[Sca-cooks] fish sausages recipe please

[Carol Eskesen Smith]

Oh, and as for the watercress, I honestly don't recall it - but I wasn't head cook that day, YOU were!  If you remember it being there, we had it; I just wasn't the one cooking or washing it.  

Regards,
B.
  ----- Original Message ----- 
  From: Phil Troy / G. Tacitus Adamantius 
  To: Cooks within the SCA 
  Sent: Saturday, June 21, 2003 4:10 PM
  Subject: Re: [Sca-cooks] fish sausages recipe please



  On Saturday, June 21, 2003, at 01:14 PM, Carol Eskesen Smith wrote:


    Add about 1 rounded teaspoon of salt, 1 rounded ¼ tsp white pepper, and 1 level ¼ teaspoon of salt.


  Hey, cool feature of Mac Mail! (And about time I discovered one, too!) Select a passage and hit "reply", and that's exactly what you get, properly formatted and part of the thread. No pasting needed. Who knew? Maybe I just never tried this before.

  But I digress...

  See above. Brekke, are you sure this is correct? Could that last rounded 1/4 teaspoon be nutmeg? It seems unlikely that salt was used twice in this way.

  IIRC, didn't we serve this on top of a bed of sauteed watercress to give the proper Ostgardrian green and white?

  Adamantius



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