[Sca-cooks] aileron

Dan Schneider schneiderdan at ymail.com
Fri Jul 8 20:39:38 PDT 2011

Hej Suej,

I would tend to agree that the feathers would be plucked, so it would most likely be the wing-tip that is being referred to.


--- On Fri, 7/8/11, Suey <lordhunt at gmail.com> wrote:

> From: Suey <lordhunt at gmail.com>
> Subject: [Sca-cooks] aileron
> To: sca-cooks at lists.ansteorra.org
> Date: Friday, July 8, 2011, 11:22 PM
> 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?
> Suey
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