[Sca-cooks] 12th Night Ideas

[Joe Fling]

Kiri:

This sounds scrumptious!  If we go forward with this, it will definitely be
on the menu! My lady wife found me a copy of "Dining with William
Shakespeare" at the library.  I am consuming it with great glee!

Thanks again!

John M.
----- Original Message -----
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, May 17, 2002 9:50 AM
Subject: Re: [Sca-cooks] 12th Night Ideas


>
> ----- Original Message -----
> >
> > Just checked out "Dining with William Shakespeare" and found two used
> copies
> > at $140.00 and $160.00. Ack! Yes Kiri, please may I have the recipe,
m'am?
> > Thank you. I will however be ordering a copy of All the Kings Cooks,
that
> > sounds neat!
>
> Sorry for the delay...I realized that the copy I had online was for 150
> people, so thought I should send you the original:
>
> To Sowce a Pigge
> Take white Wine and a little sweet broth, and halfe a score nutmegs cut
into
> quarters, then take Rosemarie, Baies, Time, and sweet margerum, and let
them
> boyle altogether. skum them very cleane; and when they be boyled, put them
> in an earthen pan, and the syrop also, and when yee serve them, a quarter
of
> a pig in a dish, and the Bays and nutmegs on the top.
>            --Thomas Dawson, "The good Huswife's Jewell"
>
> The Working Version:
> One 1 1/2 pound piece of boned loin of pork
> 1/3 yard cheesecloth
> 2 1/2 cups veal or chicken broth
> 2 cups dry white wine
> 3 bay leaves
> 1 nutmeg broken up
> 1/2 tsp. thyme
> 1/2 tsp. rosemary
> 1/2 tsp. marjoram
> 1 1/2 tsp. salt.
>
> Remove all but a thin covering of fat from the pork.  Roll the meat up
> tightly int he cheesecloth and tie it as you would a roast, then make a
knot
> in the cheesecloth at each end.
>
> Put the broth, one cup of wine, and the seasonings into a two-quart
saucepan
> with atight-fitting lid and bring to a boil.  Ad the pork roll; low the
heat
> to simmar, and cook, covered, until a fork will easily penetrate the
meat--2
> to 2 1/2 hours.  Remove the meat from the cooking broth and put it into a
> glass or stainless-steel bowl.  Pour the second cup of wine over it, add
the
> herbs from the cooking broth, and as much of the broth as is needed to
> completely cover the roll.  Cover the bowl with a plastic bowl cover; set
> aside until cold, then refrigerate.
>
> Marinat the pork for at least one week, turning it once a day.  To serve,
> remove the cheesecloth covering and slice the meet about 1/4 inch thick.
> Arrange the slices on a shallow serving dish and spoon a little of the
> sousing liquid over them with some of the spices.  Serve with a sauce of
> prepared mustard to which a little vinegar has been added.
> ......
> Brawn was a cold-weather dish.  "It is accounted a great piece of service
at
> the table from November until February be ended, " wrote Harrison, "but
> chiefly in the Christmas time..."
> ....Cookbook bills of fare for winter feasts all begin with a dish of
brawn.
> "A Proper newe Booke of Cookerye" specifies "Brawne and mustarde"; Murell
> uses a "Shield or collar of Brawne"; Robert May's menu for All-Saints Day
> begins with "A collar of Brawne and mustard"; and Rabisha starts his menu
> with "a Collar of Brawn".
>
> I have included some of the notes that Ms. Lorwin had with the recipe so
> that you have a little more idea of how important this dish was to the
> holiday celebrations at the time.
>
> Hope this helps.  What we did was to cook these about a week and a half
> before the feast, then put them, wtih their marinade in heavy-duty
"baggies.
> Worked really well!  I used a German mustard mixed with a little white
wine
> vinegar...but if you were to make your own, that would be good as well!
>
>
> > Kiri, you are going to overload my wish list on Barnes and Noble! I just
> > added Fooles and Fricassees too! Is the full title of "A Taste of
History"
> > "A Taste of History: 10,000 Years of Food in Britain"?
>
> Yes, that's the one.  I bought it, oddly enough, at the airport in
London!!!
> I really didn't realize what a treasure I had.
> > As this progresses, I will keep you updated!  Thanks again!
> >
> > John Marshall of Hartshorn-Dale
> >
> Yes, I hope you will....I'd love to see your final menu!
>
> Good luck!!!
>
> Kiri
>
>
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