SC - Recipe Challenge again??? "Alosed Beef"

[LrdRas@aol.com]

- -----Original Message-----
From: twila hoon <hoontw at libra.unm.edu>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Friday, June 02, 2000 6:52 PM
Subject: SC - Query


>
>
>Greeting, couple of quick questions I wanted to throw out nad see what
>people thought.
>
>First, on precooking for a feast, what have people found to be an okay time
>period for bread freezing - so that it still maintains edibility?
Rarely do I freeze bread, most sites we use have Hobarts and convection
ovens.  When I do freeze breads it seems that whole grains hold up better
than white bread.  A month is about as long as I've held bread in the
freezer.  To keep the bread from getting a freezer taste I fist wrap it in
freezer wrap then foil.

>Second- what have people found to be acceptable for deep freezing meat, my
>butcher has - assured- me that most of the meats I have purchased in the
>past will freeze past 6mos with the exception of the ground meats.
>Personally, I don't like to keep meat very long even frozen but I will be
>doing the Midwinter feast for my group and would like suggestions on how
>long I can (without sacrificing safety or flavor or appearance) purchase
>meat on sale.
I don't have much storage space so I buy meat the Thurs or Fri of the event,
but arrange with my supplier at least a month before what I need to make
sure it's on hand.  I go through a local wholesaler.  The quality is well
worth the few pennies more.

>Lastly, I have a copy of Ruperto de Nola (?) in Spanish and don't read a
>lick of Spanish but was wondering if anyone could help me figure out the
>general outlay of what recipes he covers so that I can look for simialr
>recipes that are in English -- I am seeking recipes for a late period feast
>and while I have some sources I want a firmer grasp on what would and would
>not have been served in a Spanish Court circa 1480's 70 years on either
>side.  SO _any_ suggestions would be appreciated.
>
>
>Saffia al Sabia
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