SC - Cuts of Meat

[Lisa Sawyer]

> I guess that brings up my question - in period did they "grill" meat?
> I know they roasted it (usually on a spit), baked it, fried it, stewed
> it and poached it, but i don't recall off hand seeing grilling.

Spiessbraten (spiced grilled pork steaks) is a regional specialty 
here. One restaurant claims to have been serving it since 1420.  The 
building is at least that old, possibly older. Each 
restaurant has it's own secret recipe but they are all grilled over 
an open fire. Pork is the traditional meat but beef is also offered in
most places. The rule of thumb around here is that if it doesn't
 specifically say beef or chicken, it is pork. 



Ysabeau of Prague
Lisa Sawyer
Ysabeau at interquest.de
Baumholder,Germany

Everything has been thought of before,
 but the problem is to think of it again.
                    Goethe
============================================================================

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".

============================================================================