[Sca-cooks] Period Greek Recipes
Vitaliano Vincenzi
vitaliano at shanelambert.com
Tue Apr 10 10:44:11 PDT 2007
Thanks for the recipe, I will certainly look into it, and since I am
using Lamb in other courses perhaps I can get a better price if I have
to buy even more! :)
ranvaig at columbus.rr.com wrote:
>> Where I need help is on the Greek course. I am thinking about serving
>> souvlaki on pita's, but would like to find some resources for this. Any
>> good suggestions for books or online resources for period versions of
>> this? I have found a few web sites with some information, but would love
>> to get a book on period Greek cuisine, if such exists. I know about "The
>> Deipnosophists" but from what I can see there are several books - but
>> which one would be what I want?
>
> It's not exactly a Greek recipe, but while I was
> working on Rumpolt, he includes a "Turkish"
> recipe for grillled mutton marinated in onion
> .
> 19. Nimm schöne weisse Zwibeln/ und schneidt sie
> gar klein/ und reib den Braten wohl damit/
> auch mit Salz/ lasz es miteinander ein Stund oder
> zwo liegen/ oder gar uber Nacht/ mach
> darnach ein hölzern Spiese von einer häßleu
> Stauden/ steck die Braten daran/ und brat sie
> geschwindt hinweg/ so werden sie gut und wohl
> geschmack. Auf diese manier zugericht/
> essen die Türken gern.
>
> Von Hammel
> 19. Take fair white onions/ and cut them
> completely small/ and rub the roast well with
> them/ also with salt/ let it lay together an hour
> or two/ or overnight/ then make a wood spit from
> a hazel bush/ stick the roast on it/ and roast it
> quickly away/ like this it becomes good and well
> tasting. In this manner prepared/ the Turks like
> to eat.
>
> Ranvaig
>
> (I feel like Stefan lately. No matter the topic,
> he has something from the Flori-thingy, and I
> have something from Rumpolt. :)
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--
Lord Vitaliano Vincenzi
aka Shane Lambert
http://www.periodfood.blogspot.com
Shire of Rokeclif: http://www.rokeclif.org
Kingdom of Northshield: http://www.northshield.org
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