SC - ACG Heralds and Scribes Collegium-recipes

[LrdRas at aol.com]

The following feast was presented at the Heralds and Scribes Collegium in
Abhain Ciach Ghlas this past weekend by Apprentice THL Thorstein. As this was
his first solo period feast, I am rather pround of him. :-)

Menu
First Course
    Cider and Grape juice -dry site substitution for sweet wine
    Fresh Seasonal Fruit (pomegranits, grapes, sekel pairs) -none
Second Course
   Baked Fish with Herbs- Liber de Coquina
Third Course
   Winter Squash Soup- Le Viandier of Tailevent
    Bread & Butter - none
Forth Course
    Split Roasted Hare - Le Viandier of Tailevent
    Peacock Sauce - Liber de Coquina
Entrements
    Cheese Cake - Libro de Arte Coquinaria
Desserte
    Apple Fritters - Two fifteenth Century Cookery Books (Harleian MS279)
Issue de Table
    Figs with Rose Petals - Liber de Coquina
Boute Hors
    Cardemon & Anise Seeds - (to sweeten breath and aid in digestion ) no
recipe

Those are the primary sources sited by my secondary sources which were:
    Pleyn Delit - Hieatt and Butler
    The Medieval Kitchen - Redon, Sabban, Serventi
    The Original Mediterranean Cuisine - Santich

Squash
40 lb squash
5 qt beef stock
2 qt milk
1½ c butter
salt

Cut squash into 1in chunks, boil in salt water appr. 10 min,  don't overcook
should still be firm.  Drain, puree return to saucepan with other ingredients.
Boil.  Salt to taste

Fish
saffron, nutmeg, salt, pepper, lemon juice, mint, majoram, PARSELY, almonds,
currents

Lay peices in a well-oiled dish. Spice. Broil 10 min until half done, add
herbs, currents and almonds. Broil another 5 min.

Rabbits
Rabbits
pork fat back
onions (one per hare)
wine (½ c per hare)
¼ c. (lemon juic + water per hare)
wine vinegar
salt

Heat oven to 425.  Remove membraes and tendons. Use needle to lard hare. Place
on rack in pan bake 30 min basting occationaly.  After 15 min. add thinly
sliced onions to roasting pan, add wine etc. 5 min before meat is done. Reduce
drippings and pour over meat. Use a meat thermometer in the back of a hind
leg; the rabbit is done when the meat has reached a temperature of 190ºF.

Pecock sauce
¾ c. ground almonds
12 peacock (chicken) livers
12 slices of stale bread (baguette)
¾ c. wine vinegar
4½ qt. chicken stock
¼ c. honey
¼ c. cinnamon
2 tbs. gr. ginger
1 tbl saffron
salt

Toast gr. almonds.  Fry liver gently.  Toast bread and sprinkle it with
vinegar. Combine all ingredients in processor and grind until very smooth.
Pour through sive into saucepan. Boil.  Simmer for few minutes. Serve hot

Cheesecake
Pastry dough (1c. flour, 2oz butter,1egg yolk, water per pie crust)
8lb ricotta cheese
16 eggs
½ c. butter
½ c. soft bread crumbs
1½ c. sugar
½ c. gr. ginger
4 tbs. cinnamon
1 c. currents

prepare crusts - let rest blend cheese, eggs, butter, bread crumbs, sugar &
spices in a processor until smooth.  Fold in currents.  Preheat oven to 350.
Spoon in filling, smooth out with top of spoon. Bake 40 min, until the top is
firm and starting to brown. Cool before serving

Apple Fritters
10 pkg yeast
3 qt. beer
10 c. flour
10 eggs
35 apples
salt
oil for frying

Warm beer to 125ºF. Add some beer to yeast to activate it.  Add flour, eggs,
salt and beer.  Beet mixture.  Let sit for 1 hr. until doubled.  Peel, core,
and wedge apples.  Coat apples with batter.  Fry in oil.  Drain off oil
sprinkle with sugar and serve.

I'm sorry you'll have to reduce (or multiply) them to suit the number of
people you are serving yourself.  Most of the previous recipies will serve
about 100 people.

Bon Appetite!

al-Sayyid A'aql ibn Ras al-Zib, Guildmaster
The Guild of St. Martha

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