[Sca-cooks] (no subject)

[Alexander Clark]

>I have been wondering about how this was proceeding.
>
>Looks fascinating. Good luck with it all.

Thanks!

>If you can, Please take photos and share the details of the soteltes after the event.
>I am sure the Subtleties list would like the details.
>
>What will you sub in for the venison?

If I end up with no venison, the Plan B is lamb shanks with the
furmenty, gele of flesh for the venison in broth, and roast pork for
the roast venison.

-- 
Henry/Alex