Protecting Traditional Origins - was Re: [Sca-cooks]Hotoffthepresses: A new Feudal Gourmet pamphlet!

[Elaine Koogler]

Phil Troy / G. Tacitus Adamantius wrote:
>
> Real Brunswick stew comes from Braunschweig and must contain 33% 
> liverwurst? (I can't decide which is scarier: that concept, or the 
> fact that I am not remotely fazed by the concept.)
>
> Adamantius
>
Aaarrrggggghhhhhhh!!!  I love liverwurst, but just can't picture it as 
part of the Brunswick Stew that I make.  I can picture rabbit and 
venison, but not liverwurst.  the recipe I have came from Chowning's 
Tavern in Williamsburg, via a cookbook published by the Jr. League of 
Newport News, "Virginia Hospitality."  If you ever get a chance to get a 
copy of this cookbook, it's the best I've ever used...totally 
non-period, but lots of traditional southern, specifically Virginia, 
dishes.  It's the only cookbook I own that, if I need to take something 
to a party or pot-luck and don't have time to test cook it, I'll grab 
something from that cookbook to do.  My husband's mother gave it to us 
when we started living together...and every member of his family owns one.

Kiri