[Sca-cooks] Beef stock

[Antonia Calvo]

Phil Troy / G. Tacitus Adamantius wrote:
> Red wine and mushrooms turn up in late 18th and early 19th century 
> recipes for brown stocks and sauces, at around the same time tomatoes 
> are entering the mainstream European culinary repertoire. I don't 
> think there's a huge body of evidence to suggest that brown stocks as 
> we know them are much older than the practice of adding tomatoes to them. 


Rumpolt calls for "braune Brühe" (brown broth) in some of his recipes 
and "ein braune Brühe/ die
du von einem Braten hast abgegossen/" ([I think] a brown stock that you 
have got from a roast).

-- 
Antonia di Benedetto Calvo 

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------