[Sca-cooks] Pennsic Potluck, revisited

[Johnna Holloway]

I brought over a boneless pork roast that had been marinated in
bitter orange juice and then dredged in a mix of bread crumbs, flour,
nutmeg, ginger, pepper, and sugar. Roasted several hours at 225 until
done. Then I froze it for safe keeping and transported it frozen to the War.
Phlip warmed it up over her fire that evening.

The recipe is from Robert May's The Accomplisht Cook, Section iv,
[page 136 in the Prospect Books facsimile edition] titled:
"The rarest ways of dressing of all manner of Roast Meats..."
Divers ways of breading or dredging of Meats and Fowl,
6. For pigs, grated bread, flour, nutmeg, ginger, peper, sugar; but 
first baste
it with the jucye of lemons , or oranges, and the yolks of eggs.

I skipped the eggs, since I was marinating for three days in advance of 
roasting.

Johnnae llyn Lewis

>phlip at 99main.com writes:
>
>>Now, shall we tell each other what we brought to the Potluck? I think the
>>folks at home might enjoy the dishes- I certainly did ;-)
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