SC - Cuts of Meat

[Philip & Susan Troy]

Lisa Sawyer wrote:

> 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.

A rule that seems to apply pretty well to the spiedies of upstate New
York, and the cuisine of much of medieval Europe, as well.

Gervase Markham writes, in 1615 or so, about carbonadoes, which appear,
at that time, to have been regarded as a recent and innovative import
from France. Basically carbonadoes are any of a number of meat dishes
broiled in front of (not above) a fire, served with an appropriate
sauce. Some of the meats are recognizable as raw steaks of beef or
mutton, while others are things like pig's trotters or lamb shanks, that
need to be precooked before broiling.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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