[Sca-cooks] catching drippings

[Elaine Koogler]

I don't have my copy of the cookbook where I found these here...a friend 
borrowed it, and I'm waiting for it to come home. However, the recipes 
where I found this direction were for pastries, and they were being 
baked, IIRC in an oven. When I get my book back, I'll see what I can find.

Kiri

Stefan li Rous wrote:

> 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 ****
>
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