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

[Johnna Holloway]

Am I the only one thinking pasties here?
http://www.kenanderson.net/pasties/michigan.html

Johnnae


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