[Sca-cooks] pot-lucks?

[Generys ferch Ednuyed]

Well, for the event I was head cook for this weekend, (I'll give a full
run-down when I get home tonight and have time to write it...) I was feeding
120 in a kitchen with ONE 4 burner stove / 1 oven.  So... I called out the
baronial crockpot brigade.  Basically, I started with the recipe from
Cariadoc's Miscellany for "The Lord's Salt" - salt, cinnamon, cloves, mace,
cardamom, ginger, breadcrumbs and vinegar, and used the spice mixture
without the breadcrumbs or vinegar to corn beef briskets in.  I think they
dry marinated for 2-3 days.  I then stuck them in crockpots, covered with
water, and left all the crockpots on low for about 8 hours... they turned
out *yummy*...and brisket is *cheap*, like 1.99/lb.
(I'm not sure of the exact amounts of salt/spices needed per brisket.  The
proportions were 2 parts cinnamon to 1 part of the rest of the spices, add a
bunch of salt - maybe 2-3 tbs. total spices per cup salt? Then try and cover
the brisket as thoroughly as possible with it...)

Generys

----- Original Message -----
From: "johnna holloway" <johnna at sitka.engin.umich.edu>
To: <sca-cooks at ansteorra.org>
Sent: Monday, September 23, 2002 10:24 AM
Subject: [Sca-cooks] pot-lucks?


> Surely there must be slow-cooker/crock pot recipes out there from all
> those events that held potlucks in the 1970's and early '80's? Or has
> that generation of Society members disappeared? We did potlucks monthly
> on a baronial level. We had quite a number of recipes that had been
> adaptd to crock pots. Today I would think that one could add recipes
> adapted to cooking in electric rice cookers and bread machine recipes.
>
> Johnnae llyn Lewis  Johnna Holloway
>
> Stefan li Rous wrote:
> > However, for the first, I'd like to see more easy, cheap pot luck>
> > ideas that I can add to my files for those folks new to period cooking.
> > And yes, I would like them to be period, or at least not blatantly
> > post period.
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