ES - fwd: [Fwd: SC - An SCA cookbook? Mmmmmm!]

[Alan J. Boertjens]

Going to a potluck New Years Party?
Try some/all of these new recipes... :-)

~Johan
P.S. Please read disclaimer from Sharon...

------------------
Original text

From: "Sharon L. Harret" <Ceridwen at commnections.com>, on 12/28/97 2:07 PM:
To: trimaris at trimaris.com

Greetings all:
	Got this off the SCA-cooks mailing list and was highly amused! PLEASE
don't anyone take this seriously! To be read with tongue firmly
implanted in cheek and with a grain of salt close at hand. <evil grin>
And please remember that I fit at least two of these categories, so I'm
not picking on anyone in particular.

Ceridwen



sca-cooks at Ansteorra.ORG wrote:
> 
> Hi,
> The below was written by a friend of mine and he gave me permission to
> post it to the net.
> 
> I post it to this list knowing that it may come in handy sometime when you
> are just completely stuck for a original feast idea.
> 
> Please check with me if you wish to reuse it elsewhere.
> 
> Charles (of the Park)
> ====================================================
> 
> THE SAWNEY BEAN COOKBOOK
> A guide to making the most out of the SCA and its members
> 
> By Kim Huett, RUB Productions
> 
> MOUNTIAN OYSTERS A LA KNIGHT
> A delicious appetiser made with one of the least used parts of the
> domesticated Knight. If you have on hand a Knight who has been put out
> to pasture but is in no demand for stud (and let's face it, isn't that
> usually the case), why not make the best of the situation. Keeping in
> mind it's not necessary to kill the Knight for this recipe; a local
> anaesthetic will allow you to obtain everything you need. I personally
> recommend this option because otherwise you will need to stuff the rest
> of the Knight into the bin (difficult due to their great weight) or turn
> him into a beanbag cover (the end result is most amusing, but it's hard
> work cleaning and gutting a Knight).
> Using an extremely sharp knife, carefully sever the testicles, making
> sure to leave behind as smooth a surface as possible. Like all organ
> meats they are highly perishable so should be prepared immediately.
> First soak them for at least one hour in a large quantity of cold water
> with a teaspoon of vinegar to release any blood. Next, bring them slowly
> to boil and simmer uncovered from two to five minutes, depending on
> their size. When they have cooled, drain and trim off any cartilage,
> tubes, connective tissue, and tougher membrane. Give this to the dog who
> will appreciate it. Roll in seasoned flour and wrap in a strip of fatty
> bacon. Fry till a golden brown and arrange upon a bed of shredded
> Mandrake leaves. Best served while donor is absent.
> 
> SQUIRE TONGUES IN TARRAGON ASPIC
> Any Knight will tell you that the tongue is the least useful organ for
> any Squire to possess and most will be quite happy to provide you with
> any they have access to. Just remember not to ask how they go about it,
> you really don't want to know. Just remember to always impress on the
> Knight that the tongues need to be fresh and in one piece. Once you have
> them, fill a saucepan with water, add 500g of salt, 12g of saltpetre,
> and bring to the boil. Place the tongues in a tub and cover with the
> brine. After two or three days you should have beautifully cured tongues
> from which all gristle and skin now can be removed. Surprise the dog
> again.
> Put the tongues in a saucepan along with a roughly chopped carrot,
> onion, and stick of celery. Add a bay leaf, a few black peppercorns, and
> a little salt. Cover half-and-half with cold water and white wine. Bring
> to the boil and simmer for 30 minutes.
> Remove the tongues and leave to cool. Strain the liquid into a clean pan
> and add four sprigs of tarragon. Allow this to simmer for several
> minutes and to this add half a tablespoon of dissolved gelatine. Mix
> thoroughly and strain a thin layer into some small moulds, one for each
> tongue. Lay a tarragon leaf in the centre of each, then a tongue. Once
> this is done carefully pour the rest of the liquid into the moulds and
> leave to set in a cool place.
> 
> PELICAN PIETY
> The perfect recipe for tough cuts of meat, ie. anything off a Pelican,
> not suitable for other dishes. I wouldn't recommend tackling this recipe
> unless you are feeling particularly fit as Pelicans are notoriously
> difficult to catch. Your best chance is to wait till the end of a feast
> and wave a teatowel just outside the kitchen door.
> Cut meat from the bone. Pick over carcass for all edible bits of meat -
> there won't be much. Mince or chop what you do find thoroughly. Put a
> tablespoon of lard (renderings from a Baron or Baroness are best) to
> melt in a medium saucepan. Chop an onion finely and fry in the lard till
> golden. Stir in a tablespoon of flour and at least 500g of the meat.
> Cook until the Pelican mince takes a little colour then add 600ml of
