Source: Food of the Bards
By:  Enid Roberts
Reacted by Jules Hojnowski


Add some canel to wine, strain and boil; then add cloves, mace and 
pepper.  Boil small onions whole in hot water, add the onions to 
the wine and spice and boil all together.  Slice the brawn, but 
not too thinly (if using salted meat let soak for a while in hot 
water to soften), and add to the wine etc.  Add sanders and vinegar 
and boil all together, and when cooked add some ginger.  The mixture 
should neither be too thin nor too thick, but as pottage should be.  
If desired beef broth may be used instead of wine and canel.


1 bottle of red wine
1 TBSP of Canel (cinnamon)
1 tsp of cloves
1 tsp mace
1 tsp white pepper
1 Cup small onions

1 lb of pork roast
1/2 tsp Sanders (sandalwood)
1 Cup vinegar
1/2 tsp ginger

Take cinnamon and boil with red wine for a few minutes, strain
then add cloves, mace, and white pepper.  Boil onions until soft, 
add them to the wine and spices and boil again.  Let sit for a week.


Take pork, slice it, put in a deep pot, add the wine mixture,
then add the sanders and vinegar and boil ALL of it together
until pork is cooked.

When it is done, then add the ginger.


copyrighted by Jules Hojnowski