[Sca-cooks] Introductions.. And Meat Pies

[Micheal]

 Small suggestion I did a small sausage from the Danish Cook Book with 
Atlantic salmon. Great taste, great looking but oh my expensive.
 Cealian Of Moray
----- Original Message ----- 
From: "Sue Clemenger" <mooncat at in-tch.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, June 17, 2005 12:47 AM
Subject: Re: [Sca-cooks] Introductions.. And Meat Pies


> Hey, back at you, Olwen! I'd forgotten about the fish sausages.  I think 
> it'd be great to try a variety for a feast or competition, but my budget 
> for this fund raiser doesn't extend to spending as much money as I'd need 
> to, in order to do lamb or veal or fish.
> On the other hand <weg>, I wonder if I could manage a sausage or two out 
> of marzipan??? heh, heh, heh.......
> --maire
>
> Olwen the Odd wrote:
>
>>> 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...
>>> --maire, surfacing from a pile of paperwork and laundry....
>>>
>> Hey, Maire, why not look into the Flori-thingi and find the recipe for 
>> fish sausage?  There are also some for lamb and veal IIRC.
>> Olwen
>
>
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