Subject: SC - a verysmall hurray
ChannonM at aol.com
ChannonM at aol.com
Mon Jul 3 07:55:07 PDT 2000
In a message dated 7/2/00 11:54:46 PM Eastern Daylight Time, Re: Jenne Heise
<jenne at tulgey.browser.net> writes:
> Platina, as far as I recall, calls for 'spices'. 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?
Those sound quite in line with Platina and a good accompanyment to turnips.
>
> 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?
Without whipping out the references, I recall a few references to "rub with
lard, and salt it well" type descriptions as to how to roast a piece of meat.
I have interepretted this liberally and use if for everything from beef to
chicken.
Hauviette
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