[Sca-cooks] Das Boke redaction

[Stefan li Rous]

Lady Liadan gave the original whole piglet recipe that we discussed
recently and then a redaction for this:
> 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?

It sounds wonderful, although it would be nice to try it sometime with
the whole piggies and see how that is.

However, the orginal recipe very specifically talks about boiling
the stuffed piggy to cook it and then roasting it for a little while
to brown the outside and such. And the redaction you gave only bakes
it. Would that not affect the texture and maybe the taste?

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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