Part 3/8:
Meat: While the exact type is unspecified, options include beef, squid, or even exotic choices like peacock. For practical reasons, beef is often chosen.
Stale Bread: Bread crumbs serve as a binding agent, soaked in wine to impart flavor.
Caul Fat: This crucial ingredient encases the meat, adding moisture and flavor as it cooks.
Seasonings: The dish calls for a medley of spices including pepper and optionally, myrtle or juniper berries.