[Sca-cooks] Das Boke redaction

[Elaine Koogler]

Sounds delicious!  I think that the folks who are going to eat this are very lucky.

Kiri

upsxdls_osu at ionet.net wrote:

> 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
>
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