[Sca-cooks] Lamb with Roasted Apples and Onions

grizly grizly at mindspring.com
Fri Aug 11 10:44:44 PDT 2006

-----Original Message-----
> > It was a example of what could be done with a period recipe, though it
certainly reminded me of period recipes I've seen.  Don't have my cookbooks
with me, but I did quickly find a similar one with pork. . . . . < < < < <

I was responding to the opening statement as referring to how a period
recipe could be modified, then following it with a recipe.  I had made the
deduction that the recipe was, indeed, a period recipe being modified.
Really.  I understand the concept of modifying recipes to reduce calories
and fat.

The recipe you gave in this post doesn't seem burdened with fat or salt, so
I am confused again what needs to be changed.  Sure, you can reduce the pork
fat contribution by using a leaner cut than one would expect was used in
period.  A little dealcoholized wine takes out more calories, making sure to
dry-roast the meat will also help.

It actually seems to be a great axample of finding a recipe already having
the qualities we are talking about (reduced fat and refined sugar) without
having to change the substance of the dish or the ingredients given by the
author.  The kind I would seek out for a feast in avoiding too many fat
laden foods.

niccolo difrancesco

More information about the Sca-cooks mailing list