SC - medieval menu

[Marian Deborah Rosenberg]

Date: Wed, 2 Feb 2000 21:50:08 EST
From: Buttercup1126 at aol.com
Subject: SC - medieval menu

i'm writing a paper for my history class on medieval food and women and i'm 
also doing a group project in which we are preparing a few dishes and putting 
together a handbook for the cooking staff of a castle.  and suggestions as to 
what dishes we could prepare that are not too expensive or time-costly to 
make?

- ---
A very sucessful recipe from a dinner my camp did the first week of Pennsic this
year was a cheese thing.  I think I'm reproducing it accurately but since I was
cooking on the other stove while this was cooking I can't say for certain.

Also, while it is period, I don't know what source Seanain pulled it from.

Butter
Cream Cheese
Cheese (Brie, Blue Cheese, a strong flavored cheese)
Milk?

When I make my own altered version of this cheese sauce at home I've used
everything from milk to ricotta cheese to salsa in it.  (The, This Is What Is In
The Fridge style of cooking mixed with I Wonder What That Would Taste Like.) I
think milk was in the original.

On medium heat -
Warm the milk (about 1 cup)
Melt the butter into the milk (about 3/4 stick)
Melt the cream cheese into the buttered milk (1 package)
Stir until smooth.
Continue stirring and slowly add small chunks of brie (or whatever type of
cheese you've chosen) to the pot.
Keep stirring.

Serve lukewarm for dipping vegetables and bread into.

Absolutely heavenly.

Also, when cold, makes a great cheese spread (Rondele' type) for bread or
crackers.