SC - Which books?

Tue Nov 3 01:06:48 PST 1998

- --=====================_51214420==_.ALT
Content-Type: text/plain; charset="us-ascii"

Hi all from Anne-Marie
I'm asked to share a specific recipe for the pastellum. Here it is...all
rights
reserved, no reproduction without permission, blah blah blah.

have fun!
- --AM

A LOMBARD PASTELLUM
        Here is an example of a  dish that seems conserved between sources and
places, with little variation. The pastellum is a beautiful thing, round and
brown with the smell of bacon and spices. Medieval pigs were no where near as
chubby as our modern, commercially raised porkers, who are bred to be fat.
Modern bacon is too fatty, and will result in a very greasy end product. To
simulate more medieval bacon, either trim the fat off, partially cook the
strips to render some of the fat, or use "Canadian style" bacon. I also use
free-range chickens when I can, rather than the more portly commercial hens
for
the same reason. Again, you may be able to approximate the young svelte
medieval chicks of the original recipe by removing as much of the fat as
you can
before assembling your pastellum.
        Although the original is obviously meant to be a bird in a single pie,
bones and all, I've also made the more modern and convenient (to our
standards)
version using boneless skinless pieces (approximating the fat and size of
chicks), wrapped individually in the pastry and bacon with great success. 
from le Menagier a Paris [M25]
Chicks may be placed in pastry, back down and breast up, and broad slices of
bacon on the breast; and then cover. 
Item, in the Lombardy fashion, when the chicks are plucked and prepared, have
beaten eggs, both yolks and whites, with verjuice and powdered spices, and
moisten your chicks in it: then put in pastry with slices of bacon as above.
See also An Early XIII Century Northern-European Cookbook, D3
Recipe Thirty-How one prepares a chicken in a pie (pastellum).
One should cut in two a young chicken and wrap it with whole leaves of sage,
add cut bacon, and salt. And wrap the chicken in dough and bake in an oven
like
bread. In the same way one can make all kinds of fish pies and pies of fowl
and
other meats.
Our version:
Four chicken thighs, or other pieces
1 egg beaten
2 T white balsamic vinegar or verjuice if you have it
1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. clove
1/8 tsp. black pepper, fresh ground
Double crust pie dough or a single recipe pizza dough.
10-12 pieces of lean Canadian style or trimmed bacon
        Dip chicken pieces into egg and spice stuff. Lay on dough ( pizza
crust
or pie dough), layered with 5-6 pieces bacon on the bottom, and the rest on
the
top.  Close up with remaining dough. Bake in baking pan sealed side down (it
can leak) for 1 1/2 hours at 350o. Cover with foil if it gets too brown. Serve
warm. Serves 4.

Alternately:
layer a chicken piece with two or three fresh sage leaves and a slab of bacon.
Wrap in dough as described above.

- --=====================_51214420==_.ALT
Content-Type: text/html; charset="us-ascii"

<html>
<font face="Geneva" size=2>Hi all from Anne-Marie<br>
I'm asked to share a specific recipe for the pastellum. Here it is...all
rights reserved, no reproduction without permission, blah blah 
blah.<br>
<br>
have fun!<br>
- --AM<br>
<br>
<font size=2><b><div align="center">
A LOMBARD PASTELLUM<br>
</b><font size=2></div>
<x-tab>        </x-tab>Here is an
example of a  dish that seems conserved between sources and places,
with little variation. The pastellum is a beautiful thing, round and
brown with the smell of bacon and spices. Medieval pigs<font size=2>
<font size=2>were no where near as chubby as our modern, commercially
raised porkers, who are bred to be fat. Modern bacon is too fatty, and
will result in a very greasy end product. To simulate more medieval
bacon, either trim the fat off, partially cook the strips to render some
of the fat, or use "Canadian style" bacon. I also use
free-range chickens when I can, rather than the more portly commercial
hens for the same reason. Again, you may be able to approximate the young
svelte medieval chicks<font size=2> <font size=2>of the original recipe
by removing as much of the fat as you can before assembling your
pastellum.<br>
<x-tab>        </x-tab>Although
the original is obviously meant to be a bird in a single pie, bones and
all, I've also made the more modern and convenient (to our standards)
version using boneless skinless pieces (approximating the fat and size of
chicks), wrapped individually in the pastry and bacon with great success.
<br>
from <font size=2><i>le Menagier a Paris</i><font size=2>
<font size=2>[M25]<br>
<font size=2><i>Chicks may be placed in pastry, back down and breast up,
and broad slices of bacon on the breast; and then cover. <br>
Item, in the Lombardy fashion, when the chicks are plucked and prepared,
have beaten eggs, both yolks and whites, with verjuice and powdered
spices, and moisten your chicks in it: then put in pastry with slices of
bacon as above.<br>
</i><font size=2>See also An Early XIII Century Northern-European
Cookbook<font size=2>,<font size=2> D3<br>
<font size=2><i>Recipe Thirty-How one prepares a chicken in a pie
(pastellum).<br>
One should cut in two a young chicken and wrap it with whole leaves of
sage, add cut bacon, and salt. And wrap the chicken in dough and bake in
an oven like bread. In the same way one can make all kinds of fish pies
and pies of fowl and other meats.<br>
</i><font size=2>Our version:<br>
Four chicken thighs, or other pieces<br>
1 egg beaten<br>
2 T white balsamic vinegar or verjuice if you have it<br>
1/2 tsp. cinnamon<br>
1/2 tsp. ginger<br>
1/8 tsp. clove<br>
1/8 tsp. black pepper, fresh ground<br>
Double crust pie dough or a single recipe pizza dough.<br>
10-12 pieces of lean Canadian style or trimmed bacon<br>
<x-tab>        </x-tab>Dip
chicken pieces into egg and spice stuff. Lay on dough ( pizza crust or
pie dough), layered with 5-6 pieces bacon on the bottom, and the rest on
the top.  Close up with remaining dough. Bake in baking pan sealed
side down (it can leak) for 1 1/2 hours at 350o. Cover with foil if it
gets too brown. Serve warm. Serves 4.<br>
<br>
Alternately:<br>
layer a chicken piece with two or three fresh sage leaves and a slab of
bacon. Wrap in dough as described above.<br>
</font><br>
</html>

- --=====================_51214420==_.ALT--

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================