spit-roasting-msg - 12/7/09 ਀ഊPeriod spit roasting of meats. ਀ഊNOTE: See also the files: spits-msg, skewred-meats-msg, p-marinating-msg, roast-chicken-msg, whole-pig-msg, roast-meats-msg, roast-pork-msg, carbonadoes-msg, meat-carving-bib. ਀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: Thu, 31 Jan 2008 13:23:25 -0600 ਀䘀爀漀洀㨀 䴀椀挀栀愀攀氀 䜀甀渀琀攀爀 㰀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Basting spit roasted meat ਀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 ਀䤀✀洀 搀漀椀渀最 猀漀洀攀 爀攀猀攀愀爀挀栀 漀渀 樀甀猀琀 眀栀愀琀 琀栀攀 搀爀椀瀀瀀椀渀最猀 漀昀ഊspit roasted meats would be. It is surprising that I'm ਀爀甀渀渀椀渀最 椀渀琀漀 猀甀挀栀 搀椀昀昀椀挀甀氀琀礀 戀甀琀 䤀✀瘀攀 最漀渀攀 琀栀爀漀甀最栀 猀攀瘀攀爀愀氀ഊmanuals (Digby, Two 15th Century Cookbooks, Sebrina ਀圀攀氀猀攀爀椀渀⤀ 愀渀搀 栀愀瘀攀渀✀琀 昀漀甀渀搀 愀渀礀琀栀椀渀最 漀渀 猀瀀椀琀 爀漀愀猀琀椀渀最ഊbeef. There are detailed instructions on how to roast ਀戀椀爀搀猀 愀渀搀 猀甀挀栀 戀甀琀 瘀攀爀礀 氀椀琀琀氀攀 漀渀 爀漀愀猀琀猀 愀渀搀 攀瘀攀渀 眀栀漀氀攀ഊpigs or lamb. ਀ഊI've determined that the term "sewe" in Two 15th Century ਀挀漀漀欀戀漀漀欀猀 洀攀愀渀猀 ∀搀爀椀瀀瀀椀渀最猀∀ 愀猀 漀瀀瀀漀猀攀搀 琀漀 戀攀攀昀 戀爀漀琀栀ഊor stock. I'm still looking for some kind of concrete example ਀漀昀 眀栀愀琀 眀攀 愀氀氀 猀攀攀洀 琀漀 ∀欀渀漀眀∀ 愀戀漀甀琀 爀漀愀猀琀攀搀 洀攀愀琀猀⸀ഊ ਀吀栀攀 戀攀猀琀 䤀✀瘀攀 昀漀甀渀搀 眀愀猀 椀渀 戀爀漀椀氀椀渀最 猀琀攀愀欀猀 琀栀愀琀 愀爀攀 戀愀猀琀攀搀ഊwith verjous, wine or vinegar and whatever herbs you want ਀戀甀琀 渀漀琀 洀甀挀栀 戀攀琀琀攀爀⸀ഊ ਀䄀渀礀 猀漀甀爀挀攀猀 漀甀琀 琀栀攀爀攀 昀漀爀 戀愀猀琀椀渀最 樀甀椀挀攀猀 昀漀爀 眀栀漀氀攀 爀漀愀猀琀猀ഊor what would compromise "sewe" of beef? ਀ഊI'm still looking and the results are surprising. ਀ഊGunthar ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䨀愀渀 ㈀　　㠀 ㄀㔀㨀　㜀㨀㐀㄀ ⴀ　㔀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀愀猀琀椀渀最 猀瀀椀琀 爀漀愀猀琀攀搀 洀攀愀琀ഊTo: Cooks within the SCA ਀ഊOn Jan 31, 2008, at 2:23 PM, Michael Gunter wrote: ਀㸀 䤀✀洀 搀漀椀渀最 猀漀洀攀 爀攀猀攀愀爀挀栀 漀渀 樀甀猀琀 眀栀愀琀 琀栀攀 搀爀椀瀀瀀椀渀最猀 漀昀ഊ> spit roasted meats would be. It is surprising that I'm ਀㸀 爀甀渀渀椀渀最 椀渀琀漀 猀甀挀栀 搀椀昀昀椀挀甀氀琀礀 戀甀琀 䤀✀瘀攀 最漀渀攀 琀栀爀漀甀最栀 猀攀瘀攀爀愀氀ഊ> manuals (Digby, Two 15th Century Cookbooks, Sebrina ਀㸀 圀攀氀猀攀爀椀渀⤀ 愀渀搀 栀愀瘀攀渀✀琀 昀漀甀渀搀 愀渀礀琀栀椀渀最 漀渀 猀瀀椀琀 爀漀愀猀琀椀渀最ഊ> beef. There are detailed instructions on how to roast ਀㸀 戀椀爀搀猀 愀渀搀 猀甀挀栀 戀甀琀 瘀攀爀礀 氀椀琀琀氀攀 漀渀 爀漀愀猀琀猀 愀渀搀 攀瘀攀渀 眀栀漀氀攀ഊ> pigs or lamb. ਀ഊI'm pretty sure Markham has fairly detailed instructions on spit- ਀爀漀愀猀琀椀渀最⸀ 䤀 搀漀渀✀琀 栀愀瘀攀 椀琀 椀渀 昀爀漀渀琀 漀昀 洀攀Ⰰ 戀甀琀 䤀 匀吀刀 栀攀 猀瀀攀愀欀猀 漀昀ഊroasting the meat until the fat is running on the outside, and then ਀瀀甀琀琀椀渀最 昀椀渀攀 眀栀椀琀攀 戀爀攀愀搀挀爀甀洀戀猀 漀渀 琀栀攀 昀愀琀 ⠀渀漀琀 甀渀氀椀欀攀 琀栀漀猀攀 挀爀甀猀琀攀搀ഊrack of lamb recipes that used to be all the rage in the 