SC - TI Article - Support Kitchen

Tue Sep 12 06:04:22 PDT 2000

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"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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<p>"Browning, Susan W." wrote:
<blockquote TYPE=CITE> <span class=072591422-11092000><font face="Arial"><font color="#0000FF"><font size=-1>Could
you post the recipe for those without access to Dining please?</font></font></font></span><span class=072591422-11092000></span><span class=072591422-11092000><font face="Arial"><font color="#0000FF"><font size=-1>Eleanor</font></font></font></span></blockquote>

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 &frac12; # piece of boned loin of Pork
 11 yard of cheesecloth
 6 &frac14; 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 &frac14; 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 &frac12; 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 &frac14;
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</html>

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