SC - Gee, what can we do with an eel....
Catherine Hartley
caitlin_ennis at hotmail.com
Wed Apr 19 20:01:32 PDT 2000
Okay in refernce to below:
I haven't found "the" eel recipe, but I found some which I will post
tomorrow...
In reference to Lamb and venison...my co-cook at the upcoming Meridian Crown
List (Fra Niccolo de francesco) has a spit roasted lamb recipe that we are
using that is "to die" for..really...
I have a great venison roast adaptation/redaction from Epilaurio (along with
a venison sausage recipe....)
And more...pdf file will be available after May 7th...of the entire feast...
(originals, translations and adaptations)
Caitlin of Enniskillen
>From: "James F. Johnson" <seumas at mind.net>
>
>"Laura C. Minnick" wrote:
>
(snippage), it occurs to me that the folks here on this list are SCA
>_cooks_. What would be their first assumption about my looking for eels?
>Not like we're all avid rare pescophiles....although I could imagine
>some of us browsing the rare and exotic aquarium shop with our Apicius,
>Platina, Forme of Cury, Two Fifteenth...
>
>Okay, all I talked about was I was looking for eels, in the context of
>being a 'serial cook.' One feast is hardly put to bed before I'm tossing
>ideas about for the next one....this time, it includes eels, coneys,
>venison, and lamb. We haven't experienced much of that hereabouts. Maybe
>lamb and venison.
>
>Seumas
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