SC - Possible corned-beef substitutes

[Bonne of Traquair]

>> 
>> Has anyone served plain boiled meat?
>
>Yup.
>
>Elinor Fettiplace's Receipt book has an excellent dish of leg of mutton
>or lamb boiled and served in an egg-yolk-thickened lemon/white wine
>sauce made from the cooking broth which is, as they say, to die for. I
>may get a chance to post this later this evening.
>
>Adamantius


I have this at home, (currently overdue, again) and I will have a look 
at it, esp. since some of the spicing in my Spiced Beef is new world.  I 
just sort grabbed onto something I'd recently tried for the family and 
ignored the details in my late friday before the Sunday taste test final 
planning flurry. I am a procrastinator, I knew the only way that I'd 
have anything like a firm plan far enough in advance of the feast was to 
plan a tasting dinner!  and so it came to pass. I was getting kind of 
frantic for another meat dish and got sucked in by that recipe though I 
know that "traditional" doesn't mean a thing for our purposes and now 
you remind me of the new worldliness of allspice.
Earlier, when I tried the spiced beef for my family and didn't have 
allspice,I substituted cloves. It was delicious, but substituting 
ingredients in a non-period dish in order to make it more perioid is not 
really any better than just using the non-period recipe since the 
technique is the wrong thing mostly. 

Tonight, I will post my proposed menu to see if there are other glaring 
problems, but I do beleive this is the only one.  And if I substitute a 
nice boiled joint it should all come out OK.  Or, if I ask the baron 
very nicely and if it's not too late for him to very nicely ask his 
boss, there is a larger pig cooker to be had for only the cost of the 
propane.  

Bonne


Get Your Private, Free Email at http://www.hotmail.com
============================================================================

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".

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