[Sca-cooks] Question
Stefan li Rous
StefanliRous at austin.rr.com
Thu Mar 27 21:08:53 PST 2003
Amanda asked:
> It does look yummy, but I must admit, I'd feel better if there was better
> documentation than a cookbook printed in 1964.
Yes, that was bothering me, too. I'd at least like to see the original recipe
or know where it was from.
> So, if you were wanting to
> roast chicken, for feast.....what would be your choice? I'm leaning toward
> roasting the things, then making sauces to go with it, but if I'm doing the
> same w/ roast pork, will that be too much?
Perhaps some of the recipes in these files in the FOOD-MEATS section might be of interest:
roast-chicken-msg (39K) 8/31/00 Period and SCA baked or roasted chicken.
roast-meats-msg (96K) 2/ 2/03 Hints and period recipes for beef roasts.
roast-pork-msg (52K) 12/30/02 Cooking pork roasts. Medieval recipes.
I haven't had time to look and see if any of the chicken recipes had things
stuffed under the skin.
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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