SC - Determining Laurel Doneness (Was: Cooking Laurels)
Wanda Pease
wandap at hevanet.com
Wed Apr 26 08:37:17 PDT 2000
On Wed, 26 Apr 2000, Lorix wrote:
>
>
> Sue Clemenger wrote:
>
> > If they're that tough, you'd probably better stew 'em. (hmm, a whole flock of
> > "stewed" pelicans--that's scary!)
> > Maire
> >
Actually, Stewed is probably a Pelican's most natural preparation mode (I
volunteered for what! I drank what?)
A comment heard at East Kingdom War Court as I and the other Pelicans
moved forward to observe the Crown's handling of one of our new "babies".
"Look! A Pelican Class Carrier and Battle Group!"
Regina Romsey
OL, OP, Oh my
>
> Well my personal favourite is peerage pie . . . sort of like the '4 & 20
> blackbirds baked in' one variety ;-)
>
> I had seriously considered this for a feast. Make one gigantic pie shell, insert
> pelicans, laurels etc thru hole in bottom. Wheel out & serve. However, given the
> singing standards of some of the volunteers that said they'd step in if I baked it
> . . . I don't think 'dainty' dish would be the appropriate term for it!
> Lorix
>
> ============================================================================
>
> 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