[Sca-cooks] re: Lemon Syrup

[Elaine Koogler]

I do have a recipe for a pickled beef that I know fighters enjoy...it is
wonderful served cold (never had it any other way), seems to keep a very long
time and it's not really hard.  I can't document it as period, but it is at
least period-oid:

Beef Roast, roasted and sliced
onion
mustard seed
bayleaves
Vinegar (red wine and cider/white mixed)

Layer slices of beef with sliced onion, mustard seed and bay leaves.  Pour the
vinegar mixture over the layers and let sit for at least 8 hours.

When I roast the beef, I usually use a bottom round or something fairly
inexpensive...and I lightly salt and pepper it.  I try to make sure that I have
a pan of water on the shelf under the roast to help keep it moist.

Kiri


Bronwynmgn at aol.com wrote:

> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 7/24/2001 3:25:25 PM Eastern Daylight Time,
> Alban at socket.net writes:
>
> > Carbs are nice, but there are people who prefer straight protein
> > as well, and if you're going to offer a wide choice in the one, why
> > not do the same for the other?
> >
> >
>
> Because it has to be served buffet style, outdoors, to 800 people in Pennsic
> weather conidtions with the kitchen rather far away...Even crap meat for 800
> is expensive, as well, and the worse the cut of meat, the more cooking it
> needs, and may not be palatable cold...
>
> Sorry for answering for you, Jadwiga, but I thought since I'm familiar with
> the event and Alban isn't, it might help...
>
> Brangwayna Morgan
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