CASTLE SPICE

CASTLE SPICE In medieval times, peasants would slaughter many sheep at one time to supply the castles of noblemen with mutton. The kitchen crew would lay the mutton on great tables to dry before use. As there was no refrigeration as a means of preservation during these times of yore, the meat would begin to rot. In order to prevent this, they brewed what is known as "Castle Spice".

The following recipe is the original medieval recipe converted into the measuring standards of today.

4 cinnamon sticks 16 whole cloves 1 tsp. pickling spices 4 tsp. ground ginger 2 qts. water

Combine in large kettle, bring to a boil, lower temperature and simmer. Keep at 2 quarts, add water as needed - cool. Keeps in refrigerator in mason jar. Use at least once every two weeks to keep bacteria from growing. Cooks Note: The original recipe called for 2 quarts of water, but we use 2 quarts of vinegar instead for pickling meat (in the refrigerator). 12 hours of marinating seems to be sufficient to attain a "pickled" flavor.

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