90's) to form ਀愀 挀爀甀猀琀 愀爀漀甀渀搀 琀栀攀 洀攀愀琀 琀漀 欀攀攀瀀 椀琀 洀漀椀猀琀⸀ 䠀攀 愀氀猀漀 猀瀀攀愀欀猀 漀昀 甀猀椀渀最ഊdifferent-sized cuts of meat either together or as a shield, one ਀愀最愀椀渀猀琀 琀栀攀 漀琀栀攀爀Ⰰ 琀漀 挀漀渀琀爀漀氀 栀攀愀琀 昀氀漀眀⸀ഊ ਀伀欀愀礀Ⰰ 眀攀渀琀 愀渀搀 最漀琀 椀琀㨀ഊ ਀䈀漀漀欀 吀眀漀Ⰰ ∀伀渀 䌀漀漀欀攀爀礀∀Ⰰഊ ਀㔀㤀⸀ 伀昀 爀漀愀猀琀 洀攀愀琀猀⸀ 伀戀猀攀爀瘀愀琀椀漀渀猀 椀渀 爀漀愀猀琀 洀攀愀琀猀⸀ഊ60. Spitting of roast meats. ਀㘀㄀⸀ 吀攀洀瀀攀爀愀琀甀爀攀 漀昀 昀椀爀攀⸀ഊ62. The complexion of roast meats. ਀㘀㌀⸀ 吀栀攀 戀攀猀琀 戀愀猀琀椀渀最猀 昀漀爀 洀攀愀琀猀⸀ഊ64. The best dredgings. ਀㘀㔀⸀ 吀漀 欀渀漀眀 眀栀攀渀 洀攀愀琀 椀猀 攀渀漀甀最栀⸀ഊ ਀䄀猀 唀渀挀氀攀 䐀漀渀 甀猀攀搀 琀漀 猀愀礀 漀渀 琀栀攀 爀愀搀椀漀Ⰰ ∀吀栀愀琀 漀甀最栀琀琀愀 栀漀氀搀 琀栀攀 氀椀琀琀氀攀ഊb******s!" ਀ഊ> I've determined that the term "sewe" in Two 15th Century ਀㸀 挀漀漀欀戀漀漀欀猀 洀攀愀渀猀 ∀搀爀椀瀀瀀椀渀最猀∀ 愀猀 漀瀀瀀漀猀攀搀 琀漀 戀攀攀昀 戀爀漀琀栀ഊ> or stock. I'm still looking for some kind of concrete example ਀㸀 漀昀 眀栀愀琀 眀攀 愀氀氀 猀攀攀洀 琀漀 ∀欀渀漀眀∀ 愀戀漀甀琀 爀漀愀猀琀攀搀 洀攀愀琀猀⸀ഊ> ਀㸀 吀栀攀 戀攀猀琀 䤀✀瘀攀 昀漀甀渀搀 眀愀猀 椀渀 戀爀漀椀氀椀渀最 猀琀攀愀欀猀 琀栀愀琀 愀爀攀 戀愀猀琀攀搀ഊ> with verjous, wine or vinegar and whatever herbs you want ਀㸀 戀甀琀 渀漀琀 洀甀挀栀 戀攀琀琀攀爀⸀ഊ> ਀㸀 䄀渀礀 猀漀甀爀挀攀猀 漀甀琀 琀栀攀爀攀 昀漀爀 戀愀猀琀椀渀最 樀甀椀挀攀猀 昀漀爀 眀栀漀氀攀 爀漀愀猀琀猀ഊ> or what would compromise "sewe" of beef? ਀ഊThere's sewe and there's seme, which sometimes seem to be either ਀椀渀琀攀爀挀栀愀渀最攀愀戀氀攀 漀爀 搀椀昀昀攀爀攀渀琀 愀渀椀洀愀氀猀⸀ 䤀 猀甀猀瀀攀挀琀 琀栀攀爀攀✀猀 愀 琀爀愀渀猀椀琀椀漀渀ഊfrom stock/broth, to the fat that floats on top of that, to fat in ਀最攀渀攀爀愀氀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Thu, 31 Jan 2008 15:28:54 -0500 ਀䘀爀漀洀㨀 ∀䔀氀椀猀攀 䘀氀攀洀椀渀最∀ 㰀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Basting spit roasted meat ਀吀漀㨀 ∀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䜀甀渀琀栀攀爀 愀猀欀攀搀 愀戀漀甀琀 爀漀愀猀琀椀渀最 戀攀攀昀⸀⸀⸀ 夀漀甀 洀椀最栀琀 眀愀渀琀 琀漀 氀漀漀欀 愀琀 琀栀攀  ഊrecipe on Ivan Day's web site: ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀栀椀猀琀漀爀椀挀昀漀漀搀⸀挀漀洀⼀刀漀愀猀琀─㈀　䘀椀氀氀攀琀─㈀　漀昀─㈀　䈀攀攀昀─ ഊ20Recipe.htm . He has a picture of the beef on a spit. He quotes La ਀嘀愀爀攀渀渀攀✀猀 洀攀琀栀漀搀 眀栀椀挀栀 眀漀甀氀搀 猀攀攀洀 琀漀 瀀爀攀挀氀甀搀攀 洀甀挀栀 椀渀 琀栀攀 眀愀礀 漀昀  ഊdrippings since the beef is wrapped in paper but he also gives May's ਀洀攀琀栀漀搀 昀漀爀 戀愀猀琀椀渀最 椀琀⸀ഊ ਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ ਀ഊDate: Thu, 31 Jan 2008 15:33:39 -0500 ਀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] Basting spit roasted meat ਀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 䨀愀渀 ㌀㄀Ⰰ ㈀　　㠀Ⰰ 愀琀 ㌀㨀㄀㐀 倀䴀Ⰰ 䐀爀愀最漀渀 眀爀漀琀攀㨀ഊ> Michael Gunter wrote: ਀㸀㸀 䤀✀洀 搀漀椀渀最 猀漀洀攀 爀攀猀攀愀爀挀栀 漀渀 樀甀猀琀 眀栀愀琀 琀栀攀 搀爀椀瀀瀀椀渀最猀 漀昀ഊ>> spit roasted meats would be. It is surprising that I'm ਀㸀㸀 爀甀渀渀椀渀最 椀渀琀漀 猀甀挀栀 搀椀昀昀椀挀甀氀琀礀 戀甀琀 䤀✀瘀攀 最漀渀攀 