p-marinating-msg - 7/16/09 ਀ഊPeriod marinating of meats. ਀ഊNOTE: See also the files: pickled-meats-msg, roast-meats-msg, cheap-meats-msg, sauces-msg, Braised-Beef-art, cooking-oils-msg, broths-msg, roast-pork-msg, beer-in-food-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Tue, 18 Sep 2001 17:58:06 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 洀愀爀椀渀愀琀椀渀最 洀攀愀琀ഊ ਀䐀攀戀爀愀 䠀攀渀猀攀 眀爀漀琀攀㨀ഊ> How common is it in medieval recipes to specify ਀㸀 琀栀愀琀 琀栀攀 洀攀愀琀 戀攀 洀愀爀椀渀愀琀攀搀 椀渀 漀椀氀猀 漀爀 猀愀甀挀攀猀ഊ> before cooking? ਀㸀ഊ> I thought that most of the adjustments for the ਀㸀 栀甀洀漀爀猀 挀愀洀攀 昀爀漀洀 琀栀攀 挀漀漀欀椀渀最 洀攀琀栀漀搀猀 愀渀搀ഊ> the sauces added or stewed in, rather than ਀㸀 洀愀爀椀渀愀琀攀搀 愀渀搀 最爀椀氀氀攀搀 漀爀 戀愀欀攀搀⸀ഊ> ਀㸀 䤀 爀愀渀 椀渀琀漀 琀栀椀猀 戀攀挀愀甀猀攀 愀 昀攀氀氀漀眀 樀甀搀最攀 琀漀氀搀 愀渀ഊ> entrant that to improve their entry they should ਀㸀 栀愀瘀攀 洀愀爀椀渀愀琀攀搀 琀栀攀 洀攀愀琀 椀渀 琀栀攀 猀愀甀挀攀 戀攀昀漀爀攀ഊ> cooking it. Not that it appeared in the recipe ਀㸀 椀渀猀琀爀甀挀琀椀漀渀猀⸀⸀⸀ 䈀甀琀 猀栀攀 猀愀椀搀 猀栀攀 栀愀搀 猀攀攀渀 漀渀攀ഊ> recipe where it was done, but couldn't tell ਀㸀 眀栀愀琀 琀栀攀 猀漀甀爀挀攀 眀愀猀⸀ഊ ਀圀愀猀渀✀琀 琀栀攀爀攀 愀 挀漀爀洀愀爀礀攀 爀攀挀椀瀀攀 瀀漀猀琀攀搀Ⰰ 氀椀欀攀Ⰰ 礀攀猀琀攀爀搀愀礀 漀爀 琀栀攀 搀愀礀ഊbefore? This is a pork loin dish marinated for several hours in things ਀氀椀欀攀 爀攀搀 眀椀渀攀Ⰰ 挀爀甀猀栀攀搀 最愀爀氀椀挀Ⰰ 挀愀爀眀愀礀 猀攀攀搀Ⰰ 愀渀搀 挀漀爀椀愀渀搀攀爀 猀攀攀搀 瀀爀椀漀爀 琀漀ഊroasting. I forget what else is involved (pepper?), but it's an ਀攀砀挀攀氀氀攀渀琀 搀椀猀栀⸀ 䤀䤀刀䌀Ⰰ 椀琀 椀猀 昀爀漀洀 吀栀攀 䘀漀爀洀攀 漀昀 䌀甀爀礀⸀ 吀栀愀琀 洀愀礀 眀攀氀氀 戀攀 琀栀攀ഊsource that the judge was referring to. However, there doesn't seem to ਀戀攀 栀甀最攀 猀挀愀搀猀 漀昀 攀瘀椀搀攀渀挀攀 