SC - a very tiny hurray and some questions

[Elaine Koogler]

I know that when I wanted to do a 14th century feast for a Coronation, I
searched high and low for a recipe from that period.  What I did find (and I
don't remember where now, was information that beef was not usually served at
feasts as it was considered to be peasant food...usually what was served was
pork, veal, fowl, etc. The reasoning was that the only beef that was served was
very old and tough...the cow being kept until old age because of the other
products obtained from milk.  And, of course, only the peasants would eat such
old, tough meat!

I finally wound up using a recipe for marinade from Apicius...

Kiri

david friedman wrote:

> At 2:48 PM -0400 7/2/00, Jenne Heise wrote:
>
> >
> >Platina, as far as I recall, calls for 'spices'.
>
> Martino, Platina's source, says " and have some sugar some pepper and
> some sweet spices mixed together."
>
> >  I used fresh-grated
> >nutmeg, mace, and ground cloves. (Couldn't find the ground cinnamon or the
> >peppermill in the spice boxes.) What do you all suggest for the spices?
> >
> >Furthermore, I want to start trying out mustards. Mustards are nice on
> >bread, but better on meat in my opinion... I was wondering about roasted
> >beef. I looked through my medieval cookbooks last fall looking for a
> >recipe for basic pre-1600 roast beef, but couldn't find one. Suggestions?
>
> Lots of recipes for sauces to put on the roast beef; off hand I can't
> think of a roast beef recipe.
>
> David/Cariadoc
> http://www.daviddfriedman.com/
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