SC - Re: sca-cooks V1 #2077 - publishing a book

[Devra@aol.com]

Thanks to everyone who provided suggestions.  I see that my original 
request was less than clear.  I had a recipe already; what I was seeking 
was some tips on cooking an unfamiliar meat.  The recommended 
recipes, especially the ones in _Pleyn Delit_ were useful in that they 
gave me some ideas about spicing (my recipe only called for "all 
common spices").  I was surprised that PD gave no temperature/time 
directions for roasting rabbit, but _The Joy of Cooking_ came through for 
me.

The dish -- "Busaque of Rabbits" -- was okay.  I wound up spicing it 
mildly, and it tasted rather like chicken in gravy.  Needs more tweaking 
before I'd be willing to serve it at feast.  The sauce was supposed to be 
a little sour, so I threw in some of my newly-found Goya bitter orange.  It 
gave a pleasant citrus taste to the sauce, more subtle than vinegar 
would have provided, I think.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net