[Sca-cooks] fish sausages recipe please
Carol Eskesen Smith
BrekkeFranksdottir at hotmail.com
Mon Jun 23 17:09:23 PDT 2003
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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