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

[Stefan li Rous]

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 ****