--- In Authentic_SCA@y..., "_wombat_girl_" <wombat_girl@h...> wrote:
> Here is that left-over pork recipe I promised Maud!
> Harblete Opyn (from An Ordinance of Pottage by Constance Hieatt
> adapting MS Beinecke 163 - middle English recipes)
> Rough translation:
> Take a pork butt and chop it up. Boil it enough and then remove all
> bone or skin. Put the pieces in a bowl. Take hyssop, sage,
> and chop it fine, and put it in another bowl. Take fat and broth
> boil it a little. At to that minced dates, cloves, mace,
> raisins/currants, pine nuts, ginger, saffron and salt. Draw egg
> yolks through a strainer and mix everything together. Make pie
> crusts, and bake them a little. Then take them out, and fill them
> with a dishfull of the mixture. Bake until set and serve them.
> My quick adaptation:
> Take cooked chopped up pork, and mix all that stuff with it (sage,
> hyssop, parsley, fat, dates, cloves, mace, raisins, pine nuts,
> ginger, saffron, salt and eggs). Put it all in a pre-baked pie
> crust, and bake until set through.
> I can post another one later, if this doesn't look like what you'd
> like to make.... This one is quiche-y, the other more
> -Gwen (the suddenly hungry...)
Thanks, Gwen. I'll see if I can whip this up for next weekend's event.
Also, if you don't mind posting the other recipe, I'd really
appreciate it; I've got *lots* of pig left.
(drowning in a sea of ungraded papers again)