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echo: cooking
to: Michael Loo
from: Dale Shipp
date: 2021-01-11 00:19:00
subject: Re: 224 Wine was

 -=> On 01-10-21  11:21,  Michael Loo <=-
 -=> spoke to Dave Drum about 224 Wine was <=-

 ML> Only on special occasions was wine served at the
 ML> rail - I witnessed it only a couple times in a
 ML> decade of enduring the grind, perhaps only on an
 ML> episcopal installation, at Philip Hannan's I think
 ML> it was I can still recall the somewhat
 ML> disappointing taste of that fabled beverage (my
 ML> father's stuff at $2-3 the bottle from the booze
 ML> store was much better). Later investigation of
 ML> sacramental product was, shall we say, less
 ML> official.
 
Whether wine is given to the public during the communion ritual varies
according to the denomination.  My recollection is that Southern Baptist
usually gives grape juice, Anglican give wine, Orthodox gives wine and
Roman does not.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHAWETTY'S (15TH CENTURY MEAT PIE)
 Categories: Pies
      Yield: 8 Servings
 
  1 1/2 lb Pork or veal, cubed
  1 1/2 c  Water
           Pastry for 8" double pie
           -crust
      6 T  Chopped dates
      6 T  Currants
      2 t  Salt
      5    Saffron threads
    3/4 t  Ground ginger
    3/4 t  Black pepper
    1/2 t  Ground mace
    1/4 t  Ground cloves
    3/4 c  Red wine
      1 T  Wine vinegar
     10    Egg yolks
 
  From a manuscript in the British Library known as Harleian 479,
  dating from around 1420; recipe adapted from a version developed by
  David Friedman and Elizabeth Cook.
  
  In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square
  baking dish with pastry. In bowl, combine meat, dates and currants.
  Place meat mixture into pastry-lined dish.
  
  In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine,
  vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with
  top crust, crimp well, make triangular cuts in center and fold tips
  back.
  
  Beat reserved yolk (save whites for another use) and brush on crust.
  Bake at 375'F. until crust is browned and meat is heated through,
  25-30 minutes. Makes 6-8 servings.
 
MMMMM


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