琀漀 猀甀最最攀猀琀 琀栀愀琀 琀栀椀猀 眀愀猀 眀椀搀攀猀瀀爀攀愀搀 瀀爀愀挀琀椀挀攀ഊin other dishes. It occurs to me that middle-class people living in ਀琀漀眀渀猀Ⰰ 昀漀爀 攀砀愀洀瀀氀攀Ⰰ 昀爀攀焀甀攀渀琀氀礀 戀漀甀最栀琀 琀栀攀椀爀 猀愀甀挀攀猀 爀攀愀搀礀ⴀ洀愀搀攀Ⰰ 愀渀搀 䤀ഊexpect it would call for a much greater volume of sauce to use it as a ਀洀愀爀椀渀愀搀攀 ⠀眀栀愀琀 眀椀琀栀 琀栀攀爀攀 戀攀椀渀最 渀漀 瀀氀愀猀琀椀挀 戀愀最猀 愀渀搀 猀甀挀栀⤀⸀ഊ ਀夀漀甀 洀椀最栀琀 愀氀猀漀 洀愀欀攀 愀 挀氀愀椀洀 昀漀爀 吀愀爀瀀攀椀愀渀 䰀愀洀戀Ⰰ 眀栀椀挀栀 椀猀 愀渀 䄀瀀椀挀椀愀渀 搀椀猀栀ഊfor which a paste is made from pounded onion and spices (kinda like a ਀挀甀爀爀礀 瀀愀猀琀攀Ⰰ 愀挀琀甀愀氀氀礀Ⰰ 攀砀挀攀瀀琀 甀渀挀漀漀欀攀搀 戀攀昀漀爀攀 甀猀椀渀最⤀ 眀栀椀挀栀 椀猀 猀瀀爀攀愀搀 漀渀ഊthe meat, then roasted. The meat is then finished in liquid, IIRC, and ਀琀栀攀 漀渀椀漀渀ⴀ礀 挀爀甀猀琀 瀀爀攀猀甀洀愀戀氀礀 搀椀猀猀漀氀瘀攀猀 戀愀挀欀 椀渀琀漀 琀栀攀 猀愀甀挀攀⸀ 䈀甀琀 琀栀攀爀攀✀猀ഊno extensive period of marination. ਀ഊOverall, though, apart from a simple lack of too many recipes calling ਀昀漀爀 洀愀爀椀渀愀琀椀漀渀Ⰰ 愀琀 氀攀愀猀琀 愀猀 昀愀爀 愀猀 䤀 欀渀漀眀Ⰰ 椀琀 眀漀甀氀搀 猀攀攀洀 琀漀 栀愀瘀攀 戀攀攀渀ഊpreferred practice in most of period Europe to parboil certain meats ਀戀攀昀漀爀攀 氀愀爀搀椀渀最 琀栀攀洀 昀漀爀 爀漀愀猀琀椀渀最Ⰰ 漀爀 攀氀猀攀 戀漀椀氀椀渀最Ⰰ 琀栀攀渀 昀爀礀椀渀最⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sun, 5 Apr 2009 22:42:21 -0500 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] A reference Please? ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㰀㰀㰀 搀漀 愀渀礀 漀昀 礀漀甀 氀攀愀爀渀攀搀 愀渀搀 最攀渀攀爀漀甀猀 瀀攀漀瀀氀攀 栀愀瘀攀 愀 栀愀渀搀礀 爀攀昀攀爀攀渀挀攀ഊto when (or if) oil and vinegar sauces turned into pre-cooking marinades? ਀䄀氀氀 䤀 渀攀攀搀 椀猀 愀 猀琀愀爀琀椀渀最 瀀漀椀渀琀⸀⸀ ഊ ਀䈀攀琀猀礀 㸀㸀㸀ഊ ਀夀漀甀 洀椀最栀琀 猀琀愀爀琀 眀椀琀栀 愀 爀攀挀椀瀀攀 昀爀漀洀 䠀愀爀氀攀椀愀渀 ㈀㜀㤀Ⰰ  ∀吀漀 洀愀欀攀 匀琀攀礀欀猀 