tag:blogger.com,1999:blog-173263937309643922.post8361690941749196574..comments2024-03-09T06:25:33.630+00:00Comments on Neil Cooks Grigson: #405 Capon, Goose or Turkey Neck Pudding / Poddyng of Capoun Necke (1430)Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-173263937309643922.post-14245179475050923812015-05-27T17:29:04.240+01:002015-05-27T17:29:04.240+01:00Hello there
Thanks very much for your comment - t...Hello there<br /><br />Thanks very much for your comment - the neck was a tricky customer, not because I couldn't peel it away, but because I think a section of the skin had been removed when killing it. If I can, I'll give it another go.<br /><br />I too have had to bone many an animal for the blog ad have got quite fast now, though geese are tricky because of their great weight.<br /><br />I'm always happy to exchange ideas- thinking of writing a book so may need some help, and I am very interested in old French cookery too.<br /><br />Neil<br /><br />P.S. I am English!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-2455530919408629992015-05-19T11:55:37.799+01:002015-05-19T11:55:37.799+01:00Hello. Brilliant website/blog etc Thank you. Like ...Hello. Brilliant website/blog etc Thank you. Like yourself, I am a very keen cook, especially classic, traditional French and Italian cookery. Also love very ancient books, recipes and chefs from throughout the ages. I recently spotted a very interesting Goose neck farçie recipe which I will be trying out. I've also been deboning Duck, Guineafowl, Chicken, Quail and Hare (Le Lièvre a la Royale) a huge French classic etc, and stuffing them. Great fun and a good challenge trying to end up with only one original hole in the beastie. Re your neck recipe, if you dip your fingers in sea salt first, you might be able to gently slide them up inside the neck separating the skin from the meat and bone and end up with a whole skin with an opening at each end. Just thinking out loud here. I've got bags of fantastic old recipes.<br />Interested to know if you are English or American.<br />Anyhow, might be fun to exchange thoughts on matters culinaire when and if.<br />All the bestLeaphttps://www.blogger.com/profile/09366095076600198681noreply@blogger.com