SC - Outlands A&S Recipes (English)

[Aldyth at aol.com]

Recipes for A&S Collegium April 8, 2000 as interpreted by Lady Galiana 
Fitzwilliam



 Cariadoc's Miscellany

Sturgeon pour Popeys

Two Fifteenth Century Cookbooks  p. 105


Take a sturgeon, turbot or propoise, and cut it in fair pieces to bake; and 
then make fair cakes of fair paste, and take powder of pepper, powder of 
ginger, canel, and salt, and medle these powders and salt together; and take 
and lay a piece of the fish on a cake and lay the powders underneath the 
fish, and above enough; and then wet the sides of the paste with fair cold 
water, and close the sides together, and set him in an oven, and bake him 
through.

1 lb 1 oz filleted fish 
½ t ginger          
aprox 1 c water
 1 t cinnamon
paste:
 2 c white flour                                      
½ t pepper 
½ T salt
1 c whole wheat flour

Mix flours together, stir in water, knead to a smooth dough.  Divide in 24 
portions.  Roll out each portion into an oval about 4"x5 ½".  Cut a piece of 
fish about 1 ½"x3"x3/8".  Mix ginger, cinnamon, and salt.  Take 1/8 t of the 
mixture, put about half of it on one end of the rolled out piece of dough, 
put on the piece of fish. Put the rest of the spice mixture on the fish.  
Fold over the other half of the dough and seal the edges, using a wet finger 
if necessary; it should look like a big ravioli.

Put on a baking sheet and bake 20-30 minutes at 325 deg… Eat.

Variants:  You can make smaller or larger pasties, as you like; what I 
describe is simply one way that works.  As an alternative to the ravioli 
shape, you can roll out the dough in a roughly circular shape, put the fish 
in the middle, pull the dough up around the edges and join it on top-sort of 
like a sui mai.

Note:  Turbot is a delicate flat fish, related to halibut.  We were told that 
Orange Roughy of Taliapo (?) is similar, that it is not fat and does not 
taste very fishy.  Flesh is "white, firm, flaky, savoury.  The porpoise 
(mammal) is said to be oily.





Seven Centuries of English Cooking:  A collection or Recipes 
by Maxime de la Falaise
pg. 25


Saffron Soup

For to make eyerin in bruet:
Nym water and welle it and break eyerin and cast them in and grind pepper and 
saffron and temper up with sweet milk and boil it and hack cheese small and 
cast therein and mix it forth.
(The Forme of Cury, 1378)

Serves 2-3

1PT (2 ½ cups) milk
1/8 TSP saffron
1/8 TSP ground pepper
½ TSP salt
½ eggs 
2 oz (1/2 cup) grated cheese

Heat the milk, saffron, pepper and salt to boiling point.  Stir in the cheese 
and cook, still stirring, for 1 minute.  Beat the eggs in a bowl and blend 
into the soup, stirring constantly with a fork.  Serve as soon as the eggs 
are set.



Seven Centuries of English Cooking:  A Collection of Recipes 
by Maxime de la Falaise
Pg. 47


Beans Fried with Onions

Beans fried:
Take beans and seethe them almost till they burst, take and wring out the 
water clean, do thereto onions sodden and minced and garlick therewith fry 
them in oil or in grease and do thereto powder douce and serve it forth.
(The Forme of Cury, 1378)

Serves 2

1 onion, chopped
1 clove garlic, finely chopped
4 TBS oil
¼ TSP ginger
½ TSP cinnamon
¼ TSP nutmeg
6 oz (1 cup) kidney beans, chopped

Fry the onions in the oil with the garlic, spices and seasoning.  Stir in the 
cooked beans and mix thoroughly.  Reheat and serve.


Seven Centuries of English Cooking:  A Collection of Recipes
by Maxime de la Falaise
Pg. 51


Medieval Bread and Butter Pudding

Soupes dorye:
Take gode almaunde mylke y-draw myth myn, an let hem boyle to-gederys, and 
caste ther-to Safroun & Salt ; an than take Paynemayn, an kytte it an toste 
it, an wete it in myne, an ley it on a dysshe, an caste the syrip ther-on.  
When it is y-dressid, an serue thanne forth for a pottage gode.

(Two Fifteenth-century Cookery Books)

Serves 6

10 slices of bread, toasted 
4 oz (1/2 cup) butter
½ PT (1 cup) white wine
4 eggs
1PT (2 ½ cups) almond milk  (see p. 53)
½ TSP saffron
1/8 TSP salt
3 TBS sugar
¼ TSP ginger
¼ TSP Cinnamon
¼ TSP ground clove
¼ TSP mace

Cut the crust off the slices of toast and butter them.  Lay them in a 10-inch 
shallow oven proof earthen ware dish and sprinkle a little of the wine over 
them.  Beat the eggs, almond milk, the remaining wine, saffron, salt and 
sugar together and pour over the bread.  Mix the spices and sprinkle half the 
mixture over the top.  Stand the dish in a tin half filled with the boiling 
water, bake at 350 degrees (Mark 4) for 25 minutes or until set.

    Sprinkle with the remaining spices and serve hot, warm or chilled.