[Sca-cooks] aileron

Suey lordhunt at gmail.com
Fri Jul 8 16:22:20 PDT 2011

Sent Sovi, Chapter LXII givs a recipe for a sause for geese, capons, 
hens, pigeons and partridges:
     '. . .  cut the neck two fingers near the shoulders, and the claws 
and the ailerons.'
Are we talking feathers which I would think plucked or the second bone 
of the wing which we normally discard for lack of meat?

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