SC - Platina meat roll w/questions

[Sue Clemenger]

It might be similar to a pasty (minus the potatoes), or a hot-pocket sandwich.
I was at a feast this weekend at which the head cook served two different german
pastries/pasties, both very good.  One had a filling of salmon and red wine, and
the other was cheese and bacon.  Both were enclosed in a pastry dough that was
made with butter (not sure of exact ingreds.).  She made them ahead of time, and
reheated them in those large plugin roasters that always remind me of oversized
crockpots.  Perhaps you could try something like that, and glaze them just
before serving, to avoid sogginess.
- --Maire

Terri Spencer wrote:

> As Mistress Christianna has previously posted, she has a great deal of
> cooked ground beef, and is giving large packages to anyone standing
> still long eno...willing to cook it in a period fashion for this weeks
> Baronial meeting/party.
>
> I've been looking for a preparation that can redeem this cool, dry
> ingredient that was grilled instead of boiled and treated with warming
> spices as a medieval cook would have done. I'm also looking for finger
> food for practical purposes.  I think I've found a good candidate in
> Platina Book VI, #9:
>
> Meat Roll from Tame Animals
>
> ...take as much lean meat as you want (calf, capon, hen or the like)
> and cut it up fine with small knives.  Mix veal fat into this meat well
> with spices.  When it has been wrapped in thin crusts, bake in an oven.
>  When they are almost cooked, put on the roll two egg yolks...beaten
> with a paddle with a little verjiuce and very rich juice.  Some add a
> bit of saffron for looks...
>
> I can spice the meat with ginger, cinnamon & pepper, and add a bit of
> fat, egg and verjuice to combat the previous dry cooking (and bind it).
>  But I have a few questions:
>
> Would the thin crusts be pie crust? Pastry? Phyllo dough? Do we know?
>
> What is "very rich juice" (put on the crust w/eggs and verjuice)?
>
> Am I right in thinking of this as a spiral roll that could be sliced
> into rounds for serving (vs. meat pie or meat surrounded by crust)?  Am
> I wrong?  Is there one true way?
>
> Many thanks,
>
> Tara
>
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