SC - Re: crisp crust meat
LYN M PARKINSON
allilyn at juno.com
Mon Aug 24 20:21:32 PDT 1998
Avelina,
I don't eat in the food court, except for desserts, because of food
allergies, but this evening I read some of Dorothy Hartly's book on the
history of British food. She says to dredge a cooked roast with flour,
then trickle a liquid--water, wine, something appropriate--over it and
let it continue to cook until it is 'clear'. I think she means that the
flour should be sort of transparent. Then you brown it well without
letting it burn, and it makes a good crust. This is 'open air' roasting,
not in a closed pot or oven. Her drawings showed me meat on a spit
getting heat from the side of the fire rather than just over the fire;
this is how you can have a dripping pan under the roast. At probably a
later date than ours, tin reflectors were set up: fire meat tin
screen and would reflect the heat back onto the meat.
She also made the point that the liquid should be relevant to the type of
meat: lamb feeds on mint in the meadow, so mint water; venison got the
red wine; beef got broth but was served with milk and dairy sides and
sauces: Yorkshire pudding, etc.
Regards,
Allison
allilyn at juno.com
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