Thanks to 
flt we now have pictures of two of LLT's latest ventures.
First, the Beauty - in cooperation with the talentedfeymaker, we have the Soltie from mysticsablewolf's Tournament of Love and Beauty Feast:
For this, LLT did the shell with help fromfeymaker, but the Venus herself was all feymaker's work. The picture comes from her display at KA&SF this weekend. We haven't seen pictures from the Tournament of Love and Beauty feast yet, but feymaker added fruit and rose petals much the way mysticsablewolf described them displaying it at the feast.
Next, the cool - This is part of LLT's KA&SF entry.
La Sancta Porcheta Arosto reversata / The Holy Piglet, Roasted Inside-Out
Piglia una porcheta he spelala che sia bene biancha he bene nettata cum aqua calda; da poi fedela per la scina he cacia for a l’interiora, he lavala bene dentro per pgni lato; he riversala como se fa cum le tenghe; poi, per sua impitura, piglia una spicha de aglio minuzato he lo fitgato dela porcheta bene sabatuto, he petrosillo, maiorana un quatrino, he pipero uno baiocho, he alter bone specie, he caso gratato he gratato he quarto ova he zafrano, prune he uva passa, he miscola cum lardo ogni cosa insieme; he mette queste cose in la porcheta, he chepetuto ci ne sia; poi cucella bene cusi reversa,he ponela in spito ben ligata cum bastoni, ho vero mettela sopra una graticula; he falla ben cocere; he poi, mettendola supra la graticula ho arosto in spito, falli questa salmora: piglia aceto bono, pipero pisto, assai zaffrano he sale he cum questa bagnaralla cum rosomarino: in questo modo ser bona.
Get a suckling pig and remove its hair so it can be blanched well and cleaned well with hot water; split it open right along its spine and eviscerate it and wash out everywhere inside, and turn it inside- out as is done with tench; then, for its stuffing, get a clove of garlic, ground, and the piglet’s liver, well beaten, and parsley, a quatrino’s worth of marjoram, abaiocho’s worth of pepper, and other good spices, grated cheese, four eggs, saffron, plums and rains, and mix everything together with lard; put this everywhere inside the piglet; then sew it up well, turned inside-out that way, mount it on a spit fastened carefully with skewers, of else set it on a grill; cook it well; then, whether it is grilled or roasted on a spit, make the following basting sauce: get good vinegar, ground pepper, a good lot of saffron, and salt, and with this you baste it using a sprig of rosemary. Done this way it is good.
1 suckling piglet
Stuffing: Basting sauce:
2-3 cloves Garlic Balsamic Vinegar
½ lb Liver Pepper
¼ cup Parsley Saffron
¼ tsp. Marjoram Salt
¼ tsp. Pepper Rosemary sprig
½ cup Parmesan cheese
2 tsp. Spice Spice:
4 eggs Ginger
Pinch of Saffron Mace
¼ cup Plums Cardamom
¼ cup Currants Cinnamon
2-4 Tbs. Lard Nutmeg
The recipe starts by eviscerating the piglet down the back. I was not able to eviscerate the piglet myself so it is split down the belly; this is the way they are sold now. Wash the piglet, turn it inside out and stuff. Stuffing: mince well together garlic & pig liver, add mixture of parsley, marjoram, parmesan, eggs, plums, currents, pepper and spices with lard. After having read this and other similar recipes I decided to first brown the skin/outer side of the piglet before stuffing and finishing the roasting. The browning adds an extra depth of flavor to the dish which improves the overall outcome. Once the piglet is stuffed roast it for 15-20 min per pound at a temperature of approximately 300F. The piglet should be basted every 15 minuets with sauce. Sauce: vinegar, pepper, salt, saffron basted with a sprig of rosemary (used like a brush).
Crossposted to
food_porn.
flt we now have pictures of two of LLT's latest ventures. First, the Beauty - in cooperation with the talented
feymaker, we have the Soltie from mysticsablewolf's Tournament of Love and Beauty Feast:
For this, LLT did the shell with help from
feymaker, but the Venus herself was all feymaker's work. The picture comes from her display at KA&SF this weekend. We haven't seen pictures from the Tournament of Love and Beauty feast yet, but feymaker added fruit and rose petals much the way mysticsablewolf described them displaying it at the feast.Next, the cool - This is part of LLT's KA&SF entry.
