SC - Rastons experiment

[Decker, Terry D.]

> ----------
> From: 	Stefan li Rous[SMTP:stefan at texas.net]
> Sent: 	Thursday, November 26, 1998 10:49 PM
> To: 	SCA-Cooks maillist
> Subject: 	RE: SC - Rastons experiment
> 
> Cindy/Sincgiefu gave a recipe:
> > The recipe for Wastels yfarced (Forme of Cury, p. 72):
> > 
> > Take a Wastel and hewe out [th]e crinnes.  take ayren & shepis talow &
> > [th]e crinne of [th]e same Wastell powdor fort & salt wt Safron and
> Raisons
> > corance. & medle alle [th]ise yfere & do it in [th]e Wastel. close it &
> > bynde it fast togidre. and see[th] it wel.
> > 
> > As you can see, this one is tied & boiled like a pudding.
> 
> What is a "wastel"? Is it a lump or dough or an already cooked loaf of
> bread? What is a "ayren"? "crinne of the same Wastell" is the crumbs from
> inside the loaf? If so, then I guess that answers my first question.
> 
A wastel is a loaf of the second quality.  It is not made from the finest
flour, so there is some bran in the loaf.  Think of a robust whole wheat
bread.  

> Sounds like you would end up with a wet, soggy blob, while doing it with
> dough might get you some kind of dumpling.
> 
Doing it with dough will likely get you a pudding.  Take a look in you files
for the plum pudding recipe and compare.

> How would you group this recipe? Is it a bread? A dumpling? Is there any
> modern dish this resembles? If this ends up like a bread pudding, why
> hollow it out and put the stuff inside the bread loaf? Why not just mix
> the bread crumbs and spices and raisons together? Perhaps the loaf holds
> everything together? But it is bound together. Perhaps the binding is
> just string which wouldn't hold a loose dough or crumb mix but will hold
> a soggy loaf?
> 
> Thanks.
>   Stefan li Rous
>   stefan at texas.net
> 
I would consider it a stuffed bread, even though it is cooked a little
oddly.  I think the loaf is being used as a container rather than an
integral part of the dish.  Wrapped in a fine mesh or a piece of cloth, the
bread should retain its shape, even when soggy.  

I may have to try this one next year (after I trim the fat off a leg of
lamb).

Bear
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