[Sca-cooks] Sca-cooks Digest, Vol 6, Issue 88

izofgold@aol.com izofgold at aol.com
Tue Oct 31 18:29:20 PST 2006

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Marie/Gwynn commented and asked:
<<< Well this weekend was fun filled with grounding and spicing meat  
for our period sausage stuffing fest.  We did both the mundane  
stuffers, and used the horn stuffers that Kristin Ailbe Anmclaid made  
for me!  Both work really well though certainly turning a handle is  
MUCH easier than pushing meat through a horn.>>>

Were these horn stuffers based on something in period? Were they made  
out of actual horn?

<<< Anyone have any hints, tips, etc. they would like to share let me  
know off list I would love to hear it.  We made 80 and they all  
turned out really great! >>>

Well, perhaps these files in the FOOD-MEATS section of the  
Florilegium might be of interest to you:
sausages-msg     (176K)  4/17/05    Period sausages. Making sausage.
sausage-makng-msg (36K)  4/20/05    Sausage making techniques. Supplies.

And since it is similar to sausage...:
haggis-msg        (94K) 10/25/01    Scottish haggis recipes. comments  
on haggis.

<<< Chatelaine of the
Incipient Canton of Abhainn Iarthair,
Barony of Stierbach in the Kingdom of Atlantia.>>>

Perhaps these files in the SCA-INC section of the Florilegium might  
help you in your officer position:
fundraising-msg   (46K)  7/ 3/05    Fundraising ideas for SCA groups.
recruiting-art    (16K)  7/13/02    "On the Recruiting and Retention  
of New
                                         Members" by Lady Meliora  
Leuedai de
recruitment-msg   (48K)  6/11/05    Recruitment ideas. bringing in  
new members.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

YES - they are made from real horn and descriptions Kristin and I found from a German book (after hours of translation) along with some great help from friends in Drakenvald. :)  She did a LOT of work on them to make sure they were food safe, etc. but it worked out better than I could have hoped for.  Apparently no one can tell the difference when I gave them to fighters to taste test. :)
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