SC - Pig parts - OOP, OT

[Peters, Rise J.]

If these were chicken, turkey or cow bones we'd chorus "make stock."  Why
does no one make pork stock?

> -----Original Message-----
> From: sdrake [mailto:steldr at home.net]
> Sent: Wednesday, April 04, 2001 11:49 AM
> To: sca-cooks at ansteorra.org
> Subject: SC - Pig parts - OOP, OT
> 
> 
> 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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