SC - cultivar?

[Stefan li Rous]

In a message dated 1/22/00 5:34:28 PM Eastern Standard Time, 
Marian.Deborah.Rosenberg at washcoll.edu writes:

<< BTW, on the topic of organ meats, at the Pennsic Cooks thing, thanks for
 convincing me to try the dish made with lamb's testicles.>>

No problem. It was one of the few unclaimed parts of the lamb from Phlip's 
informative class. Frankly, such tidbits are not usually available locally 
either commercially or privately so I jumped at the opportunity to try one of 
the more infamous period recipes. I am glad I did. It was a wonderful dish 
for which I can thank Elysant, one of my students, for the Cameline Sauce. My 
only mistake was in not skinning the testicles after they were cooked. The 
directions didn't mention it and the outer membrane was sort of tough when 
you happened on a piece of it.

<< It was amazing.>>

That is was. I have added the recipe to my files of definite medieval taste 
treats in case I come across more of the major ingredients.

 << Next Pennsic I bring a dish of my own to contribute.  >>

I am looking forward to it. I am sure it will be wonderful whatever you 
bring. :-)

Ras
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