SC - Herbs for spit-roasting meat?

[Wajdi]

OOP, sorry, but when I was stationed in Athens, the local Greeks
would roast young goats in the backyard, flogging with bundles of
herbs dipped in drawn butter whilst turning the spit.  Turned out
to be very tasty, but I never was able to learn exactly what was
in those bundles.

wajdi

deborah minyard wrote:
> 
> CAT??
> 
> >From: harper at idt.net
> >Reply-To: sca-cooks at ansteorra.org
> >To: sca-cooks at ansteorra.org
> >Subject: Re: SC - Herbs for spit-roasting meat?
> >Date: Wed, 25 Oct 2000 10:17:44 -0400
> >
> >And it came to pass on 24 Oct 00, , that david friedman wrote:
> >
> > > There is a Platina recipe where you are using the herbs to baste a
> > > roast kid (yes, I mean young goat) with a sauce; here it is.
> >[snip]
> > > Elizabeth/Betty Cook
> >
> >Thank you.  Nola's recipe for roast cat says to whip it with green
> >twigs while it is roasting.  Colman Andrews (the leading modern
> >writer on Catalan cooking) suggests that this may have been
> >bundles of herbs.  I had a notion I'd seen something similar in
> >period recipes.  Having a specific reference is very helpful.
> >
> >
> >Lady Brighid ni Chiarain
> >Settmour Swamp, East (NJ)
> >mka Robin Carroll-Mann
> >harper at idt.net
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> >
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