SC - TI Article - Support Kitchen
Susan Browning
swbro at earthlink.net
Tue Sep 12 14:30:15 PDT 2000
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Um, 11 gallons of liquid for 1 1/2 pounds of meat? Am I reading this wrong?
Eleanor
- -----Original Message-----
From: owner-sca-cooks at ansteorra.org [mailto:owner-sca-cooks at ansteorra.org]On
Behalf Of Elaine Koogler
Sent: Tuesday, September 12, 2000 6:04 AM
To: sca-cooks at ansteorra.org
Subject: Re: SC - TI Article - Support Kitchen
"Browning, Susan W." wrote:
Could you post the recipe for those without access to Dining please?Eleanor
No problem...I would have posted it, but thought it was something everyone
had. Here goes:
A Collar of Brawn and Mustard
(Pickled Pork with Mustard Sauce)
1 ½ # piece of boned loin of Pork
11 yard of cheesecloth
6 ¼ gal veal or chicken broth
5 gal dry white wine
120 bay leaves
40 nutmeg, broken up
6 2/3 tbsp. thyme
6 2/3 tbsp. rosemary
6 2/3 tbsp. marjoram
1 ¼ cups salt
Remove al but a thin covering of fat from the pork. Roll the meat up
tightly in the cheesecloth and tie it as you would a roast, then make knot
in the cheesecloth at each end.
Put the broth, one cup of wine and the seasonings into a two-quart saucepan
with a tight-fitting lid and bring to a boil. Add the pork roll, lower the
heat to simmer, and cook, covered, until a fork will easily penetrate the
meat-2 - 2 ½ hours. Remove the meat form the cooking broth and put it into
a glass or stainless steel bowl. Pour the second cup of wine over it, add
the herbs from the cooking broth, and as much of the broth as is needed to
completely cover the roll. Cover the bowl with a plastic bowl cover, set
aside until cold, then refrigerate.
Marinate the pork for at elast one week, turning it once a day. To serve,
remove the cheesecloth covering and slice the meat about ¼ in thick.
Arrange in a shallow serving dish and pour a little of the sousing liquid
over them, with some of the spices. Serve with a sauce of prepared mustard
to which a little vinegar has been added.
The original of the recipe is upstairs, so I'll post that later. However,
the recipe is a period one (or slightly out of period), but I do have
documentation for it being used at Hampton Court during the time of Henry
VIII. Everyone who has tried it has liked it...provided they like meat! We
took some to Pennsic this year, and it lasted very well...you'd need to
refrigerate it up until time to serve it, but it lasts well so long as it is
refrigerated! I used a very dry white wine in the mustard rather than
vinegar, and it was VERY nice!!!
Enjoy!!
Kiri
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<DIV><SPAN class=3D558212921-12092000>Um, 11 gallons of liquid for 1 1/2 =
pounds of=20
meat? Am I reading this wrong?</SPAN></DIV>
<DIV><SPAN class=3D558212921-12092000></SPAN> </DIV>
<DIV><SPAN class=3D558212921-12092000><FONT face=3DArial color=3D#0000ff =
size=3D2>Eleanor</FONT></SPAN></DIV>
<BLOCKQUOTE dir=3Dltr style=3D"MARGIN-RIGHT: 0px">
<DIV class=3DOutlookMessageHeader dir=3Dltr align=3Dleft><FONT =
face=3DTahoma=20
size=3D2>-----Original Message-----<BR><B>From:</B>=20
owner-sca-cooks at ansteorra.org =
[mailto:owner-sca-cooks at ansteorra.org]<B>On=20
Behalf Of </B>Elaine Koogler<BR><B>Sent:</B> Tuesday, September 12, =
2000 6:04=20
AM<BR><B>To:</B> sca-cooks at ansteorra.org<BR><B>Subject:</B> Re: SC - =
TI=20
Article - Support Kitchen<BR><BR></FONT></DIV> =20
<P>"Browning, Susan W." wrote:=20
<BLOCKQUOTE TYPE=3D"CITE"> <SPAN class=3D072591422-11092000><FONT =
face=3DArial><FONT color=3D#0000ff><FONT size=3D-1>Could you post =
the recipe for=20
those without access to Dining =
please?</FONT></FONT></FONT></SPAN><SPAN=20
class=3D072591422-11092000></SPAN><SPAN =
class=3D072591422-11092000><FONT=20
face=3DArial><FONT color=3D#0000ff><FONT=20
size=3D-1>Eleanor</FONT></FONT></FONT></SPAN></BLOCKQUOTE>
<P><BR>No problem...I would have posted it, but thought it was =
something=20
everyone had. Here goes:=20
<P>A Collar of Brawn and Mustard <BR>(Pickled Pork with Mustard Sauce) =
<BR> =20
<P>1 =BD # piece of boned loin of Pork <BR>11 yard of cheesecloth =
<BR>6 =BC gal=20
veal or chicken broth <BR>5 gal dry white wine <BR>120 bay leaves =
<BR>40=20
nutmeg, broken up <BR>6 2/3 tbsp. thyme <BR>6 2/3 tbsp. rosemary <BR>6 =
2/3=20
tbsp. marjoram <BR>1 =BC cups salt=20
<P>Remove al but a thin covering of fat from the pork. Roll the =
meat up=20
tightly in the cheesecloth and tie it as you would a roast, then make =
knot in=20
the cheesecloth at each end.=20
<P>Put the broth, one cup of wine and the seasonings into a two-quart =
saucepan=20
with a tight-fitting lid and bring to a boil. Add the pork roll, =
lower=20
the heat to simmer, and cook, covered, until a fork will easily =
penetrate the=20
meat-2 - 2 =BD hours. Remove the meat form the cooking broth and =
put it=20
into a glass or stainless steel bowl. Pour the second cup of =
wine over=20
it, add the herbs from the cooking broth, and as much of the broth as =
is=20
needed to completely cover the roll. Cover the bowl with a =
plastic bowl=20
cover, set aside until cold, then refrigerate.=20
<P>Marinate the pork for at elast one week, turning it once a =
day. To=20
serve, remove the cheesecloth covering and slice the meat about =BC in =
thick. Arrange in a shallow serving dish and pour a little of =
the=20
sousing liquid over them, with some of the spices. Serve with a =
sauce of=20
prepared mustard to which a little vinegar has been added.=20
<P> The original of the recipe is upstairs, so I'll post that=20
later. However, the recipe is a period one (or slightly out of =
period),=20
but I do have documentation for it being used at Hampton Court during =
the time=20
of Henry VIII. Everyone who has tried it has liked it...provided =
they=20
like meat! We took some to Pennsic this year, and it lasted very =
well...you'd need to refrigerate it up until time to serve it, but it =
lasts=20
well so long as it is refrigerated! I used a very dry white wine =
in the=20
mustard rather than vinegar, and it was VERY nice!!!=20
<P>Enjoy!!=20
<P>Kiri </P></BLOCKQUOTE></BODY></HTML>
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