SC - Leftovers was Malaches (FoC 159)
Bonne of Traquair
oftraquair at hotmail.com
Mon Oct 30 10:38:12 PST 2000
> > -- all of the recipies calling for previously cooked meat, or roast and
> > then boiled, is adaptable to leftovers.
>
>Well, then you may need to draw a distinction between using leftovers in
>a second meal, or simply in a second cooking process in the first meal.
I've wondered if the 2-step cooking is a form of preservation. When the
meat that's been hanging reaches the point that it must be cooked, it is
roasted. Part might be eaten at that day with a sauce, but the rest has now
gained a few more days before spoilage. During that time some is eaten
cold, and some used in made dishes such as pies. Such made dishes will last
several more days, extending the usable period for the meat again.
I also wonder if the 2 step processing isn't designed, or at least taken
advantage of, to assist in organizing feast prep in period. They had
workspace and cookspace issues to overcome as well. While a kitchen might
have roasting and other steps happen on a normal day, large feasts would
require a different organization. One day the fires and available workers
might be committed to roasting all the various meats needing that step,
and/or to other non-meat pre-processing that can be done away from the fire,
and then a day or two later proceed with combining the various units.
I know I am applying a modern 'assembly line' sensibility here though.
Bonne
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