SC - Gravlax and the thingy recipe (a bit OT)

[Mordonna22@aol.com]

and here's the dinner menu.  Note, most of the recipes are from either
the Viander or On Cookery, exceptions are noted:

Bread, Butter, and Larded Milk

Beef in Lamprey Sauce
Rice
A pottage of leeks with white leek sauce

Lemon salad with candied nuts

Roast Pork and Roast Lamb with sauces
A salad
Ravioli

Lion's Heads (stewed pears on pastry)

Larded Milk (Viander) Set milk to boil on th fire, get beaten egg yolks,
then take the milk down off the fire, place it on some coals and pour
the eggs into it.  Should you wish it for a meat-day, take rashers of
bacon, cut them into two or three pieces and put them with the milk to
boil; and should you wish it for a fish=dayu, you should not put any
bacon in it, but add in wine or verjuice bfore it is taken down in order
to make it curdle.  Then take it off the fire and put it in clean cloth
and let it drain and wrap it in two ot three layers of cloth and squeeze
it until it is a hard as bef liver,  Then put it on a table and cut it
into slices the size of the palm of your hand or of three fingers;
interlard them with closes, then fry them until they are ruset coloured.
 Set them our garnished with sugar.

Beef in Lamprey Sauce (chiquart) -Next, a Lamptry Sauce on loin of beef.
 He who is charged with making this sauce shuld take his fat loins of
beef and should wash them carefully and mount them on good clean spits. 
Then he hould take his bread and cut it in round slices and roast it on
the grill until it i thoroughly toasted, and get a good big two-handled
pot there in which to put the toasted bread.  He should have a barrel of
very good red wine and if one is not enough he should get two and put
his bread into it.  He should taste the beef bouillon to see that it is
good and mild, and put the necessary amount of lean bouillon into the
bead, and add in red vinegar very carefully -- and not too much, so that
if necessary he could put in more.  Then he should get his powdered
cinnamon, white vinger, grains of paradie, pepper, mutmet, galingale,
cloves, mace and all other spice, and mix them with that bread and
strain everything very well.  And see that you have enough good clean
cauldrons and kettles to boil the quantity of the sauce you have made. 
And those loins of beef, when they have toasted a much a they should,
take them and cut them up into decent small chunks and put them to bil
in the sauce.  When evrything has boiled together, set it all out in
good dishes, that is, with two chunks to a dish, and with that sauce
over top.

A pottage of leeks with almond-leek sauce
Pottage (Viander)Other lesser pottages, such as stewed chard, cabbage,
turnip greens, leeks, veal in Yellow Sauce, and plain shallot pottage,
peas, frenched bean, mashed beans, sieved beans or beans in their hall,
pork offal, brewet of pork tripe [[ women are experts iwth these and
anyone kinow how to do them  (another recipe says to fry in oil, then
boil in broth)

White leek sauce (chiquart) - have him who is charged with them get his
leks and chop them up small, wash them well and put them t oboil.  Then
have him get a good chunk of salt pork back, clean it very well and put
it with them to boil, and when they have boiled at length, take them out
and put them on good clean wooden tables, and keep the bouillon in which
they have boiled.  There should be a good mortarful of white almonds,
take the bouillon in which the leeks have boiled and draw out your
almonds in it  and if there is not enough of that bouillon get beef or
mutton bouillon, and watch that it is not too salty.  After that set
your broth t oboi. in a good clean kettle.  Then take two good clean
knives and chop up your leeks, then take and grind them in a mortar,
once they are ground, put them into your broth, made of equal quantities
of aljkonds and water, half boiled.  After they have bioled, when they
get to the dressing table, plac your meat in good dishes and thn pout
some of that leek broth over top.

Ravoili (from the Anglo Norman Culinary collections, Constance Heitt) -
Here is another kind of dish which i called ravioli.  Take fine flour
and sugar and make pasta dough, take good cheese and butter and cream
them together, then take parsley, sage, and shallots, chop them finely,
qnd put thm in th filling, put the boiled ravioli on a bed of grated
cheese and cover thm with more grated cheese and then reheat them.

Salad is the usual "throw all the green stuff you have into a bowl,
season with oil, vinegar, salt, and sugar"

Lion's Heads 
Make pastry using this recipee - 2 cup flour, 3/4 cup butter, 2 egg
yolks, "enough" water, mix flour and butter as you would for biscuits,
blend in egg yolks, add enough water to make the dough the right
consistency. Color with saffron.  Roll on a floured surface."  Cut into
the shape of a lion's head with main.  Bake and sprinkle in sugar.

Make Pear's in Confyt (2 15th century cookery books) - Take pears and
trim them clean.  Take good read wine and mulberries or sandalwood and
boil the pears in it. And when they are cooked, take them ut.  Make a
syrup of Greek wine or Vernaccia wth white powder or white sugar and
powdered ginger and put the pears in it . Boil it a little and serve it
forth.

Put a 1/2 pear on each lion's head, so it looks like a lion's profile. 
Add confits for eyes, candied almonds for ears, and candied orange peel
for a tongue.  Serve.

toodles, margaret 
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