[Sca-cooks] Evidence for non-boiled medieval meat

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Susan Fox-Davis:
>Stefan li Rous wrote:
>
>>  Selene Colfox commented:
>>  > I would very much like this particular quotation and/or the book it's in,
>>  > in order to justify servingroasted meats at SCA events to the folks who
>>  > are getting a bit shirty that all our meats are not boiled.
>>  >
>>  > Shut them up with documentation and make the blackguards LEARN something!
>>  My first thought on this is "You're kidding, right?". Perhaps you
>>are mis-interpreting their comments. Perhaps they are referring to
>>a specific culture or time.
>
>I wouldn't kid about something this absurd in the first place.
>There's nothing worse than a misinformed moron stubbornly welded to his
>own wrongheaded theory.  Have we not all seen that in both modern
>and SCA politics?  <GGG>
>
>Selene Colfox

On the other hand, maybe what we're seeing is some kind of
overcompensation to what is, itself, overcompensation of sorts. In my
own case, I've been on a boiled-meat kick, locally, not so much
because I have this idea that boiled meats were what was eaten, and
roasts, not, but rather because there seems to be a kingdom-wide (and
possibly known-world-wide) sentiment that every period feast _must_
have a roast meat, and that boiled meats are nasty. As a result, I've
used every opportunity to correct _that_ misinformed, wrongheaded
theory.

Not to the total exclusion of roasts, of course. For many people in
the East, their complete picture of me looking like Fred Flintstone
includes the image of me carrying Bronto Ribs to a head table at one
Coronation. It was an entire beef rib section, trimmed to look like
one of those little bitty racks of lamb... people speak of the table
sinking down an inch or two when the roast was put before the Crown.

Adamantius