La Sancta Porcheta Arosto reversata / The Holy Piglet, Roasted Inside-Out
Piglia una porcheta he spelala che sia bene biancha he bene nettata cum aqua calda; da poi fedela per la scina he cacia for a l’interiora, he lavala bene dentro per pgni lato; he riversala como se fa cum le tenghe; poi, per sua impitura, piglia una spicha de aglio minuzato he lo fitgato dela porcheta bene sabatuto, he petrosillo, maiorana un quatrino, he pipero uno baiocho, he alter bone specie, he caso gratato he gratato he quarto ova he zafrano, prune he uva passa, he miscola cum lardo ogni cosa insieme; he mette queste cose in la porcheta, he chepetuto ci ne sia; poi cucella bene cusi reversa,he ponela in spito ben ligata cum bastoni, ho vero mettela sopra una graticula; he falla ben cocere; he poi, mettendola supra la graticula ho arosto in spito, falli questa salmora: piglia aceto bono, pipero pisto, assai zaffrano he sale he cum questa bagnaralla cum rosomarino: in questo modo ser bona.
Get a suckling pig and remove its hair so it can be blanched well and cleaned well with hot water; split it open right along its spine and eviscerate it and wash out everywhere inside, and turn it inside- out as is done with tench; then, for its stuffing, get a clove of garlic, ground, and the piglet’s liver, well beaten, and parsley, a quatrino’s worth of marjoram, abaiocho’s worth of pepper, and other good spices, grated cheese, four eggs, saffron, plums and rains, and mix everything together with lard; put this everywhere inside the piglet; then sew it up well, turned inside-out that way, mount it on a spit fastened carefully with skewers, of else set it on a grill; cook it well; then, whether it is grilled or roasted on a spit, make the following basting sauce: get good vinegar, ground pepper, a good lot of saffron, and salt, and with this you baste it using a sprig of rosemary. Done this way it is good.
1 suckling piglet
Stuffing: Basting sauce:
2-3 cloves Garlic Balsamic Vinegar
½ lb Liver Pepper
¼ cup Parsley Saffron
¼ tsp. Marjoram Salt
¼ tsp. Pepper Rosemary sprig
½ cup Parmesan cheese
2 tsp. Spice Spice:
4 eggs Ginger
Pinch of Saffron Mace
¼ cup Plums Cardamom
¼ cup Currants Cinnamon
2-4 Tbs. Lard Nutmeg
The recipe starts by eviscerating the piglet down the back. I was not able to eviscerate the piglet myself so it is split down the belly; this is the way they are sold now. Wash the piglet, turn it inside out and stuff. Stuffing: mince well together garlic & pig liver, add mixture of parsley, marjoram, parmesan, eggs, plums, currents, pepper and spices with lard. After having read this and other similar recipes I decided to first brown the skin/outer side of the piglet before stuffing and finishing the roasting. The browning adds an extra depth of flavor to the dish which improves the overall outcome. Once the piglet is stuffed roast it for 15-20 min per pound at a temperature of approximately 300F. The piglet should be basted every 15 minuets with sauce. Sauce: vinegar, pepper, salt, saffron basted with a sprig of rosemary (used like a brush).
Crossposted to
food_porn.
Comments
I hope you will make a pie of some sort with the leftovers. Mmmpig pie.
Btw, when do you all ever get time to rest? You are forever, cooking, baking, sewing, crafting something! ;)
Of course my opinion of the Venus is that I can't wait to try it again using more period methods.
As for the pig - she said she doesn't think the split would have much difference in the cooking but it did make a difference in the presentation - because of the way the pig was split turning it inside out forced the pig to be upside down on presentation - if it had been split the other way the head would be right side up.
At some point she'd like to do this recipe again with the pig split correctly, but that would take the correct event, the ability to do it while cooking a feast and a skilled person to carve/present the dish.
Edited at 2009-03-10 09:25 pm (UTC)