SC - For Puck's Big Yaller Dawg

[Robin Carroll-Mann]

Seton1355 at aol.com wrote:
> 
> Ooooohhhhhh........Game pie!........  :-)
> Do you have a recipe? sounds yummy!

Not specifically... modern practice would be to either make a sort of
stew or salmi of the chosen game and put it into puff pastry, or make a
standing hot-water pie dough and fill it with raw game, bake, drain off
the juice and replace it with a wine-flavored stock aspic, allow it to
gel and serve cold.

Late-period practice (or one of them) would be to make a free-standing
hot-water dough, bake as above, only replacing the juice with a sauce
made of wine and egg yolks, or filling the space with clarified butter
for longer keeping.

You might check out recipes in sources like Hugh Plat or Kenelm Digby,
under the general heading of "to bake a turkey".
  
> And, btw, do you happen to have a recipe for CARDOMON BALLS.  I  love
> cardomon and it sounds like it would make a good cookie...

No, I don't know a recipe for cardamom balls offhand. Certainly you
could make a ball-shaped cookie almost identical to pfeffernusse (right
time of year for it, too!) but with cardamom as the main spice
flavoring, or possibly something like the boiled-and-formed period
gingerbread, also made with a substitution of cardamom for some or all
of the other spices.

I'd check a Scandinavian cookbook if I were you: I know cardamom is a
typical flavoring, for example, for Danish pastries. I'm pretty sure
Papa Sir Gunthar was talking about these recently...

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

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".

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