Don't bother with elderly specimens. After skinning and gutting, be careful to remove the yellow bean-shaped glands in the upper armpit intact so the meat does not become tainted. Soak the jointed meat three times - first in two changes of salted water, then whole milk. Best recipe was a braise with fennel, kalamata olives, and Beaujolais nouveau. Judy in New Jersey where it is now raining _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/…