SC - Re: Recipe for Finnish Meatloaves

[Maddie Teller-Kook]

Mistress Gunnora has requested I post this recipe for her on the list.
This meatloaf was served at Bryn Gwlad Candlemas this past weekend. It
is absolutely delicious!!!!

Enjoy!

Meadhbh


Gunnora Hallakarva wrote:
> 
> Sael og heil!
> 
> A number of people have requested the recipe for the Finnish Meatloaves
> served at the Candlemas Feast yesterday in Bryn Gwlad.  Therefore I present
> it here forthwith...
> 
> LIHAMMURAKIPPERAS
> (Finnish Meatloaf stuffed with vegetables and cheese and wrapped in a sour
> cream pastry dough shell)
> 
> Pastry-wrapped meat dishes are a staple of many cultures, for instance
> Welsh pasties, shepherd's pie, the Greek spanikopita, Spanish empanadas,
> etc.  Although I have been unable to find documentation for this dish prior
> to the late 1600's, the widespread use of similar dishes in every culture
> argues for the presence of some similar dish in the medieval period in
> Finland.
> 
> Finnish meatloaf is a rich, high calorie dish suitable for feeding those
> performing heavy labor in a cold and marginal environment.  It is also
> extremely tasty and a fine treat even for those of us in warmer climes!
> 
> INGEDIENTS:
> --------------------
> MEATLOAVES
> 1 lb ground beef (very lean)
> 1 lb ground pork (Owen's Country Sausage is good)
> 1 lb game meat (the Finns like to use hedgehog in this dish,
>                 venison or other game works well.  Alternately,
>                 you can just increase the beef and pork to
>                 1-1/2 lbs each instead.)
> 4 eggs
> 1 c. breadcrumbs
> 1 c. mushrooms, chopped
> 1-1/2 c. leeks, chopped (onions can be substituted)
> 2 tbsp. garlic, crushed or finely chopped (3-4 cloves)
> 1 tbsp. horseradish, finely grated
> spices to taste (I usually include salt, pepper, sage, dill, and rosemary)
> 16 to 20 oz. cooked chopped spinach, wrung dry as possible (I usually use
>                 two packages of frozen chopped spinach - defrost it, wring it
>                 out and use it as is.  Note that any vegetable can be used -
>                 it is more common in Finland to find chopped beets used in
>                 this dish.)
> 1-1/2 to 2 cups white cheese, grated (Havarti is best, other swisses, queso
>                 blanco, mozzarella, etc. will work)
> 
> CRUST:
> 2 c. unbleached flour (sometimes I reduce the amount of wheat
>                 flour by 1/2 c. and include barley, rye, or oat flour
>                 for a more medieval effect.  You have to be cautious
>                 doing this as these other flours can be "heavy")
> 1 tsp. salt
> 1 egg
> 1/2 c. sour cream
> 
> DIRECTIONS
> --------------------
> MEATLOAVES:
> 1. Combine meats, eggs, breadcrumbs, mushrooms, leeks, garlic,
>    horseradish, and spices.  Mix well.
> 2. Make a flat rectangle of the meat about 1" thick.  (It is a good
>                 idea to do this on a sheet of waxed paper, so that
>                 it is easier to roll the meat up later.)
> 3. Arrange the chopped spinach in a solid layer on top of the meat.
> 4. Sprinkle the cheese to cover the layer of spinach completely.
> 5. Start from one side and roll the meatloaf up (as though you were
>                 making a jellyroll).  If you placed your meat on a sheet
>                 of waxed paper, you can use the waxed paper to help
>                 control the meat and to get it to roll neatly. Be sure to
>                 seal the edges and seams well to prevent the cheese
>                 from melting out as you cook the loaf.
> 6.  Place the loaf in a shallow pan and cook at 400 degrees F until the
>                 meat is cooked through, usually between 45 min to 1 hr.
>                 (Don't use a flat cookie sheet unless it has a good lip.
>                 Beacuse of the pork and cheese, usually a lot of fat will
>                 cook out and the pan needs to catch it.  Also monitor the
>                 cooking process closely -- the fat can and will smoke badly
>                 and can catch on fire.)
> 7. Set loaf aside to cool.
> 
> CRUST:
> 1. Combine flour and salt.  Cut in butter to form fine flakes.
> 2. Add egg and sour cream.  You may also need 1-2 tsp. water to form
>                 a manageable dough.
> 3. Turn out onto floured surface and roll into a sheet twice the width of the
>                 meatloaf and about 4" longer than the loaf.
> 4. Place the meatloaf in the center of the sheet of dough.  Wrap the dough
>                 around the loaf.  Dampen the edges at the seams so they
>                 will seal well.
> 5. Place the pastry-wrapped loaf in a greased shallow pan (you may have
>                 yet more fat cook out) with the seam down.
> 6. Brush the pastry shell with beaten egg.  (This helps the pastry brown
> nicely.)
> 7. Take any leftover scraps of dough and form decorations for the loaf.
>                 I usually will make a criss-cross lattice, or else will do
