[Sca-cooks] catching drippings

[Linda Anderson]

What was pub fare like (or the medieval equivalent of "fast-food")?  Not 
feast-food, but things like stews and roasts that could be made ahead and 
served in taverns?  Would that be correct?  What would travelers be likely 
to be served at the inns?


Linda Anderson



At 03:13 PM 2/22/2004 -0500, you wrote:
>Can you imagine being satisfied with meat loaf, hamburgers, hot dogs and
>pizza when there are such exquisite and subtle things to eat out there in
>the wide world!
>
>Angharad
>
>  > Judhab Lhubz al-Qata'if. Take qata'if-bread as required: spray the
> > dish with a little rose-water, and place the bread thereon in layers,
> > putting between each layer almonds and sugar, or pistachio ground
> > fine: spray again with rose-water. When the bread fills the dish,
> > pour on a little fresh sesame-oil, and cover with syrup. Hang over it
> > a fat plucked chicken, smeared with saffron: when cooked, remove.
> > Small stuffed qata'if are also treated in this way.
> >
> > A later judhab recipe says:
> >
> > The method of suspending the chicken over judhab is as follows. Hang
> > it up in the oven, and watch: then, when the fat is about to run,
> > place the judhab under it.
> >
> > Elizabeth of Dendermonde/Betty Cook
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> >
>
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