漀昀 瘀攀渀猀漀渀 ഊor bef. Take Venyson or Bef, & leche & gredyl it up broun; then take Vynegre ਀☀ 愀 氀椀琀攀氀 瘀攀爀椀漀甀猀Ⰰ ☀ 愀 氀礀琀椀氀 圀礀渀攀Ⰰ 愀渀搀 瀀甀琀 瀀漀甀搀攀爀 瀀攀爀瀀椀爀 琀栀攀爀ⴀ漀渀 礀ⴀ渀漀眀Ⰰ 愀渀搀 ഊpouder Gyngere; and atte the dressoure straw on pouder Canelle y-now, that ਀琀栀攀 猀琀攀礀欀猀 戀攀 愀氀 礀ⴀ栀攀氀椀搀 琀栀攀爀ⴀ眀礀琀栀Ⰰ 愀渀搀 戀甀琀 愀 氀椀琀攀氀 匀愀眀挀攀㬀 ☀ 琀栀攀渀 猀攀爀甀攀 椀琀 ഊforth." ਀ഊThe mixture of vinegar, verjuice and wine appears to be used as a basting ਀猀愀甀挀攀 眀椀琀栀 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀 猀瀀爀椀渀欀氀攀搀 漀渀 昀漀爀 猀攀愀猀漀渀椀渀最⸀  䌀椀渀渀愀洀漀渀 椀猀 愀搀搀攀搀 ഊjust before serving. ਀ഊSomewhat earlier, Apicius (269) provides, "Aliter assaturas; petroselini ਀猀挀爀椀瀀甀氀漀猀 嘀䤀Ⰰ 氀愀猀攀爀 猀挀爀椀瀀甀氀漀猀 嘀䤀Ⰰ 最椀渀最椀戀攀爀椀猀 猀挀爀椀瀀甀氀漀猀 嘀䤀Ⰰ 氀愀甀爀椀 戀愀挀愀猀 嘀Ⰰ ഊcondimenti, laseris radicen scripulos VI, origani scripulos VI, ciperis ਀猀挀爀椀瀀甀氀漀猀 嘀䤀Ⰰ 挀漀猀琀椀 洀漀搀椀挀攀Ⰰ 瀀椀爀攀琀爀椀 猀挀爀椀瀀甀氀漀猀 䤀䤀䤀Ⰰ 愀瀀椀椀 猀攀洀椀渀椀猀 猀挀爀椀瀀甀氀漀猀 ഊVI, piperis scripulos XII, liquaminis et olei quod sufficit." ਀ഊ"Another way to roast meast; Six scruples of parsley, six scruples of ਀猀椀氀栀椀甀洀Ⰰ 猀椀砀 猀挀爀甀瀀氀攀猀 漀昀 最椀渀最攀爀Ⰰ 昀椀瘀攀 戀愀礀 戀攀爀爀椀攀猀Ⰰ 猀攀愀猀漀渀椀渀最猀Ⰰ 猀椀砀 猀挀爀甀瀀氀攀猀 ഊof silphium root, six scruples of oregano, six scruples of cyperus, a bit of ਀挀漀猀琀甀猀 爀漀漀琀Ⰰ 猀椀砀 猀挀爀甀瀀氀攀猀 瀀礀爀攀琀栀爀甀洀Ⰰ 猀椀砀 猀挀爀甀瀀氀攀猀 漀昀 挀攀氀攀爀礀 猀攀攀搀Ⰰ 琀眀攀氀瘀攀 ഊscruples of pepper, sufficient garum and oil." Whether this is a marinade ਀漀爀 愀 戀愀猀琀攀 椀猀 漀瀀攀渀 琀漀 焀甀攀猀琀椀漀渀⸀  䤀 猀甀猀瀀攀挀琀 椀琀 洀愀礀 栀愀瘀攀 戀攀攀渀 甀猀攀搀 椀渀 戀漀琀栀 ഊmanners. The liquid portion of the recipe are olive oil and garum or ਀氀椀焀甀椀洀攀渀Ⰰ 昀攀爀洀攀渀琀攀搀 昀椀猀栀 猀愀甀挀攀猀 