[Sca-cooks] Period Pie contest at Gulf Wars?

[David Walddon]

The Italian and English are in previous blog posts. 
And the Scappi reference to the Scully translation as well. 
Musto is reduced grape Saba or Sapa. 

Eduardo 


On Dec 25, 2011, at 1:44 AM, Stefan li Rous wrote:

> I second this, please.
> 
> How did you know that this redaction was based on one in Scappi? I didn't see that in the blog. Oh!, okay, it's your blog. lol.
> 
> What is the "1/2 musto" he calls for? Mustard seed? Mustard sauce? How much?
> 
> That was one of the reasons I was looking for the original recipe.
> 
> I have this one file in the Florilegium, but as you can see, it's not very big. :-(
> ribs-msg          (10K)  6/30/02  Period rib recipes.
> http://www.florilegium.org/files/FOOD-MEATS/ribs-msg.html
> 
> Putting them on a spit, isn't the first way that occurred to me to cook ribs. Is there an advantage over just putting them on a grill over the fire?
> 
> Is that coriander or rosemary that he has tied to the ribs? He doesn't mention this, but perhaps, as in some items in period recipes, this kind of addition is just expected.
> 
> Ribs often seem to sell in the store for fairly low prices, compared to what they sell for in restaurants. And I'm always interested in more good, period recipes. So does anyone else have some more favorite period rib recipes and/or redactions?
> 
> Thanks,
>  Stefan
> 
> ==========
> Dear David:  could I humbly request the citation from Scappi, in
> English, please?
> 
> Sincerely,
> Selene Colfox
> 
> On 12/23/11 7:42 PM, David Walddon wrote:
>> Check out these ribs from Scappi.
>> They are tasty and very similar to BBQ.
>> 
>> Eduardo
>> 
>> http://www.vastrepast.net/Davids_Site/Old_Food/Entries/2009/7/5_Sunday_Cooking.html
> 
> 
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
> 
> 
> 
> 
> 
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