[Sca-cooks] Ras' compost redaction

[Stefan li Rous]

  Brangwayna commented:
> I use Ras' redaction to make it, which is as accurate to the original 
> as possible.  Unfortunately, I don't have it on this computer - I'll 
> have to fnd it on the old one and mail it to myself.
Well, here is Ras' redaction from the compost-msg file in the 
Florilegium (where else? :-) ) and there's another name here that seems 
familiar...

Stefan
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>         Compost
>         Forme of Cury 103. Copyright 1997 by L. J. Spencer, Jr. (a.k.a.
> Lord Ras al Zib) Posted by Lord Ras (LrdRas at aol.com). Reposted by
> Bronwynmgn (Bronwynmgn at aol.com)
>         Take rote of parsel, of pasternak, rafens, scrape hem and 
> waische
> hem clene. Take rapes & caboches, ypared and icorue. Take an erthen 
> panne
> with clene water & set it on the fire; cast all (th)ise (th)erinne. 
> When
> (th)ey buth boiled cast (th)erto peeres, & perboile hem wel. Take alle
> (th)ise thynges vp & lat it kele on a faire cloth. Do (th)erto salt; 
> whan
> it is colde, do hit in a vessel; take vinegar & powdour & safroun & and
> do (th)erto, & lat alle (th)ise thynges lye (th)erin al ny(gh)t, 
> o(th)er
> al day. Take wyne greke & honey, clarified togider; take lumbarde 
> mustard
> & raisouns coraunce, al hoole, & gynde powdour of canel, powdour douce,
> anys hole, & fenell seed. Take alle (th)ise thynges & castt togyder in 
> a
> pot of erthe, & take (th)erof whan (th)oui wilt & serue forth.
>         There is a redaction in 'Pleyn Delit which, IMHO, deviates away
> from the original in very significant ways so I am not posting it. My
> translation and redaction follows:
>         Take parsley root, parsnips, radishes, scrape them and wash 
> them
> clean. Take turnips and cabbages, pared and cored. Take an earthen pan
> with clean water and set it on the fire; cast all this therein. When 
> they
> both boiled cast therein pears, and parboil them well. Take all these
> things up and let it cool on a fair cloth. Do thereto salt; when it is
> cold, do it in a vessel; take vinegar and powder and saffron and do
> thereto, and let all these things lie therein all night, other(wise) 
> all
> day. Take Greek wine and honey, clarified together; take Lumbard 
> mustard
> and raisins of Corinth (currants ?), all whole, and grind powder of
> cinnamon, powder douce, anys whole, & fennel seed. Take alle these 
> things
> and cast together in a pot of earth, & take thereof when thou wilt and
> serve it forth.
>         1/2 cup parsley root, peeled and diced
>         6 parsnips, peeled and diced
>         1 medium black radish, peeled and diced
>         1 lb. turnips, peeled and diced
>         1 gallon cabbage, cored and chopped
>         2 quarts winter pears, peeled, cored and chopped
>         Salt
>         1 bottle Retsina (Greek wine)
>         2 cups honey
>         2 quarts cider vinegar
>         ........................................
>         Powder:
>         1 cup sugar
>         1 Tbs. ground cloves
>         1 Tbs. ground cinnamon
>         2 Tbs. ground ginger)
>         ........................................
>         1 tsp. saffron
>         1/2 cup ground white mustard (the supermarket variety)
>         1 lb. dried currants
>         1 tsp. cinnamon
>         .......................................
>         Powder douce:
>         1 cup sugar
>         1 tsp. ground cloves
>         2 tsp. ground cinnamon
>         2 tsp. ground ginger
>         1 Tbs. ground cubebs (opt.)
>         2 tsp. ground galingal (opt.)
>         1 Tbs. grains of Paradise (opt.)
>         ........................................
>         1 tsp. aniseed
>         1 tsp. fennel seed
>         Place parsley root, parsnips, radishes, turnips and cabbage in 
> a
> non-reactive kettle (e.g. enamel, glass, or Teflon. Cover with water.
> Bring to a boil. Add pears. Reduce heat to medium and cook until pears
> are barely tender. Drain; spread on a cloth. Sprinkle with a 
> substantial
> amount of salt and leave until cold. While mixture is cooling, bring 
> wine
> and honey to a boil, removing the scum as needed. When the scum stops
> rising remove from heat. Put cooled cabbage mixture into a non-reactive
> kettle. Add vinegar, powder and saffron. Let sit in a cool place for 12
> hours. Add remaining ingredients to the wine/honey mixture, stirring 
> well
> to make sure that the sugar is dissolved. Add wine/honey spice mixture 
> to
> cabbage/pear mixture and blend carefully. Store in a cool place and use
> as needed.
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****