[Sca-cooks] Wild West Delicacy

[Robin Carroll-Mann]

On Sat, Mar 28, 2009 at 9:35 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:


> I remember some of us sampling sheep "mountain oysters" when Phlip had her
> sheep butchering class near Pennsic several years ago.
>

Yes, I was there.  (Not at the class, but the pot-luck afterwards.)  Ras had
cooked some.  I don't remember the details, but the "oysters" had been
finely minced or ground, and the finished dish had a texture like chopped
liver.

-- 
Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com