[Sca-cooks] Ferrets

[Daniel Myers]

Quoted from Philippa Alderton - 5/23/02, 3:22 PM -0700:
>--- Den-Ter Leather <denterleather1 at earthlink.net>
>wrote:
>>
>> the one point that has been over looked is that a
>> young ferret if properly
>> broiled over open flame  with decent garlic and
>> chive buttler baste is
>> excellent:)
>
>How abour ferret and Bonzer au vin?

In vino ferretas?

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 Edouard Halidai (Daniel Myers)
 I BELIEVE! http://www.bookofrefreshments.com
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