SC - RE: Meat -- Roman roasted meat
Nick Sasso (fra niccolo)
grizly at mindspring.com
Mon Jun 23 15:26:24 PDT 1997
Peters, Rise J. wrote:
> >>Sadly, I remembered parts of two recipes on the same page.
>
> What was the other one? And where does the slathering with honey come
> in?
> Frankly, the salt crust with the honey sounds absolutely
> scrumptious. I'm
> sorry it was a figment of your memory but may do it anyway.
>
> What roasting temp (usually I cook everything at 400 degrees unless
> told
> otherwise...)
The error was not the existance of the salt/honey roast, but that there
were added herbs. The two recipes are 1) salted and honey & 2) herb
marinated.
The recipe for the salt/ honey does exist, and roasting time/temp varies
based on size and shape of roast. I stay in the 300-325F range until
done. cover with honey and palce in turned-off oven. Shred or
slice.....I usually end up slicing, though every other person locally
shreds/pulls theirs with forks.
- --
In Humble Service to God and Crown;
fra nicolo difrancesco
(mka nick sasso)
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