SC - Tartlettes.
Seton1355 at aol.com
Seton1355 at aol.com
Tue Sep 15 09:09:50 PDT 1998
Try #2 by Phillipa
Tartlettes
Take a side of pork (a piece??) add saffron and grind it fine.
Mix in eggs and raisins (or currents?) and Powder fort (whatever that is) and
salt.
Roll out a "pouch" of dough" ie: a small, round flat piece maybe 3-4 " round
and put a meatball sized portion of the pork mixture in the center and pinch
it up closed like a ravioli or kreplach.
Put the ravioli/kreplach/tartlets in a pan of boiling salted water & cook
until .....
<<take of the clene flesh with oute ayren & boile it in gode broth. >>
Does that mean take other pork which you have not made into mixture and add it
to the cooking water to make a better broth? OR are you boiling other pork
sererately?
<<Cast ther powdour douce and salt, and messe the tartlettes in disshes &
helde the sew theronne.
Put the spices in the water to boil with the meat??
Put the tartlets in dishes and...???
Take pork ysode and grynde it small with safroun; medle it with
> ayren, and raisouns of coraunce, and powder fort and salt, and make a foile
> 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.
>
> (hint: think ravioli. Ayren is egg. Fars is stuffing. Dowhz is dough.)
>
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