SC - Cooking Laurels

[Mike Young]

    Knights, on the other hand, require extensive tenderizing before
cooking. Squires should enjoy this considerably . . .

    Sieggy

> I would think it would be in the spicing and the preparation  of the
dishes.
>
>
> Pelicans must be marinated in large amounts of alcohol based substances to
> overcome the toughness of character due to the copious amounts of hard
work
> and strain on their flesh. They do best in a stew or a dish in which every
> cook's helper must stir in their own ingredients. Despite all of this, the
> Pelican dish will retain it's original qualities and present itself as a
> quality, sturdy, and hearty meal for the masses.
>
> Laurels (while admittedly are also toughened by hard work) will do best
> encrusted with exotic spices (all well documented and available in the
> "period" kitchen), gently roasted and endored with "gilt" and properly
placed
> upon a bed on laurels upon a gleaming platter for the masses. However some
of
> the populous with delicate tastebuds will perceive a decidedly different
> taste than the common man.....these people are sure to become laurels in
> their future.
>
> Andrea
>
> * Surrounded by both types: and I love them all......