SC - Cuts of Meat
Aldyth at aol.com
Aldyth at aol.com
Thu Aug 21 20:24:31 PDT 1997
In a message dated 97-08-21 13:37:26 EDT, Morgan writes:
<< OK, all you butcher experts out there. I am cooking a Coronation
feast that will include grilled beef as one of the courses.
Since I'm not a big meat eater, I am turning to you experts for
advice.
What cut of meat should I try to buy that would be relatively cheap,
but not tough? >>
I would ask how many you are serving first, but I usually go with a Baron of
beef, slow roasted for many hours, and if the intent is truely to grill it,
slice it up and slap it across a grill just before you serve it. Here in
Wyoming we can usually get it for under $2 a pound.
Aldyth
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list