[Sca-cooks] OOP Bugs was:International recipe site

[vicki shaw]

I have cooked brain and tripe and kidneys and liver, of course, and calves
feet in a Moroccan Jewish sabbath meat that cooks all night, but I have no
experience with all those other parts of the animal that you mention, Phlip.

Angharad ferch Iorwerth; MKA Vicki Shaw
> What happened, Angarhad, was that I taught a class at Pennsic, in taking a
> lamb from on the hoof into edible cuts, and we served most of the lamb at
> the Knowne Worlde Cook's Potluck. We gave the easier cuts of meat to the
> less experienced cooks, and made the more exotic cuts into various period
> dishes by more experienced cooks. The people who loaned us their farm to
do
> the butchering (Coopers don't allow slaughtering on site) had dug a big
hole
> for the offal, and were quite surprised whan all that was left over were a
> couple handfuls of connective tissue.
>
> Badger made a real haggis, I made a recipe using the brains (camew out
> rather like brains in Hollandaise sauce), and Ras used a recipe for
> testicles, The rest of the animal got parted out- I gave the lower legs to
> someone who wanted then for knuckle bones, gave the wool to someone else,
> and salted down the hide for later tanning. The rest of the muscle meat
went
> towards more standard recipes.
>