[Sca-cooks] Fw: Camels

[Phlip]

As promised, I asked Gene Anderson, but he hadn't a clue. At his suggestion,
I've emailed Charles Perry. I'm finding this search for a recipe very
entertaining ;-)


Ene bichizh ogsen baina shuu...

> Oh good heavens.  I haven't a clue either.  Feed them to a lion, I dare
> say.  I should think any recipe for tough old cow ribs would be
> suitable.  But if you want real recipes, your only hope this side of Araby
> is Charles Perry.  As you know, he's the world
> expert on Arab food history.  I ate bear ribs in the Canadian outback
once,
> and they were tough and gamy enough!
> I hope camels are better.
> best--Gene
>
> At 02:17 AM 9/5/03 -0400, you wrote:
> >Got any recipes, preferably from my period of study (pre 1600) but at
this
> >point, any would do.
> >
> >One of the ladies in Cooks List is getting 30-60 lbs of camel ribs for
one
> >of our feasts, and she doesn't have the first clue what to do with them.
> >Asked Paul, but he didn't have any- figured I'd ask you, since you tend
to
> >have different areas of interest.
> >
> >Thanks,

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....