Subverting Romans was Re: [Sca-cooks] what is your project?

[Susan Fox-Davis]

margali wrote:

> The dough covering the pork roast is to keep the oven from
> coloring the meat, not to make it into a pie. You pick off the
> rendered skin and use it as the garnish surrounding the slices of
> pork.
>
> >>>"The ham should be braised with a good number of figs and some three laurel
> leaves;  the skin is then pulled off and cut into square pieces;
> these are
> macerated with honey.  Thereupon make dough crumbs with flour and
> oil.  Lay the
> dough over or around the ham, stud the top with pieces of the
> skin so that they
> will be baked with the dough and when done, retire from the oven
> and serve."
>
> As you see, the meat is covered with the dough before baking. It
> does not say to cut it up and turn it into a pie!

D'oh!  or is that D'ough!  Well, it make a nice pie anyways.  Another sweet meat
pie I like to do is Cornish Pie, using equal weights each of lamb, onions and
apples, [say 1 lb or 1/2 kg] cut into bite sized pieces and baked in a two-crust
pie.

Pasty patsy Selene