SC - Recipe 4-Weekend of Wisdom

[LrdRas at aol.com]

In a message dated 10/27/99 2:16:11 AM Eastern Daylight Time, 
lilinah at grin.net writes:

<< These cured pork bits are used to add richness and flavor. 'Course I 
 could be wrong, but that's the impression I've gotten in reading 
 several books on medieval cuisine. But I'm still wet behind the ears, 
 medieval cuisine-ly speaking... >>


That is definitely what their purpose was in the leek recipe, IMO. Leeks and 
pigs are both harvested at the same time of year so the use of fresh pork 
would seem logical. Using salt pork chine could have served no other purpose 
than flavor and it did add a wonderful flavor that turned a spiceless insipid 
combination into a wonderful and tasty treat. :-)

Ras
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