SC - Re: sca-cooks V1 #1313 - Amazon.com - ot

[Tollhase1@aol.com]

Adamantius commented:
> > 2. 'or other cold meat'....does that mean wrap this mixture up in a slice of
> > roast beef or chicken?
> 
> Your call. This is basically, as conceived by Hieatt et al, the medieval
> equivalent of one of those French or German meat salads, with the meat
> possibly shredded or chunked and tossed with other chopped stuff and a
> dressing. You could eat it with cold poached chicken, on or off the
> bone, cold roast or braised veal, etc., instead of (rather than in
> addition to) the cold boiled pigs' feet.

Thank you, Adamantius. I was trying to figure out just what the result of
this recipe was, so I could file it properly.

Is there some general name for these "French or German meat salads"?
While I have a salads-msg file in the Florilegium, so far, these are
green salads with mostly plant stuff. This really doesn't seem to fit
in there. But I want to put it where folks would look for such an item.

So folks, under what name would *you* look for such an item?

This recipe sort of reminds me of modern chicken or tuna salad. Anyone 
have any other period recipes that they would like to post or recommend
for similar items?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
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