[Sca-cooks] Cooking from Sent Sovi

[aeduinofskye]

This past weekend we went down to some friends for a gaming weekend.

Earlier the hostess read about me getting Sent 
Sovi and decided my "rent" for the weekend was me 
cooking Saturday dinner. Just tell her what 
ingredients I would need and they would be there 
waiting. And for the most part they were, except 
the dogs had found the mint in the garden and 
decided to try to freshen their breath, it didn't work.

I chose Recipe 50 from the appendix 1, Chicken Turnover.

  In my request list I asked for frozen rolled 
pie crusts since I didn't want to take time out 
of gaming and I didn't want to ruin the rest of 
the weekend by manipulating pie dough for 6 pies. 
They didn't have leg quarters so boneless 
skinless leg meat was procured. This was fine 
since I didn't have to worry about bones poking 
holes in the dough and I would have pulled off 
the skins anyway since chicken skin cooked in 
pastry has a nasty texture anyway. I par-fried 
the salt pork to render out some of the fat.

The recipe called for "good spices." Isn't that a 
familiar term to those of us who do historical 
cooking. Since I had the book available I read it 
and noted what spices were mentioned. Of the ones 
mentioned, cloves, cinnamon, ginger and saffron 
were all mentioned multiple times. I also used 
grains of paradise since they were mentioned and 
I like the taste. I didn't use much cinnamon and 
I probably should have used more.

Other things mentioned were raisins, parsley and 
toasted almonds.  All of which I forgot to the dish's detriment.

I should have cut up the chicken and used less in 
each turnover since I think these were all 
power-lifters before they were our dinner and were too much for the crusts.

I figured the eggs were a wash or glaze so I 
added that for the last bit of cooking. I'm not 
sure about the translator and editor's note about 
it being a thickener for the stuffing.

It was fairly tasty but would have been better 
with the ingredients I forgot or the dog ate. The 
chicken came out extremely tender. The crust 
corners by themselves were overly salty but the 
rest of it, including bits with salt pork did not seem too salty.

Note I did not mention how hot the oven was or 
how long I cooked it.  This isn't to keep secrets 
but because the oven I was working with has 
calibration issues, like a complete collection of 
National Geographic number of issues.

Æduin