SC - goose fat

[Decker, Terry D.]

IIRC, they are both within the Saxon held lands between the 9th and 12th
Centuries.  Also, one needs to consider that the use of bird fat, chicken
fat in particular is common to Jewish cookery across Europe.  

Bear

> Nanna answered some of my questions about goose fat and said:
> > Duck and goose fat is the preferred cooking fat of 
> Southwestern France and
> > Hungary, for instance. 
> 
> Those are two widely spaced regions. Is there any particular 
> simularity to
> the cuisine that would make goose fat preferable? Or is it not unique
> to those areas and was at one time used in Germany and areas 
> in between
> as well? 
> 
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra