SC - Requested Recipes- Pork Roast/Warden Pie-LONG!!
Maggie MacDonald
maggie5 at home.com
Mon Nov 29 23:33:18 PST 1999
I mentioned some recipes we used at the Maison deSteele Thanksgiving, and
got requests for the recipes, sources, etc. THL Gillian of Lynnhaven
provided me with the all of those tonight. Let me see if I can get them to
look as pretty here as she has on the paper that she gave me. Enjoy!
*************************************************************
Pork Roast with Apricot & Prune Stuffing
by THL Gillian of Lynnhaven
"Allowes de Mutton: Take faire mutton of the Buttes, and kutte hit in the
maner of stekes; And then take faire rawe parcelly, and oynons shred smale,
yolkes of eron sodden hard, and mary or suet; hew all thes smale togidre,
and then case thereto pouder of ginger, and saffron, and stere hem togidre
with thi honde, and ley hem vppe- on the stekes al abrode; and cast
there-to salt, and rolle hem togidre, and put hem on a spitte and roste hem
until the be ynough." "Take a Thousand Eggs or More", vol. 1, Cindy
Renfrow, p. 107 (from the Harleian Ms 4016)
"A-nother manere: Take Fygys, Roysonys, and Porke, and a lytel brede
y-ground y-fere; tak hym vppe, and purt Pepir y-now ther-to, and Maces,
Clowys, and make thin in cofyn, and outte thin comade ther-on." "Take a
Thousand Eggs or More", vol. 2, Cindy Renfrow, p. 215 (from the Harleian
Ms 279)
While not exact, the following recipe uses the same general idea of rolling
a roast with fruit, spices and breadcrumbs. There are other examples using
apricots and prunes instead of figs and raisins.
1 3lb Pork Roast (loin or shoulder)
4 ft. Butchers string
Stuffing:
¼ cup Apricots, dried and diced
2 Tbs. Prunes, dried, pitted and diced
3 Tbs. Triple Sec (orange liqueur)
3 Tbs. Onions, chopped
1 cup herbed dry Stuffing (Pepperidge Farm)
¼ cup Chicken Broth
3 Tbs. Butter, melted
2 tsp. Orange peel, freshly grated
½ tsp. Pouder Fort*
In a large saucepan, combine apricots, prunes, orange peel and pouder
fort with the Triple Sec. Heat to boiling, stirring frequently. Once
boiling, remove from the heat and let it sit, covered, for a half an hour.
Meanwhile, sauté the onion in one tablespoon of butter, until the onion is
translucent. Transfer the onions to a large mixing bowl. Add in the fruit
mixture and the dry stuffing crumbs. Mix thoroughly. Add the rest of the
butter and the broth. Toss together until everything is moist.
Take the pork roast and lay it out on a cutting board. Cut the roast open
and lay it out flat in a long rectangle. Spoon the stuffing evenly over the
roast, leaving about a half inch bare at the edges. Roll the roast up with
the stuffing within and tie it closed with butchers string.
Place the rolled roast in a pan and cover it. Roast in a 350 degree oven
for about 30 minutes. Then uncover the roast and continue roasting it for
another 30 minutes or until a meat thermometer registers 170 degrees.
Serves 6
*Poudre fort is a medieval spice combination of pepper and sweet spices. To
mix your own combine, 1/8 tsp. Black pepper, 1/4 tsp. Cinnamon, 1/8 tsp.
Powered cloves, 1/8 tsp. Ginger, and 1/8 tsp. Mace. Adjust the amounts to
taste. The flavor should be sweetly spicy but with a bite.
***************************************************************************
Warden Pie
by THL Gillian of Lynnhaven
Take the fairest and best wardens*, and pare them, and take out the hard
cores on the top, and cut the sharp ends at the bottom flat; then boil
them in white wine and sugar, until the syrup grow thick; then take the
wardens from the syrup into a clean dish, and let them cool; then set them
into the coffin, and prick cloves in the tops, with whole sticks of
cinnamon, and great store of sugar, as for pippins; then cover it, and only
reserve a vent hole, so set it in the oven and bake it: when it is baked,
draw it forth, and take the first syrup in which the wardens were boiled,
and taste it, and if it be not sweet enough, then put in more sugar and
some rose-water, and boil it again a little, then pour it in at a the vent
hole, and shake the pie well; then take sweet butter and rose-water melted,
and with it anoint the pie lid all over, and strew upon it store of sugar,
and so set into the oven again a little space, and then serve it up. And in
this manner you may also bake quinces*. "The English Housewife", Gervase
Markham, Edited by Michael R. Best, McGill-Queen's University Press,
Canada, 1986, p. 104, #130
3 hard Pears
1 cup white Port **
1 cup Water
1 cup Sugar
9 whole Cloves
2 whole sticks Cinnamon
1 tsp. Rosewater
2 Tbs. Butter, melted
2 pie crusts
1 pie pan
egg wash - 1 egg yolk mixed with 2 Tsp. Water
Peel and cut the pears in half and remove the core. Combine in a saucepan,
the water, sugar and wine, with one stick of cinnamon and three cloves.
Heat until boiling then reduce the heat until the syrup simmers. Add the
pears to the syrup. Cook until the pears are just tender. Do not overcook.
Remove the pears with a slotted spoon to a bowl and cool. Prepare the pie
pan with the bottom crust. Lay the pear half into the pie pan. Place one
clove into each pear half. Break the cinnamon stick into pieces and spread
over the pears. Roll out the top crust leaving a one inch hole in the
center for a vent. Cover the pears with the top crust, pinch the edges and
brush it lightly with the egg wash. Decorate the crust as desired. Bake in
the oven at 350 degrees for about 30 minutes or until the crust is golden
brown. Remove the pie from the oven.
Continue to simmer the syrup until it is reduced in volume by half. Add the
rosewater to the syrup and remove it from the stove. Spoon the hot syrup
into the vent of the pie until it is moist but not overflowing. To the
melted butter add a couple of drops of rosewater and brush the mixture over
the top of the pie. Sprinkle the top of the pie with sugar, and return the
pie to the oven for about 5 to 10 minutes to glaze the top.
Serve warm with whipped cream. Serves 6 to 8
*Wardens refer to a hard and slightly sour type of pear. Choose a pear that
is solid and slightly unripe to use in this recipe. It would also work with
quinces, which are sour uneatable fruits until they are cooked.
**If white port cannot be found, use as sweet a white wine as can be gotten
and increase the amount of sugar. The syrup should be very sweet and fragrant.
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