[Sca-cooks] Fwd: request for information

[Robin Carroll-Mann]

On 19 Feb 2003, at 10:17, Louise Smithson wrote:

> Scappi uses a marinade in the recipe for meat chunks
> roasted on a spit:
> Recipe from Scappi, Cap XIII, folio 20, 2nd book.
> To make meat balls in roman style of loin of beef or
> of cow.
> Take the leanest part of the loin, without bones and
> skin and nerves and cut it  against the grain in large
> pieces of six ounces each.
[snip]

The above recipe is also in Granado.  I'm beginning to think that I need an
acronym.  Maybe IGBPPFS?  (In Granado But Probably Plagiarized From
Scappi)


Here's another, for a dry rub for roast beef:

To Roast the Shoulder of the Cow on the Spit

Take the pieces of the shoulder of the cow no greater in weight than four
pounds, put them under some great weight with ground salt, fennel, cracked
pepper, and a little chopped garlic, for the space of four hours, then but it on
the spit, and under it a casserole with a little rosemary, if you like, and some
onion skins, which will be cooked in the fat that falls from the roast.  Serve it
hot with the onions and its juice, mixing it with a little taste of vinegar and
cooked must, and common spices.

My translation, IGBPPFS

There's no real redaction for this.  Rub the roast with the seasonings, cover it
with plastic wrap, and place something flat and heavy on top.  A cast-iron
frying pan would be excellent.  If you're roasting it in the oven, you can catch
the drippings in the bottom of the pan.  I don't know what the options are if
you're using a grill.  I would at least coarsely grind the fennel, which I
assume to be fennel seeds.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net