SC - TI Article - Support Kitchen
Bronwynmgn@aol.com
Bronwynmgn at aol.com
Tue Sep 12 15:24:29 PDT 2000
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Thanks for the clarification Kiri.
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 1:42 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - TI Article - Support Kitchen
Ooops! I realize now that what I've sent is a recipe where all of the
quantities except for the meat!!! are for feeding 120 people. So, if you
multiply 1 1/2 # by 15, the numbers should make more sense.
What I'll do is try to find the original and type it in in the next day or
so.
Sorry about that!!!!!
Kiri
Susan Browning wrote:
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=3D362095021-12092000><FONT face=3DArial color=3D#0000ff =
size=3D2>Thanks=20
for the clarification Kiri.</FONT></SPAN></DIV>
<DIV><SPAN class=3D362095021-12092000><FONT face=3DArial color=3D#0000ff =
size=3D2></FONT></SPAN> </DIV>
<DIV><SPAN class=3D362095021-12092000><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 1:42=20
PM<BR><B>To:</B> sca-cooks at ansteorra.org<BR><B>Subject:</B> Re: SC - =
TI=20
Article - Support Kitchen<BR><BR></FONT></DIV>Ooops! I realize =
now that=20
what I've sent is a recipe where all of the quantities except for the =
meat!!!=20
are for feeding 120 people. So, if you multiply 1 1/2 # by 15, =
the=20
numbers should make more sense.=20
<P>What I'll do is try to find the original and type it in in the next =
day or=20
so.=20
<P>Sorry about that!!!!!=20
<P>Kiri=20
<P>Susan Browning wrote:=20
<BLOCKQUOTE TYPE=3D"CITE"> <SPAN class=3D558212921-12092000>Um, =
11 gallons=20
of liquid for 1 1/2 pounds of meat? Am I reading this=20
wrong?</SPAN><SPAN class=3D558212921-12092000></SPAN><SPAN=20
class=3D558212921-12092000><FONT face=3DArial><FONT =
color=3D#0000ff><FONT=20
size=3D-1>Eleanor</FONT></FONT></FONT></SPAN>=20
<BLOCKQUOTE dir=3Dltr style=3D"MARGIN-RIGHT: 0px">
<DIV class=3DOutlookMessageHeader dir=3Dltr><FONT =
face=3DTahoma><FONT=20
size=3D-1>-----Original Message-----</FONT></FONT> <BR><FONT=20
face=3DTahoma><FONT size=3D-1><B>From:</B> =
owner-sca-cooks at ansteorra.org [<A=20
=
href=3D"mailto:owner-sca-cooks at ansteorra.org">mailto:owner-sca-cooks at anst=
eorra.org</A>]<B>On=20
Behalf Of </B>Elaine Koogler</FONT></FONT> <BR><FONT =
face=3DTahoma><FONT=20
size=3D-1><B>Sent:</B> Tuesday, September 12, 2000 6:04 =
AM</FONT></FONT>=20
<BR><FONT face=3DTahoma><FONT size=3D-1><B>To:</B>=20
sca-cooks at ansteorra.org</FONT></FONT> <BR><FONT =
face=3DTahoma><FONT=20
size=3D-1><B>Subject:</B> Re: SC - TI Article - Support=20
Kitchen</FONT></FONT> <BR> </DIV>
<P>"Browning, Susan W." wrote:=20
<BLOCKQUOTE TYPE=3D"CITE"><SPAN class=3D072591422-11092000><FONT=20
face=3DArial><FONT color=3D#0000ff><FONT size=3D-1>Could you =
post the recipe=20
for those without access to Dining please?</SPAN><SPAN=20
class=3D072591422-11092000></SPAN><SPAN=20
=
class=3D072591422-11092000>Eleanor</FONT></FONT></FONT></SPAN></BLOCKQUOT=
E>
<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)=20
<BR> =20
<P>1 =BD # piece of boned loin of Pork <BR>11 yard of cheesecloth =
<BR>6 =BC=20
gal veal or chicken broth <BR>5 gal dry white wine <BR>120 bay =
leaves=20
<BR>40 nutmeg, broken up <BR>6 2/3 tbsp. thyme <BR>6 2/3 tbsp. =
rosemary=20
<BR>6 2/3 tbsp. marjoram <BR>1 =BC cups salt=20
<P>Remove al but a thin covering of fat from the pork. Roll =
the meat=20
up tightly in the cheesecloth and tie it as you would a roast, =
then make=20
knot in the cheesecloth at each end.=20
<P>Put the broth, one cup of wine and the seasonings into a =
two-quart=20
saucepan with a tight-fitting lid and bring to a boil. Add =
the pork=20
roll, lower the heat to simmer, and cook, covered, until a fork =
will=20
easily penetrate the meat-2 - 2 =BD hours. Remove the meat =
form the=20
cooking broth and put it into a glass or stainless steel =
bowl. Pour=20
the second cup of wine over it, add the herbs from the cooking =
broth, and=20
as much of the broth as is needed to completely cover the =
roll. =20
Cover the bowl with a plastic bowl cover, set aside until cold, =
then=20
refrigerate.=20
<P>Marinate the pork for at elast one week, turning it once a =
day. =20
To serve, remove the cheesecloth covering and slice the meat about =
=BC in=20
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=20
sauce of prepared mustard to which a little vinegar has been =
added.=20
<P> The original of the recipe is upstairs, so I'll post that =
later. However, the recipe is a period one (or slightly out =
of=20
period), but I do have documentation for it being used at Hampton =
Court=20
during the time of Henry VIII. Everyone who has tried it has =
liked=20
it...provided they like meat! We took some to Pennsic this =
year, and=20
it lasted very well...you'd need to refrigerate it up until time =
to serve=20
it, but it lasts well so long as it is refrigerated! I used =
a very=20
dry white wine in the mustard rather than vinegar, and it was VERY =
nice!!!=20
<P>Enjoy!!=20
<P>Kiri</P></BLOCKQUOTE></BLOCKQUOTE></BLOCKQUOTE></BODY></HTML>
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