琀栀爀漀甀最栀 猀攀瘀攀爀愀氀ഊ>> manuals (Digby, Two 15th Century Cookbooks, Sebrina ਀㸀㸀 圀攀氀猀攀爀椀渀⤀ 愀渀搀 栀愀瘀攀渀✀琀 昀漀甀渀搀 愀渀礀琀栀椀渀最 漀渀 猀瀀椀琀 爀漀愀猀琀椀渀最ഊ>> beef. There are detailed instructions on how to roast ਀㸀㸀 戀椀爀搀猀 愀渀搀 猀甀挀栀 戀甀琀 瘀攀爀礀 氀椀琀琀氀攀 漀渀 爀漀愀猀琀猀 愀渀搀 攀瘀攀渀 眀栀漀氀攀ഊ>> pigs or lamb. ਀㸀㸀ഊ>> I've determined that the term "sewe" in Two 15th Century ਀㸀㸀 挀漀漀欀戀漀漀欀猀 洀攀愀渀猀 ∀搀爀椀瀀瀀椀渀最猀∀ 愀猀 漀瀀瀀漀猀攀搀 琀漀 戀攀攀昀 戀爀漀琀栀ഊ>> or stock. I'm still looking for some kind of concrete example ਀㸀㸀 漀昀 眀栀愀琀 眀攀 愀氀氀 猀攀攀洀 琀漀 ∀欀渀漀眀∀ 愀戀漀甀琀 爀漀愀猀琀攀搀 洀攀愀琀猀⸀ഊ>> ਀㸀㸀 吀栀攀 戀攀猀琀 䤀✀瘀攀 昀漀甀渀搀 眀愀猀 椀渀 戀爀漀椀氀椀渀最 猀琀攀愀欀猀 琀栀愀琀 愀爀攀 戀愀猀琀攀搀ഊ>> with verjous, wine or vinegar and whatever herbs you want ਀㸀㸀 戀甀琀 渀漀琀 洀甀挀栀 戀攀琀琀攀爀⸀ഊ>> ਀㸀㸀 䄀渀礀 猀漀甀爀挀攀猀 漀甀琀 琀栀攀爀攀 昀漀爀 戀愀猀琀椀渀最 樀甀椀挀攀猀 昀漀爀 眀栀漀氀攀 爀漀愀猀琀猀ഊ>> or what would compromise "sewe" of beef? ਀㸀㸀ഊ>> I'm still looking and the results are surprising. ਀㸀㸀ഊ> ---------------- End original message. --------------------- ਀㸀ഊ> I'm going to go out on a bit of a limb here in that I am not fully ਀㸀 昀愀洀椀氀椀愀爀 眀椀琀栀 琀栀攀 栀甀洀漀爀愀氀 琀栀攀漀爀礀 漀昀 栀攀愀氀琀栀 琀栀愀琀 椀渀昀氀甀攀渀挀攀搀 琀栀攀ഊ> cooking of the Middle Ages but I am going to suggest that the reason ਀㸀 礀漀甀 愀爀攀 栀愀瘀椀渀最 搀椀昀昀椀挀甀氀琀礀 昀椀渀搀椀渀最 愀渀礀琀栀椀渀最 漀渀 爀漀愀猀琀 戀攀攀昀 椀猀 戀攀挀愀甀猀攀ഊ> they would not have considered that a proper way to cook it. ਀㸀ഊ> As I understand it, the theory says that beef is of a hot and dry ਀㸀 栀甀洀漀爀 愀渀搀 琀栀甀猀 椀琀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 挀漀漀欀攀搀 戀礀 戀漀椀氀椀渀最 洀漀爀攀 漀昀琀攀渀 琀栀愀渀ഊ> not to temper its hot and dry nature under the theory. ਀㸀ഊ> Again, my understanding is not complete as I really need to do more ਀㸀 爀攀愀搀椀渀最 漀渀 椀琀Ⰰ 戀甀琀 䤀 栀愀瘀攀 挀漀洀攀 愀挀爀漀猀猀 猀漀洀攀 渀漀琀攀猀 琀漀 琀栀愀琀 攀昀昀攀挀琀 椀渀 愀渀ഊ> annotated translation of Taillevant if I am not mistaken. ਀ഊYou may be speaking of Scully's edition of Taillevent. I think he ਀猀愀礀猀Ⰰ 洀漀爀攀 漀爀 氀攀猀猀Ⰰ 琀栀愀琀 琀栀攀 搀爀礀攀爀Ⰰ 栀漀琀琀攀爀 洀攀愀琀猀 ⠀栀甀洀漀爀愀氀氀礀 猀瀀攀愀欀椀渀最ഊ-- these can be identified in sources like Tacuinum Sanitatis, for ਀漀渀攀⤀Ⰰ 愀爀攀 最攀渀攀爀愀氀氀礀 瀀愀爀戀漀椀氀攀搀 琀漀 漀昀昀猀攀琀 琀栀攀 栀攀愀琀 愀渀搀 搀爀礀渀攀猀猀Ⰰ 琀栀攀渀ഊlarded before roasting. The finished meat will still be hot and dry in ਀琀攀洀瀀攀爀愀洀攀渀琀Ⰰ 愀猀 椀琀 眀攀爀攀Ⰰ 戀甀琀 氀攀猀猀 栀愀爀洀昀甀氀氀礀 猀漀⸀ 䴀甀琀琀漀渀 愀渀搀 瘀攀渀椀猀漀渀 愀爀攀ഊcommon examples of meat that might be treated in this way, and while ਀戀攀攀昀Ⰰ 眀栀椀挀栀 瀀爀攀猀甀洀愀戀氀礀 挀漀甀氀搀 戀攀 琀爀攀愀琀攀搀 琀栀椀猀 眀愀礀Ⰰ 眀愀猀 瀀爀漀戀愀戀氀礀 洀漀爀攀ഊoften boiled than roasted. You may notice there might b said to be ਀洀漀爀攀 爀攀挀椀瀀攀猀 挀愀氀氀椀渀最 昀漀爀 戀攀攀昀 戀爀漀琀栀 琀栀愀渀 琀栀攀爀攀 愀爀攀 昀漀爀 搀椀猀栀攀猀ഊspecifically calling for beef, so perhaps