[Sca-cooks] need pastellum variant

[Radei Drchevich]

Might try using a Turkey ham.  retains the flavour but eliminates the
pork.

joy

radei

  ----- Original Message -----
  From: "Volker Bach"
  To: "Cooks within the SCA"
  Subject: Re: [Sca-cooks] need pastellum variant
  Date: Tue, 22 Nov 2005 21:29:22 +0100


  Am Dienstag, 22. November 2005 17:02 schrieb Lonnie D. Harvel:
  > 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?

  I have never made Lombard pastellum, but if it uses lean meat with
  bacon I
  would suggest replacing the bacon with suet. Similar effect, less
  obvious
  flavour, no pork.

  Giano






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