[Sca-cooks] meet your meat
Stefan li Rous
StefanliRous at austin.rr.com
Thu Sep 25 22:09:06 PDT 2003
Iasmin asked:
> A quick look through the archives and at the Florilegium hasn't yielded
> me many results, so I thought I'd try here...
No, I'm sorry there aren't any files specifically on this in the
Florilegium. I had saved a few messages but I'd been waiting for more
before I created a file. Then I lost that file in my disk crash last
April. :-(
>
> (1) If you were to take a class on meat ID, what would you like to
> learn? What would you find useful?
meat ID? You mean how to tell the differance between beef, horse, lamb,
dog, cat, squirrel etc? Or are you thinking of something else?
>
> (2) I don't have any good manuscripts in my possession (only cookbooks)
> describing period meat cuts (or their locations or the husbandry that
> goes behind the meat).
Perhaps the period books on carving meat? I think one or more of these
have been talked about here before. I think I may have bought one this
last Pennsic, but if so it is currently packed away for moving.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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