[Sca-cooks] Ferrets

[Aurore Gaudin]

This is a multi-part message in MIME format.
--
[ Picked text/plain from multipart/alternative ]
Can we please speak layman terms?  I don't have my translator handy.  Aurore
  ----- Original Message -----
  From: Daniel Myers
  To: sca-cooks at ansteorra.org
  Sent: Thursday, May 23, 2002 6:59 PM
  Subject: Re: [Sca-cooks] Ferrets


  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?

  --
  -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
   Edouard Halidai (Daniel Myers)
   I BELIEVE! http://www.bookofrefreshments.com
  -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  _______________________________________________
  Sca-cooks mailing list
  Sca-cooks at ansteorra.org
  http://www.ansteorra.org/mailman/listinfo/sca-cooks
--