SC - teaching 1530's cooking

[Anne-Marie Rousseau]

Also good on beaten biscuits... yum.

Meadhbh
(who fondly remembers beaten biscuits and country ham when she lived in
Kentucky)

Sharon Gordon wrote:

> Many people also soak the ham in several changes of water, before they
> even start cooking it.  Smithfields' are very salty.  Also this ham tastes
> best in very thin slices--no thicker than thin sliced bacon.
>
> If you have some left over for modern purposes try:
> 1) Triple decker turkey and smithfield ham sandwich with
>    lettuce and tomato and mayo.
> 2) Using scrappy pieces and fat to make hamspread in the blendar
>    or food processor.
> 3) Making hambone soup with vegetables.  Including lima beans
>    and potatoes as some of your vegetables is especially good.
> 4) Ham biscuits
>
> For more medieval purposes, it would be good where spicy ham
> or prosciutto type meats are used.
>
> Sharon
> gordonse at one.net
>
> ============================================================================
>
> 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".
>
> ============================================================================



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

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".

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