[Sca-cooks] Sows Utter stuffed with Fried Baby Mice.

[Radei Drchevich]

Sorry, sow was not a typo.  It is a pig utter<supine>, not a cow<bovine>

> ----- Original Message -----
> From: "Daniel Myers" <eduard at medievalcookery.com>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Sows Utter stuffed with Fried Baby Mice.
> Date: Tue, 28 Mar 2006 06:27:25 -0500
> 
> 
> 
> On Mar 28, 2006, at 12:32 AM, Stefan li Rous wrote:
> 
> > Radei mentioned:
> >  >>>
> > Sows Utter stuffed with Fried Baby Mice.
> >
> > > Recipes for mice, Anyone?  (couldn't resist....) Berti
> > <<<
> >
> > Oh? Period recipe, please?
> 
> 
> The cow's udder part is pretty easy, but I think the stuffing would 
>   be more difficult.
> 
> Cow's udder.
> For cow's udder which has been well washed and cooked, & put on a  
> towel so it can rest well, & put it on a spit.  For the udder's  
> sauce , take two or three pieces of toasted white bread, which are  
> not burned at all, & take some broth with verjuice to temper the  
> bread, & mix with four or five egg yolks, & put therein nutmeg,  
> cinnamon, ginger, saffron, & sugar, & let it boil well together, &  
> put it on the roasted udder.
> [Ouverture de Cuisine]
> http://www.medievalcookery.com/notes/ouverture.shtm
> 
> 
> I suppose the mice could be skinned, soaked in vinegar to dissolve  
> the bones (as was done with small birds) and then fried, but I 
> can't  find any recipes to verify.
> 
> - Doc
> 
> 
> -- -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>   Edouard Halidai  (Daniel Myers)
>   Pasciunt, mugiunt, confidiunt.
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
> 
> 
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>



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