[Sca-cooks] Gulf Wars BBQ competition - sigh

[Elaine Koogler]

Sounds like it to me.  What Grandpa would do is shred the cooked meat (I
believe that they often both boiled and roasted meat to conserve fuel,
right?) and put it into a baking dish, pour the sauce over it...then he
would spiral-cut a lemon to put on top, which would add some flavor from the
pulp and peel of the lemon.  But yeah, this sounds very similar!  Grandpa
would be very surprised to find out that he was possibly using a period
recipe!

Kiri

On Mon, Jan 19, 2009 at 3:01 PM, Susan Fox <selene at earthlink.net> wrote:

> Modern... or not?  This is very similar, if you view lemon and verjus as
> fulfilling the same tartness function.  Cooking the meat in the sauce
> briefly really ensures all the meat juice goodness gets into the sauce,
> doesn't it?
>
>   BARBE ROBERT (From The Vivendier)
>
>   */Firstly, to make a Barbe Robert.  Get a little clear water and set
>   it to boil with some butter; then add in wine, mustard, verjuice and
>   such spices and as strong as you like, and let everything boil
>   together.  Then get your pieces of chicken, put them in and let them
>   boil only briefly; then roast them.  Watch that there is a
>   reasonable amount of broth.  It should be colored a little with saffron.
>
>   Selene
>   /*
>
>
>
>