SC - Brawn Question

[Olwen the Odd]

Sorry about that.  I was in a hurry and didn't look at what I was copying...I
did a cut and paste from a word document.  Also, the quantities are weird
because, for whatever reason, all of the quantities except the amount of meat
had been expanded to feed about 170 people!

Here is the recipe as it should be:
To Sowce a Pigge (known as Pickled Pork or Brawn)..from Dining with William
Shakespeare.

The original is from Dawson's "the Good Huswifes Jewel":
"Take white Wine and a little sweet broth, and halfe a score nutmegs cut into
quarters, then take Rosemarie, Baies, Time, and sweet margerum, and let them
boyle altogether, skum them very cleane and when they be boyled, put them in an
earthen pan, and the syrop also, and when yee serve them, a quarter of a pig in
a dish, and the Bays and nutmegs on top."

1.5 lb. boned loin of pork
1/3 yard cheesecloth
2 1/2 cups chicken broth
2 cups dry white wine
3 bay leaves
1 nutmeg, broken up
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. marjoram
1 1/2 tsps. salt

Remove all but a think covering of fat from the pork.  Roll the meat  up tightly
in the cheesecloth and tie it as you would a roast, then make a knot in the
cheesecloth at each end.

Put the broth, one cup of wine and the seasonings into a 2-quart saucepan with a
tight-fitting lid and bring to a boil.  Add the pork roll, lower the heat to a
simmer, and cook, covered, until a fork will easily penetrate the meat--2 - 2
1/2 hours.  Remove the meat from 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, let cool, then refrigerate.

Marinate for at least a week, turning it once a day.  To serve, remove the
cheesecloth covering, and slice the meat about 1/4 inch thick.  Arrange the
slices on a shallow serving dish and spoon a litle 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 (I used a german mustard and white wine
vinegar...yummy!!!).

Hope this is a little better!

Kiri


How much is 1 upper case pi# piece of boned loin of pork?

> Is that really eleven yards of cheesecloth?
> How much is 6 lowercase pi gal veal or chicken broth?
> and finally
> How much is 1 lowercase pi cups salt?
>
> Thank you,
>
> Anahita
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