SC - Lady Seaton's Project

[Philip & Susan Troy]

Just wondering, did the original recipe say anything at all about what form
the meat was supposed to be in?

Mercedes

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Debra Hense
Sent: Tuesday, March 14, 2000 10:09 AM
To: sca-cooks-digest at ansteorra.org
Subject: SC - Competition entry


Almost a year ago I entered a cooking competition - with a lamb stew dish
from Menagier.  I cut up the lamb into bite-sized chunks and cooked and then
served the dish.  I didn't 'stew' the dish until the lamb was in stringing
shreds.  I was marked down by the judges because it wasn't shredded - "as
that is how lamb and mutton are supposed to be served. " Her words - not
mine.   I know its being picky, but this was the only area where my marks
were lowered.  And it has bothered me ever since.

I disagreed then, and I disagree now that all mutton and lamb when served in
a sauce or stew/soup must be cooked to mushy strings.  IMO, the chunks had a
nice texture and were extremely tender and tasty.

Am I wrong about this?  Has lamb and mutton always been cooked to mush? Or,
is this a case where modern tastes and preferences of the judge are taking
precedence over what was medieval?

Kateryn de Develyn
nickiandme at worldnet.att.net




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