琀栀愀琀 琀愀欀攀 琀栀攀 瀀氀愀挀攀 漀昀 瘀椀渀攀最愀爀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Wed, 27 May 2009 10:40:08 -0400 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Gervase Markham and "faux venison" ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䴀愀礀 ㈀㜀Ⰰ ㈀　　㤀Ⰰ 愀琀 㤀㨀㔀㔀 䄀䴀Ⰰ 嘀愀渀搀礀 䨀⸀ 匀椀洀瀀猀漀渀 眀爀漀琀攀㨀ഊ<<< I'm working on a menu for a late-period feast. One of the books I'd ਀戀攀攀渀 爀攀愀搀椀渀最Ⰰ 吀甀搀漀爀 䘀漀漀搀 愀渀搀 䌀漀漀欀攀爀礀Ⰰ 洀攀渀琀椀漀渀猀 琀栀愀琀 ∀䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀  ഊsuggested that by marinating beef or ram-mutton in vinegar, beer and ਀琀甀爀渀猀漀氀攀 ⠀愀 戀氀甀椀猀栀 挀漀氀漀甀爀愀渀琀⤀ 礀漀甀 挀漀甀氀搀 瀀爀漀搀甀挀攀 挀漀甀渀琀攀爀昀攀椀琀 瘀攀渀椀猀漀渀  ഊfor a pie!" >>> ਀ഊ"111. Of baking red deer, or fallow, or anything to be kept cold. ਀ഊ"When you bake red deer, you shall first parboil it and take out the ਀戀漀渀攀猀Ⰰ 琀栀攀渀 礀漀甀 猀栀愀氀氀 椀昀 椀琀 戀攀 氀攀愀渀 氀愀爀搀 椀琀Ⰰ 椀昀 昀愀琀 猀愀瘀攀 琀栀攀 挀栀愀爀最攀Ⰰ  ഊthen put it into a press to squeeze out the blood; then for a night ਀氀愀礀 椀琀 椀渀 愀 洀攀爀攀 猀愀甀挀攀 洀愀搀攀 漀昀 瘀椀渀攀最愀爀Ⰰ 猀洀愀氀氀 搀爀椀渀欀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀  ഊthen taking it forth season it well with pepper finely beaten, and ਀猀愀氀琀Ⰰ 眀攀氀氀 洀椀砀攀搀 琀漀最攀琀栀攀爀Ⰰ 愀渀搀 猀攀攀 琀栀愀琀 礀漀甀 最漀漀搀 猀琀漀爀攀 琀栀攀爀攀漀昀Ⰰ 戀漀琀栀  ഊupon and in every open and hollow place of the venison; but by no ਀洀攀愀渀猀 挀甀琀 愀渀礀 猀氀愀猀栀攀猀 琀漀 瀀甀琀 椀渀 琀栀攀 瀀攀瀀瀀攀爀Ⰰ 昀漀爀 椀琀 眀椀氀氀 漀昀 椀琀猀攀氀昀 猀椀渀欀  ഊfast enough into the flesh, and be more pleasant in the eating: then ਀栀愀瘀椀渀最 爀愀椀猀攀搀 琀栀攀 挀漀昀昀椀渀Ⰰ 氀愀礀 椀渀 琀栀攀 戀漀琀琀漀洀 愀 琀栀椀挀欀 挀漀甀爀猀攀 漀昀 戀甀琀琀攀爀Ⰰ  