Returning to this one - eggs and a bit of milk - it’s a bit medieval in its direction - take enough of each ingredient to do the job, mix, then cook until its cooked! You can flavour it with whatever you fancy -for example horseradish grated into the mix makes a good accompaniement to beef and you could probably make a sweet version with dried fruit (which you would still boil in the stew pot - the original "mincemeat" as used in Christmas pies WAS made of meat with fruit!).
From: British archaeology discussion list [mailto:[log in to unmask]] On Behalf Of Michael Haseler
Sent: 24 September 2008 13:39
To: [log in to unmask]
Subject: Re: [BRITARCH] wikicook cookbook
Peter, there's not much to go on, so I'm going to have to guess this
1. Prepare your stew - leaving a good few inches of fluid over the meat
2. Take a couple of slices of bread per person and crumble into a bowl
(dry, slightly stale bread works best)
3. Season to taste with horseradish (a spoon for each dozen people)
4. Taking a (some) clean dish towels (without holes), place the
breadcrumbs into the centre and squash together adding more if necessary
and bring the edges together to form a bag.
5. Tie up with strong (clear natural fibre) string.
6. Place in the stew.
7. Tie the string to the handle avoiding the flame
8. Leave to stew for around 40minutes
9. Before serving remove the pudding and leave to drain for a few minutes.
You don't mention anything like suet or eggs to bind the lot together -
is this right?
McCrone, Peter (NE) wrote:
> Thanks Mike - one pot dishes - include a bag pudding in your stew - pudding boile in a cloth, based on breadcrumbs rather than a suet dumpling type. My other half does a horseradish bag pudding which is excellent - that’s cooking for ECWS re-enactors.
> -----Original Message-----
> From: British archaeology discussion list [mailto:[log in to unmask]] On Behalf Of Michael Haseler
> Sent: 24 September 2008 13:08
> To: [log in to unmask]
> Subject: Re: [BRITARCH] wikicook cookbook
> > BUT SERIOUSLY - If anyone has an recipes for camp cooking or for
> > historic cooking (which must be pretty much the same thing) then I'd
> > welcome them.
> McCrone, Peter (NE) wrote:
>> Camp cooking and historic cooking are not the same thing - if by camp cooking you mean the sort of cookery that goes in on digs, scout camps etc. If you investigate the historic cookery books ("Take a Thousand Eggs or More" for example you will find a huge selection of complex recpes and cooking techniques that require a large and relatively sophisticated kitchen set up (possibly including a crane to hoist massive couldrons of he heat, as illustrated in the aforementioned Thousand eggs book!)
> I knew I was going to have to justify that. Here's a few:-
> 1. No fridge
> 2. A reliance on simple "cook in one pot" dishes (by the time you take
> everyone's food intolerance into account evertything seems to come down
> to stew)
> 3. Preparing food in the open
> 4. The number of insects in your cup of tea (not the teas obviously, but
> if you've ever seen mashed potato speckled by midges ...)
> 5. The reliance on self-prepared seasonal veges.
> 6. A higher calorie diet than your office based food
> 7. Daily porridge
> 8. A single plate and a spoon for a whole meal (with 80 people cutlery
> and dishes get lost)
> 9. Avoiding the drips from the ceiling in a cramped marquee with
> children running everywhere and a floor where the mud is coming up above
> your boots.
> 10. Watching the sunset with a glass of beer.
> 11. Waking up at 6am to find a badger eating the biscuits or finding the
> mouse/squirrel holes.
> 12. Not telling anyone that the reason part of the pattee is missing
> because it had fly eggs on it.
> 13. Fetching and carrying water for everything.
> 14. Picking out the grass
> 15. Being attacked by insects (wasps) trying to get at your food.
> 16. Getting up at 6am to light the fire
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