Weak Honey Drink
(More commonly called Small Mead)
Take nine pints of warm fountain water, and dissolve in it one pint of
pure White-honey, by laving it therein, till it be dissolved. Then boil
it gently, skimming it all the while, till all the scum be perfectly
scummed off; and after that boil it a little longer, peradventure a
quarter of an hour. In all it will require two or three hours boiling,
so that at last one third part may be consumed. About a quarter of an
hour before you cease boiling, and take it from the fire, put to it a
little spoonful of cleansed and sliced Ginger; and almost half as much
of the thin yellow rind of Orange, when you are even ready to take it
from the fire, so as the Orange boil only one walm in it. Then pour it
into a well-glased strong deep great Gally-pot, and let it stand so,
till it be almost cold, that it be scarce Luke-warm. Then put to it a
little silver-spoonful of pure Ale-yest, and work it together with a
Ladle to make it ferment: as soon as it beginneth to do so, cover it
close with a fit cover, and put a thick dubbled woollen cloth about it.
Cast all things so that this may be done when you are going to bed. Next
morning when you rise, you will find the barm gathered all together in
the middle; scum it clean off with a silver-spoon and a feather, and
bottle up the Liquor, stopping it very close. It will be ready to drink
in two or three days; but it will keep well a month or two. It will be
from the first very quick and pleasant.
11 pints water
1 T peeled, sliced fresh ginger (~1/4 oz)
1/2 t yeast
1 pint honey = 1 1/2 lb
1/2 T orange peel
Dissolve the honey in the water in a large pot and bring to a boil. Let
it boil down to 2/3 the original volume (8 pints), skimming periodically.
This will take about 2 1/2 to 3 hours; by the end it should be clear.
About 15 minutes before it is done, add the ginger. At the end, add the
orange peel, let it boil a minute or so, and remove from the heat. The
orange peel should be the yellow part only, not the white; a potato
peeler works well to get off the peel. Let the mead cool to lukewarm,
then add the yeast. The original recipe appears to use a top fermenting
ale yeast, but dried bread yeast works. Cover and let sit 24-36 hours.
Bottle it, using sturdy bottles; the fermentation builds up considerable
pressure. Refrigerate after three or four days. Beware of exploding
bottles. The mead will be drinkable in a week, but better if you leave
it longer.
This recipe is modified from the original by reducing the proportion of
honey and lengthening the time of fermentation before bottling. Both
changes are intended to reduce the incidence of broken bottles. Using 2
liter plastic soda bottles is unaesthetic, but they are safer than glass.
Boar Rushes Down The Ginger Fields
Main ingredients:
3 lbs pork, sliced thinly
2 sprig of spring onion, chopped in inch lengths
1 thumb of ginger, sliced thinly
Marinate:
3 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon of hot water(Helps the marinate soften)
Additional:
1 teaspoon rice wine
1) Begin by marinating the pork in marinate (duh) and leave in fridge
for an
hour or overnight. Longer the better.
2) Fry ginger in oil until fragrant. Add pork together with the marinate
and
fry till pork is almost cooked. should be about 3 minutes or so. Depends
on
how thinly you slice ya pork.
3) Add in spring onion and rice wine then fry till pork is cooked.
4) Serve.