[Sca-cooks] fish sausages recipe please

[AEllin Olafs dotter]

LOL! And I've had it to look at, I think... but skimmed it, never really 
read it, evidently. (I'll never make it - shellfish allergy.)  Just 
thought "Gee, that looks good, too bad.."  Good thing someone reads 
things around here...

AEllin

Carol Eskesen Smith wrote:

> OOPS! Phil's right; just check the context.  So much for my 
> proof-reading; my sausage handout's had it like that for over a year!
> Regards,
> Brekke
>
>     ----- Original Message -----
>     From: Phil Troy / G. Tacitus Adamantius
>     <mailto:adamantius at verizon.net>
>     To: Cooks within the SCA <mailto:sca-cooks at ansteorra.org>
>     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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