SC - Period French Toast Recipies

[Elysant@aol.com]

Well, larding is a wonderfully medieval technique for adding fat to a
roast to provide moisture and flavor.  Basically, you take a 'larding
needle' and use it to literally thread a piece of lard through the
meat.  Do this with several lard strips and you have a well basted
roast.  You can get larding needles at food/cookery supply shops, and
maybe someone else has a source.

niccolo difrancesco

"B. M. Crumb" wrote:
> If you are going to roast it, be sure to wrap the roasts in fatty
> bacon because otherwise the meat will be too dry.  I'm not sure
> if it's a period method, but I've found that braising the meat,
> and cooking the liquid down to almost nothing, gets you very
> tender, moist meat plus a great deglaze to make a sauce. I
> usually put the meat on a warm platter and pour in a cup of apple
> cider (I'm told wine works well too but I don't do alcohol),
> dissolve the pan drippings, bring to a boil, and thicken with
> seived breadcrumbs and finely ground almonds.  Season to taste
> with salt and pepper.
> 
> > Bernadette
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