SC - A question about larding
Varju@aol.com
Varju at aol.com
Tue Sep 15 11:11:03 PDT 1998
> Take pork ysode
Boiled pork--think "sethe"
>and grynde it small with safroun; medle it with
> ayren, and raisouns of coraunce,
Currants--the kind that are really small raisins and sold dried, not the
rubus fruits which are entirely different but go by the same name.
> and powder fort
A mixture of strong spices.
>and salt, and make a foile
i.e. roll out thin.
> of dowhz, and close the fars therinne. Cast the tartlettes in a panne with
> faire water boillyng and salt; take of the clene flesh with oute ayren &
> boile it in gode broth. Cast ther powdour douce and salt, and messe the
> tartlettes in disshes & helde the sew theronne.
I think you are boiling some pork in broth, adding powdre douce (another
spice mixture) and salt, and combining the boiled pork and its broth with
the cooked tartlets.
David/Cariadoc
http://www.best.com/~ddfr/
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