SC - Pig parts - OOP, OT

[upsxdls_osu at ionet.net]

Well, if I had them, I'd stew them with sauerkraut and onions. They don't have 
much meat on them, but they are good seasoning.

Liadan
Will you be at NR Warlord?  I'll bring your sheep cookie cutters back.


On Wed, 4 Apr 2001 10:49:14 -0500 you wrote:

> 
> 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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