[Sca-cooks] Compost

[charding at nwlink.com]

When I have done this for a feast, I did two seperate versions (one with
red cabbage and one with white, then plated together.  It looked great,
white (ish) and pink, but there was no real basis for this except it
looked good.

Maeve


> 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 :-)
>>
>>
>
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