[Sca-cooks] Das Boke redaction

[upsxdls_osu at ionet.net]

Two of the Mooneschadowe cooks group got together this weekend and redacted the
following recipe:8. Ein gebraten gefültes ferhelin (A roasted filled young pig)
     Ain gebraten gefü ultes ferhelin mache also. Nim ein verkelin, daz drier
wuchen alt si und brüe daz küele und
     ziuhe im daz har allez abe, daz man ez iht wunde. so sol man im umme den
rans ussene die hut lazzen und loese
     beide fleisch und gebeine abe. und allez daz ez in dem libe hat an die
klawen, die ez nidennen hat an den füezzen.
     und nime des fleisches daz dor uz gezogen ist wol als zwai eier und siude
ez vil nach gar. und nime danne daz und
     spec und hackez tu rowe eyer dor zu. und einen sniten botes und peterlin
krut. und saltz zu mazze und fü lle da
     mit daz ferkelin niht alzu vol. und forne den munt und legez sanfte in
einen kezzel. laz ez erwallen daz die hut iht
     zubreche. so nim ez denne und lege ez uf einen hülzinen rost und brate ez
sanfte, alz ez denne wol geroest si. so
     nim ein bret und lege daz uf eine scü zzeln. mache uf daz bret vier
steckelln und elelde daz bret mit eime blat von
     eyern und setze daz verkelin dar uf. eleide ez auch mit eime blate und laz
im die oren dar uz gen und den munt
     und trage ez hin.
     Make also a roasted filled young pig. Take a young pig, which is three
weeks old and soak it cool and boil the hair off in
     that, which one stirs up with whatever (some utensil). So one should
remove the skin, starting around the belly and loose
     both flesh and bones down and all that it has in the body and the claws,
which it very frequently has on the hooves.
     (Basically, skin the pig starting from a cut in the belly.) And take the
meat that is pulled thereout (out of the belly) as well
     as two eggs and boil it a while until ready, and take then that and fat
and hack it. Add raw eggs thereto and a slice of
     bread and parsley (and) herb and salt to mass (appropriately) and fill the
young pig with that, not too full, and before the
     mouth and lay the pig gently in a kettle. Let it simmer, that it does not
breaks the meat. So take it then and lay it on a
     wooden grate and roast it gently. When it is then well roasted, so take a
board and lay it there on a dish. Make on that
     board 4 sticks (possibly as handles) and dress that board with a leaf of
eggs and set that young pig there on. Dress it
     also with a leaf and allow it to go in the ears and the mouth and carry it
out.

Since prepared 3 month old pig is very expensive, we decided to adapt this
recipe into stuffed pork loin roast.

Ingredients:

12 slices stale bread
1 cup cooked chopped pork
2 hard boiled eggs
2 Tbsp. dried parsley
1 Tbsp. dried sage
1 tsp. salt
2 eggs, slightly beaten
1/4 cup broth from cooking the pork

We dried the bread in the oven and broke it into small pieces.  Chopped the
hard boiled eggs, then added all the other ingredients and mixed well.  We had
the butcher cut open the boneless pork loin roast, as for a jelly-roll.  We
opened the roast, filled it with the stuffing and tied it.  We baked it at 350
degrees for 1 hour and 20 minutes, then removed the cover and continued to bake
for another 20 to 30 minutes. We allowed it to stand an additional 15 minutes
before cutting.

It turned out beautifully.  Each slice spiraled the meat and dressing.  The
meat was fork-tender, and seasoned by the dressing.  All of the tasters were
impressed by both the flavor and appearance of the dish.  We served it with
roasted carrots and home-made chunky applesauce, as we plan for the feast.

Any suggestions or comments?

Lady Liadan