[Sca-cooks] Greetings

[Liam Fisher]

----- Original Message -----
From: "Philippa Alderton" <phlip_u at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, April 10, 2002 2:07 PM
Subject: Re: [Sca-cooks] Greetings


> Period food isn't really that difficult to cook. They
> use many of the same techniques we use today, and many
> of the same ingredients, they just tend to arrange and
> combine them differently- for example, most European
> roasts are par-boiled first (I think it's to
> ameliorate the hot, dry qualities of beef) and then
> roasted, but very early cookery (Anthimus) does
> without the boiling step in some cases.
>
> Phlip

It's supposed to even out the humors in the meat by taking the quenching the
excess in the water.   That's what I've been able to figure out anyway.

Cadoc MacDairi
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Mountain Confederation
Shire of Blak Rose
East Kingdom
Under a rock