SC - Subing????

[david friedman]

>Actually I found that if you have a bit of venison you are worried
>about being gamey, we (meaning Kateryn and I) found a Middle Eastern
>recipe that is completely period that uses vegetable broth that has a
>strong onion base and rosemary for broiling the venison first.  You
>then add the braised or broiled chunks with whole beans like large
>green beans and stewed tomatos, plus some more of the broth.

1. Source? It doesn't sound like anything in any of the period Islamic
cookbooks I am familiar with.

2.  Do you have evidence for the use of tomatoes in Middle Eastern cooking
before 1600?

David/Cariadoc
http://www.best.com/~ddfr/


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