[Sca-cooks] Christmas Dinner?

[Daniel Myers]

On Wednesday, December 25, 2002, at 02:10 AM, Anne duBosc wrote:
>
> Every modern adaptation of Wastels Yfarced I have seen has called for
> it baked.  However, the recipe in Forme of Cury says:
> "Take a Wastel and hewe out (th) crinnes.  take ayren & shepis talow &
> (th) crin of (th) same Wastell powdo forte & salt w safron and raisons
> corance. & medle alle (th)ise yfere & do it in the Wastel. close it &
> bynde it fast togidre. and see(th) it wel."
> Doesn't "see(th)" mean boil?  (My guess would be in "gode broth".)
> Has anyone tried boiling it?  How does the loaf stand up to being
> boiled?


Instead of cutting them in half, stuffing them, and then tying them
back together, I essentially made dinner rolls into cups and filled
them with the stuffing mixture.

The first time I made them I set them in about an inch of boiling
water.  The bottoms got rather soggy, but held together well enough.
Since then I've been steaming the wastels by placing them in metal
muffin cups and then putting them in an inch of boiling water.  This
way turns out pleasantly soft without being soggy.

I imagine a full sized loaf would work just fine placed directly in a
pan of boiling water, and if the bread is of the hard crusted sort
would hold together quite well even if boiled in deep water (though I
have not tried this).

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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