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The meal that the crew of the Dawn Treader ate with the invisible Dufflepuds could have been more pleasant, as the Dufflepuds, bouncing on one large foot, were exceedingly messy. However, the meal was good, especially the steaming hot slices of boiled ham. Puddleglum. Eustance and Jill broke their long fast in the underworld with a repast of cold ham. This same savory ham can be served along side an omelette for a Centaurs breakfast or made into thick sandwiches such as Mrs. Beaver served with tea after the miraculous visit of Father Christmas (just always remember to take your bread knife!)

1 small ham
Approminately 9 cups cider or beer
½ cup brown sugar
½ cup diced carrots
1 teaspoon dry mustard
1 cup diced onions
Cloves ½ cup diced celery
Wine 1 cup canned tomatoes
½ cup peeled diced potatoes
1 Tablespoon chopped parsley
1 bay leaf 7 peppercorns

Scrub the ham well. In a large kettle bring the cider or beer to a simmer. Add ham carrots, onions, celery, tomatoes, potatoes, parsley, bay leaf and peppercorns. Simmer slowly 30 or 40 minutes per lb. of ham. A meat thermomoter will register 165° when the meat is done. Allow the ham to cool in the liquid. When partially cooled, remove skin. Spread across the top of ham, brown sugar, dry mustard and stud with whole cloves. Place in a preheated 425° oven. Lower the temperature to 325° and cook for about 20 minutes, basting often with wine.

enison

Despite the unfortunate incident at Harfang, venison remains a savory favorite of Narnian meats. The High King Peter and his Court are hunting for the Milk White Stag at the close of the Lion, the Witch and the Wardrobe to ask it for three wishes. It is certain that on less prestigious occasions the royal party hunts stag for sport and for the purpose of bringing meat to the court tables. Venison is served on State Occasions and “comes in with trumpeters and kettle drums.” It also has the honor of gracing the “Last Table” on the Isle of Ramandu. Venison in all forms is a favorite for as the Narnian’s under siege prepare for their meager breakfast at Aslan’s-How in “Prince Caspian,” both Caspian and Dr. Cornelis are thinking fondly of Venison Pastries. Included here are both a recipe for a Courtly Roasted Venison as well as those pastries so dear to the Narnian’s at breakfast time.

Roast Saddle of enison with ine Sauce

 

3 cups dry red wine
4 Tablespoons lard
3 cups cold water
1 cup thinly sliced carrots
5 whole Jumpier berries
½ cup minced onion
2 whole cloves
1/4 cup finely chopped leeks
8 whole black pepper corns
1 ½ cups thinly sliced celery
2 large bay leaves
3 Tablespoons flour
1 Tablespoon salt
½ cup heavy cream
5 lb. Saddle of Venison
2 teaspoons lemon juice
6 once slab of bacon,
sliced 1/8 inch thick and 1/8 inch wise about 8 inches long

Begin by bruising the jumpier berries, cloves, peppercorns with a mortar and pestle. In a heavy 3-4 Qt. saucepan, bring the wine, water, bruised mixture and salt to a boil over high head. Let this marinade cool. Place the venison in roasting pan just large enough to hold it comfortably and pour in the marinade. Turn the mean to moisten it throughly on all sides. Marinate for at least six hours, turning the venison once or twice. Remove the venison from the marinate and set the marinade aside in a bowl. Pat the meat dry and lard it. Insert the tip of the bacon lardon into the clip of a larding needle. Run it through the roast by pushing the point of the needle into the surface of the meat at the angle toward the backbone. Pull the needle through and cut the ends of the lardon so that 1/4 inch protrudes from each end of the stitch. Space the lardons about an inch apart in two rows along both sides of the saddle. Preheat the oven to 350 degrees. Add the saddle and brown it on all sides making sure the meat colors evenly without burning. Move the saddle to a platter and add the vegetables to the fat that remains in the pan. Cook over medium heat, stirring frequently for five minutes, until the vegetables are soft and lightly colored. Sprinkle the flour over the vegetables and cook at low heat, stirring constantly for about three minutes to brown the flour. Be careful not to allow this to burn. Now place the venison on the top of the vegetables and pour in the marinade until it comes up about two inches on the side of the saddle. (Reserve the rest of the marinade.) Roast the venison, uncovered, for 1 ½ hours, until the meat is tender, baste occasionally with the pan juices and adding the marinade o the pan if the liquid begins to cook away. Transfer the venison to a large heated platter and let it rest before carving. Strain the liquid in the roasting pan through a fine sieve into a skillet, push down hard on the vegetables with the back of the spoon then discard them. Skim the surface of all fat. Boil away the liquid if it equals more than two cups. Bring this to a boil over high heat and pour in the cream, stirring constantly. Turn the heat to low and simmer the sauce for five minutes, then stir in the lemon juice To carve the saddle, separate each loin from the backbone and cutting down through the meat along the bones. Cut the loins crosswise into 1/4 inch carving at an angle so that the first slice is tapered. Reassemble the saddle on the platter.

enison astries

1 ½ cups flour
2 parts ground venison
½ teaspoon salt
1 part fresh sausage meat
½ cup shortening
3 Tablespoons water

Sift together flour and salt. With a pastry blender work in shortening until the grain is about pea size. Stir in water on Tablespoon at a time, until the mixture holds together with gathered into a ball. Pat evenly and roll out. Cut into squares about 6X3 inches. Spread in the center of each square the venison and sausage mixture. Fold each square into a small pie, pinching the sides together to seal the meat mixture inside. Bake at 350 degree oven for 30 minutes or until the pastry is light brown and the filling is cooked through.

ausage The dwarfs are the Narnian sausage experts and as any Narnian Dwarf will tell you, what makes Narnian sausages memorable is that they are entirely meat, “not wretched sausages half full of bread and soya bean either, but real meaty ones, fat and piping hot and burst and just the tiniest bit burnt.” These special sausages are part of the traditional meal that is the delightful culmination of the Narnian Snow Dance, which you can read about in The Silver Chair.

Pork, boned .........................................1 lb
Pepper, ground ...................................1/4 tsp
Salt, pickling...................................... 1 tsp
Sage, rubbed........................................ ½ tsp Paprika................................................1/4 tsp Thyme..................................................1/4 tsp Nutmeg...............................................1/4 tsp Water....................................................2 oz Ginger.................................................1/8 tsp

If you don’t have a grinder, you can have the butcher grind the meat for you. The most important aspect of handling the meat is to keep it cold throughout the process. Warm meat does not grind well and encourages the growth of bacteria. It is best to keep the meat as cold as possible to freezing, partially thawed meat grinds well. Grind pork through a 3/16" plate.

Mix together the spices and water and then add this mixture into the meat mixture gradually. Chill in the freezer for about 30 minutes. Grind again, this time through 1/4" plate. If you just want bulk sausage, you can form into patties or just store in freezer bags, in freezer, or stuff into sheep casings. If you have used casings, hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes.

Refrigerate or freeze immediately after drying. These savory meaty sausages will now be ready when you need them for a hearty breakfast or late night Snow Dance. Serve them piping hot, burst and just the tiniest bit burnt.