either this beef is being ਀爀攀昀攀爀爀攀搀 琀漀 戀礀 愀渀漀琀栀攀爀 渀愀洀攀 漀爀 椀猀 戀攀椀渀最 攀愀琀攀渀 椀渀 猀漀洀攀 瘀攀爀礀 猀椀洀瀀氀攀ഊform, like being boiled, cut up, then served with something like ਀瀀攀瀀瀀攀爀 猀愀甀挀攀⸀  䄀搀搀 琀漀 琀栀愀琀 琀栀攀 昀愀挀琀 琀栀愀琀 眀攀✀爀攀 瀀爀漀戀愀戀氀礀 渀漀琀 琀愀氀欀椀渀最ഊabout young, grain-fed beef steer, so slow simmering might make a lot ਀漀昀 猀攀渀猀攀⸀ഊ ਀吀栀愀琀✀猀 愀渀漀琀栀攀爀 爀愀琀栀攀爀 氀愀爀最攀 栀漀氀攀 椀渀 眀栀愀琀 眀攀 琀栀椀渀欀 眀攀 欀渀漀眀 愀戀漀甀琀 琀栀攀ഊroast beef genre in period. Seems like even young, tender beef was ਀漀昀琀攀渀 挀漀洀椀渀最 昀爀漀洀 礀漀甀渀最 漀砀攀渀 漀爀 戀甀氀氀漀挀欀猀Ⰰ 戀甀琀 渀漀琀 爀攀愀氀氀礀 眀栀愀琀 眀攀✀搀ഊthink of now as a steer. ਀ഊIsn't an ox a castrated adult male, a bullock any castrated male ਀戀漀瘀椀渀攀Ⰰ 愀渀搀 愀 猀琀攀攀爀 挀愀猀琀爀愀琀攀搀 戀攀昀漀爀攀 爀攀愀挀栀椀渀最 猀攀砀甀愀氀 洀愀琀甀爀椀琀礀㼀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Thu, 31 Jan 2008 15:41:56 -0600 ਀䘀爀漀洀㨀 䴀椀挀栀愀攀氀 䜀甀渀琀攀爀 㰀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Basting spit roasted meat ਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䌀栀攀挀欀椀渀最 洀礀 渀漀琀攀猀Ⰰ 䤀 愀氀爀攀愀搀礀 栀愀搀 䴀愀爀欀栀愀洀✀猀 椀渀猀琀爀甀挀琀椀漀渀猀 愀渀搀ഊwas looking for more. So far, his is the only book I've been ਀愀戀氀攀 琀漀 昀椀渀搀 愀渀礀 椀渀猀琀爀甀挀琀椀漀渀猀 昀漀爀 戀愀猀琀椀渀最 戀攀攀昀 漀渀 愀 猀瀀椀琀⸀ഊ ਀䄀渀搀 䤀 挀栀攀挀欀攀搀 琀栀攀 栀椀猀琀漀爀椀挀 昀漀漀搀 眀攀戀猀椀琀攀 愀渀搀 椀琀 搀漀攀猀 椀渀搀攀攀搀ഊstate to baste with butter. The recipe used is rather late ਀戀甀琀 渀漀 眀漀爀猀攀 琀栀愀渀 䐀椀最戀礀⸀ഊ ਀匀琀椀氀氀Ⰰ 渀漀 洀攀渀琀椀漀渀 漀昀 眀椀渀攀 椀渀 愀渀礀 爀攀挀椀瀀攀 猀漀 昀愀爀⸀ 吀栀椀猀 欀椀渀搀 漀昀ഊsurprises me as I figured many meats were basted in wine ਀漀昀 猀漀洀攀 昀漀爀洀 愀渀搀 瀀爀漀戀愀戀氀礀 搀爀攀搀最攀搀 椀渀 栀攀爀戀猀⸀ഊ ਀刀椀最栀琀 渀漀眀 愀氀氀 䤀✀瘀攀 昀漀甀渀搀 椀猀 琀漀 戀愀欀攀 戀攀攀昀 眀攀氀氀 猀愀氀琀攀搀⸀ ⠀刀漀洀愀渀 琀椀洀攀猀⤀ഊBaste in verjuis, vinegar, water or butter. ਀ഊThe most common method seems to be parboiling the meat then ਀猀氀椀挀椀渀最 椀渀琀漀 猀琀攀愀欀猀⸀ഊ ਀䤀✀洀 猀琀椀氀氀 氀漀漀欀椀渀最⸀ഊ ਀䜀甀渀琀栀愀爀ഊ ਀ഊDate: Thu, 31 Jan 2008 17:27:34 -0500 ਀䘀爀漀洀㨀 爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Basting spit roasted meat ਀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 ਀䴀漀猀琀 漀昀 琀栀攀 戀攀攀昀 爀攀挀椀瀀攀猀 椀渀 刀甀洀瀀漀氀琀 挀愀氀氀 昀漀爀 戀漀椀氀椀渀最Ⰰ 戀甀琀 琀栀攀爀攀 愀爀攀 愀  ഊfew for roasting on a spit. And several others for roasting that ਀搀漀渀✀琀 洀攀渀琀椀漀渀 愀 猀瀀椀琀⸀  匀漀爀爀礀Ⰰ 䤀 栀愀瘀攀渀✀琀 琀爀愀渀猀氀愀琀攀搀 琀栀攀猀攀 礀攀琀⸀ഊ ਀䌀漀甀氀搀 爀漀愀猀琀椀渀最 戀攀 琀漀漀 猀椀洀瀀氀攀 昀漀爀 漀氀搀攀爀 挀漀漀欀戀漀漀欀猀 琀漀 戀漀琀栀攀爀 眀椀琀栀㼀   ഊEveryone KNOWS how to roast. ਀ഊRanvaig ਀ഊOchsen 48. Nimm das Hinterviertel vom Ochsen/ wasch es au?