SC - Cold Dishes

[david friedman]

At 10:39 AM -0500 4/29/97, Dottie Elliott wrote:
>I like serving a cold pork roast (pork loin) with sage or garlic sauces.
>I rub the roast with a variety of period spices (no I don't have a source
>for this practice)

Bourbelier de Sanglier in le Menagier is studded with cloves, and basted
"with a sauce made of spices, that is ginger, cinnamon, clove, grain, long
pepper and nutmegs, mixed with verjuice, wine, and vinegar, "


David/Cariadoc
http://www.best.com/~ddfr/