[Sca-cooks] 'Viking' recipes

[JIMCHEVAL at aol.com]

Oh I quite agree. All else apart, it implies a level of culinary  
sophistication which was unlikely for the Germanic peoples (of which the Vikings  are 
typically counted as one). I'm just saying that adding it today, when meats 
 and cooking techniques are different, might not result in something so 
different  from simply letting the meat, simmered on the coals, provide its own 
juices -  presuming again that one does not use the salt-laden concoctions 
commercially  available.

Even Anthimus, writing essentially Roman recipes for a  Germanic court, 
does not talk of using prepared broths, even though he  recommends boiling as a 
preferred method and refers more than once to cooking a  meat in its own 
juices; and for that matter uses prepared (cooked) wines. This,  even though 
(pseudo-) Apicius mentions broths in several preparations.
 
Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France  

 
In a message dated 2/10/2013 11:33:43 A.M. Pacific Standard Time,  
carlton_bach at yahoo.de writes:

It's the  technique of adding it separately that I don't see. If you boil 
any kind of  meat with other things, you get something like cooking in stock. 
That's not  the issue. But when looking over the Viking batterie de 
cuisine, I can't find  anything that would say "stockpot" to me. Would they have 
kept broth around?  It's not impossible in richer households - a kettle with 
boiled meat would  produce cooking liquid for other dishes you'd simply ladle 
out as required.  But I don't think this would be practical for smaller 
households, and AFAIK  there were no commercial kitchens in Viking settlements.