No subject

.xvj. Fylettys en Galentyne.--Take fayre porke, =FEe fore quarter, an take =
of
=FEe skyne; an put =FEe porke on a fayre spete, an rost it half y-now; =FEa=
n take
it of, an smyte it in fayre pecys, & caste it on a fayre potte; =FEan take
oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye
in a panne of fayre grece; =FEan caste hem in =FEe potte to =FEe porke; =FE=
an take
gode broth of moton or of beef, an caste =FEer-to, an =FEan caste =FEer-to =
pouder
pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; =FEan tak
fayre brede, an vynegre, an stepe =FEe brede with =FEe same brothe, an stra=
yne
it on blode, lbwith ale, or ellys sawnderys, and salt, an lat hym boyle
y-now, an serue it forth.

3 lbs - Boston Butt
2 C - Onions
2 C - Beef Stock
=BD t - Pepper
=BD t - Cinnamon
=BC t - Mace
pinch - Cloves
1 C - Bread Crumbs
3 T - Apple Cider Vinegar
1 C - Ale
1 t - Salt
2 T - Olive Oil

Take your roast & season the outside with salt and pepper. Place roast on
hot grill and cook turning frequently until a meat thermometer reaches 100
degrees. Coarsely chop 2 onions and saut=E9 in olive oil. Carve partially
cooked roast into approximately serving size slices. Add pork, beef stock,
and spices to the onions. Place pot back onto grill and cook for about 20
minutes. In a separate container mix breadcrumbs, vinegar, and ale and allo=
w
to rest. After the 20 minutes remove approximately 1 C of the cooking liqui=
d
and add to bread crumb mixture. Combine well and then add to the pot. Add
salt. Bring back to a boil and cook for and additional 10 minutes. Stir
occasionally. If you like you can then remove the pork and reduce the sauce
further on the stovetop.

Glad Tidings,
Serena da Riva

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks