SC - Re: sca-cooks V1 #2090

[ChannonM at aol.com]

In a message dated 4/3/00 10:25:34 PM Eastern Daylight Time, 
owner-sca-cooks at ansteorra.org writes:

<< The feast sounds fabulous....but I have one concern regarding the third 
dish 
 in the second course....How long had this been sitting around?  
 
 Balthazar of Blackmoor
  >>
I preserved it using modern canning methods, I'm not worried about it's shelf 
life if that's what you mean. 

If you are playing with the name then, here see for yourself the recipe and 
know that eventually, you can add it to your garden if you like! :)

Compost
Curye on Inglish, p. 120-121
"Take rote of persel, of pasternak, of rafens, scape hem and waischehem 
clene. Take rapes & caboches, ypared and icorue. Take an erthenpanne with 
clene water & set it on the fire; cast alle thise therinne.Whan they buth 
boiled cast therto peeres, & parboile hem wel. Take alle thise thynges vp & 
lat it kele on a faire cloth. Do therto salt; whan itis colde, do hit in a 
vessel; take vyneger & powdour & safroun & dotherto, & lat alle thise thynges 
lye therin al nyyt, other al day. Takewyne greke & hony, clarified togider; 
take lumbarde mustard & raisonscoraunce, al hoole, & grynde powdour of canel, 
powdour douce & aneyshole, & fenell seed. Take alle thise thynges & cast 
togyder in a pot oferthe, & take therof whan thou wilt & serue forth."- -

My own composition of  “Compost” was devised based on the original recipes, 
however I considered the location and incorporated a more Irish flavour by 
using a honey mead and a cider vinegar in the pickle.

Compost in Ireland
1 .50 lb carrots
.50 lb parsley root
1 lb turnips
.50 of  white cabbage

Soaking brine
.25 cup sea salt
.5 cups cider vinegar

Pickle
1 quart --mead
1 cup honey
1 Tbsp crushed mustard seed
1 tsp anise seed
2 tsp fennel  seed

Peel wash and core vegetables. Slice thinly. 
Place in non reactive container and add the soaking brine. Let sit overnight 
or several hours. 

Mix mead, honey and spices. Bring the pickle to a boil and add vegetables.  
Put vegetables in sterilized jars and pour over hot pickle juice. Seal and 
store in a cool place. Makes about 6 pints.

Hauviette