[Sca-cooks] "A minced pie" from Gervase Markham

[DeeWolff at aol.com]

>In a message dated 10/6/2004 11:16:45 AM Eastern Daylight Time, R J <chaingangorg at yahoo.com> writes:
>
>>
>>--- Kathleen A Roberts <karobert at unm.edu> wrote: 
>>> way cool.  thank you so much... though i think i
>>> will 
>>> stick with beef. ;)
>>> 
>>> cailte
>>
>>
>> Please try it with the mutton once.
>>
>> The spices cited in these recipes tend to take the
>>flavor of the base meat into account, and recipes
>>meant for mutton taste pretty off when made with
>>anything less strong than that.
>>
>> I admit to a deep fondness for mutton and goat, but
>>also submit that when cajoled into trying it, people
>>really seem to like my mutton dishes ( judging by the
>>cleaned off platters ).
>>
>> If you do decide to use beef after all, which is
>>perfectly reasonable, please do the "sausage test" as
>>you add the seasonings, to make sure you dont
>>overwhelm the meat.
>>
>> Enjoy,
>>
>> AEsa/RJ
>>
>>
I have made it with both. Temper the cloves and it will be fine. We had this on Thanksgiving last year, made with beef.
Andrea