[Sca-cooks] strange recipe

[dale elliott]

Question:  Where do you buy Whale Barf<ambergrise>?

joy
Radei
----- Original Message -----
From: "Jennifer / Guenievre" <generys at blazemail.com>
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
Subject: RE: [Sca-cooks] strange recipe
Date: Mon, 11 Apr 2005 15:15:22 -0400

> 
> Well, if it was actually *lard*, like the kind you use for making pastry
> crusts, the "scraping" makes more sense, to me anyway (pull the top of a
> knife over the top to get scrapings - you'd get smaller pieces more quickly
> than cutting it up, and the smaller pieces would make the "washing the salt
> off" part more efficient, I suppose).  And if you are making something
> custardy, maybe the water would interfere with it setting, if you left too
> much in it from the washing.  I can't imagine how the final product would
> turn out - I mean, I'm sure it can't be as bad as it *sounds*...
> 
> Guènievre
> 
> 
> 
> > -----Original Message-----
> > From: sca-cooks-bounces+generys=blazemail.com at ansteorra.org [mailto:sca-
> > cooks-bounces+generys=blazemail.com at ansteorra.org] On Behalf Of
> > Devra at aol.com
> > Sent: Monday, April 11, 2005 11:28 AM
> > To: sca-cooks at ansteorra.org
> > Subject: [Sca-cooks] strange recipe
> >
> >         I was just looking through Rabisha's Whole Body of Cookery
> > Dissected
> > and came across this:
> >      To Make a Bacon Tart
> > Take three pounds of lard or thick fat bacon, scrape it as you do butter
> > for
> > a dish, put it in water a little warm to draw out the salt, then take it
> > into
> > a dry cloath and draw up the moisture, put it into a stone mortar and beat
> > it
> > well together with the yolks of eight eggs, when well beaten into a dish,
> > set
> > it over a slow fire keep it continually stirring till you have brought it
> > like
> > cream, then press it through a strainer, season it with sugar, three or
> > four
> > graines of Amber-greece, or musk, close it between two sheets of paste in
> > a
> > patie-pan, or else indore it with melted butter, and bake it quick, and
> > send it
> > up hot.
> >
> >      I read this, and parts made perfect sense, and parts just stumped me.
> > Is this really bacon (streaky American breakfast bacon) or is it salt
> > fatback?
> > How do you scrape it like butter?  It's clear enough about the blanching
> > (to
> > remove some of the salt) and then drying it...though why you bother when
> > you're immediately putting it into a pan with egg yolks I can't see.  Ok,
> > so then
> > you cook the fat and eggs together (sort of like making a custard) and
> > strain
> > it (in case of lumps?) and season it. Then you put it into a pastry-lined
> > pan
> > and put a lid over it, OR you spread melted butter over it, and bake in a
> > quick
> > (Hot?) oven...
> >
> >      A sweet custard tart? A savory and sweet tart? Obviously you don't
> > need
> > to add salt, because the fat will still have plenty, even after
> > blanching....
> >
> >      Not exactly a quiche Lorraine.  Though I will say that Rabisha's
> > directions are pretty clear.
> >      Devra
> >
> >
> >
> > Devra Langsam
> > www.poisonpenpress.com
> > devra at aol.com
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 
> 
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joy

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