[Sca-cooks] Since I'm asking...

[lilinah at earthlink.net]

From: "Vincent Cuenca" <bootkiller at hotmail.com>
>I've been fiddling around with another translation project, and this one has
>a compost recipe in it.  It's a bit fancier than the one in Forme of Cury,
>and has things like dried plums, raisins, pomegranate wine, and horseradish.
>   (It's still in the original Catalan; I'll get it to you all as soon as I
>can.)

Mmm-mmm-mmm. I look forward to it. Sounds really tasty.

>In reading the Florilegium articles, I see it being served as part of a
>first course, or as a complement to roast meats.  Is this a good stand-alone
>dish, to be served with bread and meat pies and other finger foods, or must
>it accompany a roast?  Since it's a pickle, how long does it keep in
>sterilized jars, without necessarily canning it?  How much should I make for
>about 200 people?

I have my recipe up on my website for the Compost i made for last
year's Boar Hunt.
http://witch.drak.net/lilinah/compost.html

It was based on Forme of Curye, but i also looked at Le Menagier's recipe.

It was served with the first part of the first course, which was
bread, more-or-less period cheeses, and sausages. It stayed on the
tables throughout the meal. The menu can be found at:
http://witch.drak.net/lilinah/menu.html

I think i made 4 gallons. I know the web page says two gallons, but i
think each jar held two-gallons, now that i've bought some two-gallon
food-grade plastic tubs to make the pickles for this year's Boar Hunt
in. I know i had blisters on my fingers from paring and chopping 15
pounds of roots and pears.

3/4 of what i made got eaten by around 80 people, but i suspect the 4
gallons would be enough for 200. I think folks out here in the West
will eat almost anything :-)

Anahita
still planning to make TONGUE for this year's Boar Hunt...
...and three kinds of pickles (red cabbage, mushrooms, and, well, i
can't decide between cucumbers and beets)