[Sca-cooks] rat on a stick

[Ian Kusz]

Someone once posted (I think on this list) a recipe for shoe leather,
supposedly from some siege in France, IIRC.
Don't remember if it was period, tho.

On Fri, May 20, 2011 at 12:28 AM, Stefan li Rous <StefanliRous at austin.rr.com
> wrote:

> 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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-- 
Ian of Oertha