SC - Pig parts - OOP, OT

[sdrake]

Speaking of parts of a pig - we got half a pig this last weekend and part of
it is a package of neck bones.  What on earth am I going to do with them??

Mercedes

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Jenne Heise
Sent: Wednesday, April 04, 2001 9:37 AM
To: sca-cooks at ansteorra.org
Subject: Re: SC - Running an Inn???


> I dont know how many persons will want to run me out a town for this, but
> how about something simple.  How many inns served the kind of meals we
have
> at feast?

I don't know. Do we have any information about what period Inns served? The
only
information I have about historic inn service is from the Regency period,
where people
could order a very tolerable supper, dinner or nuncheon to which they could
invite
friends to, at a respectable inn.

By the way, has anyone ever had 'pig's cheek'? and if so what does it taste
like?

- --
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at mail.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"The worst thing I can say of a person is, 'they couldn't be bothered'."


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