[Spit-project] King's College class Test Pt 1 (long)

Johnna Holloway johnna at sitka.engin.umich.edu
Mon May 21 07:43:23 PDT 2007

Recipes do call for enclosing meats in pastes and then when done break the
pastes off.
To bake Fallow Deere in the best manner. BAke it first in his owne 
blood, onely wipe it cleane, but wash it not, bone it, and skin it, and 
season it with Pepper and Salt. Then bake it in fine Paste afterward, 
eyther puft-paste, or short-paste. /*A new booke of Cookerie. 1584, 1591.

Helen Schultz wrote:
> Hey, Gunther... you promised photos in the Yahoo! photos section... you are slow (just kidding)... I can hardly wait to see some of your results... too bad we don't have the ability to smell and taste the images <sigh>.  Sounds like you had a great time, though.
>   I have a modern Barbeque book that mentions encrusting a roast of some sort in a salt and mustard paste and then backing in the coals, I wonder how period that would be??  They did have mustard, but would they have thought to have used it with salt as a paste??
>   ~~ Katarina Helene

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