>                 pictoral scenes using dough cutouts.  Brush the decorations
>                 with egg also.
> 8. Bake at 375 degrees F until the crust is golden brown, usually 25 to 30
> min.
> 
> Serve hot or at room temperature.  Cut slices across the loaf to show the
> swirled layers.  Serve with a hearty dollop of sour cream mixed with
> chopped fresh dill.  Since this meatloaf is very rich, an average serving
> is based on slices 1" to 2" thick, yielding 18 to 36 servings per meatloaf.
> 
> SUGGESTIONS:
> The meatloaves freeze well (prior to adding the crust)-- it is often a good
> idea to make a few and freeze them, then on the day you want to serve the
> meatloaf, defrost the meat, add the crust, cook and serve.  This is good
> for a quick dinner - set the meatloaf out to defrost in the morning and all
> you have to do is prepare and cook the crust.
> 
> Finnish meatloaf is an outstanding tourney food, as it is good cold.  I
> often make many small loaves, 4"x2" or 6"x3" and then the day before the
> event add the crusts.  They keep in the icechest and can be eaten "on the
> go" during the event without further preparation, with or without the
> sourcream and dill sauce.
> 
> A variant on this dish can be made using leftovers, including leftover
> meats.  Chop the meat very fine and add extra eggs to bind the loaf.  Any
> leftover veggies can be added in the center of the loaf.  This makes
> leftovers seem very special!
> 
> If I am pressed for time, lacking ingredients, or for whatever reason don't
> want to make the sour cream crust, I have successfully substituted Bisquick
> dough for the shell.  It is not as rich or tasty, but still quite good.
> ------------------------------
> At this year's Candlemas Feast in Bryn Gwlad, each course was heralded by a
> special performance presentation as the head table was served the dish.
> Mistress Mari graciously agreed to make the presentation of the Finnish
> meatloaves, performing the following poem to drum accompanyment by Master
> Cynric of Bedwyn.
> 
> BEOLOAF
> A presentation poem for the Candlemas Feast in Saxon style
> composed and performed by Chieftess Mari ferch Rathyen
> 
> "Bring meat to us!" the baron bade,
> "Our guests to feast with noble fare!"
> Like grim Skadi, skillful huntress,
> Gunnora dressed and gathered hard weapons,
> Hunting the woods for horned stag.
> Cruel barbs flew straight and bright blood burst.
> Crimson haunches she hauled to larder.
> Then flashed the cleaver, cutting and hacking,
> Grinding the flesh of the forest king.
> Cream from the cow with a look she curdled,
> Then finest flour she flung to breadboard,
> Punching and pounding the proud dough down.
> With cross curses and cookpots flying
> At quivering thralls, her quest she completed.
> Now find fare from Karelian forests.
> We serve before you meatloaves fashioned
> In sour cream crust, crowned with gold,
> Burnished by fire, food of Finland.
> 
> ------------------------------
> I received the following poem about the Finnish meatloaves from Master
> Godwin Alfricsson while I was in the process of preparing Finnish
> meatloaves to feed 300.  I laughed so hard I cried.
> 
> SIXTEEN LOAVES
> by Master Godwin Alfricsson
> Sing to the tune of "SIXTEEN TONS"
> 
> Some people say the SCA's nothin' but fun,
> But Gunnora's thinking, "Now WHAT have I DONE!?!"
> Candlemas wants her to cook up some food-
> SIXTEEN meat loaves, well that ought to do!
> 
> REFRAIN:
> She's baking Sixteen Loaves, an what'll she get?
>     Hands all greasy, and a kitchen that's messed.
> Featocrat don't bug her or else she won't go...
>         she owes her soul to the wood burning stove.
> 
> When she took up the challenge, she thought three loaves would be fine.
> Now they expect her to change water to wine!
> Sixteen Loaves, or Water to Wine?
> It makes no difference, cause they BOTH suck up time...
> 
> (refrain)
> 
> She awoke one morning, near Candlemas eve,
> this task that they gave her made her want to heave.
> Making Sixteen Loaves is a lot to do-
> But they're FINNISH meat loaves
> Now she's gotta make the dough too.
> 
> (refrain)
> 
> On Candlemas morning (never going to bed),
> She picked up the meat loaves (although feeling "dead")
> She put them on the wagon and she drove away-
> The Feastocrat, wisely, just stayed out of her way.
> 
> (refrain- revised)
> She brought 'em Sixteen Meat Loaves,
> What'll she get? Probably an invitation to help clean up the event.
> "Fellows don't you call me, because I've got to go-
> I'm using my mace to break up that DAMN stove!
> 
> ----------------------
> 
> Enjoy, all!
> 
> Wæs Þu Hæl (Waes Thu Hael)
> 
> ::GUNNORA::
> 
> Gunnora Hallakarva
> Herskerinde
> <><><><><><><><><><><><><><><><><>
> Ek eigi visa þik hversu oðlask Lofstirrlauf-Kruna heldr hversu na Hersis-Aðal
> (Ek eigi thik hversu odhlask Lofstirrlauf-Kruna heldr hversu na Hersis-Adhal)
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