[Sca-cooks] One for the pros

[Stefan li Rous]

Vicente said:
> However, my desire to prepare and serve a whacking big piece of meat will
> not go unfulfilled.  I've been in touch with a local wholesaler, and they
> can get me a boneless steamboat round, Certified Angus no less, at a very
> reasonable price.  For the roast pork, they can get me boneless green hams
> or butts.

What exactly is a "steamboat round"?

What is a "green" ham? Is this one that hasn't been smoked or salted? I
assume this is not referring to the color...

> The pork poses no problems for me; just stick them in an oven at about 300
> degrees and let them roast all day.  The beef, however, is giving me pause.
> I can't seem to find instructions on how to roast a whole steamboat round on
> the Internet.  High or low temperature? Should I bother larding the roast,
> or is there enough fat in this cut that I shouldn't worry?  How do I take
> the internal temperature if my thermometer won't reach down into the middle
> of the roast?  How much shrinkage/loss can I expect from cooking?

I think you should be able to roast it with the same methods that you
would use for the whole pig, just with a quicker cooking time. If you
don't want to do this outside, you may be able to do this in the oven
using the same spices, larding and other techniques mentioned in the
whole pig file that I previously listed.

Another place to look would be in these files in the FOOD-MEAT section
of the Florilegium:
roast-meats-msg   (66K)  7/ 3/00    Hints and period recipes for beef roasts.
http://www.florilegium.org/files/FOOD-MEATS/roast-meats-msg.html
roast-pork-msg    (39K) 10/13/00    Cooking pork roasts. Medieval recipes.
http://www.florilegium.org/files/FOOD-MEATS/roast-pork-msg.html

Stefan

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--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****