[Sca-cooks] herb seasoning question

[Susan Fox]

On 2/28/07 4:32 PM, "Maggie MacDonald" <maggie5 at cox.net> wrote:

> 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-.


Full recipe please?  I'm in the mood for Nice.

Selene