[Sca-cooks] Meeting cookslist folks at All's Faire

[Joe Fling]

Sorry I haven't had time to post sooner, but my lady wife and I are cooking
a wedding reception for 125 people on Saturday, and this is the first time
I've had to even look at the list in a few days. It was great to meet
everyone! I ended up entering the flowers (but not the vase) in the A&S on
Sunday, and I got two votes! The Gyngerbryed also got two votes. I also
learned a valuable thing about the GBryed, in that it is much better when it
is several days old.  I should explain that this was voted on by the
populace, and everyone only got three beads to vote with! There were some
truly impressive pieces, and, unfortunately for me, no categories.  I feel
that getting any votes in the company I was keeping was an accomplishment.
I also got a Token from a Peer!

Here is the recipe for the Scotch Collops, from a handout at an earlier
feast:

My Lady Diana Porter's Scotch Collops

Cut a leg or two of Mutton into thin slices, which beat very well. Put them
to fry over a very quick fire in a pan first glazed over, with no more
butter melted in it, then jus to besmear a little all the bottom of the pan.
Turn them in due time. There must never be but one row in the pan, not any
slice lying upon another; but every one immediate to the pan. When they are
fryed enough, lay them in a hot dish covered, over a chafing-dish, and pour
upon them the gravy that run out of them into the pan. Then, lay another row
of slices in the pan to fry as before; and when they are enough, put them
into the dish to the other. When you have enough, by such repetitions, or by
doing them in two or three pan, all at one time; take a Porrenger full of
gravy of Mutton, and put into it a piece of butter as much as a Wall-nut,
and a quartered onion (or rub the dish afterward with Garlike) and pepper
and salt, and let this boil to be very hot; and then throw away the onion
and pour this into the dish upon the slices, and let them stew a little
together; and squeeze an Orange upon it; and serve it up.

Beef Collops:

Sliced Beef
Butter
Commercial Gravy Mix
Wine
Onions
Garlic
Orange Juice
Lemon Juice
Salt & Pepper

Fry the sliced beef in a little butter, one layer in the pan at a time. As
the beef is finished, place it into a chafing dish. After all of the beef is
cooked, deglaze the pan with red wine and use this liquid in the preparation
of the Gravy mix. Cut up the onions and add them to the prepared gravy,
along with some garlic. Let this simmer for a while and then add it to the
beef in the chafing dish. Let this all simmer together for several hours.
Just before serving, taste and correct seasoning with salt and pepper, and
add orange and lemon juice. Serve the beef and onions together or
separately.

This time around, we used a new product, Sour Orange Juice, from a company
called (Olwen, correct me on this if I get it wrong) ABDIA, which is 100%
Seville Orange Juice from Concentrate. It makes a great difference. Another
great thing about this dish is you can make it early in the day and just let
it sit in a slow cooker or steam table and it gets better and better. One of
these days, I want to add mushrooms to it and see how it tastes.

All in all, it was a great weekend, marred only in that it rained on Monday
morning (while we were all breaking down our tents) and half the shire has
colds now.

Can't wait to see the pictures! I'm the old guy with the sunburned head.

Olwen, I'm finding myself strangely fascinated with this marzipan.  I was
looking at Play Doh extruders and what not and going "hmmmmm" in WalMart
tonight!

John M

"The only thing that helps me maintain my slender grip on reality is the
friendship I share with my collection of singing potatoes."


----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, May 27, 2002 11:56 PM
Subject: [Sca-cooks] Meeting cookslist folks at All's Faire


> Greetings all.  I just wanted to say I had a ball meeting folks from this
> list at the All's Faire event in PA last Saturday.  Yes, I got pictures
and
> will post in a day or two.
>
> It took the troll a few minutes to tell me that 'no, Jadwiga wasn't there
> yet, hum, no..haven't' yet seen Kael, and John who?  Oh!  My husband!'  He
> was out shopping so I joined my friends out shopping and at one point
turned
> around and there was John and after the hug we shopped together.  We then
> returned to the hall for lunch and I dragged out my marzipan and John and
I
> sat and were soon joined by children and others who had a very nice time
> playing with marzipan.  John made some very lovely flowers and a vase that
> he was going to enter into the A&S competition (how did you do?).  After a
> bit Kael came and we enjoyed his company.  Eventually Jadwiga came in and
> looked at the table of marzipan and folks playing, looked at me and said
> "oh!  You're Olwen!"  and we got a good round of hugs.  We all took
> Jadwiga's class in mustard making which was very nice and lots of fun and
> Brangwana arrived at the table.  Once again, shamefaced, I must admit that
I
> did not remember her face and I humbly apologize.  Nonetheless, it was
good
> to see her but she seemed to have gone off before we got to the stopping
> point to go out and have a group picture taken of us.
>
> The autocrat managed to move children's seating around for feast to
> accommodate fitting in many of the folks on the waiting list, so me and my
> two friends got to stay for a wonderful feast.  John made the sauce for
the
> beef and it was superb. I know he told me the recipe, but I am sure he
will
> send me a written version.  Also John, please send me privately a copy of
> the soup at lunch.  I am going to use it at Trial by Fire and don't want
my
> Master to get the recipe yet.
>
> Oh I had a fine time and cannot wait to see my new friends again!  Thank
you
> all for being so sweet and kind to me.  It was a joyous day.  Oh, and
Kael,
> I *do* think you should start coming down this way to play.  Both my
friends
> were _very_ interested in you and both were _very_ pleased to hear you
were
> well educated, one being a PhD and the other just recieved her Master's...
> Olwen
>
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