SC - First Feast

[david friedman]

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At 5:40 PM +1100 1/18/00, Ray Nevin wrote:

>I'm after suggestions for a red meat dish from french sources=20
>preferably (my copy of goodman of paris has some pages missing and I=20
>don't  have easy acces to other sources including web (because the=20
>intenet hours get used up by my little brother).

How about this one from Menagier de Paris? It should be wild boar,=20
but is good with an ordinary pork roast.

Bourbelier of Wild Pig
Menagier p. M-23

=46irst you must put it in boiling water, and take it out quickly and=20
stick it with cloves; put it on to roast, and baste with a sauce made=20
of spices, that is ginger, cinnamon, clove, grain, long pepper and=20
nutmegs, mixed with verjuice, wine, and vinegar, and without boiling=20
use it to baste; and when it is roasted, it should be boiled up=20
together. And this sauce is called boar's tail, and you will find it=20
later (and there it is thickened with bread: and here, not). [end of=20
original]

3 lb pork roast 	1/8 t cinnamon	1/2 t pepper (rounded)	1 c wine
about 60 whole cloves	1/8 t cloves	1/8 t nutmeg	1/2 c vinegar
1/4 t ginger 	1/4 t grains of paradise	(verjuice)

Preheat oven to 450=B0. Stud roast with whole cloves, baste with a=20
mixture of the remaining ingredients, then put into oven. Immediately=20
after putting it in, turn oven down to 350=B0. Roast meat 1 hour 45=20
minutes (for this size roast), basting every 15 minutes.

Elizabeth of Dendermonde/Betty Cook

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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At 5:40 PM +1100 1/18/00, Ray Nevin wrote:


<excerpt><fontfamily><param>Arial</param><smaller>I'm after suggestions
for a red meat dish from french sources preferably (my copy of goodman
of paris has some pages missing and I don't  have easy acces to other
sources including web (because the intenet hours get used up by my
little brother).

</smaller></fontfamily></excerpt><fontfamily><param>Arial</param><smaller>

</smaller></fontfamily>How about this one from Menagier de Paris? It
should be wild boar, but is good with an ordinary pork roast.


Bourbelier of Wild Pig

Menagier p. M-23


=46irst you must put it in boiling water, and take it out quickly and
stick it with cloves; put it on to roast, and baste with a sauce made
of spices, that is ginger, cinnamon, clove, grain, long pepper and
nutmegs, mixed with verjuice, wine, and vinegar, and without boiling
use it to baste; and when it is roasted, it should be boiled up
together. And this sauce is called boar's tail, and you will find it
later (and there it is thickened with bread: and here, not). [end of
original]


3 lb pork roast 	1/8 t cinnamon	1/2 t pepper (rounded)	1 c wine

about 60 whole cloves	1/8 t cloves	1/8 t nutmeg	1/2 c vinegar

1/4 t ginger 	1/4 t grains of paradise	(verjuice)


Preheat oven to 450=B0. Stud roast with whole cloves, baste with a
mixture of the remaining ingredients, then put into oven. Immediately
after putting it in, turn oven down to 350=B0. Roast meat 1 hour 45
minutes (for this size roast), basting every 15 minutes.


Elizabeth of Dendermonde/Betty Cook

David Friedman

Professor of Law

Santa Clara University

ddfr at best.com

http://www.best.com/~ddfr/

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