[Sca-cooks] Meat mixtures

[Anne-Marie Rousseau]

Ramequin of flesh from La Varenne is basically a hamburger or meatloaf
object...

--Anne-Marie

-----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 5:10 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

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