[Sca-cooks] Introductions.. And Meat Pies

[Sue Clemenger]

Beef fat, maybe, but I dunno about the mutton.  Sheep meat (or lamb) 
just isn't that common around here, unless you raise your own.  More of 
a luxury meat than even beef these days, which is getting prohibitively 
expensive....
--maire

Volker Bach wrote:

> Am Mittwoch, 15. Juni 2005 02:54 schrieb Sue Clemenger:
> 
>>Vegetarian suet, huh? I wonder how that would work as the fat for
>>sausages.  At our next local event, there's a bake sale fundraiser (to
>>raise money to purchase loaner armor), and if I can work it out, I
>>thought to offer sausages, with 1 minor stumbling block being a few
>>people in the barony who don't/won't do pork...
> 
> 
> Could you get away with beef or mutton fat? I used beef fat on one occasion 
> and that worked reasonably well. Haven't tried mutton yet, but want to - it 
> is one of those things that are ever harder to get, but must have been 
> nauseatingly common for many people in period.
> 
> Giano