SC - Types of food to serve non-medieval food people

[Philip & Susan Troy]

Nick Sasso (fra niccolo) wrote:

> 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.

Sounds lovely, and I'll certainly try it. My only concern is that the
dish seems to owe as much to Meridien pulled barbecue as to Apicius, who
simply says, "1. Meat roasted plain in the oven, sprinkled with plenty
of salt. Serve with honey."

Luckily, I love Meridien pulled barbecue. I'm also a big fan of Apicius'
Tarpeian Lamb, which is a little closer to what you describe, I think.
Almost like a sort of curried roast with honey. The almost-done roast is
cut up in slices or chunks, put back in the pan with some wine and
honey, and the liquids deglaze the pan and dissolve the herb crust into
a thick sauce. Very serious business indeed. I'm working from memory
here, so I hope you'll forgive any omissions from the process here, like
the odd bit of liquamen or something like that.

Your suggestion would probably be quite effective, though... .

Adamantius