[Sca-cooks] Meat and not potatoes feast

[Olwen the Odd]

ok then...Milk bun???  What the heck is it?   1 saffron thread...mix all the
dry ingredients (except the saffron)....there is no other mention of this
poor saffron thread anywhere else that I could find in your recipe.  Is it
used as a garnish :) ?

Do you have a recipe for the stuffed pork roast?
Olwen

>'Nussmus' (nut pudding), from the 14th century
>German 'buoch von gouter spis' ('book of good
>food'
>
>- 1 soft bun (milk bun, no raisins)
>

>
>- 1 saffron thread
>
>mix all the dry ingredients (except the saffron)
>and soak the bun in the milk until it can be
>pulled apart easily. Then you mix the milk and
>soaked bun into the dry ingredients thoroughly,
>add the saffron, and bring the whole mush to a
>gentle boil while stirring (stirring,
>stirring...). Take off the heat, stir in the egg
>yolks and butter and briefly bring to the boil
>again, then pour into a bowel and let cool. This
>'pudding' will not keep its shape, but it is quite
>delicious and very rich and filling, just the
>thing for hungry fighters. The recipe can easily
>be doubled and tripled, though I have not tried
>any larger quantitiesthan that. I serve it either
>with fresh tart cherries (these days you mostly
>get Chateau Morel, which are fine, though strictly
>speaking OOP) or, if I have the time, I prepare a
>cherry sauce out of tart cherries (tinned or
>fresh), honey, nutmeg and cvinnamon thickened with
>fresh breadcrumbs (this one is acvtually supposed
>to go with meat, but is quite delicious with nut
>gruel).
>
>Another thing I have become quite addicted to is
>Taillevent's 'roti de porc farci' - pork roast
>filled with a farce made from gruyere cheese, ham,
>hard-boiled egg yolk, salt, pepper, and powdered
>ginger. It's quick to prepare, too. I haven't
>tried it on an open fire, though (a smaller,
>non-period version with stuffed pork chops at a
>barbecue worked fine, but that's soooo tacky)
>
>Giano

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