SC - old recipe for Brenna

[Michael P Newton]

This is what I found, is it the one you were thinking of?
Beatrix

On Sun, 1 Mar 1998 23:05:31 -0800 "Anne-Marie Rousseau" <acrouss at gte.net>
writes:
>Hi all from Anne-Marie
>Kat asks about preparing large amounts of frumenty.
>
>We did it for 150 with great ease. We did the English meat day 
>version,
>substituting barley for the wheat (I can provide documentation and
>justification on request). We were going to serve it at an outdoor 
>event,
>and would ahve very limited facilities. I was desperately afraid that 
>it
>would burn or scorch or turn out as a gloppy grey mess.
>
>What we did was two days before the event, cook the barley in the 
>broth and
>milk with the saffron. When the barley was perfectly done, we stirred 
>in
>the raw beaten egg yolks. We then sealed the slimey mess in boil in 
>the bag
>seal-a-meals (NOT ZIPLOCKS!!!). The bags were then stored in coolers 
>with
>ice until they were ready to be served.
>
>Right before mealtime on site, we heated up large kettles of water 
>using
>monster propane cookstoves, like you get at Costco up here. The bags 
>of
>frumenty were dropped in the boiling water bath. The raw egg cooked as 
>the
>stuff heated up. You could tell they were done because the cold solid 
>mass
>of barley became soft and pliable within the bag. The bags were 
>removed
>from the boiling water bath, cut open, and the frumenty dumped into a 
>large
>serving dish.
>
>Tadaaaa! no burning, no scorching, no gloppy grey mess. And most tasty 
>with
>a big scoopful of Funges (stewed mushrooms and leeks with spices) on 
>top.
>Yum yum yum!
>
>Good luck!
>--Anne-Marie
>
>----------
>> From: kat <kat at kagan.com>
>> To: 'cooks' <sca-cooks at Ansteorra.ORG>
>> Subject: SC - Frumenty for the Masses, revisited
>> Date: Friday, February 27, 1998 10:35 AM
>> 
>> Folks,
>> 
>> 	Just finished rereading an old thread (digests #175-180, for 
>those who
>are interested) on making frumenty in amazingly large batches. 
>Unfortunately, the question I was looking for an answer to was not 
>touched
>on then.
>> 
>> 	So here goes:  How does the reheating process affect 
>frumenty in large
>batches?  If you make it along these proportions:  1 c barley, 2 c 
>stock, 1
>c almond milk, cook for XX minutes (I'm doing this from memory, please
>forgive), stir in beaten egg slowly to achieve creaminess and not 
>scrambled
>eggs; are there any tips to reheating it for feast in large batches?  
>Can
>you in fact *freeze* it and reheat it for feast, or is that 
>unadvisable?
>> 
>> 	Also, advised methods of reheating (boil-in-bag?  Microwave? 
>Etc.?)
>> 
>> 	(Yes, I'm planning on testing this out myself too in a small 
>batch, but
>I'm running short on time, and I'm also keeping in mind that what 
>works for
>small batches does NOT always work for large batches, especially when
>you're dealing with grain.)  
>> 
>> 	Anyone want to enlighten me with their experiences?
>> 
>> 	Thanks much!
>> 
>> 		- kat
>> 
>> p.s.  The reason I'm considering making it beforehand and reheating 
>is
>that I'm faced with cooking a 3-course feast for 140 in a site that 
>has ONE
>oven and ONE **four-burner** Wolf stove.  <cringe>
>> 
>> 
>>
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