[Sca-cooks] hair cloth

[Sharon Palmer]

>Greetings! While not exactly the same, Tudor 
>Cook (from Hampton Court) has been doing some 
>experiments using cloth and various sizes of 
>sieves. He's put some photos of recent 
>"sievings" on his Twitter feed which can be 
>accessed off the main site, "Cooking the Books" 
>(http://www.tudorcook.co.uk/). The photos are 
>somewhat scattered among all the other "tweets" 
>and he hasn't - yet - said much about his 
>experiments, but a few of the photos show 
>different sizes of the flour he's experimenting 
>with.
>

At least in Rumpolt, the haircloth sieve is used 
for liquids or sauces (broth, broth thickened 
with bread, blood, eggs, clarified butter, cooked 
tongue that had been pounded in a mortar, 
simmered onions, batter, green sauce, mustard, 
etc). rather than flour or anything dry.  The 
verbs are "durchlauffen" run through, "streich 
durch" strain through, ot "seig durch" pour 
through

And there is at least one reference that sounds 
like it is a cloth, not a sieve. "vnd wickel jn 
in ein Härin Tuch/" and wrap it in a hair cloth/

Ranvaig