SC - Re: scutum envy

[Trierarch@aol.com]

Pork brawn is great as it is cooked ahead of time, reducing the amount of work
you have to do onsite.  When I served it, I sent out a horseradish mustard that
I cut with a mixture of white wine and white wine vinegar to make a sauce.  Very
tasty!!!

Kiri

lilinah at earthlink.net wrote:

> 'Lainie wrote:
> >I just wanted to give a brief report of the feast last weekend, in the
> >Shire of GlynDwfn, Pr. of Summits, K. of An Tir (Ashland/Medford
> >Oregon). Seumas (James), who is my very favorite tall fuzzy person, was
> >head cook. The event was a Hocktide, one of Glyn Dwfn's traditional
> >events. As it fell the day before Easter, James decided to do a Lenten
> >meal,
>
> If Seamus can say what recipes he used, i'm interested in:
>
> >something that looked hoorid but was primarily mooshed dates
>
> >pies that were filled with apples/pears/figs/raisins
>
> >soup of turnip and I think apples
>
> I'm working on the menu for the Boar Hunt again this coming December.
> I don't want to cook the same meal i did last year, even if it was
> darn tasty.
>
> People seem happy with the roast pork legs and sausages, but i'm
> thinking of replacing one of them with a pork brawn... After our list
> discussions, i think that goose will not be possible.
>
> Anahita
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================