SC - Medieval Ribs? Or Barbecue Beef?

[Marilyn Traber]

seems to me closer in feel to osso bucco-anybody else get this idea?
margali
[i'd love to look up the recipe for osso, but I am having a really bad back day
and can just about manage to sit up, but walking is problematical...]


> Mistress Sincgefiu (Cindy Renfrow) has a recipe called Stwed Beeff
> "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.
>
> Thanks
>
> Aoife (who lived in the south on a diet of ribs-n-cheese-grits for 2 years
> in her misspent youth and has never been the same since).



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

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".

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