Dydh Da Trelawney
Ottomma gwiawva gwiw ragos. My a wra dannvon an post ma oll a-dro ha gwayt
rag gweres gwir Kernewek ragos.
http://www.aboutfood.co.uk/articles/recipes/recipe-298.html
Mar hallav vy gorra nebonan gans chons gans resayt gwiw, my a wra dannvon
e-bost dhis yn uskis.
Oll an gwella
Angof
p.s. Na yllav vy dybri pysk ytho ny wonn pub resayt pysk !
Hi Trelawney
Here is a suitable website for you. I will send this post around and hope
to
get some proper cornish help for you.
http://www.aboutfood.co.uk/articles/recipes/recipe-298.html
If i get someone by chance with a suitable recipe I will send you an email
quickly
All the best
Angof
p.s. I cant eat fish so i dont know any fish recipes!
"Trelawney" <trelawneyrugby@[EMAIL PROTECTED]
> wrote in message
news:1148074678.058032.79680@[EMAIL PROTECTED]
> Hi everyone - i'm new to this group (what a cool group!) - i looked
> you up today
> because i am trying to bake a star gazey pie for a family gathering
> this sunday. i did a practice run today, but i encountered some
> problems.
>
> 1. the store said they had to chop the heads off to de-bone the fish. i
> know this is not
> true. but i've never deboned a fish in my life, and i'm a little
> intimidated. so i tried it today
> just sticking the heads on top, but i really want to be able to do it
> the older way, with the entire fish in the pie and the heads or tails
> poking through. any advice on how to de-bone a small mackerel,
> pickerel, herring, etc?
>
> 2. being american, i'm used to very precise baking directions, using
> Farenheit. most of the recipes i have found sorta say "hot oven for a
> little while then cooler oven until it's done" which is just not making
> me feel very confident that i will avoid serving either RAW or BURNED
> pie. any sense of how many minutes and at what temperatures? i'm trying
> it at 425 for 10 minutes then 350 for 20 minutes... and it is starting
> to smell pretty good... but can a pie really be all done in 30
> minutes?!! wow!
>
> 3. there are lots of variations on this recipe, apparently. raw eggs
> vs. hard boiled eggs, dry breadcrumbs on the bottom vs. soaked
> breadcrumbs as a stuffing and filler... any advice on which variations
> are better than others?
>
> thanks so much!!!
> trelawney the kernowes
>
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