from the Celtic Customs Chronicles by Brian Day.
WALES Clementing was recorded from South-west Dyfed in the 18th century
where carpenters paraded in Old Clem effigy, and were given its clothes
at the end before the effigy was kicked to pieces. Owners of fishing
boats in Tenby used to give their crews a feast today of roast goose and
St Clement's Day Rice Pudding.
St Clement's Day Rice Pudding
3 oz (75g) pudding rice
1/2 pint (300 ml) milk
1/2 pint (300 ml) cream
3 oz (75 g) demerara sugar
1 oz (25 g) butter
4 eggs
Pinch of salt
1/2 teaspoon grated nutmeg
4 tablespoons caster sugar
Put the rice in a greased pie dish and add the milk, cream, demerara
sugar, butter, nutmeg and salt. Mix together. Separate two egg yolks
(keep the whites), beat them and add to the mixture. Stir again and
bake in a moderate oven at 325°F/170°C for 2 hours. Separate the yolks
from the other eggs and whisk the whites from all four eggs. Fold in
the caster sugar, put mixture on the top the rice and bake at
350°F/180°C for another 30 minutes or until the meringue is golden on
the top.
--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com
Professional Genealogy Research
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