SC - Platina meat roll w/questions

[CBlackwill at aol.com]

I would be inclined to think this recipe is similar to a medieval version of 
the "Pizza Pocket".  I suggest wrapping them in a thin crust which is rich in 
fat (butter, or cream cheese for flavor), similar to a pie crust.  An 
alternative would be to roll the filling up in a rich bread dough (similar to 
a pirog) and bake until the crust is set.

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.

Hope this helps (and hope this is right).

Balthazar of Blackmoor.
Shire of Wintermist
Caid


Man cannot live on bread alone... he must have beer to soak it in.