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

[Anne-Marie Rousseau]

in my experience, when you do grete pyes or other meat pies, etc you do need some fat in 
order to let the pie hold together. for example, when I do my turkey pies from Robert 
May, I tried to cut corners and use already cooked turkey and it didnt work, being too 
crumbly and dry. starting with the raw meat meant the fats could permiate the ingredients 
and crust and it all held together nicely.

even the recipe you quote specifies using suet of a fatte best or of Muton, plus "mary" 
(marrow, which is mostly fat) and egg yolks (precooked egg yolk still has some 
coagulation properties) to hold together the precooked bird and beef meat.

not exactly heart healthy ;)

if you want lean protein, in my experience, serving lean roast meats with sauces on the 
side is the best way to go. even at events, slices of cold roast pork or chicken with 
home made mustard and a good crusty bread fits the bill nicely :)

--Anne-Marie

On Mon Aug 14 12:34 ,  sent:

>How about a Great Pie?  With lean beef, chicken, duck and/or rabbit, these pies with 
dates, currants & prunes (and minimal yolks) could be healthy meat dishes.
> 
> 
>Grete Pye
>Two Fifteenth Century Cookbooks, 1430
>Take faire yonge beef, And suet of a fatte best, or of Muton, and hak all this on a 
borde small; and caste thereto pouder of peper and salt; and whan it is small hewen, put 
hit in a bolle, And medle hem well; then make a faire large Cofyn, and couche som of this 
stuffur in. Then take Caoins, Hennes, Mallardes, Connynges, and parboile hem clene; take 
wodekokkes, Teles, grete briddes, and plom hem in a boiling pot; And hen Couche al this 
fowle in the Coffyn, And put in euerych of hem a Quantite of pouder of peper and salt. 
Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of couraunce, 
prunes, hole cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-
bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and 
reysons, &c. And then close thi Coffyn with a lydde of the same paast, And puttte hit in 
the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no 
saffron nygh the brinkes
> there-of, for then hit wol neuer close.
> 
> 
>Duriel
> 
>-*-*-*-*-*-*-*-*-*
>Tom Vincent
>-*-*-*-*-*-*-*-*-*
>Republican agenda: Crush the middle class into poverty, rape the environment, enrich 
corporations, restore slavery, install a theocratic dictatorship. Fight back! 
>
>
>
>----- Original Message ----
>From: Sharon Gordon gordonse at one.net>
>To: Cooks within the SCA sca-cooks at ansteorra.org>
>Sent: Monday, August 14, 2006 10:25:06 AM
>Subject: [Sca-cooks] Favorite Healthy period dishes, recent study on vitamin absorption
>
>
>So what are people's favorite healthy/healthier dishes?  I know a lot of
>pople like the mixed green sallets and the roasted or baked herbed chickens.
>
>What's your experience with using whole grains?  I find that oats, spelt,
>and barley go over well perhaps because most people eat the more natural
>versions of those.  Brown rice and whole wheat tend to have a mixed
>reception.  Lots of people like the full flavor and added nutritional
>benefits of the whole foods, but a number of others like the bland taste of
>the low nutrition white bread and white rice.
>
>Recently I saw the results of a medical study that showed the differences in
>vitamin uptake in human volunteers when they ate a  lowfat salad  high in
>lutein and beta carotene (red and orange colored vegetables),  and the same
>combo  salad with the addition of an avocado which is high in fat. They then
>did the same blood tests again.  When people had eaten the vegetables with
>some fat, they absorbed 4 times the amount of vitamins from the vegetables.
>
>So with a number of nutrients being fat soluable, it's important to consume
>the items with some fat in the same meal.   It seems like many traditional
>one dish meals incorporate this in a good balance with lots of vegetables
>(or fruit), some whole grains, herbs or spices, and a small amount of meat,
>fish, oil, or butter.
>
>Sharon
>gordonse at one.net
>
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