[MR] baby eating

[Gaelan Mac Cuinnegain]

I would use the peers and baronage for making stock. Biol em up and then reduce the stock.

Tongue firmly in cheek,
Gaelan

vivianvaz at lairhaven.com wrote:

>   According to my lady, you should probably start with a recipe for pork,
>   perhaps suckling pig?
>
>     --Lady Yenyeg Velasconi de Santurce
>
>   -------- Original Message --------
>   Subject: Re: [MR] baby eating
>   From: Stefan li Rous <[1]StefanliRous at austin.rr.com>
>   Date: Wed, July 27, 2011 3:13 pm
>   Rather an start with a recipe of capons, which tend to be older and
>   tougher, or hens, I would recommend starting with a veal recipe,
>   especially for veal that has been exclusively milk fed, and both for
>   aging and other reasons, I suspect that you wish to specify the use of
>   only milk-feed babies and omit the tougher, stronger taste of toddlers.
>   Of course, if you have any excess heralds or Peers or barons around,
>   they too cam be made edible with careful pre-processing and specific
>   cooking techniques, keeping in mind the humors involved. Here are some
>   favorite recipes that I have obtained.
>   SCA-dishes-art (11K) 4/13/00 "A Guide to making the most out of the
>   SCA and its members" by Kim Huett. (humor)
>   [2]http://www.florilegium.org/files/UNCAT/SCA-dishes-art.html
>   Stefan
>   --------
>   THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
>   Mark S. Harris Austin, Texas [3]StefanliRous at austin.rr.com
>   [4]http://www.linkedin.com/in/marksharris
>   **** See Stefan's Florilegium files at: [5]http://www.florilegium.org
>   ****
>
>References
>
>   1. mailto:StefanliRous at austin.rr.com
>   2. http://www.florilegium.org/files/UNCAT/SCA-dishes-art.html
>   3. mailto:StefanliRous at austin.rr.com
>   4. http://www.linkedin.com/in/marksharris
>   5. http://www.florilegium.org/
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