SC - Composte

[Kathleen M Everitt]

Here's the composte recipe you guys are talking about. I happened to have
it saved in one of my folders.

Julleran


On Tue, 22 Apr 1997 11:49:41 -0700 "James L. Matterer" 
>
>Compost
>redaction by Master Ian Damebrigge of Wychwood
>
>   "Take rote of persel, of pasternak, of rafens, scape hem and 
>waische
>hem clene. Take rapes & caboches, ypared and icorue. Take an erthen
>panne with clene water & set it on the fire; cast alle thise therinne.
>Whan they buth boiled cast therto peeres, & parboile hem wel. Take 
>alle
>thise thynges vp & lat it kele on a faire cloth. Do therto salt; whan 
>it
>is colde, do hit in a vessel; take vyneger & powdour & safroun & do
>therto, & lat alle thise thynges lye therin al nyyt, other al day. 
>Take
>wyne greke & hony, clarified togider; take lumbarde mustard & raisons
>coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys
>hole, & fenell seed. Take alle thise thynges & cast togyder in a pot 
>of
>erthe, & take therof whan thou wilt & serue forth."
>-Curye on Inglish, p. 120-121
>
>   The following is a modified (but just as tasty) version of the
>medieval recipe, containing only the "pasternak" (carrots- from the
>botanical "pastinaca"), "caboches" (cabbage), "peeres" (pears) and
>"raisons of courace" (currants). The other medieval ingredients are
>"rote of persel" (parsley root), "rafens" (radishes), and "rapes" 
>(white
>turnip).
>
>2 lbs. carrots, sliced                                                 
> 
>1/2 head cabbage, in small pieces
>3-4 pears, sliced thin                                                 
> 
>1 tsp. salt                                                            
> 
>6 tblsp. vinegar                                                       
> 
>2 tsp. ginger                                                          
> 
>few threads saffron                                                    
> 
>1 bottle (750 ml.) white wine                                          
> 
>1/2 c. honey                                                           
> 
>1 tblsp. mustard seed                                                  
> 
>3/4 c. currants                                                        
> 
>1 tsp. cinnamon                                                
>1/2 tblsp. each anise seed & fennel seed
>
>   Boil the carrots and cabbage for several minutes, then add the 
>pears.
>Cook until tender; drain well. Lay vegetables and pears in a large,
>flat, non-metallic dish. Sprinkle on the salt. Let cool, then sprinkle
>on the vinegar, ginger, and saffron. Cover with a cloth and let stand
>for several hours or overnight. When ready, mix the vegetables with 
>the
>currants and the seeds. Place in a sealable container and set aside. 
>In
>a separate pot, bring the honey, cinnamon, and wine to a boil, 
>skimming
>off the scum until clear. Remove from heat and pour over the vegetable
>mixture. Let cool and seal. May be stored for a week or more. Serves 
>12
>- 15.
>
>Bibliography: Hieatt, Constance B. and Butler, Sharon.  Curye on
>Inglish: English Culinary Manuscripts of the Fourteenth Century
>(Including the Forme of Cury). London: For the Early English Text
>Society by the Oxford University Press, 1985.
>
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