> chicken or beef stock and a few drops of Worcestershire sauce. You might
> like to add some sweet white wine if the Pelican of your choice was
> especially bitter or not from Politarchopolis. Chop some parsley and
> stir in a tablespoon worth. When the gravy is quite thick pour into a
> gratin dish and cover with thick layer of pastry. Preheat the oven to
> 180C. Paint the pastry with a little butter and put the pie into the
> oven for 20 minutes. Best served with boiled root vegetables.
> 
> YORSHIRE LAUREL PUDDING
> Throughout Medieval Europe beef was the preferred feasting meat due to
> its attached social status. In the same manner the highlight of the
> modern banquet is most likely to be the Laurel dish. For this reason
> it's very important to make the right choice when selecting a Laurel. If
> at all possible procure a Brewing Laurel for the rich flavour as they
> tend to be well marinated. If this isn't possible then a Cooking Laurel
> is usually quite acceptable unless they were in the habit of making
> bread as that does tend to leave an unpleasant yeasty flavour. Costuming
> Laurels can also be used at a pinch provided all pins and needles are
> removed. Under no circumstances consider Armouring Laurels (too gamey)
> or Dancing Laurels (far too tough and stringy).
> Thoroughly clean and skin your Laurel, carefully removing limbs or any
> other extremities which might not fit into your oven. Chop all these
> pieces up and cook in a separate pan to make the gravy. Mix a teaspoon
> of mustard with a teaspoon of sherry and rub this into your roast. Place
> the meat on a rack over a baking dish and cook at 170C for 45 minutes.
> Whisk half a dozen eggs for five minutes; add 500g plain flour and just
> enough milk to make the mixture slightly runny. Take the roast out of
> the oven and pour the batter into the hot baking dish. Replace the roast
> and put it back into the oven for another hour. When the roast and
> batter appear to be nearly done take the other baking dish out of the
> oven and remove the various limbs etc. Mix in several tablespoons of
> plain flour till a smooth thick gravy forms. For additional flavour and
> colour a dash of sherry or red wine can be added. The roast should be
> carved and served with no accompaniment besides a slice of pudding and
> no garnish but the gravy.
> 
> STEAMED HERALD FOOL
> While this is not a true fool there is such an overabundance of Heralds
> and so little use for them that I don't think anybody will mind. As any
> good cook knows there is no need to be fussy when it comes to choosing a
> herald (nobody fussed over them while they were alive so why start now).
> One is as good as the next when it comes to desert. My only
> recommendation is that if at all possible use one having trouble
> pronouncing Welsh names or similar. We might as well do what we can to
> improve the gene pool.
> Put kilo of deboned, fat-free Herald into a saucepan and cover it with
> water. Boil this for at least three hours, scooping at fat of the top at
> regular intervals. When ready remove from the pot and let drain for 10
> minutes or so. Once cooled finely mince the meat and put to one side.
> Thoroughly mix in a blender 90g butter, 120g sugar, 180g flour, and two
> eggs. Wash a kilo of small ripe plums and toss them in sugar. Butter the
> inside of a large ovenproof bowl. Coat it with the batter mixture, then
> add a layer each of plums and Herald. Repeat the process until all is
> used up, having mixture on top. Cover with greaseproof paper and steam
> for at least 2 hours. You will find the sweetness of the plums will
> combine with the natural bitterness of the Herald to produce a
> deliciously tart flavour. Serve warm with thick clotted cream.
> 
> RHUBARB BARON LOGS
> Despite its name any nobility can be used in this recipe. From
> experience I would recommend Landed Barons or Baronesses as being your
> best choice since they aren't likely to be missed by anybody but the
> Heralds.
> Into a square enamel baking dish lay alternatively thick sticks of
> rhubarb and thick strips of flesh from the belly or hindquarter which
> have been boiled at least an hour in a half-and-half mixture of
> rosewater and honey. Pour in a little water and sprinkle over a
> tablespoon of castor sugar. Let this bake at a low temperature in an
> oven for 6 or 7 hours. Dissolve 30g of gelatine into a litre of hot
> water. Add the juice of 3 lemons and the white of an egg and mix
> thoroughly. Remove the baking dish from the oven and pour the lemon
> jelly into it. Allow the mixture to cool, cut crossways into 4cm wide
> logs and serve cold.
> 
> --
> ---------------------------------------------------------
> Charles Dean    charles at macquarie.matra.com.au
> Matra Internetworks - Internet service providers.
> Ph (06) 251 6730  Fax (06) 253 4840
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