[Sca-cooks] herb seasoning question

[Sue Clemenger]

Was the sheeps' tail for the fat? or for meat/flavoring? I'm thinking of the
recipes in the Miscellany that call for using "tail" for a fat source for
dishes.....
--Maire

----- Original Message -----
From: "Maggie MacDonald" <maggie5 at cox.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, February 28, 2007 4:58 PM
Subject: Re: [Sca-cooks] herb seasoning question


>
> Soup for the Qan called for asafoetida in the Fishball recipe, the
> ingredients were: large carp (skined, boned), sheeps tail (minced), fresh
> ginger, onions, pepper, mandarin orange peel, black pepper, and kasni
> (asafoetida).
>
> It was a yummy recipe, and it had fussy eaters asking for more (which
> quietly boggled me at the time).