SC - My upcoming Feast ver 1.1
Gedney, Jeff
gedje01 at mail.cai.com
Wed Oct 28 08:57:55 PST 1998
Hello the list!!
I would like your comments on what I have so far... (many thanks so
far on "sundez of stockfish", and "poudyr Lumbard")
Setup
bread,
butter and honey
Apples and Dates
the first course
Souppes
Leche Lumbard
Lentyn Foyles
Chickyn yn Gretney
Sauce camelyn
Soteltie = Hattes
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)
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The recipes for the first course
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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 Ale, 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 hearty Ale
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 the swim bladder 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 broad slices & serve it forth, a slice or two in a dish,
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:
1 large chicken boiled and cut up
Six peeled hardboiled eggs cut in half, lengthwise
1/2 cup brown Almond milk
1/2 cup chicken broth
1/4 cup red wine
1/4 cup sugar
1/4 cup verjuice (or to taste)
11/2 tsp ground cinnamon
1 tsp powdered ginger
1/2 tsp kosher salt
A few threads of saffron, crushed
1 tbsp clarified butter
Boil chicken, or reheat precooked pieces in oven.
In a small saucepan, mix together almond milk, broth,
wine, sugar, and spices (except ginger). Stir on low heat
until sugar is dissolved. Simmer until reduced in volume
to one 1/2 to two thirds. Add verjuice and ginger to taste,
and adjust seasonings.
Reassemble hot chicken pieces on a platter and pour
sauce hot over chicken.
(As I want to allow as many people as possible to eat of
the chicken, I will actually be serving the sauce separately,
noting to the servers and in the menu that the sauce is
traditionally served on the bird, allowing the feasters the
opportunity to sauce their own pieces as they choose.)
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.
as I read it:
Take white bread & blend it in the manner if Ginger sauce,
with vinegar; & add powdered cinnamon, a great deal,
& ginger powder & lumbard powder, and blend it again,
& if you wish, blend in a little mustard, & season
it up with sugar that it be Sweet, Salt it & color
it with saffron.
As I interpret it:
1/4 cup Finely ground white bread crumbs
1/4 cup wine vinegar
2 tsp powdered Cinnamon
1 tsp Ginger
1 tsp Lumbard powder (two parts nutmeg, one part
cloves, one part Grains of Paradise perhaps
with a little pepper)
1/4 tsp Mustard powder
sugar to taste
Kosher salt to taste
A few threads of Saffron, crushed
Mix vinegar and bread crumbs, and blend in a processor
until smooth, put it into a small pot, and add the rest of
the ingredients spices except sugar, salt, and saffron.
Put the pot on low heat and stir until it is hot through. Add
the sugar and salt to taste (it should be sweet and
rather tart) and enough saffron to make it a good deep
color.
Soteltie = Hattes
the original:
Make a past of paryd floure, knodyn with yolkes of eyron;
& make a stuf of vele & porke, sodyn & groundyn, with
yolkes of eyron; marydysed, & datys mynsyd; corauns;
sigure,safron & salt & poudyr; & medyll al togedyr. &
make youre paste on round foyles of the brede of a
saucer, as thyn as may be drawn. turne hem double, that
the brerdys may come to the medyll of the foyle; then
turne hem togedyr that the brerdys on the more side
mete al aboute, & the lasse brerde turne upward witoutyn
in the manner of a hat. & close well the egges that they
hold well. Fyll theron thy stuff. have a bature of yolks of eyon
& whete floure in the opyn syde that ys toward. Loke
theryn that the stuff be closyd, & set hit in hote grece
upryght. when the bature ys fryed, thu may ley hym
down & fry hym al overe.
as I read it:
Make a dough of prepared floure, kneaded with egg yolks;
& make a stuffing of veal & pork, boiled & ground, with
yolks of eggs; chopped marrow, & minced dates; currants;
sugar, saffron & salt & pouder; & mix it all together.
Make youre dough in round sheets of the width of a
saucer, as thin as may be drawn. Turne them double, that
the edges may come to the middle of the sheet; then
turne them together that the edges on the greater side
meet all about, & the smaller edge turns upward without
in the manner of a hat. & close well the edges that they
hold well. Fill them with your stuffing. Have a batter of egg yolks
& wheat flour in the open side that is toward. Make sure
that the stuffing is enclosed, & set it in hot grease
upright. when the batter is fried, you may lay them
down & fry them all over.
As I interpret it:
Round wonton wrappers (8 inches in diameter)
1/4 lb each of cooked veal and pork, finely ground
4 egg yolks
1/4 cup flour
1/4 cup ground marrow
1/4 cup minced dates
1/4 tsp saffron
1/2 tsp salt
1 tsp "powder" ( I believe that this is a mixture of
assorted spices - I'll choose pepper, mace,
cloves, and ginger, -- from a similar meat
pie filling listed in the manuscript.)
Take several of wrappers, and cut them into feather
shapes, and air-dry them ahead of time.
Prepare a batter of 2 egg yolks and enough flour to
make a batter about as thick as cake batter.
Prepare the remaining wrappers as follows:
moisten the edges of the wrapper and fold two edges
from 2 o'clock and 10 o'clock back to the center line.
Fold the wrapper along that center line away from the
other folds, fold the back edges together at an angle
to make a pouch-like cavity, and the same for the
front edges. The result should look somewhat like a
"robin hood" type hat, with an open bottom.
Mix the remaining ingredients together in a processor
until well blended, and stuff the hats with the mixture.
Heat some oil in a pan, and dredge the exposed
bottoms of the hats in the batter until the meat
is completely covered.
Fry the dumplings battered side down to seal,
then fry the sides until gently browned.
Adorn the brim with a "feather" and serve.
Brandu
- ------------------------------------------------------------------------
Jeff Gedney
Computer Associates
800 Summer Street
Stamford, CT 06902
(203) 356-7700 Ext. 237
Mailto:Gedje01 at mail.cai.com
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