[Sca-cooks] Favorite Healthy period dishes, recent study on vitamin absorption

Johnna Holloway johnna at sitka.engin.umich.edu
Mon Aug 14 14:47:02 PDT 2006

Am I the only one thinking pasties here?


Phil Troy / G. Tacitus Adamantius wrote:
> The one thing that immediately comes to mind is that by mixing the  
> beef with the fat and sealing it in a container, what you're probably  
> going for is a consistency similar to sausage meat -- moist, but  
> probably not so fatty that it's leaking grease all over the place,  
> and the fat is a hard type that holds up well to cooking without  
> turning into rendered grease and stringy shreds, which is probably  
> why it calls for suet and marrow. snipped
> Adamantius 

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