[Sca-cooks] Chawettys meatloaf

Amy Cooper amy.s.cooper at gmail.com
Mon Mar 31 05:17:20 PDT 2008

Well, I'd say it turned out, and went over pretty well. If I'm going to make
this amount again, I'm going to have to use a TON of saffron - it rather
disappeared, and I only saw a hint of it in the slice I got. I won't
wine-soak the dates, as they dissolved (good flavor, no texture). And, I
will use more ginger. It came out rather like a cloved meatloaf, with fruity
bits. I was hoping for more of the ginger bite, but that's me. Also serves
me right for using the ginger I had around, while fresh-grinding the cloves.

I hadn't thought about using something like  for the pie. My freezer is jam
packed with meat right now, so I didn't even look for a pastry of any sort,
because I assumed (key word, I know), that I'd have to freeze or otherwise
store what was left over. My personal tastes do not run towards pies and
sweets, so I just haven't worked much with pastry, and I'm not happy with
how my breads turn out. If I was doing this for an event feast, then yes,
I'd figure out a "wrapper" of some sort, then put someone else in charge
*evil grin*

It also turned out that I had zero extra time - by the time the meatloaf had
reached 155 degrees in the center of the thickest part, we had to LEAVE. My
lord husband (who was away for the weekend) came home while I was still at
feast, to an absolutely destroyed kitchen. The dear that he is, he cleaned
up by the time I got home, but I felt bad that he had to clean.

And now, on to the plotting for next month's dish! :)


On Sun, Mar 30, 2008 at 4:51 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:

> Tonight is our shire's feast night. Anymore, I'm about the only person
> coming out regularly and doing period cooking. I decided to try something
> different tonight, and found the translation of Chawettys in To Take a
> Thousand Eggs, Vol 2. I can't call this a true redaction, as I messed with
> the recipe to turn it into meatloaf instead of a meat pie (I REALLY REALLY
> hate working with pastry, of any sort). Plus, per usual, I didn't measure a
> darn thing this time around (maybe next time).
> Here's what I did:
> Last night - soak about a cup each of currants and pre-minced dates in
> cheap but supposedly good (I don't drink it) red wine
> Mix approximately equal amounts of ground veal, beef, and pork, probably
> about 1 lb each (I was breaking down Costco-size packs, and left about 1/3
> each for the loaf)
> Add two eggs, a couple tablespoons or so of dried ground ginger, quite a
> bit of ground cloves (done in my mortar/pestle), around 1/3 gram of saffron,
> soaked briefly in a little hot water, and a couple teaspoons of mace, and
> seasoned with salt and pepper. Then I added in the rest of the currants and
> dates (I bought about 1 big bulk bin scoop of each), and more red wine. It
> took a couple of tries, testing by frying small bits in the fry pan, but I
> think I got it. Not sure what the saffron is supposed to do, but it tastes
> nicely clove-y and a bit of ginger. I think it'd make a FANTASTIC sausage,
> assuming I could get the right meat/fat ratio for texture. I formed it into
> a long loaf on a foil lined cookie sheet, and am waiting for the oven to
> heat up to 325. I'll report back tomorrow with how it turns out, and what
> folks thought of it at Shire :)
> I'm quite tickled about working from just a translation for the first
> time!!
> Ilsebet

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