[Sca-cooks] Udder was oxtail

[Claire Clarke]

------------------------------

Message: 5
Date: Wed, 2 Feb 2011 14:08:40 -0700
From: James Prescott <prescotj at telusplanet.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Udder was oxtail
Message-ID: <a0624045bc96f74d1997e@[173.181.60.116]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"


Ouverture has two recipes involving udder.  The recipes just say 'cooked'.
Larousse Gastronomique suggests blanched then braised, though they could
have simply been boiled.  One of the two recipes then calls for the already-
cooked udder to be wrapped within a caul and roasted on a spit, with a
recipe
title of "Roasted cow's udder".


Thorvald

****************************************
Maestro Martino uses veal 'teats', by which I assume he means udders, quite
often. Mostly they seem to be used for fatty moisture as in a ravioli
filling, as a potential substitute for 'fat pork'. I can't remember if
there's a recipe specifically for cooking udder/teat.

Angharad