[Sca-cooks] Mutton (tolerance question - OP)

Ian Kusz sprucebranch at gmail.com
Sat Apr 30 16:14:57 PDT 2011


Perhaps it is a particular spice that is commonly used on all three......not
sure?

On Sat, Apr 30, 2011 at 3:38 PM, Terri Morgan <online2much at cox.net> wrote:

> One of the things that has baffled me as an adult is that I cannot eat
> mutton, lamb, or veal. It's not that I'm allergic to it - I'm not - but
> that
> the immediate effect of putting some in my mouth and commencing to chew is,
> ah, unfortunate and will ruin the meal for everyone at the table*. I cannot
> figure out why this should be so. It is not connected to 'texture', as it
> happens with almost every dish I've tried, stewed, roasted, sliced thin,
> minced, whether or not I was aware of what meat it was. I've tried many -
> it
> all smells so good! I've not had 'a bad experience' in my youth. In fact, I
> had never had veal until I was at a feast and found myself reacting to it.
>
> So I'm wondering if someone here with more experience would have an idea
> what would cause this. Maybe if someone did, I'd be able to find a way to
> change the effect and eat some of the goodness you all enjoy so much. I DO
> love the flavour. And then my tummy violently voices its opinion before
> I've
> even swallowed.
>
> It is said that lamb or mutton is the 'safest meat to offer' because of its
> lack of cultural taboos. I find it embarrassing that I cannot eat it. Got
> any ideas?
>
>
>
> Noodling on a Saturday,
> Hrothny
> *I throw up.
>
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-- 
Ian of Oertha



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