[Sca-cooks] Need easy recipe that freezes well
euriol at ptd.net
Tue Jul 8 06:53:20 PDT 2008
There are a number of savory pottages that would work well. One that comes
to mind in particular is "Beef y-Stewed" out of Two Fifteenth Century
Cookery books (page 6).
Here is the my translation of the recipe:
Take fair beef of the ribs of the fore quarters, and smite in fair pieces,
and wash the beef into a fair pot; then take the water that the beef was
soaked in, and strain it through a strainer, and set the same water and
beef in a pot, and let them boil together; then take cinnamon, cloves,
mace, grains of paradise, cubebs, and minced onions, parsley, and sage, and
cast there-to, and let them boil together; and then take a loaf of bread,
and steep it with broth and vinegar, and then draw it through a strainer,
and let it be still; and whan it is near enough, cast the liquid there-to,
but not too much, and then let boil once, and cast saffron there-to a
quantity, then take salt and vinegar, and cast there-to, and look that it
be poignant enough and serve forth.
I know I have a redaction of this on my home computer.
On Tue, 8 Jul 2008 09:01:44 EDT, wrote:
> and will reheat in a crockpot.
> I have offered to provide a dish for the potluck lunch for an event my
> is holding that I cannot attend, and this is what the autocrat
> The only item I know is being provided is a pot of modern chili. Any
> thoughts? I'd prefer a period European recipe.
> Alternatively, something that I can make on Wednesday, at which point it
> will be delivered to the autocrat and stored until it is time to reheat
> Saturday, whether frozen or not, or something that is good cold that will
> that long in a household refrigerator.
> Brangwayna Morgan
> **************Gas prices getting you down? Search AOL Autos for
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