SC - Medieval Ribs? Or Barbecue Beef?

[needlwitch@msn.com]

Just because you wander,
doesn't mean you're lost.
- -----Original Message-----
From: LHG, JRG <liontamr at ptd.net>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Friday, September 11, 1998 12:14 PM
Subject: SC - Medieval Ribs? Or Barbecue Beef?


>Greetings! Now that I have your attention, I'd like some opinions, please.
>
>Mistress Sincgefiu (Cindy Renfrow) has a recipe called Stwed Beeff in "Take
>a Thousand Eggs or More, Vol 2"---original edition,  from the Harleian Ms
>#4016 (pg 202). The translation  (because I have no "thorn" on by keyboard)
>reads thusly:
>
>"17 Stewed Beef. Take Ribs of fresh beef, And (if thou will) roast it till
>it is nigh enough; then put it in a fair small pot; cast thereto parsley
>and onions minced, raisins of Corinth, powdered pepper, cinnamon, cloves,
>sandalwood, saffron, and salt; then cast thereto wine and a little vinegar;
>set a lid on the pot, and let it boil soakingly on a fair charcoal till it
>is enough; then lay the flesh, in dishes, and the syrup thereupon, And
>serve it forth."
>
>It is my contention that this is a recipe for meat that has been roasted,
>then cooked  with liquid till it is fallen off the bone, then served with
>the sweet-spicy liquid it was cooked in. There is the possibility, however,
>that this is "Ribs" as we modernly know them, with a sweet-spicy red sauce
>rather than modern tomato-based barbecue sauce, since there is no directive
>to remove the bones or strain them from the sauce.
>
>Opinions, or argument for or against ribs, please? I'd like to try this en
>masse soon, as this is a perfect camp-ground event dish if one posesses the
>fire-tools and pots.


Sounds like BBQ to me. When and where is the feast. (pardon any drool marks)
;-)
Thorbjorn the Cook



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