[Sca-cooks] larded milk recipe

[The Borg]

Just the name of this sounds really gross. Has anyone tried it? Can it be
served cold?


Elewyiss
----- Original Message ----- 
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, November 03, 2004 10:50 AM
Subject: [Sca-cooks] larded milk recipe


> 1 gal whole milk
> 6 small eggs (4 large eggs)
> 4 oz lard
> 2 cups vinegar or lemon juice
> 1 tsp salt (not in original recipe but recommended)
> cheese cloth
>
> Part I: Making the larded milk
> 1) gently boil the milk and lard, stir to avoid burning the
> milk
> 2) once the milk boils, take the milk off the heat
> 4) temper the eggs with the milk
> 5) add the tempered eggs to the boiled milk
> 6) whisk well to avoid 'scrambled eggs', 8-10 minutes
> 7) once the egg/milk is smooth, add the acid to curdle the
> milk
> 8) make sure that the milk has curdled, separate the curds
> from the whey by draining through the cheese cloth
> 9) press the liquid from to the curds so they become "as
> hard as a pigs liver'
> 10) form curds into a loaf
>
> Part II Frying and Serving
> a) cut the loaf into pieces as you like (cubes are nice) -
> the smaller the pieces the crispier they will be
> b) place a whole clove 'button' into each piece
> c) fry in oil until outside of the curd turns brown (about
> 1 minute per side)
> d) remove from oil, sprinkle with sugar and serve
>
>
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "In the clearing stands a boxer, A fighter by his trade
> And he carries the reminders Of every blow that laid him down
> Or cut him till he cried out, In his anger and his shame,
> 'I am leaving, I am leaving' But the fighter still remains."
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks