[Sca-cooks] Pictures from my Illusion Feast

[Elaine Koogler]

If you're interested, here is the redaction I did several years ago.  It 
worked really well...once people got past the idea that it was made with 
all sorts of root veggies that most of them didn't like, they thought it 
was great!

Kiri


Redaction:  (Makes about 4 cups) 

6 radishes                                                         4 T. 
Honey
4 cabbage leaves                                              ½ tsp. 
Cinnamon        
1 parsnip                                                          1 
tsp. fresh ginger root, diced finely
2 turnips                                                           ¼ 
tsp. mace
1 pear                                                               ¼ 
tsp. cloves
1 tsp. Salt                                                         ½ 
tsp. fennel seed
1 ½ C. red wine vinegar                                    ¼ cup currants
½ tsp. Pepper                                                   1 Tbsp. 
Lumbard mustard
1 pinch saffron                                                  ½ tsp 
whole anise seed
1 ½ C. Sweet wine (Marsala)                        

 1.  Parboil root vegetables, cabbage in water until almost tender
2. Add to vegetables and continue parboiling until tender.  Drain and cool.
3.  Mix vinegar, pepper and saffron and pour over veggies. 
4. Marinate in a cool place overnight.  Then drain liquid from mixture
5. Heat wine and honey together until clarified.
6. Add to wine/honey mixture, mix thoroughly, then cool.
7. Gently mix with vegetable/fruit mixture.  Store, refrigerated, then 
serve chilled.

 Notes:

 1.  Recipe calls for "wyne greke" or Greek Wine, which the glossary in 
Curye on Inglysch defines as "...a sweet type of wine which actually 
came from Italy..."  Marsala seemed to fit this description nicely, 
though I understand it is not a period wine.
2.  I omitted the parsley root, as it was unavailable.
3.  I define "poudre" here to mean pepper.
4.  The "...lumbarde mustard..." is taken from a recipe further on in 
Forme of Cury.



Robert Downie wrote:

>>Hi Faerisa.  I have a question or two about your redaction.  It seems that
>>several of the items in the original recipe are absent from the redaction
>>and I was wondering if you had tried the recipe adding them and didn't like
>>it that way or what.  Some folks just don't like the taste of parsley.  In
>>this case I would guess it would be the flat leaf parsley which is sweeter
>>that the curly.  What happened to the radishes?  White (chinese) radishes
>>are not bitter like the little red ones.  What type of pears did you use?
>>There are so many that I get confused.  Why did you use mustard seed instead
>>of Lombardy Mustard?  No currents?  Seems like they would add a nice touch.
>>I could understand why not the saffron (expense, availability) but what
>>about the Powder Douce?
>>    
>>
>
>Actally, it's not my redaction - we were lazy and used the one on the
>Godecookery website :-)
>  
>