SC - A fellow Ealdorereans experiment

[Groulx, Michelle]

Greetings all,

I have been asked to post this to the list for any and all comments/opinions
on this. I will post your findings on the E-List if thats alright.

Thanks all
Micaylah

***********************

>What follows is my menu, recipes and redactions for this year's
>Bonfield Battle, held in Ealdormere. As many of you may realize, I'm one
>of those painful people who attempt to prepare mostly period repasts at
>any outdoor event I attend. All recipes this year were from James
>Prescott's translation of _le Viandier de Taillevent_. To quote Prescott:
>"Guillaume Tirel, also called Taillevent, was probably born about 1310
>and died in 1395. He started as a 'kitchen boy' under Charles IV, rose to
>'first cook of the king' under Charles V, and eventually became 'master
>of the kitchen stores of the king' under Charles VI."
>
>46. Small birds like larks, quails, thrushes and others.
>
>Pluck, them dry, without water, boil them a bit, and spit them including
>the heads and feet (crosswise and not lengthwise). Put some slices or
>cracklings of pork fat or sections of sausages between each pair. Eat
>them with fine salt. in a pie, with harvest cheese put in the belly.
>
>6 quail
>1/3 lb sausage
>
>I prepared the latter variation of this recipe last year, and this
>year wished to try the former, being a lover of small birds. As my quail
>were commercially purchased, they were already gutted and plucked. As
>Taillevent suggested, I skewered them crosswise with sausage, starting
>and ending with sausage. I used a butcher-prepared sausage from the pig
>we purchased this year from our farmer friend, about 1/3 lb, cut into 2"
>pieces and skewered through the filling, not the casing, to allow
>drippings to come into contact with these lovely wee birds. Six birds
>were used.
>
>Once spitted, the birds and sausage were placed over a medium fire
>with a good bed of coals, and roasted gently until well done. These were
>served with watercress greens. A succulent dinner for two.
>
>150. Watercress greens
>
>Take your watercress, boil it with a fistful of chards, chop it,
>brown it in oil, and then (if you wish) boil it in [almond] milk. On meat
>days boil it in meat stock, or with butter or cheese. If you wish, eat it
>raw without anythin else. It is good against gravel.
>
>1 bunch fresh watercress
>1 pkg beef bullion
>1 tbs olive oil
>1 cup water
>
>Wash and trim the watercress. Pour oil into a small cast iron
>saucepan. Add watercress. Cover and set over a medium fire until the
>cress begins to go limp. Add bullion and water. Cover and allow to simmer
>for about three minutes. Remove cress from pan and serve immediately. The
>broth, BTW, makes a very tasty consomme for an appetizer.

37. Scallops.
>
>Pick them over well, scald and wash them brown them in oil with
>copped onions and Spice Powder and eat them with good White Garlic
>[Sauce].
>
>1 lb. bay scallops
>1 medium onion, peeled and chopped coarsely
>1 tbsp olive oil
>1/2 tsp poudre fort
>
>Pour oil into a medium skillet and place over a medium fire. Add
>scallops and onion and sautee gently until tender, about 10 minutes. Add
>poudre fort. Toss gently. Remove from fire and serve with White Garlic
>sauce.
>
>222. Spice Powder.
>
>Grind ginger (4 parts), cassia (3 1/2 parts), nutmeg (2 parts), pepper (1
>1/2 parts), long pepper, cloves, grains of paradise and galingale (1 part
>each).
>
>Poudre fort
>(from Mistress Sarra Graehem)
>
>2 tbs. ginger
>2 tbs. cinnamon
>1 tbs. nutmeg
>4 tsp. black pepper
>1 tsp. cloves
>1 tsp. grains of paradise
>1 tsp. galingale
>
>Grind all together and store in air-tight jar.
>
>154. White Garlic [Sauce].
>
>Crush garlic and bread, and steep in verjuice.
>
>2 cloves of garlic, minced finely
>2 tbsp commercial bread crumbs
>4 tbsp red wine vinegar
>
>Combine all ingredients and serve.
>
Scillian Eggplant
>
>This is not a medieval recipe, rather one adapted by me to create a
>medieval-like dish, based upon Martino's Rape Armate (turnip pie) which
>was served at the Septentrian Baronial 12th Night Monadh hosted.
>
>1 Scillian eggplant, peeled and sliced into thin circles
>4 oz. (approx) Asiago, crumbled
>1 clove garlic, peeled and sliced thinly
>1 tbsp olive oil
>
>Roll olive oil around a small (#*), cast iron baker. Layer
>eggplant, garlic and Asiago into the pan. Cover and place oven to the
>side of the fire, over a few hot coals, with a few hot coals on the lid.
>Turn periodically, and bake until tender, about 20 minutes. Serve
>immediately.

>12. Almond cumin dish.
>
>Cook your chicken well in water, quarter it, and brown it in lard.
>Take almonds, crush, steep in your broth, and boil with your meat. Add
>ginger and cumin steeped in wine and verjuice. This dish always thickens
>itself.
>
>2 boneless, skinless chicken breasts
>1 tbsp olive oil
>1/4 cup ground almonds
>1 pkg chicken bullion
>1 cup water
>1" fresh ginger, peeled and sliced thinly
>2 tsp cumin seed
>2 tbsp red wine vinegar
>
>This meal was cooked over our wood stove, as it was tipping down
>with rain. This is also a recipe I've tried, unsuccessfully, to prepare
>accurately, for three years, having one year a person with nut allergies
>in my camp, and having mistaken a package of pork butterfly chops for
>chicken breasts. This year we hit pay-dirt. :)
>
>Pour olive oil into a medium skillet and place over a brisk fire.
>Brown chicken breasts in the olive oil. Combine almonds, chicken bullion
>and water. Add to pan and remove to a medium fire. Combine ginger, cumin
>and vinegar. Add to pan and simmer for about 10 minutes. Serve
>immediately. This is a simply stunning dish, which was served with
>braised leeks.

28. Veal ragout.
>
>Roast it on the spit or grill without letting it cook too much, cut
>it into pieces, and fry it lightly in lard with onion cut very small.
>Take grilled bread steeped in wine and beef broth or puree of peas, and
>boil with your meat. Grind ginger, cassia, cloves, grains of paradise and
>saffron (to give it colour), and steep in verjuice and vinegar. There
>should be enough onions; the bread should be browned; and it should be
>thick, sour with vinegar, spicy and golden.
>
>2 veal fillets
>1 tbsp olive oil
>1 medium onion, peeled and diced finely
>3 tbsp commercial bread crumbs
>1 tbsp red wine vinegar
>1 pkg. beef bullion
>1 cup water
>1/2 tsp poudre fort
>pinch saffron
>
>As on Sunday, this meal was prepared over our camp stove, because
>of rain and age.
>
>Brown the fillets & onions in olive oil in a medium skillet over a
>brisk fire. Combine remaining ingredients and pour over fillets. Simmer
>for 10 minutes. Serve immediately. The dish was served with braised
>parsnips. This one had Gerraint smacking his lips.

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