[Sca-cooks] Chuck vs Bottom Round

[Stefan li Rous]

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 ****