SC - My Upcoming feast... menu ver 1.0
Stephanie E Rudin
mercedes71 at juno.com
Wed Oct 21 11:53:03 PDT 1998
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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====
>
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