SC - Medieval Ribs? Or Barbecue Beef?

[Gretchen M Beck]

Excerpts from internet.listserv.sca-cooks: 11-Sep-98 Re: SC - Medieval
Ribs? Or .. by "needlwitch at msn.com"@ema 
> >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

Yup, sounds like that to me too. Although it might also be interpreted
as a stew -- witness the recipe from the Viander that Sculley translates
as "veal stew" -- (Cive' de Veel) "Roasted on a spit or on the grill
without overcooking, cut up into pieces and fried in grease with chopped
onions, steep burnt toast in wine and beef broth or in pea puree, and
boil your meat with this; then add ground ginger, cinnamon, cloves,
grains of paradis, and saffron for colour, infused in verjuice and
vinegar.  it should be thick, there should be enough onions, the bread
should be dark and sharp with vinegar and it should be yellowish."

toodles, margaret 
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