[Sca-cooks] What NOT to serve at feast...

[Johnna Holloway]

Actually that date is more likely in error-- That's a Gervase Markham 
recipe according to another source.
It's given as 1683 which would make it a late edition. Here it's given as--
f you are curious, your friendly neighbourhood purveyor of beeves might 
source you an udder, and you can try Gervase Markham’s recipe (1683), 
which sounds good enough for guests.
To roast a Cows Udder
http://theoldfoodie.blogspot.com/2006/03/archive-february.html

Johnnae

marilyn traber 011221 wrote:

>Not necessarily. I find the article to be more of an expression of the 
>ignorance of the author, than a collection of repulsive recipes.
>
>Recipe the first:
>
>Cinnamon Sugar Dusted Cow's Udder:   
>  
> Take a Cows Udder, and first boyl it well snipped ~The English Housewife, 1863 
>
>First off, this recipe is post period by quite a bit- 1863. And, if one 
>wishes to eat a cow's udder, this seems a reasonable way to do it, 
>considering mammaries of any species are very fatty. It looks to me that this 
>dish would be akin to a pudding.
>
>Phlip
>
>  
>