[Sca-cooks] Re: rice pudding & marrow

[Craig Jones.]

>Reach out with your feelings, Drakey. Use the Source!

Grasshopper, can you pluck this cuskynole from my hand?

>Markham has about ten assorted sausage and pud recipes, overall,
>including a link sausage recipe which makes it pretty clear that
farmes
>are cleaned intestines used as casings.

Ah ok, cheers.  I'm at work and don't have Markham to hand (on;y
apicius and the domostroi, don't ask...).  That sounds like a great
and cheap recipe for a feast if I can get the intestine.  What would
you recommend to get the goo into the casings?  Not being a sausage
nut...

>Digby and Plat call them
>tharmes, IIRC. I assume there's somebody's regional dialect involved
in
>the shift. Unless false teeth are involved.

There speaks the man of experience?  I didn't think you were that old
;)

>
>Anyway, there are a couple of these recipe which describe in more
detail
>how you clean and fill the casings, and then some recipes which gloss
>over the process. This is one of them, "as before shewed".


>  Also the part about serving them after a day old is a bit of a
>give-away, although it's an easy one to miss if you haven't made
>sausages before. Suffice it to say it's a more common instruction in
s
>sausage recipe than in a dessert recipe.

These sound quite funky.  I might see what I can do to get some
casings as this sounds like a lot of fun.

Drakey.


>
>A.
>
>--
>Phil & Susan Troy
>
>troy at asan.com
>
>"It was so blatant that Roger threw at him.  Clemens gets away with
>things that get other people thrown out of games.  As long as they
>let him get away with it, it's going  to continue." -- Joe Torre,
9/98
>
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