[Sca-cooks] beer in food

[Julie & Derek Craig]

Hi,

I don't have any period recipes for this, but.....  my husband and I brew
and we always use the residue for making bread  Now it makes sense to me
that this would have happenned, as I can't see the cook allowing anything to
go to waste.  Especially something that makes the bread rise so well!!  We
have made all kinds of varieties of beer (including honey spiced..mmmmm) adn
the tastes, as you can imagine vary.  The kids love it and it has a
beautiful malty taste (strength dependant on type of beer and amount put
into dough)

just my 2c

/Julie


----- Original Message -----
From: "Barbara Benson" <vox8 at mindspring.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, December 01, 2002 5:18 AM
Subject: Re: [Sca-cooks] beer in food


<Stefan> Does anyone have any good period recipes that use beer or ale? Or I
do have this file in the Florilegium and it might be nice to add more to it.

Greetings,

I have an interpretation of Filets in Galentyne that I went with the Ale
option (Left out the blood tho). I think there is a version in Master C's
Misc, but he went with saunders.

Every time I have served it, it has gone over very well (to the extent of
people sopping up the sauce with bread when all of the meat had departed).

Pork in Ale Sauce