[Sca-cooks] Tongue

[Daniel Phelps]

I wrote:
>>The problem with tongue is a matter of perception, ...modern perception.
>>What I would suggest is that you cook one and see if people will taste it.
>>I would, ...but sad to say I'll bet many based on modern food bias will
not.


The reply was:

>Actually, i'm not concerned about that. Folks here in the West
>Kingdom are used to period feasts and foods they don't necessarily
>eat regularly. And i plan to have it sliced and maybe sauced before
>it goes to the tables, so it will look less like a tongue :-)


Then you are indeed blessed.   I live in Trimaris.  I love the kingdom but
"odd food"=bad food for too may people.   Most feasts stick to beef, chicken
and pork as meat dishs and only the "normal cuts" cooked the "normal way".
Period food has a long way to go down here.  I'm thinking of doing some
organ meats for an A/S display in the winter.  I'm collecting recipes that
do well served cold.   What I will probably do in the short term is mix
sliced tongue in with other cold cuts as the tasting foils in a display of
period cold sauces.  I'll use the French name for beef tongue in the
display.

Daniel Raoul