SC - Re: Cracknels

[James L. Matterer]

Well, to further complicate the discussion, I've found the following
reference to cracknels in Terence Scully's The Art of Cookery in the
Middle Ages, p. 102:

"And finally, to help the body resist the cold and damp season of
winter: game animals, roast hens, cocks or capons, and other roast meats
and meat pies, pork if roasted on a spit (i.e., intensely) and
cracknels, on all of these to be sprinkled a spice of pepper garnish;
eaten with rich wines, plain or spiced."

So, in this case, cracknels seem to be what Lord Ras has referred to:
some form of pork cracklings, or the cracklings from rendered lard.
However, I'm more inclined to agree with Dame Alys and others in
thinking the Taillis recipe is calling for some sort of cake or
bread/pastry! Still, Lord Ras says he's tried the recipe with the
cracklings and was pleased with the results. What did your version taste
like, Ras? I'm finding it hard to imagine a sweet pudding-like dessert
with pork or some sort of fatty cracklings in it, but just because it
seems strange to me doesn't prove anything at all!

Huen/ Jim Matterer
http://www.labs.net/dmccormick/huen.htm

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