "Unmentionable Cuisine" has a few guinea pig
recipes, and refers to Peruvian housewives removing a couple of kitchen
floor tiles to make a little underground pen to fatten the cavies on
potato peelings and such. He specifies that, as Ras says, they are _not_
skinned, but rather scalded and scraped of their fur, which apparently
comes off pretty easily once they're scalded. I have to say I think it's
unlikely the hairs would stay firmly enough attached to the skin to
support any weight when the muscle tissue was tender enough to suck off
the bones.
   
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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