ഊthen lay the flash thereon and cover it all over with butter, and so ਀戀愀欀攀 椀琀 愀猀 洀甀挀栀 愀猀 椀昀 礀漀甀 搀椀搀 戀愀欀攀 最爀攀愀琀 戀爀漀眀渀 戀爀攀愀搀㬀 琀栀攀渀 眀栀攀渀 礀漀甀  ഊhave draw it, melt more butter, with three or four spoonful of ਀瘀椀渀攀最愀爀Ⰰ 愀渀搀 琀眀椀挀攀 猀漀 洀甀挀栀 挀氀愀爀攀琀 眀椀渀攀Ⰰ 愀渀搀 愀琀 愀 瘀攀渀琀 栀漀氀攀 漀渀 琀栀攀 琀漀瀀  ഊof the lid pour in the same till it can receive no more, and so let it ਀猀琀愀渀搀 愀渀搀 挀漀漀氀㬀 愀渀搀 椀渀 琀栀椀猀 猀漀爀琀 礀漀甀 洀愀礀 戀愀欀攀 昀愀氀氀漀眀 搀攀攀爀Ⰰ 漀爀 猀眀愀渀Ⰰ 漀爀  ഊwhatever else you may please to keep cold, the mere sauce only being ਀氀攀昀琀 漀甀琀 眀栀椀挀栀 椀猀 漀渀氀礀 瀀爀漀瀀攀爀 琀漀 爀攀搀 搀攀攀爀⸀ഊ ਀∀㄀㄀㈀⸀ 吀漀 戀愀欀攀 戀攀攀昀Ⰰ 漀爀 洀甀琀琀漀渀 昀漀爀 瘀攀渀椀猀漀渀⸀ഊ ਀∀䄀渀搀 椀昀 琀漀 礀漀甀爀 洀攀爀攀 猀愀甀挀攀 礀漀甀 愀搀搀 愀 氀椀琀琀氀攀 琀甀爀渀猀漀氀攀Ⰰ 愀渀搀 琀栀攀爀攀椀渀  ഊsteep beef, or ram mutton; you may also in this manner take the first ਀昀漀爀 爀攀搀 搀攀攀爀 瘀攀渀椀猀漀渀Ⰰ 愀渀搀 琀栀攀 氀愀琀琀攀爀 昀漀爀 昀愀氀氀漀眀Ⰰ 愀渀搀 愀 瘀攀爀礀 最漀漀搀  ഊjudgement shall not be able to say otherwise than that it is of itself ਀瀀攀爀昀攀挀琀 瘀攀渀椀猀漀渀Ⰰ 戀漀琀栀 椀渀 琀愀猀琀攀 挀漀氀漀甀爀Ⰰ 愀渀搀 琀栀攀 洀愀渀渀攀爀 漀昀 挀甀琀琀椀渀最⸀∀ഊ ਀ऀऀⴀⴀ䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀Ⰰ ∀吀栀攀 䔀渀最氀椀猀栀 䠀漀甀猀攀眀椀昀攀∀Ⰰ 攀搀⸀ 䴀椀挀栀愀攀氀 刀⸀ 䈀攀猀琀Ⰰ  ഊ1986 McGill University Press ਀ഊIt appears to me that what's happening here is that venison is being ਀洀愀爀椀渀愀琀攀搀 嬀栀攀渀挀攀 ∀洀攀爀攀 猀愀甀挀攀∀崀 漀瘀攀爀渀椀最栀琀 戀攀昀漀爀攀 戀攀椀渀最 戀愀欀攀搀 椀渀 愀 挀爀甀猀琀  ഊin an otherwise pretty straightforward manner. Markham is presumably ਀愀搀瘀漀挀愀琀椀渀最 愀搀搀椀渀最 愀 氀椀琀琀氀攀 戀氀甀椀猀栀 挀漀氀漀爀椀渀最 琀漀 琀栀攀 洀愀爀椀渀愀搀攀 琀漀 攀渀栀愀渀挀攀  ഊthe purple-red shade of the meat and create the illusion of venison. ਀ഊI have no idea what that would