[Sca-cooks] ribs

David Walddon david at vastrepast.com
Tue Jul 12 16:22:56 PDT 2011


You can also see a Scappi rib recipe on and my attempts to redact it on my blog at www.vastrepast.net under the "Old Food" section. 
Not sure if it is the same as Jonnae's. 
Eduardo 

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jul 12, 2011, at 4:04 PM, Stefan li Rous wrote:

> Johnnae, never Jonnae, said:
> <<< As regards grilling, Scappi has several recipes that work well.
> 
> The local newsletter recently published my adaptation of one of
> Scappi's recipes, namely "To spit-roast a rack of beef ribs."
> 
> http://www.cynnabar.org/citadel
> 
> July 2011 under beef ribs recipe. Just go to the end of the issue.
> It's the last two pages. >>>
> 
> Oooh. Neat. I'm going to have to try that sometime. That's an interesting spice mixture.
> 
> I have a file on ribs in the FOOD-MEATS section of the Florilegium, but it is short. :-(  I don't know if that is because ribs were an uncommon item in medieval feasts and meals or whether we just haven't discussed them much here.
> ribs-msg (10K) 6/30/02 Period rib recipes.
> http://www.florilegium.org/files/FOOD-MEATS/ribs-msg.html
> 
> Like lobsters, brisket and chicken wings, ribs may be one of those foods that used to be cheap and unwanted, that now demand high prices because they are now in style. So, I only get ribs occasionally when going out. I may just have to trying making them at home, and try this recipe.
> 
> Stefan
> 
> --------
> 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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