/ und Salz ਀攀猀 攀椀渀⼀ 猀琀攀挀欀猀 搀愀爀渀愀挀栀 愀渀 攀椀渀 匀瀀椀攀㼀⼀ 甀渀搀 氀愀㼀 氀愀渀最猀愀洀 戀爀愀琀攀渀⼀ 椀渀 搀椀攀  ഊvier und zwentzig stunden. Und du mu?t achtung drauf geben/ da? du es ਀稀甀洀 䘀爀㼀栀洀愀栀氀 愀渀爀椀挀栀琀攀猀琀⼀ 愀氀猀 搀愀渀渀 猀挀栀渀攀椀搀琀 稀椀洀氀椀挀栀 瘀椀攀氀 娀眀椀戀攀氀渀  ഊklein/ und schwei? sie wohl in Butter/ thu auch ein wenig Salz ਀搀愀爀攀椀渀⼀ 甀渀搀 眀攀渀渀 搀甀 搀攀渀 䈀爀愀琀攀渀 愀渀爀椀挀栀琀攀猀琀⼀ 猀漀 琀栀甀 搀椀攀 娀眀椀戀攀氀渀 漀戀攀渀  ഊdrauf. Also tregt man es f?r einen K?nig in Polen. ਀ഊOchsen 57. Eingemacht Ottwarsck/ auf B?hmisch/ mit Kromet oder ਀圀愀挀栀漀氀搀攀爀戀攀攀爀⸀ 匀琀攀挀欀猀 愀渀 攀椀渀 匀瀀椀攀㼀⼀ 甀渀搀 氀愀㼀 戀爀愀琀攀渀⼀ 稀攀甀挀栀猀 愀戀⼀ 甀渀搀  ഊwasch in kaltem Wasser au?/ schneidt es zu st?cken/ und thu es in ein ਀䠀愀昀攀渀 漀搀攀爀 䬀攀猀猀攀氀⼀ 猀攀椀最 搀椀攀 䈀爀㼀栀攀 搀甀爀挀栀 攀椀渀 猀愀甀戀攀爀 吀甀挀栀 漀搀攀爀 匀椀攀戀⼀  ഊthu klein geschnittene Zwibel darauf/ und la? darmit sieden/ und ਀洀椀猀挀栀 最攀爀椀攀戀攀渀 刀㼀挀欀攀渀戀爀漀琀 搀愀爀甀渀琀攀爀⸀ 唀渀搀 眀攀渀渀 搀椀攀 娀眀椀戀攀氀渀 最攀猀漀琀琀攀渀  ഊsein/ so versuchs/ ob es lieblich schmeckt. So bald du es versucht ਀栀愀猀琀⼀ 猀漀 渀椀洀洀 攀椀渀 眀攀渀椀最 倀昀攀昀昀攀爀⼀ 甀渀搀 洀愀挀栀 攀猀 搀愀洀椀琀 愀渀⼀ 琀栀甀 攀椀渀 眀攀渀椀最  ഊEssig/ Safran und Wacholderbeer daran/ und la? darmit sieden/ und ਀猀挀栀愀眀⼀ 搀愀㼀 搀愀猀 䘀氀攀椀猀挀栀 渀椀挀栀琀 瘀攀爀猀漀琀琀攀渀 眀椀爀琀⼀ 猀漀 最攀眀椀渀渀攀琀 攀猀 攀椀渀  ഊliebliche Br?he. Wiltu es aber auf ein ander manier machen/ so geu? ਀甀渀琀攀爀 搀椀攀 䈀爀㼀栀攀⼀ 眀攀渀渀 猀椀攀 愀甀昀最攀猀漀琀琀攀渀 椀猀琀⼀ 攀椀渀 昀爀椀猀挀栀攀渀 猀挀栀眀攀椀㼀 甀渀搀  ഊEssig/ la? wider damit auf sieden/ streichs durch/ und geu? dar?ber/ ਀猀漀 椀猀琀 攀猀 愀甀挀栀 攀椀渀 最甀琀 䔀猀猀攀渀⸀ഊ ਀伀挀栀猀攀渀 㘀㠀⸀ 圀椀搀攀爀甀洀戀 刀椀渀搀琀昀氀攀椀猀挀栀 最攀欀漀挀栀琀 愀甀昀 攀椀渀 愀渀搀攀爀 洀愀渀椀攀爀 椀渀  ഊPfeffer. Nimm Rindtfleisch/ und stecks an ein Spie?/ und brat es gar ਀愀渀 搀椀攀 猀琀愀琀琀⼀ 猀挀栀渀攀椀搀琀 攀猀 稀甀 猀琀㼀挀欀攀渀⼀ 甀渀搀 琀栀甀 攀猀 椀渀 攀椀渀 攀椀渀最攀洀愀挀栀琀攀渀  ഊPfeffer/ der wohl zugerichtet ist/ und fein s?urlich/ wie zuvor ਀瘀攀爀洀攀氀搀琀 椀猀琀⼀ 眀椀攀 洀愀渀 搀椀攀 倀昀攀昀昀攀爀 洀愀挀栀攀渀 猀漀氀氀⼀ 䰀愀㼀 搀愀洀椀琀 猀椀攀搀攀渀⼀ 猀漀  ഊwirt es wohl geschmack und gut/ Dann alles wz man von Rindtfleisch ਀稀甀爀椀挀栀琀攀琀⼀ 椀猀琀 最甀琀 稀甀 攀猀猀攀渀⼀ 眀攀渀渀 攀猀 猀㼀甀爀氀椀挀栀 椀猀琀⼀ 攀猀 猀攀椀 攀椀渀  ഊPfeffer/ gelb oder Eschenfarb. ਀ഊRanvaig ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䨀愀渀 ㈀　　㠀 ㈀㈀㨀㄀㌀㨀㌀㄀ ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀愀猀琀椀渀最 猀瀀椀琀 爀漀愀猀琀攀搀 洀攀愀琀ഊTo: Cooks within the SCA ਀ഊMichael Gunter wrote: ਀㸀 䤀✀洀 搀漀椀渀最 猀漀洀攀 爀攀猀攀愀爀挀栀 漀渀 樀甀猀琀 眀栀愀琀 琀栀攀 搀爀椀瀀瀀椀渀最猀 漀昀ഊ> spit roasted meats would be. snipped ਀㸀ഊ> Any sources out there for basting juices for whole roasts ਀㸀 漀爀 眀栀愀琀 眀漀甀氀搀 挀漀洀瀀爀漀洀椀猀攀 ∀猀攀眀攀∀ 漀昀 戀攀攀昀㼀ഊ> ਀㸀 䤀✀洀 猀琀椀氀氀 氀漀漀欀椀渀最 愀渀搀 琀栀攀 爀攀猀甀氀琀猀 愀爀攀 猀甀爀瀀爀椀猀椀渀最⸀ഊ> ਀㸀 䜀甀渀琀栀愀爀ഊ ਀伀欀 ⴀⴀ  䄀 匀甀爀ⴀ䰀漀礀渀 漀昀 刀漀愀猀琀  䈀攀攀昀ഊHolme in the Academy of Armory gives this as first course dish-- ਀䄀 匀甀爀氀漀礀渀 漀昀 䈀攀攀昀 Ⰰ 愀 䌀栀椀渀攀 漀爀 刀椀戀戀 漀昀 䈀攀攀昀 ⸀ഊfollowed by 10. Loyn of Veal,Roast Venison. ਀ഊSearching EEBO-TCP and trying various search combinations, it's easy to ਀琀甀爀渀 甀瀀ഊ ਀吀漀 刀漀愀猀琀 愀 䠀愀甀渀挀栀 