SC - Competition entry

[Elaine Koogler]

Check out several of the late period cookery books.  There is a Pork Brawn that
is pickled and served cold with a vinegar-mustard sauce.  I served it a couple
of years ago at an Elizabethan feast, and it was very well received!  There is a
redaction, if you're interested, in Dining with William Shakespeare, but you can
find originals in Digby, May and others.

Kiri

Daniel Phelps wrote:

> -----Original Message-----
> From: LrdRas at aol.com <LrdRas at aol.com>
> To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
> Date: Friday, March 17, 2000 9:46 PM
> Subject: Re: SC - Competition entry
>
> >In a message dated 3/17/00 12:21:09 AM Eastern Standard Time, troy at asan.com
> >writes:
> >
> ><< I could be wrong, but I thought that was "savoy" with a small "s," and
> > assumed it meant savory.
> >
> > Adamantius >>
> >
> >Gotta love those spell checkers! :-)
> >
> >Ras
>
> Spell checker didn't help as savoy and savory are both words, I intended
> savory though.  The fact that my spell checker wants to make the first word
> Savoy should have been a clue.
>
> I still need suggestions for a period savory cold dish, something thinly
> sliced or perhaps a pate of bull's balls.  My other idea was calf's tongue
> thinly sliced.  What do you think Ras, anything in your collection regards
> giving tongue at Art/Sci?
>
> Daniel Raoul
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