[Sca-cooks] need pastellum variant

[Mike C. Baker / Kihe Blackeagle]

Bustard.

Well, there being a serious lack of good bustard at most local fowlers, 
perhaps emu, ostrich, or turkey -- chicken as the fallback, again --  
especially smoked or "half-jerkied" (prepare as for jerky, but not as 
thoroughly dried as you might otherwise...)

Another meat alternate might be "beef bacon", turkey bacon, or similar 
substitutes for pork products.

Vegetable alternates might include eggplant, squash, or other firm-fleshed 
items - turnip / parsnip / rutabaga?  I would hesitate to go with only 
onion, but the onion-apple mix is promising (again, "solid" forms of apple, 
perhaps the more tart varieties).

Adieu, Amra / ttfn - Mike / Pax ... Kihe
Kitchen Idiot

Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B., OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
Opinions? I'm FULL of 'em
alt. e-mail: KiheBard at hotmail.com  OR MCBaker216 at cs.com
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----- Original Message ----- 
From: "Lonnie D. Harvel" <ldh at ece.gatech.edu>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, November 22, 2005 10:02 AM
Subject: [Sca-cooks] need pastellum variant
> Greetings!
>
> I am doing a feast for a high school madrigal dinner on 12/10. I had 
> planned on preparing "A Lombard Pastellum" for one of the courses. 
> However, the only other meat I am serving is a roast pork. Since the 
> Pastellum has bacon (Canadian) in it, that would eliminate both meat 
> dishes for those who do not eat pork. I am looking for suggestions for 
> adapting the Pastellum. I thought about replacing the bacon with thinly 
> sliced onion, or perhaps a combination of onions and apples. Ideas?
>
> Thanks,
> Aoghann