漀昀 嘀攀渀椀猀漀渀⸀ഊ ਀䤀昀 礀漀甀爀 嘀攀渀椀猀漀渀 戀攀 猀攀愀猀漀渀攀搀Ⰰ 礀漀甀 洀甀猀琀 眀愀琀攀爀 椀琀Ⰰ 愀渀搀 猀琀椀挀欀 椀琀 眀椀琀栀 猀栀漀爀琀ഊsprigs of Rosemary, let your sawce be Claret Wine, a handful of grated ਀䈀爀攀愀搀Ⰰ 䌀椀渀渀愀洀漀渀Ⰰ 䜀椀渀最攀爀Ⰰ 匀甀最愀爀Ⰰ 愀 氀椀琀琀氀攀 嘀椀渀攀最愀爀Ⰰ 戀漀礀氀 琀栀攀猀攀 甀瀀 猀漀ഊthick as it may only run like Butter, it ought to be sharp and sweet, ਀搀椀猀栀 甀瀀 礀漀甀爀 洀攀愀琀 漀渀 礀漀甀爀 猀愀眀挀攀⸀ഊ ਀吀栀攀 挀漀洀瀀氀攀愀琀 猀攀爀瘀愀渀琀ⴀ洀愀椀搀㬀 戀礀 圀漀漀氀氀攀礀Ⰰ 䠀愀渀渀愀栀Ⰰ 昀氀⸀ ㄀㘀㜀　⸀ 吀栀椀猀 攀搀椀琀椀漀渀  ഊ1677. ਀ഊNow to get into beef-- one has to account for variations in spelling ਀渀漀琀 漀渀氀礀 愀猀 琀漀 戀攀攀昀 戀甀琀 愀氀猀漀 愀猀 琀漀 爀漀愀猀琀⸀⸀⸀ഊ ਀吀栀攀 戀攀猀琀 愀渀搀 氀漀渀最攀猀琀 椀猀 䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀 愀猀 戀攀攀渀 洀攀渀琀椀漀渀攀搀⸀ഊ ਀匀漀 䠀攀爀攀✀猀 眀栀愀琀 䴀愀爀欀栀愀洀 栀愀猀 琀漀 猀愀礀 椀渀 琀栀攀 ㄀㘀㈀㌀ 瘀攀爀猀椀漀渀 漀昀 䌀漀甀渀琀爀攀礀ഊcontentments, or The English husvvife ਀ഊPage 79-80 ਀吀漀 瀀爀漀挀攀攀搀 琀栀攀渀 琀漀 爀漀愀猀琀 洀攀愀琀猀Ⰰ 椀琀 椀猀 琀漀 戀攀攀 瘀渀搀攀爀猀琀漀漀搀Ⰰ 琀栀愀琀 椀渀 琀栀攀ഊgenerall knowledge thereof are to be obserued these few rules. First, ਀琀栀攀 挀氀攀愀渀攀氀礀 欀攀攀瀀椀渀最 愀渀搀 猀挀漀眀爀椀渀最 漀昀 漀昀 琀栀攀 猀瀀椀琀猀 愀渀搀 挀漀戀椀爀漀渀猀㬀 渀攀砀琀Ⰰഊthe neat picking and washing of meate before it bee spitted, then the ਀猀瀀椀琀琀椀渀最 愀渀搀 戀爀漀愀挀栀椀渀最 漀昀 洀攀愀琀攀 眀栀椀挀栀 洀甀猀琀 戀攀攀 搀漀渀攀 猀漀 猀琀爀漀渀最氀礀 愀渀搀ഊfirmely, that the meat may by no meanes either shrink from the spit, or ਀攀氀猀攀 琀甀爀渀攀 愀戀漀甀琀 琀栀攀 猀瀀椀琀㨀 愀渀搀 礀攀琀 攀甀攀爀 琀漀 漀戀猀攀爀甀攀Ⰰ 琀栀愀琀 琀栀攀 猀瀀椀琀 搀漀攀ഊnot goe through any principall part of the meate, but such as is of ਀氀攀愀猀琀 愀挀挀漀甀渀琀 愀渀搀 攀猀琀椀簀洀愀琀椀漀渀㨀 愀渀搀 椀昀 椀琀 戀攀 戀椀爀搀猀 漀爀 昀漀眀氀攀 眀栀椀挀栀 礀漀甀ഊspit, then to ਀氀攀琀 琀栀攀 猀瀀椀琀 最漀攀 琀栀爀漀甀最栀 琀栀攀 栀漀氀氀漀眀 漀昀 琀栀攀 戀漀搀礀 漀昀 琀栀攀 䘀漀眀氀攀Ⰰ 愀渀搀 琀漀ഊfasten it with pricks or skewers vnder the wings about the thighes of ਀琀栀攀 䘀漀眀氀攀Ⰰ 愀渀搀 愀琀 琀栀攀 昀攀攀琀攀 漀爀 爀甀洀瀀Ⰰ⨀ 愀挀挀漀爀搀椀渀最 琀漀 礀漀甀爀 洀愀渀渀攀爀 漀昀ഊtrussing and dressing them. Then to know the temperatures of fiers for ਀攀甀攀爀礀 洀攀愀琀攀Ⰰ 愀渀搀 眀栀椀挀栀 洀甀猀琀 栀愀甀攀 愀 猀氀漀眀 昀椀爀攀Ⰰ 礀攀琀 愀 最漀漀搀 漀渀攀Ⰰ 琀愀欀椀渀最ഊleasure in roasting, as Chines of Beefe, Swannes, Turkies, Peacockes, ਀䈀甀猀琀愀爀搀猀Ⰰ 愀渀搀 最攀渀攀爀愀氀氀礀 愀渀礀 最爀攀愀琀 氀愀爀最攀 䘀漀眀氀攀Ⰰ 漀爀 愀渀礀 漀琀栀攀爀 椀漀椀渀琀猀 漀昀ഊMutton, Veale, Porke, Kid, Lambe, or such like: whether it be Venison ਀爀攀搀Ⰰ 漀爀 䘀愀氀氀漀眀Ⰰ 眀栀椀挀栀 椀渀搀攀攀搀 眀漀甀氀搀 氀椀攀 氀漀渀最 愀琀 琀栀攀 昀椀爀攀Ⰰ 愀渀搀 猀漀欀攀 眀攀氀氀ഊin the roasting, and which would haue a quicke and sharpe fire without ਀猀挀栀漀爀挀栀椀渀最㬀 愀猀 倀椀最最攀猀Ⰰ 倀甀氀氀攀琀猀Ⰰ 䘀攀愀猀愀渀琀猀Ⰰ 倀愀爀琀爀椀搀最攀Ⰰ 儀甀愀椀氀攀Ⰰ 愀渀搀 愀氀氀ഊsorts of middle sized or lesser fowle, and all small birds, or compound ਀爀漀猀琀攀ⴀ洀攀愀琀攀猀Ⰰ 愀猀 伀氀椀甀攀猀 漀昀 嘀攀愀氀攀Ⰰ 䠀愀猀氀攀琀猀㬀 愀 瀀漀甀渀搀 漀昀 戀甀琀琀攀爀 爀漀愀猀琀攀搀㬀 漀爀ഊpuddings simple of themselues; and many other such like, which in|deed ਀眀漀甀氀搀 戀攀 猀甀搀搀攀渀氀礀 ☀ 焀甀椀挀欀氀礀 搀椀猀瀀愀琀挀栀琀Ⰰ 戀攀挀愀甀猀攀 椀琀 椀猀 椀渀琀攀渀搀攀搀 椀渀ഊCookery, that on of these dishes must be made ready whilst the other is ਀椀渀 攀愀琀椀渀最⸀ 吀栀攀渀 琀漀 欀渀漀眀 琀栀攀 挀漀洀簀瀀氀攀砀椀漀渀猀 漀昀 洀攀愀琀攀猀Ⰰ 愀猀 眀栀椀挀栀 洀甀猀琀 戀攀ഊpale and white rosted, (yet thorowly rosted) as Mutton Veale, Lambe, ਀䬀椀搀Ⰰ 䌀愀瀀漀渀Ⰰ 倀甀氀氀攀琀Ⰰ 倀栀攀愀猀愀渀琀Ⰰ 倀愀爀琀爀椀搀最攀Ⰰ 儀甀愀椀氀攀Ⰰ 愀渀搀 愀氀氀 猀漀爀琀猀 漀昀 洀椀搀搀氀攀ഊand small land, or water-fowle, and all small birds, and which must be ਀戀爀漀眀渀攀 爀漀猀琀攀搀Ⰰ 愀猀 䈀攀攀昀攀Ⰰ 瘀攀渀椀猀漀渀Ⰰ 倀漀爀欀攀 匀眀愀渀渀渀攀Ⰰ 䜀攀攀猀攀Ⰰ 倀椀最最攀猀Ⰰ 䌀爀愀渀攀ⰀഊBustards, and any large fowle, or other thing whose flesh is blacke. ਀吀栀攀渀 琀漀 欀渀漀眀 琀栀攀 戀攀猀琀 戀愀猀琀椀渀最猀 昀漀爀 洀攀愀琀 眀栀椀挀栀 椀猀 猀眀攀攀琀 戀甀琀琀攀爀Ⰰ 猀眀攀攀琀ഊoyle, barreld butter, or fine rendred vp seame with sinamon, cloues, and ਀洀愀挀攀⸀ 吀栀攀爀攀 戀攀 猀漀洀攀 琀栀愀琀 眀椀氀氀 戀愀猀琀 漀渀攀氀礀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀ഊnothing else; yet it is but opinion, and that must be the worlds Master ਀愀氀眀愀椀攀猀⸀ഊThen the best dredging, which is either fine white-bread crummes well ਀最爀愀琀攀搀Ⰰ 漀爀 攀氀猀 愀 氀椀琀琀氀攀 瘀攀爀礀 昀椀渀攀 眀栀椀琀攀 洀攀愀氀攀Ⰰ 愀渀搀 琀栀攀 挀爀甀洀洀攀猀 瘀攀爀礀 眀攀氀氀ഊmixt together. ਀䰀愀猀琀氀礀 琀漀 欀渀漀眀 眀栀攀渀 洀攀愀琀攀 椀猀 爀漀猀琀攀搀 攀渀漀甀最栀㬀 昀漀爀 愀猀 琀漀漀 洀甀挀栀 爀愀爀攀渀攀猀 椀猀ഊvnholsome, so too much drinesse is not nourishing. Therefore to know ਀眀栀攀渀 椀琀 椀猀 椀渀 琀栀攀 瀀攀爀昀椀琀 栀攀椀最栀琀Ⰰ 愀渀搀 椀猀 渀攀椀琀栀攀爀 琀漀漀 洀漀椀猀琀 渀漀爀 琀漀漀 搀爀礀Ⰰഊyou shall ob|serue these signes first in your large ioints of meate, ਀眀栀攀渀 琀栀攀 猀琀攀洀洀攀 漀爀 猀琀爀漀欀攀 漀昀 琀栀攀 洀攀愀琀攀 漀昀昀攀渀搀攀琀栀Ⰰ 攀椀琀栀攀爀 瘀瀀簀爀椀最栀琀 漀爀 攀氀猀ഊgoeth from the fire, when it beginneth a little to shrinke from the ਀猀瀀椀琀Ⰰ 漀爀 眀栀攀渀 琀栀攀 最爀愀甀礀 眀栀椀挀栀 搀爀漀瀀簀瀀攀琀栀 昀爀漀洀 椀琀 椀猀 挀氀攀愀爀攀 眀椀琀栀漀甀琀ഊbloodinesse. ਀ഊPage 84 ਀ഊIf you will roast a Chine of Beefe, a loyne of Mutton, a Capon, and a ਀䰀愀爀欀攀Ⰰ 愀氀氀 愀琀 漀渀攀 椀渀猀琀愀渀琀 愀渀搀 愀琀 漀渀攀 昀椀爀攀Ⰰ 愀渀搀 栀愀甀攀 愀氀氀 爀攀愀搀礀 琀漀最攀琀栀攀爀ഊand none burnt: you shall first take your Chine of Beefe and perboile if ਀洀漀爀攀 琀栀攀渀 栀愀氀昀攀 琀栀爀漀甀最栀㨀 吀栀攀渀 昀椀爀猀琀 琀愀欀攀 礀漀甀爀 䌀愀瀀漀渀 戀攀椀渀最 氀愀爀最攀 愀渀搀 昀愀琀Ⰰഊand spit it next the hand of the turner, with the legges, from the fire, ਀琀栀攀渀 猀瀀椀琀 琀栀攀 䌀栀椀渀攀 漀昀 䈀攀攀昀攀Ⰰ 琀栀攀渀 琀栀攀 䰀愀爀欀攀Ⰰ 愀渀搀 氀愀猀琀氀礀 琀栀攀 氀漀椀渀攀 漀昀ഊMutton, and place the Larke so as it may be couered ouer with the Beefe, ਀愀渀搀 琀栀攀 昀愀琀 瀀愀爀琀 漀昀 琀栀攀 氀漀椀渀攀 漀昀 䴀甀琀琀漀渀Ⰰ 眀椀琀栀漀甀琀 愀渀礀 瀀愀爀琀 搀椀猀挀氀漀猀攀搀㨀ഊThen bast your Capon, and your loine of Mutton, with cold water, and ਀匀愀氀琀Ⰰ 琀栀攀 䌀栀椀渀攀 漀昀 䈀攀攀昀攀 眀椀琀栀 戀漀礀氀椀渀最 氀愀爀搀攀㨀 吀栀攀渀 眀栀攀渀 礀漀甀 猀攀攀 琀栀攀 戀攀攀昀攀ഊis almost enough, which you shall has|ten by schorching and opening of ਀椀琀㨀 琀栀攀渀 眀椀琀栀 愀 挀氀攀愀渀攀 挀氀漀琀栀 礀漀甀 猀栀愀氀氀 眀椀瀀攀 琀栀攀 䴀甀琀琀漀渀 愀渀搀 