SC - garlic in British Isles

Mon May 4 11:45:20 PDT 1998

     Stefan - 

     I had never had meatloaf with any kind of filler (bread crumbs, milk 
     soaked bread, oatmeal) until about 10 years ago.  I think the oatmeal 
     was used to stretch the meat and make it more economical (I keep 
     wanting to say it's a 1950's kind of thing, but I don't know why.)

     Mercedes

______________________________ Reply Separator _________________________________
Subject: SC - is medieval food yucky? 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    5/3/98 8:31 PM

Anne-Marie said:

>How about a list of foods that are easily recognisable by the biggest food 
>weenie, are readily available/easy to make AND are documentably period?

<snip>
>- --meatloaf (sans the oatmeal...use bread crumbs and flavor with fresh 
>herbs)

This could make a useful start for a message file for the Florilegium. Since 
it would give some non-cooks some ideas of easy period-like foods for pot 
lucks and such. There is a similar list in "Traveling Dyshes".

However, why do you say meatloaf without oatmeal? I was unaware that 
oatmeal was a common filler for modern meatloaf. But besides that, I would 
think oats would be a reasonable filler for medieval foods. Were oats not 
used this way? Or do all the medieval recipes that we would class as 
*meatloaf* not use any oats?

Thanks.
   Stefan li Rous
   stefan at texas.net
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