SC - Candy Bubbles - rambling

[Jeff Botkins]

>hiya from Anne-Marie
>
>the meat is "pressed under a weight" as described in several contemporary
>recipes. Mostly, the weight seems to compress the fibres to result in a
>wonderful, almost proscutto like texture. Alas, the recipe itself is from
>our old Guild files (like some of the stuff is about 20 years old). The
>only source information is that it's "Elizabethan", and while I couldnt
>find exactly the same recipe (i'm betting its from some obscure secondary
>source), I found a number of other recipes that involved the same
>techniques.
>
>OK, I'm busted. Its not my normal anal retentive stick to the primary
>source stuff, but dang the stuff is good!!!!
>--AM
<snip>

The technique is used in Epulario (1598) for veal olives (Falconwood
edition, p. 10).

HTH,

Cindy/Sincgiefu


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================