SC - Re: sca-cooks: viking's pies

[LYN M PARKINSON]

On Tue, 15 Apr 1997 19:19:14 -0400 "Philip W. Troy" <troy at asan.com>
writes:

>> Depending on where they happened to be, the viking cook could have
produced any or all of the following :
>> >> apple pie/tart
>> cherry pie/tart
>> gooseberry pie/tart

Adamantius answers:
>Taillevent has a recipe for Norse pies. Don't recall at the moment
>what's in them, or how truly Norse they may or may not be. Savory,
>rather than sweet, though. Similar to a bunch of such pies that 
>contain >things like cooked egg yolks, ground meat and/or chunks of
bird, bone >marrow, cheese, etc.


Norse Pies, from the James Prescott translation

Take  cooked meat chopped very small, pine nut paste, currants, harvest
cheese crumbled very small, a bit of sugar and a little salt.


That's the entire recipe.  Is it Norse, you Vikings out there?


I usually use farmer's cheese when harvest cheese is called for, but I'm
now wondering if that's the wrong assumption.  Cheeses were made in late
Spring, after the  calves/kids/lambs/??? were weaned, and you had some
rennet from a calf stomach handy.  By Autumn, how much would such a
cheese ripen?  Enough to crumble?  I've also read somewhere that the
stomach pieces could be dried, and used later, whenever you wanted to
make more cheese.  The only cheese I've made was the one in Elinor
Fettisplace's Receipt Book, which is very good, by the way.  I don't have
the equiptment for cheese making or recipes for the various sorts.  
Would some of you cheese-makers tell us about it?



Allison