[Sca-cooks] meats pizziola

[Marcha]

did not say family recipe was the real "swiss Steak".  I make mine the same, 
well almost, way as the recipe.  I aalso use whatever my freezer offers me 
and I do not always flour the meat.  Makes it to gummy to my 
taste........Bertha
----- Original Message ----- 
From: "Marcha" <nigsdaughter at satx.rr.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, July 08, 2005 7:13 AM
Subject: Re: [Sca-cooks] meats pizziola


> My family calls that "Swiss Steak".  Go figure.....Bertha
> ----- Original Message ----- 
> From: "Adam N Bratcher" <a-sbratcher at sbcglobal.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Thursday, July 07, 2005 10:49 PM
> Subject: [Sca-cooks] meats pizziola
>
>
>> Some one ask about where i heard about this Meats Pizziola dish.  I read 
>> it in a book i read some years ago called Shogun.  I recall one of the 
>> characters wishing he was back home in Italy where he could eat Meats 
>> Pizziola and some other dish.  Here is one reciepe i have found so far. 
>> www.cooks.com/rec/doc/0,1926,152182-245204,00.html Just for giggles i am 
>> going to try it out on sunday.  I'll let you all know how it turns out.
>>                                                                Adam
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