SC - Roast beef
Bonne
oftraquair at hotmail.com
Thu Sep 10 19:19:56 PDT 1998
Stefan li Rous wrote:
>
> Anne-Marie answered Ras about roast beef:
> >the recipe we used was an Elizabethan one (the beef is rubbed with spices
> >and sugar, baked and marinated for a long time under weight).
>
> Ok, Stefan's back from Pennsic and he's just as curious as ever:
>
> *marinated for a long time under weight*??
>
> I assume this is from the period recipes. Why marinate under a wieght?
> What does this do?
is the weight to simply keep the chunk of beef submerged?
Bonne
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