[Sca-cooks] Sca-cooks Digest, Vol 57, Issue 79

Claire Clarke angharad at adam.com.au
Mon Jan 31 02:39:25 PST 2011


Message: 8
Date: Sun, 30 Jan 2011 23:00:13 -0500
From: "Philip Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] some liver and other offal recipes
Message-ID: <1296446413.18975.11.camel at Ironman>
Content-Type: text/plain; charset=UTF-8

On Sun, 2011-01-30 at 21:53 -0600, Terry Decker wrote:
> Try chitterling, Stefan.  It's a Middle English word for the small
intestine 
> of pigs usually fried or steamed.  In recipes, the word has also been used

> to refer to beef intestines.

You might also check for tharmes, thermys, and look for recipes for
chaudun (usually these involve intestines of various smaller animals,
such as goose or swan, sometimes various fish or porpoise). Somewhere I
recall an English deer haggis recipe that is not encased in the stomach,
but contains chopped gut (plus fat and other stuff) in the filling...

Adamantius
*****************************************
Chauden or chaudwyn or similar, usually involves blood as well as guts.
Noumbles is another word for intestines and other bits. There are several
recipes for noumbles in Forme of Curye, including those of calf, pig, sheep,
deer and ox.

Angharad




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