SC - I challenge you to a duel!

[Rebecca E Tants]

Oh, why not - it's a boring day at work...

>Recipe One (beginner):
>From Curye on Inglysch, Forme of Curye,  #195
>
>Hastletes of Fruyt. Take fyges iquarterid, raysouns hool, dates and
>almaundes hoole, and ryne hem on a spyt and roost hem; and endore hem 
as
>pomme dorryes, & serve hem forth.

Take figs, quarter then, whole raisons, dates and almonds.  Mush into 
essentially fruit balls and roast them on a spit, brushing with an egg 
yol at the very end.

>Recipe Two (intermediate):
>(same source, #51)
>Tartlettes. Take pork ysode and grynde it small with safroun; medle it 
with
>ayren, and raisouns of coraunce, and powder fort and salt, and make a 
foile
>of dowhz, and close the fars therinne. Cast the tartlettes in a panne 
with
>faire water boillyng and salt; take of the clene flesh with oute ayren 
&
>boile it in gode broth. Cast ther powdour douce and salt, and messe the
>tartlettes in disshes & helde the sew theronne.

Boils pork until tender, grind it with some saffron.  Mix some of it 
with eggs, courants, powdered forte and salt.  Roll out a thin dough, 
put a spoon of the mixture in and close it.  Boil it in salted water.  
Take the rest of the pork and boil it in a good broth (perhaps from the 
first boil?  Add powdered douce, salt and serve essentially as a soup 
over the ravioli's.  (mmm...Ravioli soup - that sounds good.

>Recipe three (advanced):
>(Same source, #197)
>Chastletes: Take and make a foyle of gode past with a rollere of a foot
>brode, & lynger by cumpas. Make iiii coffyns of the self past vppon the
>rollere the gretnesse of the smale of thyn arme of vi ynche dep; make 
the
>gretust in the myddell. Fasten the foile in the mouth vpwarde, & fasten 
the
>other foure in euery syde. Kerue out keyntlich kyrnels above, in the
>mannere of bataillyng, and drye hem harde in an ovene other in the 
sunne.
>In the myddel coffyn do a fars of pork with gode poudour & ayren rawe 
with
>salt, & colour it with safroun; and do in another creme of almaundes, 
and
>helde it whyzt. In another, creme of cowe mylke with ayren; colour it 
red
>with saunders. Therof another maner; fars of fyges, of raysouns, of 
apples,
>of peeres, & hold it broun. Therof another manere; do fars as to 
frytours
>blaunched, and colour it with grene; put this to the ovene & bake wel, 
&
>serue it sorth with ew ardaunt. 

(this one is pushing it for me - I'm guessing...)

Roll out some dough thinly to be a foot wide and then roll into a tube 
that is larger at the bottom then the top.  Then use the same dough to 
make 4 coffyns (boxes) the size of the small of your arm (wrist?) and 6 
inches deep.    Fasten the first piece to a tray with the opening 
upwards and then surround it with the 4 boxes.  "Kerue out keyntlich 
kyrnels above, in the mannere of bataillyng"
(I have no idea what this means) and then bake it until it's dry and 
hard.

In the middle piece, do a stew of cooked pork, raw (?) eggs seasoned 
with "a good powder" (forte or deuce? - I'd guess forte) and salt.

In one of the edge boxes use an almond milk probably with eggs so it 
will custerd, left white.  In the second, use cows milk with eggs, 
colored red with saunders (also to the proportions of custard).  In the 
next, place a mix of figs, raisins, apples and pears that have been (?) 
either lightly toasted/roasted.  These should be formed into something 
like a meatball.  Then take some of the same balls but cook them in a 
fritter batter colored green.  (What would they have used to color it 
green?)

Then take the whole thing and bake it to set the custards and serve it 
(not sure what ew ardaunt means).

OK - there's a try....thoughts?  It sounds pretty but like a LOT of 
work!

Caitlen Ruadh


______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================