[Sca-cooks] Ras' compost redaction

[Elaine Koogler]

Interesting. I hadn't seen Ras' redaction when I did mine. I considered 
using Retsina, but discarded the idea because it has a very strong pine 
tar flavor...I believe it is made with pine resin. I feared that it 
would convey that flavor to the compost and hide the flavor of the fruit 
and veggies. I used Marsala...it is not a period wine, but it is from 
the Mediterranean area and I thought it would have similar properties to 
the sweet Greek wine described in the recipe.

Kiri

PS: I missed about a year of posts on this list, so probably missed Ras' 
departure....what happened? Where is he? Is he ok???

Stefan li Rous wrote:

> 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 ****
>
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