[Sca-cooks] catching drippings

[Stefan li Rous]

Kiri commented:
> I don't know if it has any bearing on this, but there are a number of
> recipes in the mid-Eastern books that call for something being baked
> under a piece of meat hung above it so that the fat from the meat can
> drip down into the item being baked.
Interesting. Can you give some examples of these Middle Eastern 
recipes? Are the foods put under the meats breads or vegetables or 
different items? Also, are these items being baked in an oven? Or 
actually roasted, such as on spits near the fire? Since the dripping 
are recognized now for the flavor they bring now, and I suppose then, I 
can see that capturing and using these drippings would  often be done.

Stefan
--------
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 ****