SC - My Upcoming feast... menu ver 1.0

[Stephanie E Rudin]

look here - they seem to have it

http://www.foodbooks.com/medieval.htm

Mercedes

On Wed, 21 Oct 1998 11:10:05 -0400 "Gedney, Jeff" <gedje01 at mail.cai.com>
writes:
>
>Note: while I was compiling this, I made the horrible discovery that I 
>left
>the book I was using ("An Ordinance of Pottage" - Constance Hieatt) on 
>the
>train last night!!! I will need another copy damn soon if I am to have 
>this
>done in time. Is it still in print?
>otherwise is there anyone who will provide me with the medieval text 
>from
>the book for the recipes from the Hattes on down?. 
>********************************************
>Hello, the list!! 
>
>Here is the first iteration of a menu for the event I am going to 
>serve...
>and the recipes for the first course.
>
>I would like your comments
>(I would like suggestions for savory sublties for the second and 
>thisr
>courses, as well.
>)
>
>Setup 
>	bread, 
>	butter and honey
>	Apples and Dates
>
>the first course
>	Souppes
>	Leche Lumbard
>	Lentyn Foyles
>	Chickyn yn Gretney
>	Sauce camelyn	
>
>*******************************************
>(here is where I lost the book, I need the texts for the following) 
>
>	Soteltie = Hattes ( meat filled dumplings shaped like hats and 
>fried
>)
>
>the second course
>	Tartys of Flesche
>	Peasyn Wortes
>	Douse Desire
>	Sallet
>	Bastons
>
>The third course
>	Bruet of Spayne	
>	Frumente
>	Joutys
>	Pears in Confyte
>
>"Dessert" soteltie (provided by another cook)
>
>*************************************************************
>The recipes
>*************************************************************
>
>the recipes:
>
>the first course
>	Souppes
>the original:
>	Take marye; do hit yn a pot with hony, poudyr of pepyr, poudyr 
>
>	of ginger & canell & ale & aleye hit. Take brede; cut hit in 
>	gobettys. Tost hem, couch hem yn disches. Loke thy syrup be 
>	salt; yyf hit a coulour of safron and serve hit forthe.
>
>As I read it: 
>	Take marrow; and put it in a pot with honey, ground pepper, 
>	ginger, cinnamon, and beer, and combine it.
>	Take bread, cut it into peices. toast it and put the bread in 
>
>	dishes. Look that the syrup is seasoned, color it with 
>	saffron and serve it forth
>	
>As I interpret it:
>	1/2 cup ground marrow
>	1 cup honey
>	1 cup beer
>	1/2 tsp ground pepper
>	1/2 tsp ground ginger
>	1/2 tbsp ground cinnamon
>	a few threads of saffron
>	Salt to taste	
>	Thick hearty bread (like a "peasant" loaf) cut into large 
>	     croutons and toasted
>	Put the marrow in a pot with the honey and beer, and cook 
>	on low heat, being careful not top let it froth over. skim off 
>the 
>	scum and add the ginger pepper and cinnamon, adjust 
>	seasonings to tase, adding salt, if needed, and cook it 
>	down until a little to thicken. when it is thickend enough, 
>	then add a few crushed threads of saffron to color it and 
>	pour it over the croutons just to cover them.
>	
>
>	Leche Lumbard
>the original:
>	Boyle datys in swete wyne; grynd hem. Draw hem with the 
>	same wyne as chargeaunt as ye may do em, yn a pott with 
>sygure.	
>	Boyle hit. Put therto poudur of gynger & canell, a grete 
>dele;
>	stere hit well togedyr. Yf hit be nowghte styfe ynowght, put
>	thereto hard yolks of eyron or gratyd brede; or els thu may 
>	boyle brawn and draw hit thorow a streynour withour eny 
>lycour.
>	in the boylyng, do hit togedyr. Also thu may do with al maner 
>
>	of leche lumbard that thu makyste, and yn lentyn tyme thu may 
>
>	hav of sundez of stockfisch. when hit ys boyled, take out of 
>the 
>	pott; do hit on a bord. Presse hit togedyr. when hit is colde, 
>
>	cut hit in brede leches & serve hit forth, a leche or ii in a 
>dysch,
>
>	and power a little clarre aboven. 
>
>As I read it: 
>	Boil dates in sweet wine; and grind them. Mix them with the 
>	same wine as thick as you want, in a pot with sugar.	
>	Boil hit. Put thereto Powdered ginger & cinnamon, a great 
>deal;
>	stir it well together. If it be not Stiff enough, put
>	thereto hard yolks of eggs or grated bread; or else you may 
>	boil brawn and draw it through a strainer without any liquid.
>	In the boiling, do it together. This you may also do with all 
>manner
>
>	of leche lumbard that you make, and in Lent you may 
>	use, on Sundays, brawn of stockfish. When it is boyled, take 
>out of
>the 
