[Sca-cooks] RE: Meep! - Needing quick beef pastry recipe!

[Daniel Myers]

On Jul 27, 2004, at 10:27 AM, nickiandme at att.net wrote:

> <deleted>
> Filling:
> 	1 lb. ground mutton or beef
> <more deleted>
>
> I find it interesting that they say ground mutton or beef.  I prefer 
> to use the medieval shredded meats.  It gives the end product a 
> totally different texture and even flavor.  The flavor seems to be 
> more intense in shredded meats with the same amount of spices as does 
> that of commercially ground meats.

Being the "they" in question, I originally made this recipe with time 
and ease of preparation in mind.  Modernly, it is far quicker and 
easier to work with ground beef than it is to mince the same quantity 
of meat.  All that being said, there *is* a notable difference in 
flavor and texture.  I have made this recipe both ways (and with both 
beef and mutton) and I also prefer the minced beef to the ground - but 
it's still quite tasty the other way.

I'll be updating the recipe to reflect all this - thanks for pointing 
it out!

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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