SC - my collected glossary

[Stefan li Rous]

Ras said:
>ChannonM at aol.com writes:
><<  Following
> >  >Platinas instruction resulted in an inedibly salty sausage. >>
>
>I still disagree with this view point. Soaking the sausages and then
grilling 
>them or using them in other recipes calling for Lucasian sausages in
that 
>period seems to make a particularly tasty dish. 

Granted, that their use in recipes calling for unspecified sausages 
oftentimes results in a dish that is unacceptable in flavor and their
usage in 
dishes which specifically specifies 'Lucasian Sausages' results in a
superior 
product.

Similarly, using kippered herring where fresh fish is expected could definitely
result in an unexpected taste. Or using a “country ham” without soaking
it could result in an overly salty dish.

So, what are some of  the period recipes that specifically call for 
“Lucasian Sausages”?

Stefan
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****