䌀愀瀀漀渀 愀氀氀ഊouer, and then bast it with sweet butter till all bee enough roasted; ਀吀栀攀渀 眀椀琀栀 礀漀甀爀 欀渀椀昀攀 氀愀礀 琀栀攀 䰀愀爀欀攀 漀瀀攀渀 眀栀椀挀栀 戀礀 琀栀椀猀 琀椀洀攀 眀椀氀氀 戀攀ഊstewed betweene the Beefe and Mutton, and basting it also dredge all ਀琀漀最攀琀栀攀爀㬀 搀爀愀眀 琀栀攀洀 愀渀搀 猀攀爀甀攀 琀栀攀洀 瘀瀀⸀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊWill this do for tonight? I promise to return with more. ਀䴀礀 戀攀搀琀椀洀攀 爀攀愀搀椀渀最 琀漀渀椀最栀琀 眀愀猀 愀氀爀攀愀搀礀 愀 瘀漀氀甀洀攀 琀椀琀氀攀搀ഊBeef and Liberty Roast Beef, John Bull and the English Nation. ਀䤀 猀甀猀瀀攀挀琀 愀氀猀漀 琀栀愀琀 爀攀愀搀椀渀最 倀攀琀攀爀 䈀爀攀愀爀猀✀ 䄀氀氀 琀栀攀 䬀椀渀最✀猀 䌀漀漀欀猀ഊmight provide you with a number of interesting points also. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀ 䘀攀戀 ㈀　　㠀 ㄀㄀㨀㈀㐀㨀㐀㌀ ⴀ　㘀　　ഊFrom: "Pat Griffin" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀愀猀琀椀渀最 猀瀀椀琀 爀漀愀猀琀攀搀 洀攀愀琀ഊTo: "'Cooks within the SCA'" ਀ഊOne source that has been cited here in Meridies for spit roasting beef is a ਀猀挀攀渀攀 昀爀漀洀 琀栀攀 䈀愀礀攀甀砀 吀愀瀀攀猀琀爀礀 琀栀愀琀 猀甀瀀瀀漀猀攀搀氀礀 猀栀漀眀 眀栀漀氀攀 愀渀椀洀愀氀猀 戀攀椀渀最ഊroasted on spits. While I have not had the opportunity to study the entire ਀㈀㌀㄀ 昀攀攀琀 漀昀 琀栀攀 琀栀椀渀最Ⰰ 漀爀 攀瘀攀渀 琀漀 猀攀攀 椀琀 椀渀 爀攀愀氀 氀椀昀攀Ⰰ 䤀 栀愀瘀攀 渀漀琀 戀攀攀渀 愀戀氀攀ഊto find such a scene online. I have, though, found a scene showing a spit ਀洀漀甀渀琀攀搀 漀瘀攀爀 愀 氀愀爀最攀 挀愀甀氀搀爀漀渀⸀  䌀漀甀氀搀 猀琀攀愀洀椀渀最 戀攀 愀 瀀漀猀猀椀戀椀氀椀琀礀㼀ഊ ਀䰀愀搀礀 䄀渀渀攀 搀甀 䈀漀猀挀 䬀渀漀眀渀 愀猀 䴀漀爀搀漀渀渀愀 吀栀攀 䌀漀漀欀ഊMka Pat Griffin ਀吀栀漀爀渀最椀氀氀Ⰰ 䴀攀爀椀搀椀攀猀ഊmka Montgomery, AL ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀ 䘀攀戀 ㈀　　㠀 ㄀㔀㨀㌀㐀㨀㔀㄀ ⴀ　㔀　　ഊFrom: "Audrey Bergeron-Morin" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀愀猀琀椀渀最 猀瀀椀琀 爀漀愀猀琀攀搀 洀攀愀琀ഊTo: "Cooks within the SCA" ਀ഊI've seen the Bayeux "tapestry" in person twice, but it's a little too ਀漀瘀攀爀眀栀攀氀洀椀渀最 琀漀 爀攀洀攀洀戀攀爀 琀栀攀 搀攀琀愀椀氀猀 㨀ⴀ⤀ 䤀 搀漀 栀愀瘀攀 琀栀攀 ㄀⼀㈀ 猀椀稀攀ⴀ漀爀ⴀ猀漀  ഊrepro book, so I took a look... ਀ഊThere is an illustration of a big cauldron hung over a fire. It seems like ਀椀琀✀猀 愀挀琀甀愀氀氀礀 栀愀渀最椀渀最 昀爀漀洀 琀栀攀 猀瀀椀琀ⴀ琀栀椀渀最Ⰰ 琀栀漀甀最栀Ⰰ 渀漀琀 氀愀椀搀 甀渀搀攀爀 椀琀⸀  䨀甀猀琀 愀ഊlittle bit further, there are two skewers with small animals (they might be ਀昀漀眀氀 漀爀 洀愀礀戀攀 爀愀戀戀椀琀猀⤀Ⰰ 戀攀椀渀最 瀀愀猀猀攀搀 昀爀漀洀 栀愀渀搀 琀漀 栀愀渀搀 ⠀戀甀琀 渀漀琀 猀栀漀眀渀 漀瘀攀爀 愀ഊfire). I think they're part of the same scene. ਀ഊThe only whole animals I could see were being carried on peoples' shoulders ਀⠀氀漀漀欀攀搀 氀椀欀攀 瀀椀最猀⤀⸀ഊ ਀䤀昀 琀栀攀爀攀 愀爀攀 愀渀椀洀愀氀猀 爀漀愀猀琀椀渀最 漀渀 愀 猀瀀椀琀Ⰰ 䤀 挀愀渀✀琀 昀椀渀搀 琀栀攀洀 ⴀ 愀渀搀 礀攀猀Ⰰ 䤀ഊlooked in the borders too. ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ猀瀀椀琀ⴀ爀漀愀猀琀椀渀最ⴀ洀猀最ऀ倀愀最攀 㠀 漀昀 㠀ഊ ਊ