[Sca-cooks] Chuck vs Bottom Round
Stefan li Rous
StefanliRous at austin.rr.com
Mon Apr 28 22:40:08 PDT 2008
Serena answered a question and gave her recipe:
<<<
> Cubes or multi-serving, roast-like chunks?
I am cooking in 4 lb roasts (just like the recipe says). It is a beef
roast recipe translated from Scapp by Helewyse. Here is my
interpretation of the recipe:
Single Recipe, serves 12:
4 lbs Chuck Roast
2 t Salt
2 t Fennel, Ground
1 t Pepper, Ground
1 clove Garlic, Chopped
1 stick Rosemary
3 Onions, Sliced
3/4 C Grape Juice
2 T Vinegar, Red Wine
Or possibly I will have the servers carve it at the table. >>>
That sounds like the hardest point of the whole, fancy serving
routine. Well, possibly other than finding 1/3 of the hall who want
to be servers. Just in case it might help, there is this file in the
Florilegium FEAST section:
meat-carving-bib (9K) 4/ 5/01 Biblio. on meat carving by Thomas
Gloning.
What did you use/are you going to use for "Grape Juice"? Concord
grape juice isn't going to do, either flavor and origin-wise. Non-
alcoholic wines are generally horrible and neither they or wine are
going to taste like grape juice. Have you found some non-fermented
grape juice from the right grapes?
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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