SC - Call for teachers - Cooking and Brewing Collegium

[Tina Carney]

M'Lords and M'Ladys,
	I thought people might enjoy these.

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	Pork Pie
	From "To the King's Taste" by Lorna Sass; Printed in The
Oregonian Newspaper Food Day Mar 10, 1998.
	Legend has it that a false crust was baked on top of an empty pie
shell. Just before it was served, live birds were placed under the pastry
lid, Our "smale bridde" will have a different fate: it will be cooked and
eaten.
	1 10-inch uncooked pie shell
	1 Cornish hen, quail or squab, cut into about 8 pieces
	1/2 cup all-purpose flour, seasoned with salt and pepper
	2 tb vegetable oil
	1 lb lean ground pork
	2 eggs
	1/4 cup raisins
	10 dried prunes, pitted and minced
	1 ts firmly packed light brown sugar
	1/2 ts ground ginger
	3/4 ts salt
	Scant 1/2 ts saffron
	1/2 ts ground anis
	1 ts ground fennel seeds
	1/2 ts ground cloves
	Bake pie pastry at 425 deg for 10 minutes. Let cool. Dredge
pieces of fowl in seasoned flour and brown in oil until golden. Combine
pork, eggs, rasins, prunes, brown sugar, ginger salt, saffron, anise,
fennel and cloves. Spread about a third of the mixture on the pie pastry.
Then 
distribute the pecies of fowl evenly on top of it. Use the remaining pork
mixture to cover the fowl. Bake at 375 deg for 35 minutes or until pork
is brown throughout and meat thermometer stuck in middle of pie registers
160 degees

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	Salmon with Spices and Prunes, Whole Baked
	From "The Tudor Kitchen's Cookery Book" Hampton Court Palace;
Printed in The Oregonian Newspaper Food Day Mar 10, 1998.
	Salmon was popular in Tudor England. However, if you want to be
more authentic, order a carp from your fishmonger.
	1 whole fresh salmon or carp, 2 to 3 lbs, gutted and cleaned (2
lbs without head)
	6 tb butter softened
	2 ts ground mace
	12 whole cloves
	Salt to taste
	Pepper to taste
	Garnish:
	Whole cooked prunes
	A few currants
	fresh lemon wedges
	Salad leaves
	Green onions
	Radishes
	Fresh dill
	Lay the fish on a large, greased sheet of foil set on a baking
sheet. Mix the butter with the mace and salt and spread on the inside
cavity and over the skin. Sprinke with cloves, then wrap the foil up
loosely but sealing well. Bake at 350 deg for about 30 to 45 minutes
depending on the size, until the fish is tender but still feels quite
firm when pressed near the backbone. If the flesh is pale pink, then it
is cooked. Allow to stand for 5 minutes before dishing into larger
platter with the fish juices poured over, garnish with some whole cooked
prunes, a few currants scattered over, lemon wedges, salad leaves, green
onions and dill.

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	Custard with Dated and Raisins, Spiced
	From "The Tudor Kitchen's Cookery Book" Hampton Court Palace;
Printed in The Oregonian Newspaper Food Day Mar 10, 1998.
	Creamy, rich custards are as popular today as they were in Tudor
times, and the method of making them is very similar. Spices and dried
fruits were added or other flavorings such as marigold petals, which
would also add a rich golden color. If you want to make the custard
alone, omit the pastry from this recipe and bake in an oven proof dish,
but instead of putting the dried fruit on the base, sprinkle it over the
top after 
cooking.
	Pastry:
	2 cups all-purpose flour
	1/2 cup butter
	2 tb sugar
	Cold water to mix
	Rub the flour and butter together until it resembles fine crumbs,
stir in the sugar if you want a slightly sweet crust. Add about 2 to 3 ts

of coold ewater and mix into a firm dough; knead lightly until smooth.
Roll out pastry and line a deep, 8-inch springform cake tin. Bring the 
pastry right up the sides, moulding with your fingers, if necessary.
Pinch the top edge to decorate, prick the base and chill for about half
an hour. Line the pastry case with foil or wax paper and baking beans,
place on a baking sheet and bake at 400 deg for 25 minutes, removing the
foil or paper and beans for the last 5 minutes. While crust bakes, make
filling. 
	Filling:
	2 cups whipping cream
	3 tb sugar
	2 tb butter
	3 cloves
	1/2 ts ground mace
	1 pinch saffron
	3 egg yolks
	Heat the cream with the sugar, butter, cloves, mace and saffron
until just on the point of boiling. Allow to cool for 5 minutes. Reduce
oven to 350 deg. Beat the yolks in a bowl and strain the hot cream on
top, wisking to mix well. Sprinkle the chopped dried fruit onto the
pastery base and pour in the custard. Return to the oven for about 30
minutes, until just firm and very slightly wobbly in the center. Remove
and cool. The center of the custard should then firm as it cools without
over cooking. Refrigerate if not serving right away.

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Enjoy,

Korrin S. DaArdain
Dodging trees in the Kingdom of An Tir.
Korrin.DaArdain at Juno.com

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