[Sca-cooks] Food question

[grizly at mindspring.com]

what age of beast are we talking?  Hunks or whole beast?

niccolo difrancesco

sca-cooks at ansteorra.org wrote:
>    If there's Anyone out there besides me not going to Pennsic ...

    I have goat to experiment with for a demo Manx Camp is doing in
October.  Other than the use of goat to make rock crystal softer ...  I
have not seen or read too much about it.  Ann Hagen talks about it in the
second Anglo-Saxon food book, but not about what it tastes like.

   I was wondering if there was anyone who had herbs (not spices) to
recommend for it.  I will hopefully be spit-roasting it, so I don't need
technique recommendations, but some suggestions as to what will make it
taste good would be lovely.

    Thanks,

    Elizabeth




Tempus est, erat, non est.
(Time is, Time was,  Time is not.)
--inscribed on an English sundial.

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