SC - Chocolate..Period or not... (Recipe)

[Korrin S DaArdain]

>
> "Laura C. Minnick" wrote:
> >
> >         A question for those of you who are not off warring
> with each other...
> >         I was thinking of making a roast in the very near
> future, something
> > that could be served sliced cold, maybe with sauce. I had thought
> > immediately of Cormarye from _Curye of Inglysch_, but that's a pork
> > roast, and I'd prefer not to use pork this time. Does anyone have an
> > idea for something like Cormarye, but beef? Or would the same recipe
> > work with beef? I don't recall ever making a major substitution like
> > that before. Any ideas?

> snip

> According to
> Taillevent, the default setting seems to be that most roasts are eaten
> either with a verjuice dip or with cameline, but he doesn't
> include beef
> among the references to roasts.
>
> Adamantius
> --

According to Scully, beef is warm and dry in the second degree and would
never
be roasted, only boiled, so as to alleviate its dangerous dryness.

Eleanor d'Aubrecicourt

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