[Sca-cooks] herb seasoning question

[Maggie MacDonald]

At 04:10 PM 2/28/2007,Sue Clemenger said something like:
>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

Yes?  It had to be very finely chopped meat, cooking the meat products 
(meat and fat) is what made the fisk cake/ball hold together.  It also 
didn't taste gamey (like sheep or lamb) at all.  Nor did it taste like 
fishy fish.

It was really -nice-.

Cheers,
Maggie