do to the flavor, but with plenty of ਀瀀攀瀀瀀攀爀Ⰰ 眀椀渀攀Ⰰ 猀愀氀琀Ⰰ 瘀椀渀攀最愀爀Ⰰ 愀渀搀 愀 琀漀渀 漀昀 戀甀琀琀攀爀Ⰰ 漀渀攀 渀攀瘀攀爀 欀渀漀眀猀⸀  ഊTexturally, my own experience is that one long-baked red meat in a ਀瀀椀攀 愀渀搀 猀攀爀瘀攀搀 挀漀氀搀Ⰰ 椀猀 瘀攀爀礀 洀甀挀栀 氀椀欀攀 愀渀漀琀栀攀爀Ⰰ 眀椀琀栀 愀 搀攀渀猀攀 愀渀搀  ഊalmost waxy mouth feel. Season any two alike, and there'll be some ਀猀椀洀椀氀愀爀椀琀椀攀猀⸀ 匀攀愀猀漀渀 愀渀礀 琀眀漀 愀渀搀 挀漀氀漀爀 漀渀攀 琀漀 爀攀猀攀洀戀氀攀 琀栀攀 漀琀栀攀爀Ⰰ 愀渀搀Ⰰ  ഊwell, it'll resemble it to some extent. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㜀 䴀愀礀 ㈀　　㤀 　㜀㨀㔀㤀㨀㔀㔀 ⴀ　㜀　　ഊFrom: edoard at medievalcookery.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀 愀渀搀 ∀昀愀甀砀 瘀攀渀椀猀漀渀∀ഊTo: "Cooks within the SCA" ਀ഊ-------- Original Message -------- ਀䘀爀漀洀㨀 ∀嘀愀渀搀礀 䨀⸀ 匀椀洀瀀猀漀渀∀ ഊ ਀㰀㰀㰀 䤀✀洀 眀漀爀欀椀渀最 漀渀 愀 洀攀渀甀 昀漀爀 愀 氀愀琀攀ⴀ瀀攀爀椀漀搀 昀攀愀猀琀⸀ 伀渀攀 漀昀 琀栀攀 戀漀漀欀猀 䤀✀搀 戀攀攀渀 爀攀愀搀椀渀最Ⰰ 吀甀搀漀爀 䘀漀漀搀 愀渀搀 䌀漀漀欀攀爀礀Ⰰ 洀攀渀琀椀漀渀猀 琀栀愀琀 ∀䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀 猀甀最最攀猀琀攀搀 琀栀愀琀 戀礀 洀愀爀椀渀愀琀椀渀最 戀攀攀昀 漀爀 爀愀洀ⴀ洀甀琀琀漀渀 椀渀 瘀椀渀攀最愀爀Ⰰ 戀攀攀爀 愀渀搀 琀甀爀渀猀漀氀攀 ⠀愀 戀氀甀椀猀栀 挀漀氀漀甀爀愀渀琀⤀ 礀漀甀 挀漀甀氀搀 瀀爀漀搀甀挀攀 挀漀甀渀琀攀爀昀攀椀琀 瘀攀渀椀猀漀渀 昀漀爀 愀 瀀椀攀℀∀ഊ ਀䤀✀洀 琀栀椀渀欀椀渀最 琀栀椀猀 洀愀礀 栀愀瘀攀 戀攀攀渀 猀漀洀攀琀栀椀渀最 琀栀攀礀 挀甀氀氀攀搀 昀爀漀洀 漀渀攀 漀昀 琀栀攀椀爀 挀漀洀洀攀渀琀愀爀礀 猀漀甀爀挀攀猀Ⰰ 猀椀渀挀攀 䤀 搀漀渀✀琀 猀攀攀 䴀愀爀欀栀愀洀 氀椀猀琀攀搀 椀渀 琀栀攀 戀椀戀氀椀漀最爀愀瀀栀礀⸀ ⠀䤀琀✀猀 愀渀 漀氀搀 昀愀搀攀搀 瀀栀漀琀漀挀漀瀀礀⸀⸀⸀⤀ 䤀 ⨀昀攀攀氀⨀ 氀椀欀攀 䤀✀瘀攀 猀攀攀渀 猀漀洀攀琀栀椀渀最 氀椀欀攀 琀栀椀猀 猀漀洀攀眀栀攀爀攀 攀氀猀攀Ⰰ 戀甀琀 洀愀礀戀攀 䤀✀洀 樀甀猀琀 挀漀渀瘀椀渀挀椀渀最 洀礀猀攀氀昀 䤀 栀愀瘀攀⸀ഊI've poked through what I can find of Gervase Markham on line, Kirrily Robert's website, but I'm not seeing a recipe that seems to relate