[Sca-cooks] Stekeys of Beef or Venysoun

[Carol Eskesen Smith]

Yes, I assumed a pan with sides.  Saucepan or griddle.  But, as I said, I'll also try it another way, now that the suggestion has been made.

Regards,
Brekke
  ----- Original Message ----- 
  From: Stefan li Rous 
  To: SCA-Cooks maillist 
  Sent: Friday, January 02, 2004 8:27 PM
  Subject: Re: [Sca-cooks] Stekeys of Beef or Venysoun


  The probability of mixing the spices "in the same griddle" probably 
  depends upon your interpretation of "griddle". I believe Bear had some 
  comments on this that are in my file. Is it an open grill? Then pretty 
  difficult to do this. Is it a flat plate? Possible but perhaps a bit 
  difficult if it gets liquidy. A flat plate with sides like a skillet, 
  would of course work well for this.