[Sca-cooks] Why X and not Y

[Stefan li Rous]

Isabella said:

<<< Yep, saw a display of rabbit, pig's testicles and pig uteri in a  
local
market called Rosita's, in Lake Park, Florida, which is in the West Palm
Beach area. It was quite startling to this suburban middle class  
white girl,
I didn't realize people ate those parts of the animal. Was in a
converstation with an ex-Nave friend of mine, and he gently informed  
me that
most places in the world they eat the whole animal. Always happy to  
learn
something new...>>>

Yes, I remember seeing a whole pig, partially sliced open in a  
butcher shop in Mexico. Wouldn't have been so bad, except for all the  
flies swarming around the unrefrigerated? carcass.

Well, if you are willing to learn more similar new things...

In the FOOD-MEATS section of the Florilegium:
blood-dishes-msg  (30K)  1/20/08    Use of blood in period foods.  
Recipes.
eels-msg          (28K)  1/17/08    Eel dishes. Getting and cleaning  
eels.
exotic-meats-msg (100K)  4/18/08    Period and SCA exotic meats.  
Swans, ostrich,
                                        crawfish, dormice, cat.
haggis-msg       (106K)  1/29/08    Scottish haggis recipes. comments  
on haggis.
liver-msg         (46K)  1/15/08    Medieval cooking of liver. Recipes.
organ-meats-msg  (104K)  4/18/08    Period cooking of organ meats.

Stefan
--------
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 ****