No subject

mis-typed as "sauces") here are a few tips:

- the cauldron liquid will rapidly become broth.  Take advantage of
  this.  You can probably safely keep using the same liquid from day to
  day if you boil it *thoroughly* each time and keep it covered in
  between.  I kept a soup going one Rowany festival for five days with
  no problems, and it just kept getting better.

- Don't worry about mixing different kinds of meat in the broth; they
  didn't seem to distinguish too much in most of the stuff I've read.
  That is, they just say "boil it in fair broth" and don't mention
  whether it's chicken broth, mutton broth, or whatever.

- Boil your meats *large*.  Whole chickens.  Whole legs of mutton.
  Stuff like that.  Carve them when you serve and not before.  This
  makes it easy to get the meat out of the pot -- you won't be fishing
  around for lots of little bits, just for one big chunk.  And you can
  boil different kinds of meat together without them getting mixed up,
  apart from the fact that the broth will be mixed.

- You'll need pipkins or other small pots for making sauces and so
  forth.  The common sauce-making method is to take some of the broth,
  put it in a separate saucepan, add flavourings and thickenings, then
  serve the meat (whole) on a dish of sippets with the sauce poured
  over.

- Most recipes refer to "skumming" the broth (i.e. skimming off the crud
  that floats to the top).  Probably a good idea :)  But don't skim off
  all the fat -- the fattest part of the broth is especially good for
  making sauces.


Note that most of what I've been reading is 16C English cookery.  Others
who specialise in other areas may have totally different advice :)

Yours,

Katherine

--
Lady Katherine Robillard  (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"