SC - Roast beef

[Anne-Marie Rousseau]

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

- ----------
> From: Bonne <oftraquair at hotmail.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Roast beef
> Date: Thursday, September 10, 1998 7:19 PM
> 
> 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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