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[cclark@vicon.net]

Anne-Marie wrote:
>the twist this year is they want a vegetarian/vegan dinner.

Medieval vegan feast. How odd. (understatement alert!)

How very odd.

Well, I can think of a few recipes that fit the bill.

Makke: hulled, mashed fava beans with a little red wine (a nice chianti,
perhaps?) topped with onions fried brown. (There are other recipes for
beans, but they often call for some bacon or something on the side.)

Pottage of rice: rice porridge cooked with almond milk, sugar and saffron.

Spynoches yfryed: spinach blanched, drained, sauteed in oil, and sprinkled
liberally with sweet spices.

Sallet: garden cress, spinach and/or leaf lettuce, with miscellaneous green
herbs, green garlic, onions, etc., in oil and vinegar.

Rapey: figs and raisins cooked with wine, mashed and strained, and then
cooked with rice flour or other starch, pepper and (sometimes) other spices.

Nysebek/mincebek/mistembec: Fried batter sprinkled with sugar or dipped in
honey. The batter can be made with white flour and/or wheat starch, water or
almond milk, and ale-barm/baking yeast or sourdough.

The foregoing are all from _Curye on Inglysch_ by Hieatt and Butler. There
are more where these came from, and of course other recipes that can be
found in other sources. Though in those days most of these would have been
regarded as side dishes and sweets/desserts, to be served at a meal where
the main foods are flesh or fish.

Henry of Maldon/Alex Clark