[Sca-cooks] Food question

[ruadh]

while in Greece, I was served goat more often than lamb. they processed
pretty much the same as a very lean mutton. Same herbs and spices. Ground
meat was more often goat than beef in the early 70's. Ru

----- Original Message -----
From: "Elizabeth A Heckert" <spynnere at juno.com>
Subject: [Sca-cooks] Food question


>
>    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.
>