Subject: Re: [Sca-cooks] Elizabethan Pork

[Steve]

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Oops sorry, mis-read the cooking method.  After coating the Heralde ye
shoulde putte it on a racke in a pan and playce it in the oven tylle
donne.  After cooking you cann maykke a goode sauce with the drypping.

At 07:58 PM 02/08/2002 -0700, you wrote:

>No, no, Aeddie....*baked* ham....you have to get them drunk, first....
>--Maire, from the Rock's hot tub.....
>
>Steve wrote:
> >
> > --
> > Takke ye onne Heralde if Heralde be not in season a court jester wille work
> > jyste as welle.  Cleane the Heralde well and rubbe it wythe variouse herbes
> > and spyces then coate well with oyle.  Tye the Heralde to a spitte and
> > roast it enyff.
> >
> > Or did you mean a different kind of ham?
> >
> > Æduin, hiding 'neath the Rock.
> >
> > At 02:34 AM 02/09/2002 +0000, you wrote:
> >
> > >While we're on the subject of pork - anyone know of any period recipes for
> > >baked ham?
> > >
> > >Mari
> >
> > --
> >
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