[Sca-cooks] Meat mixtures

[Sue Clemenger]

Apicius has a number of sausage recipes that I've always wanted to play
with.  There's one with barley in it, IIRC, and at least one that contains
fish....
--Maire

----- Original Message -----
From: "Sharon Gordon" <gordonse at one.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, September 25, 2006 6:09 AM
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
>
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