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Fw: [Fwd: SC - An SCA cookbook? Mmmmmm!]

Poster: "David Ritterskamp" <blackbow@sprynet.com>

[What the Trimarian Ceridwen said goes double for me; I'm not singling
anybody out, it's just funny.

Those of you who are humor-impaired, stop reading now.]


Ld. Jonathan Blackbow
Clan O'Shannon

> From: Sharon L. Harret <Ceridwen@commnections.com>
> To: trimaris@trimaris.com
> Subject: [Fwd: SC - An SCA cookbook? Mmmmmm!]
> Date: Sunday, December 28, 1997 2:07 PM
> Greetings all:
> 	Got this off the SCA-cooks mailing list and was highly amused! PLEASE
> don't anyone take this seriously! To be read with tongue firmly
> implanted in cheek and with a grain of salt close at hand. <evil grin>
> And please remember that I fit at least two of these categories, so I'm
> not picking on anyone in particular.
> Ceridwen
> sca-cooks@Ansteorra.ORG wrote:
> > 
> > Hi,
> > The below was written by a friend of mine and he gave me permission to
> > post it to the net.
> > 
> > I post it to this list knowing that it may come in handy sometime when
> > are just completely stuck for a original feast idea.
> > 
> > Please check with me if you wish to reuse it elsewhere.
> > 
> > Charles (of the Park)
> > ====================================================
> > 
> > A guide to making the most out of the SCA and its members
> > 
> > By Kim Huett, RUB Productions
> > 
> > A delicious appetiser made with one of the least used parts of the
> > domesticated Knight. If you have on hand a Knight who has been put out
> > to pasture but is in no demand for stud (and let's face it, isn't that
> > usually the case), why not make the best of the situation. Keeping in
> > mind it's not necessary to kill the Knight for this recipe; a local
> > anaesthetic will allow you to obtain everything you need. I personally
> > recommend this option because otherwise you will need to stuff the rest
> > of the Knight into the bin (difficult due to their great weight) or
> > him into a beanbag cover (the end result is most amusing, but it's hard
> > work cleaning and gutting a Knight).
> > Using an extremely sharp knife, carefully sever the testicles, making
> > sure to leave behind as smooth a surface as possible. Like all organ
> > meats they are highly perishable so should be prepared immediately.
> > First soak them for at least one hour in a large quantity of cold water
> > with a teaspoon of vinegar to release any blood. Next, bring them
> > to boil and simmer uncovered from two to five minutes, depending on
> > their size. When they have cooled, drain and trim off any cartilage,
> > tubes, connective tissue, and tougher membrane. Give this to the dog
> > will appreciate it. Roll in seasoned flour and wrap in a strip of fatty
> > bacon. Fry till a golden brown and arrange upon a bed of shredded
> > Mandrake leaves. Best served while donor is absent.
> > 
> > Any Knight will tell you that the tongue is the least useful organ for
> > any Squire to possess and most will be quite happy to provide you with
> > any they have access to. Just remember not to ask how they go about it,
> > you really don't want to know. Just remember to always impress on the
> > Knight that the tongues need to be fresh and in one piece. Once you
> > them, fill a saucepan with water, add 500g of salt, 12g of saltpetre,
> > and bring to the boil. Place the tongues in a tub and cover with the
> > brine. After two or three days you should have beautifully cured
> > from which all gristle and skin now can be removed. Surprise the dog
> > again.
> > Put the tongues in a saucepan along with a roughly chopped carrot,
> > onion, and stick of celery. Add a bay leaf, a few black peppercorns,
> > a little salt. Cover half-and-half with cold water and white wine.
> > to the boil and simmer for 30 minutes.
> > Remove the tongues and leave to cool. Strain the liquid into a clean
> > and add four sprigs of tarragon. Allow this to simmer for several
> > minutes and to this add half a tablespoon of dissolved gelatine. Mix
> > thoroughly and strain a thin layer into some small moulds, one for each
> > tongue. Lay a tarragon leaf in the centre of each, then a tongue. Once
> > this is done carefully pour the rest of the liquid into the moulds and
> > leave to set in a cool place.
> > 
> > The perfect recipe for tough cuts of meat, ie. anything off a Pelican,
> > not suitable for other dishes. I wouldn't recommend tackling this
> > unless you are feeling particularly fit as Pelicans are notoriously
> > difficult to catch. Your best chance is to wait till the end of a feast
> > and wave a teatowel just outside the kitchen door.
> > Cut meat from the bone. Pick over carcass for all edible bits of meat -
> > there won't be much. Mince or chop what you do find thoroughly. Put a
> > tablespoon of lard (renderings from a Baron or Baroness are best) to
> > melt in a medium saucepan. Chop an onion finely and fry in the lard
> > golden. Stir in a tablespoon of flour and at least 500g of the meat.
> > Cook until the Pelican mince takes a little colour then add 600ml of
> > chicken or beef stock and a few drops of Worcestershire sauce. You
