[Sca-cooks] Warning!!! Ras would probably have loved this site

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Fri Jun 15 19:31:48 PDT 2007

>  and yes, I do use the blood of my slaughtered geese and ducks, as well as the yearly pig, when we had one...

It seems like the juices pressed from a roasted carcass would not be the same as blood.


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