[Sca-cooks] Seekin Recipe ideas

[Olwen the Odd]

Well, perhaps it's just me, but the two recipes seem to have very little in 
common besides the pork and spices.  The treatment is completely different 
in both.  And the first is served with a mustard sauce that is never 
mentioned in the second.  Let alone the wrapping and marinating. It just 
sounds like so many other redactions that simply missed the mark for some 
reason, or simply decided to "add on to" for their own pleasure.

Just my take on this.
Olwen

>One of my favorites for a feast at this time of the year is Pork Brawn. 
>It's a late-period dish that was customarily served at Twelfth Night...it 
>can be prepared ahead of time (in fact, it has to be) and, depending on the 
>price of boneless pork loin, can be relatively inexepensive. I got my 
>recipe out of "Dining with William Shakespeare", and the original came from 
>Thomas Dawson, /The good Huswifes Jewell./
>
>*A Collar of Brawn and Mustard
>(Pickled Pork with Mustard Sauce)*
>
>1 1/2 # piece of boned loin of Pork
>1/3 yard of cheesecloth
>2 1/2 cups veal or chicken broth
>2 cups dry white wine
>3 bay leaves
>1 nutmeg, broken up
>1/2 tsp.. thyme
>1/2 tsp. rosemary
>1/2 tsp. marjoram
>1 1/2 tsp. salt
>
>Remove all but a thin covering of fat from the pork. Roll the meat up 
>tightly in the cheesecloth and tie it as you would a roast, then make knot 
>in the cheesecloth at each end.
>
>Put the broth, one cup of wine and the seasonings into a two-quart saucepan 
>with a tight-fitting lid and bring to a boil. Add the pork roll, lower the 
>heat to simmer, and cook, covered, until a fork will easily penetrate the 
>meat—2 - 2 ½ hours. Remove the meat form the cooking broth and put it into 
>a glass or stainless steel bowl. Pour the second cup of wine over it, add 
>the herbs from the cooking broth, and as much of the broth as is needed to 
>completely cover the roll. Cover the bowl with a plastic bowl cover, set 
>aside until cold, then refrigerate.
>
>Marinate the pork for at elast one week, turning it once a day. To serve, 
>remove the cheesecloth covering and slice the meat about 1/4 in thick. 
>Arrange in a shallow serving dish and pour a little of the sousing liquid 
>over them, with some of the spices. Serve with a sauce of prepared mustard 
>to which a little vinegar has been added.
>
>Original: To Sowce a Pigge: Take white Wine and a little sweet broth, and 
>halfe a score nutmegs cut into quarters, then take Rosemarie, Baies, Time, 
>and sweet margerum, and let them boyle altogether, skum them very cleane, 
>and when they be boyled, put them in an earthen pan, and the syrup also, 
>and when yee serve them, a quarter of a pig in a dish, and the Bays and 
>nutmegs on the top. – Thomas Dawson, /The good Huswifes Jewell./
>
>Lorwin, Madge. /Dining with William Shakespeare,./
>
>
>
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