SC - Gulf War

[geneviamoas@juno.com]

Dry-cured, brined beef (rubbed with and packed in salt, possibly some
spices and some sugar, and stored in abarrel or something where the meat
juices will run out and create a pickling brine) is probably period, 
>Adamantius
<snip>

	We have a dish here that we have served for years, and it
originally came from a Knight in Trimaris, (Sir Ragnar? we're talking
about 20 some-odd years ago now).  It is called Roman Roast.  It is
basically this:
	Take an inexpensive cut of meat, chuck roast works well, and have
it cut into 3-5 pound portions.  Using heavy duty aluminum foil, season
the  roast with pepper and A LOT of salt.  We usually dust the pepper on,
and use about 1/4 - 1/2 cup of salt per roast.  Seal the foil, and bake
until done through and falling apart, usually about 3 hours or so.  Take
them out of the oven, and let them sit for a few minutes.  Open the foil,
and pour 3/4 - 1 cup of honey over the roast.  Close the foil back up and
let them sit for 15 minutes or so (longer is fine).  When ready to serve,
remove the roasts, shred, and pour the juices over the meat.  Leftovers
will not be an issue.  

	This is really tasty, and one of the most popular meat dishes
around here.  I wonder if it has any sort of documetable history?  It
came down to us with the story that this would have been cooked by
legions on the move, using salted meat and stew pots.  Anybody have any
idea?
	Christianna

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