[Sca-cooks] RE: Home from Pennsic also + upcoming feast stuff

[Elaine Koogler]

[ Converted text/html to text/plain ]
The Cormarye recipe in Forme of Curye as found in Curye on Inglysch is a
really great way to do it.  If you wish, I can send you my version of it.

Kiri

Christina Nevin wrote:

        Stefan enquired:
        Do you mean whole? Or just as roast chunks?
        Lucrezia asked:
        > That said, if anyone has any advise on roasting wild boar, it
would be most
        > appreciated.

I mean whole boneless roast, about 4 kg worth.

Ciao
Lucrezia

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