[Sca-cooks] Meat mixtures

[grizly]

This is just another variation on the same themes, but Torta Manfredo is
also an option that can be done with the meat chopped fine.  Original sys
cut in small pieces.

http://franiccolo.home.mindspring.com/torta_manfredo.htm


niccolo difrancesco

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of Sharon Gordon
Sent: Monday, September 25, 2006 8:10 AM
To: Cooks within the SCA
Subject: [Sca-cooks] Meat mixtures


I'm looking for meat mixtures such as you might put in  pasties, pie,
meatlball, pate, or meatloaf type food.  So far I have:

Barmakiyya pies/pasties
Beef Pommes from Two Fifteenth Century
Chavettys
Cheese and Bacon Pasties
Chewetes on flesshe day
Herbelade
Leche Lumbard
Lihammurakipperas/Finnish Meatloaf
Lombard Chicken Pasties
Meat, Apple, Bacon Pasties
Meat Raisin Cheese from Le Viandier de Taillevent #195
Malaches of Pork
Minst Pyes
Pies of Parys
Pommes Dorre
Pork Doucetty
Veal and Ham Pie

What else could I experiment with?

Sharon
gordonse at one.net

_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org