[Sca-cooks] dormice

[Jim and Andi Houston]

That is bloody brilliant, that is.

Madhavi

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of V O
Sent: Wednesday, February 27, 2013 6:12 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] dormice

 You could always do what a friend of mine did for a feast, make faux dormice from chicken legs.  We took the meat off of the bone and rolled them up to form small "bodies" fat on one end and narrow at the other so they look like little  rounded mouse bodies with out the legs and heads.  For some of the I left a bit of the skin on and pulled it to the fat end to hang off and when they cooked the shrivled up to look like the tails were left on.  Really grossed out some people, but was lots of fun.  Cooked just like the recipe from period, but not as difficult getting the meat.
 
Mirianna


________________________________
From: Dama Antonia <dama.antonia at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, February 27, 2013 3:16 PM
Subject: Re: [Sca-cooks] dormice

On 28/02/2013 10:19 a.m., Johnna Holloway wrote:
> Both the live ones and the stuffed ones in the museum at Snežnik Castle were not as large as a squirrel.
> Wikipedia in the entry on the edible dormouse says 4.2-5.3 ounces 
> which doubles right before hibernation. So the whole animal weighs maybe 10.6 ounces. Fox squirrels weigh 1.1-2.2 pounds by comparison.

That's quite true- I was thinking of smaller species such as red squirrels when I typed it.  Grey squirrels and fox squirrels would certainly be a fair bit bigger than an edible dormouse.

Still, people eat lots of fairly small creatures because they think they're tasty.

I believe it's the extra pre-hibernation fat that's supposed to make the dormouse good eating.

-- Antonia di Benedetto Calvo
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Dulce et decorum est pro patria pavlovam coxi.

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