> > like to add some sweet white wine if the Pelican of your choice was
> > especially bitter or not from Politarchopolis. Chop some parsley and
> > stir in a tablespoon worth. When the gravy is quite thick pour into a
> > gratin dish and cover with thick layer of pastry. Preheat the oven to
> > 180C. Paint the pastry with a little butter and put the pie into the
> > oven for 20 minutes. Best served with boiled root vegetables.
> > 
> > Throughout Medieval Europe beef was the preferred feasting meat due to
> > its attached social status. In the same manner the highlight of the
> > modern banquet is most likely to be the Laurel dish. For this reason
> > it's very important to make the right choice when selecting a Laurel.
> > at all possible procure a Brewing Laurel for the rich flavour as they
> > tend to be well marinated. If this isn't possible then a Cooking Laurel
> > is usually quite acceptable unless they were in the habit of making
> > bread as that does tend to leave an unpleasant yeasty flavour.
> > Laurels can also be used at a pinch provided all pins and needles are
> > removed. Under no circumstances consider Armouring Laurels (too gamey)
> > or Dancing Laurels (far too tough and stringy).
> > Thoroughly clean and skin your Laurel, carefully removing limbs or any
> > other extremities which might not fit into your oven. Chop all these
> > pieces up and cook in a separate pan to make the gravy. Mix a teaspoon
> > of mustard with a teaspoon of sherry and rub this into your roast.
> > the meat on a rack over a baking dish and cook at 170C for 45 minutes.
> > Whisk half a dozen eggs for five minutes; add 500g plain flour and just
> > enough milk to make the mixture slightly runny. Take the roast out of
> > the oven and pour the batter into the hot baking dish. Replace the
> > and put it back into the oven for another hour. When the roast and
> > batter appear to be nearly done take the other baking dish out of the
> > oven and remove the various limbs etc. Mix in several tablespoons of
> > plain flour till a smooth thick gravy forms. For additional flavour and
> > colour a dash of sherry or red wine can be added. The roast should be
> > carved and served with no accompaniment besides a slice of pudding and
> > no garnish but the gravy.
> > 
> > While this is not a true fool there is such an overabundance of Heralds
> > and so little use for them that I don't think anybody will mind. As any
> > good cook knows there is no need to be fussy when it comes to choosing
> > herald (nobody fussed over them while they were alive so why start
> > One is as good as the next when it comes to desert. My only
> > recommendation is that if at all possible use one having trouble
> > pronouncing Welsh names or similar. We might as well do what we can to
> > improve the gene pool.
> > Put kilo of deboned, fat-free Herald into a saucepan and cover it with
> > water. Boil this for at least three hours, scooping at fat of the top
> > regular intervals. When ready remove from the pot and let drain for 10
> > minutes or so. Once cooled finely mince the meat and put to one side.
> > Thoroughly mix in a blender 90g butter, 120g sugar, 180g flour, and two
> > eggs. Wash a kilo of small ripe plums and toss them in sugar. Butter
> > inside of a large ovenproof bowl. Coat it with the batter mixture, then
> > add a layer each of plums and Herald. Repeat the process until all is
> > used up, having mixture on top. Cover with greaseproof paper and steam
> > for at least 2 hours. You will find the sweetness of the plums will
> > combine with the natural bitterness of the Herald to produce a
> > deliciously tart flavour. Serve warm with thick clotted cream.
> > 
> > Despite its name any nobility can be used in this recipe. From
> > experience I would recommend Landed Barons or Baronesses as being your
> > best choice since they aren't likely to be missed by anybody but the
> > Heralds.
> > Into a square enamel baking dish lay alternatively thick sticks of
> > rhubarb and thick strips of flesh from the belly or hindquarter which
> > have been boiled at least an hour in a half-and-half mixture of
> > rosewater and honey. Pour in a little water and sprinkle over a
> > tablespoon of castor sugar. Let this bake at a low temperature in an
> > oven for 6 or 7 hours. Dissolve 30g of gelatine into a litre of hot
> > water. Add the juice of 3 lemons and the white of an egg and mix
> > thoroughly. Remove the baking dish from the oven and pour the lemon
> > jelly into it. Allow the mixture to cool, cut crossways into 4cm wide
> > logs and serve cold.
> > 
> > --
> > ---------------------------------------------------------
> > Charles Dean    charles@macquarie.matra.com.au
> > Matra Internetworks - Internet service providers.
> > Ph (06) 251 6730  Fax (06) 253 4840
> > PO BOX 714, Jamison Centre, ACT 2614 AUSTRALIA
> > ---------------------------------------------------------
> >

> > 
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> > Majordomo@Ansteorra.ORG with the message body of "unsubscribe
> > 
> >

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