SC - Period finger foods

Tue Feb 13 09:59:02 PST 2001

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At 9:41 AM -0500 2/13/01, AlviraMacD at aol.com wrote:

>Well, I know that there will be a cooler of roasts, sliced and rolled.  I
>cooked them with a marinade of 1 part vinegar to two parts cherry juice.  The
>sauce will be available for dipping.  It is my non alcoholic adaptation of
>Swallenberg sauce <sp>.

Which period cookbook is that one from?

There are couple of rolled meat period recipes that I know, but I 
think they all involve slicing and rolling and then cooking. One of 
them is "The Flesh of Veal" in Platina (and the Miscellany)

- -- 
David/Cariadoc
http://www.daviddfriedman.com/
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<div>At 9:41 AM -0500 2/13/01, AlviraMacD at aol.com wrote:</div>
<div><br></div>
<blockquote type="cite" cite><font face="Arial" size="-1">Well, I
know that there will be a cooler of roasts, sliced and rolled.
 I<br>
cooked them with a marinade of 1 part vinegar to two parts cherry
juice.  The<br>
sauce will be available for dipping.  It is my non alcoholic
adaptation of<br>
Swallenberg sauce <sp>.</font></blockquote>
<div><br></div>
<div>Which period cookbook is that one from?</div>
<div><br></div>
<div>There are couple of rolled meat period recipes that I know, but
I think they all involve slicing and rolling and then cooking. One of
them is "The Flesh of Veal" in Platina (and the
Miscellany)</div>
<div><br></div>

<div>-- <br>
David/Cariadoc<br>
http://www.daviddfriedman.com/</div>
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