FW: SC - ACG 12th Night

[Oughton, Karin (GEIS, Tirlan)]

Next question, is the list name case sensitive? I don't believe this went
through first time.

Thanks for any help.

k.

> -----Original Message-----
> From:	Oughton, Karin (GEIS, Tirlan) 
> Sent:	Wednesday, January 13, 1999 3:03 PM
> To:	'sca-cooks at Ansteorra.ORG'
> Subject:	RE: SC - ACG 12th Night
> 
> 
> 
> I was disappointed in the venison roast but it was the most complemented
> dish.
> It was , IMO, rather tough but others didn't seem to notice. The bear
> roast
> was fork tender and disappeared girst as it always does. :-) The rabbit
> was by
> far the best of the lot, IMO. It tender and succulent. The sauce was
> great.
> 
> Out of curiosity, how did you roast the venison? Open fire or oven ?
> Marinaded?
> 
>  I've found that mine has turned out fairly dry in the past until I
> started using a pastry coffin around - just make up a thick paste of water
> and flour and splodge thickly on the meat - it  keeps most of the juices
> in the meat, absorbs the excess and can then be dissolved (with a little
> bit of elbow grease) to make a rich and thick gravy. I've found references
> to the venison coffin in a number of later cook books, 17/18th cy, but not
> sure if it goes as far back as medieval. Can't see why not - they used it
> for smaller birds for sure in medieval/Tudor cooking.  I wonder if the
> dryness could be the cause of the toughness? 
> 
> karin
> 
> karin at tirlan.com
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