SC - Platina meat roll w/questions

[grizly at mindspring.com]

sca-cooks at ansteorra.org wrote:
<<<SNIP>>>
As for the "rich juice", I am an inclined as well to believe this is a 
reduced broth (which I would thicken with roux) to assist in flavoring and moisturizing the product.  I would add this only at the very end of cooking, and flash it for about three more minutes to set the broth, but not to bake it on hard.  Naturally, these would have to be served a.s.a.p., to avoid a soggy crust.>>>

I would tend to agree with the broth, even reduced.  I am curious what led you to the suggestion of thickening with a roux.  There seem to be no indications in the text cited for such a thickening or another kind, simply the rich juice.  I am not opposed to it as an embellishment, but it does not seem the directions.

It would seem more likely that one would concentrate the stock/juice by reduction before a thickener would be considered.   You could even go to the extreme of a demi-glace (without the starch).  Thank you for sharing your thoughts and for adding anything to my curiosity with where you were coming from.  The proto gravy would be certainly a good addition however you arrived at it (it may take it from being a construction of the Platina recipe, though).

niccolo difrancesco