[Sca-cooks] Favorite Healthy period dishes
johnna at sitka.engin.umich.edu
Mon Aug 14 16:32:13 PDT 2006
I can see flavor and moisture and richness all combining, but
then I had the opportunity to watch Ivan Day lard a roast for
lunch and then spit roast it in April using a spit jack.
Roasts of this type are illustrated here-- (We were exploring Gervase
and his recipes in April.)
See also http://www.historicfood.com/Venison.htm
His website has the pretty pie pictures for those that would like
their cookery and pastry well illustrated.
[The 18th century lamb pasty is very nice.
The earlier pastry recipes for meat are at--
He includes this explanation for lumber pies:
"Robert May's Lumber Pie before being covered with a 'cut lid'.
This is one of the great 'sweet-sour' pies of the early modern period.
The name is a corruption of Lombard Pie. The little balls of lumber meat,
usually made from veal, sometimes enclosed a little nugget of bone marrow
and would have had a soft centre like a Chicken Kiev. Other forgotten
pies in this ancient sweet-sour tradition were dowlett pie, spring pie
and stump pie."
So here we have bone marrow in veal balls that are then baked
within a crust.
Phil Troy / G. Tacitus Adamantius wrote:
Ah. I see. Well, okay. I guess there can be reasoned idea flow anyway...
> The possibilities I see are that they're there for flavor, in which
> case reducing them somewhat would probably not change the character
> of the dish in a really significant way. snipped
> Or, they're there for moisture and richness; beef and many of the
> fowl listed are probably somewhat leaner and dryer than we're used to
> today, with the exception of the capons. snipped
> Or maybe they're there simply to give modern cooks with an eye on the
> cholesterol count a hard time, but I sincerely doubt it.
> Air exclusion/preservation? Maybe, but more likely in the later
> recipes with butter...
> Anybody else?
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