[Sca-cooks] To cat or not to cat

[Deborah Hammons]

If you have ever seen rabbit hanging in a butcher shop and been able to
compare it to cat, without the head and tail and feet on, they are just
about identical.  In fact when I lived in Spain, the local butcher insisted
on keeping those parts ON so his customers were confident in their meat
selection.

Aldyth

On Thu, Aug 2, 2012 at 10:35 AM, Sandra J. Kisner <sjk3 at cornell.edu> wrote:

> Except cats are carnivores, and rabbits (usually) aren't, so I'm not sure
> that would be a good substitution, flavor-wise.  But food-grade rabbits are
> certainly easier to come by than food-grade cats (I doubt Mr. Dunderbeck
> check the grade on his cats).
>
> Sandra
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org [mailto:
> sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Deborah Hammons
> Sent: Thursday, August 02, 2012 12:32 PM
> To: Cooks within the SCA
> Subject: [Sca-cooks] To cat or not to cat
>
> On our kingdom e list, a mostly fringe type person asked about the cat
> recipe in de Nola.  It seems after a private conversation she actually
> wants to cook a cat.  And use "period" garlic.  And do a paper on de Nola.
>
> She asked me if I knew a source for food grade cat.  She had already
> contacted the Colorado dept of Agriculture for a source.  They laughed.
>
> Any thoughts?  I suggested she try rabbit..
>
> Aldyth
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