D@mn the smell from the kitchen is driving me insane!

I love the smell of food in cooking, nothing is any better than fresh coffee, and a batch of cinnamon rolls about to come out of the oven on a cold winter morning…

Making the following to send off to Pennsic War with mrAru so the camp doesnt have to cook dinner saturday night [it is getting presliced, and am also sending a whonking large batch of home made giardiniera, precooked pasta to be reheated, a few jars of our pasta sauce, and he is picking up bread and assorted fruit for dessert on the way]

But now I want to eat it=(
Bourbelier of Wild Pig

Menagier p. M-23

First you must put it in boiling water, and take it out quickly and stick it with cloves; put it on to roast, and baste with a sauce made of spices, that is ginger, cinnamon, clove, grain, long pepper and nutmegs, mixed with verjuice, wine, and vinegar, and without boiling use it to baste; and when it is roasted, it should be boiled up together. And this sauce is called boar’s tail, and you will find it later (and there it is thickened with bread: and here, not).

3 lb pork roast
about 60 whole cloves
1/4 t ginger
1/8 t cinnamon
1/8 t cloves
1/4 t grains of paradise
1/2 t pepper (rounded)
1/8 t nutmeg
1 c wine
1/2 c vinegar

Preheat oven to 450deg. . Stud roast with whole cloves, baste with a mixture of the remaining ingredients, then put into oven. Immediately after putting it in, turn oven down to 350deg. . Roast meat 1 hour 45 minutes (for this size roast), basting every 15 minutes.

Looks nice! What group is he camping with? I can’t make it this year…

SPCA, in W-10 [it stands for Soup Pot Cooks association, not little fuzzy buddies group…we want to cook and eat things not play with them=)]

Great household, mostly cooks and brewers - after all, not everybody needs to be a fighter=) Isnt the way to a mans heart through the third intercos\\ he stomach?"

umm… what’s “verjuice”?