SC - TI Article - Support Kitchen

Tue Sep 12 13:41:54 PDT 2000

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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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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.
<p>What I'll do is try to find the original and type it in in the next
day or so.
<p>Sorry about that!!!!!
<p>Kiri
<p>Susan Browning wrote:
<blockquote TYPE=CITE> <span class=558212921-12092000>Um, 11 gallons
of liquid for 1 1/2 pounds of meat?  Am I reading this wrong?</span><span class=558212921-12092000></span><span class=558212921-12092000><font face="Arial"><font color="#0000FF"><font size=-1>Eleanor</font></font></font></span>
<blockquote dir=ltr style="MARGIN-RIGHT: 0px">
<div class="OutlookMessageHeader" dir="ltr"><font face="Tahoma"><font size=-1>-----Original
Message-----</font></font>
<br><font face="Tahoma"><font size=-1><b>From:</b> owner-sca-cooks at ansteorra.org
[<A HREF="mailto:owner-sca-cooks at ansteorra.org">mailto:owner-sca-cooks at ansteorra.org</A>]<b>On Behalf Of </b>Elaine Koogler</font></font>
<br><font face="Tahoma"><font size=-1><b>Sent:</b> Tuesday, September 12,
2000 6:04 AM</font></font>
<br><font face="Tahoma"><font size=-1><b>To:</b> sca-cooks at ansteorra.org</font></font>
<br><font face="Tahoma"><font size=-1><b>Subject:</b> Re: SC - TI Article
- - Support Kitchen</font></font>
<br> </div>

<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?</span><span 
    class=072591422-11092000></span><span class=072591422-11092000>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</blockquote>
</blockquote>
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