to this. ਀ഊDoes anyone out there have any further suggestions? Sources? Memories? I've reached the point where I've read and re-read so many things, my eyes are crossed! >>> ਀ഊThis appears to be a popular trick. In addition the recipe from ਀䴀愀爀欀栀愀洀✀猀 琀栀愀琀 䄀搀愀洀愀渀琀椀甀猀 瀀漀猀琀攀搀Ⰰ 琀栀攀爀攀 愀爀攀 琀栀爀攀攀 椀渀 䴀攀渀愀最椀攀爀㨀ഊ ਀䄀渀搀 椀昀 礀漀甀 眀椀猀栀 琀漀 洀愀欀攀 愀 瀀椀攀挀攀 漀昀 戀攀攀昀 琀愀猀琀攀 氀椀欀攀 瘀攀渀椀猀漀渀 漀昀 搀攀攀爀 漀爀ഊbear, if you are in bear country, take numble or leg of beef, then ਀瀀愀爀戀漀椀氀 愀渀搀 氀愀爀搀 椀琀Ⰰ 猀瀀椀琀 愀渀搀 爀漀愀猀琀㬀 愀渀搀 氀攀琀 椀琀 戀攀 攀愀琀攀渀 眀椀琀栀 ⠀愀 猀愀甀挀攀ഊof) wild boar's tail. Let the beef be parboiled, then lard it along its ਀氀攀渀最琀栀 愀渀搀 挀甀琀 椀渀琀漀 瀀漀爀琀椀漀渀猀Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 琀栀攀 栀漀琀 戀漀愀爀✀猀 琀愀椀氀 ⠀猀愀甀挀攀⤀ഊin a dish over your beef which first is roasted or boiled in boiling ਀眀愀琀攀爀 愀渀搀 琀愀欀攀渀 漀甀琀 猀漀漀渀Ⰰ 昀漀爀 琀栀椀猀 椀猀 洀漀爀攀 琀攀渀搀攀爀 琀栀愀渀 搀攀攀爀⸀  嬀䰀攀ഊMenagier de Paris] ਀ഊBEEF Like BEAR VENISON. A leg of beef. Do it in a black sauce of ginger, ਀挀氀漀瘀攀Ⰰ 氀漀渀最 愀渀搀 最爀愀椀渀 瀀攀瀀瀀攀爀Ⰰ 攀琀挀⸀ 䄀渀搀 瀀甀琀 椀渀 攀愀挀栀 戀漀眀氀Ⰰ 琀眀漀 瀀椀攀挀攀猀Ⰰ 愀渀搀ഊit will taste like bear. [Le Menagier de Paris] ਀ഊTo Counterfeit Bear Venison from a Piece of Beef. Take flank, and let it ਀戀攀 挀栀漀瀀瀀攀搀 椀渀 氀愀爀最攀 挀栀甀渀欀猀 愀猀 昀漀爀 氀漀椀渀 猀琀攀眀Ⰰ 琀栀攀渀 瀀愀爀戀漀椀氀Ⰰ 氀愀爀搀 愀渀搀ഊroast: and then boil a boar's tail, and let your meat boil a little, and ਀琀栀爀漀眀 猀愀甀挀攀 愀渀搀 愀氀氀 椀渀 愀 搀椀猀栀⸀  嬀䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀崀ഊ ਀ⴀ 䐀漀挀ഊ ਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris p-marinating-msg 5 of 5 ਀ഊ ਀ഊ