[Sca-cooks] Writing your favorite recipe in a period style

[Stefan li Rous]

Ysabeau suggested::
<<< Take a beef roast and put it in the bottom of the crock. Sprinkle
seasonings as used in Italian dressings over top of beef and add
juice used to pickle pepperoncini peppers. Add the pickled
pepporoncini peppers without stems and a goodly amount of garlic
then let simmer for 8 to 10 hours. Serve forth either on crusty
bread or in flat bread with a sauce of yogurt. For those with a
taste for spicier food, toss in a few hatch chiles.  >>>

I assume you've actually cooked this and this isn't just a  
theoretical discussion?

When you say "add juice used to pickle pepperoncini peppers, do you  
mean the juice the peppers are packed in when you buy a commercial  
jar of pepperoncini peppers?

When you are cutting off the pepper stems, are you talking about  
cutting them off flush with where they exit the fruit? Or digging out  
more of the core of the fruit? Or does it even matter?

This sounds interesting and I may just have to try this sometime.

Thanks,
   Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****