SC - Reuses for leftover worms

[Laura C. Minnick]

Greetings,

Would it be possible to get the original recipes for the ham, mustard sauce
and cherry sauce?  Along with biblio info on the book?  I am thinking of
entering an Art/Sci contest for March Crown at the end of the month
(catagory: Italian Food).

Eleanor d'Aubrecicourt


- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Gretchen M Beck
Sent: Tuesday, March 14, 2000 9:48 AM
To: sca-cooks at ansteorra.org
Subject: SC - Platina lunch (15th c Italian, too)


<snip>

Ham served with cherry and mustard sauce
4 lbs ham (I used pre-cooked sugar cured cause that's what the grocery
store had.  Next time I'm getting a country ham, but I have to travel
for that...)
1 bottle white wine (I used a jug wine a trifle less sweet than a
reisling.  Reisling would be good for this, though)
Water.

Put ham in pot.  Cover with 50/50 mixture wine/water.  Bring to boil. 
Simmer for about 45 minutes. Let cool.  Slice. Serve.

Cherry sauce
I wasn't satisfied with this sauce, probably because I used the wrong
cherries. This was a "it's what the store had and I forgot to check the
frozen food aisle".  Next time I'll use fresh, or if need be frozen.  It
needed a stronger cherry flavor, but wasn't too horrible for all that.
1 can Queen Anne cherries in heavy syrup. (yuck!)
2 Tbsp bread crumbs
Vinegar to taste  (I put in too much, and then added sugar to counteract
it, which added to the problems the sauce had.)
1/2 tsp cinnamon
1/8 tsp ginger.

If using canned in syrup, rinse cherries well.  Blend cherries, bread
crumbs and vinegar in food process or mortar.  Put sauce on stove and
simmer for 20 minutes stirring often. (this time will vary with fresh
cherries, since this will be necessary to cook them) Sprinkle on
cinnamon and ginger.   Cool. Serve.

Reddish Mustard
5 Tbsp mustard seed
1 Tbsp raisins
1-2 tsp flour
12 - 3/4 piece toast, crumbled.
Sprinkle cinnamon
Red wine vinegar to desired consistency.  (I used about 4 Tbsp.)

Grind mustard seeds  in spice grinder or mortar.  In mortar or food
processor, grind/process in mustard seeds, raisins, flour, toast and
cinnamon.  Add vinegar and grind/process.  Keep adding vinegar until
mustard is desired consistency.  If you like course ground, serve.  If
you like smooth, run it through a strainer and serve.