>	pot; do it on a board. Press it together. When it is cold, 
>	cut hit in braod slices & serve it forth, a sice or two in a 
>dysch, 
>	and pour a little claret above. 
>
>As I interpret it:
>	1 cup dried Dates 
>	Sweet red Wine
>	Claret or other "dessert" wine	
>	1 tsp powdered ginger
>	1 1/2 tsp powdered cinnamon
>	1/4 cup sugar
>	crushed egg yolks
>	finley crushed white bread crumbs	
>	
>	Cook the dates in the wine until they plump, and drain, 
>	reserving the liquid. Put the dates through a grinder or 
>	processor until they are smooth. Put the dates back 
>	into the pot with a little of the reserved wine, and the sugar 
>
>	and set the pot on medium heat. Add the ginger and 
>	cinnamon, and cook it until it is reduced and syrupy. add 
>	the egg yolks and/or bread crumbs set the heat to low. 
>	Stir the mixture continuously until thick and it starts to 
>	come away from the sides of the pot. Pour it onto a board 
>	dusted with crumbs and form it into a loaf shape (adding 
>	crumbs as needed) and refridgerate. when it is cooled, 
>	slice it into thick slices and serve it up with a gentle 
>	sprinkling of the claret.
> 
>	Lentyn Foyles
>	
>the original:
>	Take the same manner of herbes as thu dost to jowtys, and 
>	onions clene paryd. Perbolye hem, presse out the watyr. Do
>	hem in a potte. Frye reysons in clere oyle that have be fryed 
>
>	yn before, and do thereto wit a perty of the oyle, and boyle 
>	hit up with the mylke of almondys; and put therto sugure & 
>salte.
>
>as I read it:	
>	Take the same greens as you would for Jowtys ("kale and 
>	parsely and other good herbs"), and peeled onions. Parboil
>	them, and press out the water. Place them in a pot. Fry 
>	raisons in clear oil that has been fried in before, and put 
>	them in the pot with some of the oil, and boil 
>	it up with the milk of almonds; and add sugar & salt.
>
>As I interpret it:	
>	2-3 cups Assorted greens and herbs (kale, mustard, broccoli 
>rabe, 
>	parsely, fennel, endive, etc)	
>	2 medium Spanish Yellow onions
>	1/4 cup Raisins 
>	2 cups white Almond milk 
>	Light Oil 
>	Sugar and salt to taste
>	
>	Wash and parboil the greens, just until bright green and 
>	slightly tender, (not grey and mushy).	
>	Plunge the greens in cold water to stop cooking. Peel 
>	and slice the onions (longitudinally) and parboil them 
>	until slightly translucent, and plunge them as above. 
>	Drain and press greens and onions between paper towels 
>	to remove excess water, and place them in a pan. Add a 
>	couple tablespoons of oil to a frypan and heat. when hot 
>	add the raisins, tossing and stirring vigorously. When raisins 
>
>	are heated through and plumped, add them along with 
>	the pan oil to the greens, and stir on low heat until the mess 
>
>	is heated through and well combined. Add salt and sugar to 
>	taste, and mess it forth in dishes.
>	
>
>	Chickyn yn gretney
>the original:
>	Boyle chickens in good broth, and rese the thyys and the 
>wyngys 
>	& the brestys. Take mylke of almonds unblanched; draw up withe 
>
>	the same brothe & poudyr of canell & a perty of wyne, sygure, 
>
>	saffron, & salt. Do hit togedyr yn a pott; set on the fyre. 
>	Stere hit when hit boyles. Sesyn hit up with poudyr of gyngyr 
>
>	& verjus. Lay the chikenys hote yn disches. Have yolkes of 
>	eyron soden hard, and fryed a lytyll; couch on aboute the 
>	wyngez & the thyes.
>
>as I read it:	
>	Boil chickens in good broth, and cut off the thighs, wings 
>	& the breasts. Take Almond Milk fom unblanched almonds;
>	some of the same broth & powdered cinnamon & wine, 
>	sugar, saffron, & salt. put it together in a pot; set on the 
>fire. 
>	Stir it when it boils. Season it up with powdered ginger 
>	& verjus. Lay the chikens hot in dishes. Have yolks of 
>	hard boiled eggs, and fried a little; lay them about the
>	wings & the thighs.
>
>As I interpret it:	
>	Interpretation coming...	
>
>
>	Sauce camelyn		
>the original:
>	Take whyte bred & draw hit in the maner if sauce gynger, with
>venyger; & put therto poudyr of canell, a grete dele, & poudyr of 
>gynger &
>poudyr lumbard, and draw hit ayen, & yf thu wilt, draw a lytyll 
>mustard
>therewith, & sesyn it up with sygure that hit be doucete, Salt hit & 
>color
>hit with saffron.
>	
>
>
>I need to find out what exactly is "poudyr lumbard"
>Does anyone have a clue what this is?
>
>
>Brandu
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