SC - Types of food to serve non-medieval food people
Nick Sasso (fra niccolo)
grizly at mindspring.com
Sat Jun 21 06:31:17 PDT 1997
> How, in other words, do I make the
> bride and the guests happy at the same time? All suggestions will
> be received with shameless, pathetic, puppy-like worshipful adoration!
>
> Juana Teresa de Salamanca
> my new slogan: "Yo estoy demasiada viaja para este mierda!"
I have had no one turn up their mundane or medievel noses at a roman
roasted meat. You roll it copiously in salt and herbs to form a crust.
Then wrap and bake slowly (325-350) until tender enough to shred with
forks. When shredded, turn off oven and return to foil wrapping.
Slather with liquid honey. The result is an intensly salty/sweet
balance that is indescribable. The risk to heart is stipulated here
:o) You'll find the technique described in Apicius as 'roast meat'.
Works on pork, lamb, beef for sure; maybe others.
- --
In Humble Service to God and Crown;
fra nicolo difrancesco
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