Period Meat On Skewers
- Urtatim said:
> While i've yet to find info on meat grilled on skewers,Well, I don't have a Turkish (any variety) recipe on hand, but I do have a
period recipe from Platina.
To make it IIRC(not restating the recipe)
Meat Roman Style:
you sprinkle chunks of meat with salt and fennel and put them on a stip
and roast them.
Then there's also an "appetizer on the coals" which is essentially spiced
Jeffrey S. Heilveil, Ph.D.
Department of Biological Sciences
North Dakota State University
Fargo, ND 58105
- OK, this reply is rather late, but...
>>>While i've yet to find info on meat grilled on skewers, meat cookedin something like a marinade not unperiod.
Bogdan mentioned the Platina recipe, and I thought I'd expand and post
the whole thing since I prefer the alternate spicing.
Meat in the Roman style
Cut the meat of a young bull into morsels not larger than the size of an
egg, in such a way that none is completely severed from the other; right
away, sprinkle them with salt and coriander or ground fennel; having
sprinkled them, press them a little between two boards. Then pass a spit
through them with pieces of lard interspersed so that the pieces of meat
do not touch each other. Turn them over the fire, seeing that they do
not become too dry until they are cooked.
Admittedly, not marinated, but I found that a salt and coriander dry rub
is really excellent. ;> Also, if you follow the exact directions to
leave a strip connecting the meat and to lard the meat in between gobs,
you get a very moist very yummy result. It is messy though. I served
these for a Platina feast and my oh my were they appreciated.