[Sca-cooks] rat on a stick
Stefan li Rous
StefanliRous at austin.rr.com
Fri May 20 00:28:36 PDT 2011
Mercy said:
<<< I was on a very, VERY long time ago and I thought I would come
back and see if I can keep up. >>>
Lol. Actually the list has slowed down this past year or so, although
with a few spurts of high number of messages from time to time. It has
now given me time to work back to some of the digests which I had to
skip when things got real busy last year or two.
<<< I wanted to get peoples' opinions as I am contemplating doing
simple lunches at events for fundraisers, however I want to offer a)
period food (not the sandwiches and chips that have been seen in the
past few years and b) I'm looking for something different than a
pastry/meat pie (forgive my spelling), meat on a stick, or sausages. >>>
How about 'rat on a stick"?
From this file in the FOOD section of the Florilegium:
finger-foods-msg (26K) 7/ 5/09 Ideas for finger foods at feasts and
events.
http://www.florilegium.org/files/FOOD/finger-foods-msg.html
===========
Date: Mon, 26 Aug 2002 00:12:02 -0400
From: vongraph <vongraph at comcast.net>
Subject: Re: [Sca-cooks] Fw: [trimaris-temp] CROWN LYST, TAVERN MENU &
HOURS
To: sca-cooks at ansteorra.org
<<< This has given me several *wonderful* ideas!! However, 'rat on a
stick'??
Help, please?
Isabella >>>
Rat on a stick is our tongue in cheek title for a dish that is not
likely to have existed but brings on some interesting ideas about the
Seige of Antioch and what might have been served just before they got
to the prisoners as dinner.
Anyway it is combination of beef and pork ground up and mixed together
in a secret quantity, to which then are added such things as dates,
raisins, eggs, bread. various and sundry spices. it is then weighted
out in 1/3 of a pound portions that are shaped roughly as a rats body.
Upon this is placed two raisins as eyes and a stick is shoved into the
neither part. The whole concoction is then smoked in a smoker for a
period of about hour or bit more at 350 degrees and served hot.
It actually tastes very good and is great finger food for the events
bit hard on prep time because of the necessity of grinding the beef
and pork if you want quality but other than that its not hard to
prepare. We usually make it before the event and bring it frozen to
keep it fresh.
YIS, Elric
=============
If that one isn't period enough, there are a number of other, more
period recipes and suggestions in this file.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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