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[Stefan li Rous]

Emeril Live: #EM1D04: Medieval Cuisine

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WHITE BREAD AND ROLLS
Recipe from The Medieval Cookbook, by Maggie Black, published by Thames
and 

2 pounds and 14 ounces unbleached strong white flour 
2 ounces rice flour or corn flour 
1 tablespoon salt 
1- ounce fresh yeast 
3 3/4 cup warm water 
3/4 cup brown ale 
4 teaspoons warmed clear honey 
a little oil for greasing 


Mix the flours and salt in a warm bowl. Blend the yeast to a cream with a
little of the water, then mix in the ale, honey and 2 1/2 cups of the
remaining water. Stir the liquid into the flour mixture and mix to a firm
dough, adding more water if it does not cohere. On a board or work-top,
knead the dough for about 8 minutes. Shape into a ball. Oil the inside of
the bowl, add the dough and cover it loosely with oiled greaseproof
paper.
Leave in a warm place to double in bulk. Punch down the dough and cut it
in
half. Shape 1/2 into 2 equal sized round loaves and the other half into
rolls. Make a cross-cut in the top of each loaf. Place on oiled baking
sheets, well apart, cover loosely with oiled grease- proof paper and
leave
to proof in a warm place. 
Preheat the oven to 450 degrees F. Bake the rolls until golden, about 15
to
17 minutes and the loaves for 25 minutes. Remove from the oven and cool
slightly before serving. 


Yield: 2 round loaves and 8-10 rolls

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POTAGE FROM MEAT
Platina, DeHonesta Voluptate, Venice, L. DeAquila, 1475. Translated by
E.B.
Andrews, Mallinkrodt 1967. Published as part of the "Mallinkrodt
Collection
of Food Classics." Reprinted by Falconwood Pres

2 1/3 pounds beef stew meat 
4 cups water 
"Rich juice": 31 ounces (3 cans) concentrated beef broth 
1 1/2 cups dry breadcrumbs 
3/4 teaspoon freshly ground black pepper 
8 threads saffron 
5 eggs 
1 1/2 cups grated cheese 
3/8 cup chopped parsley 
3/4 teaspoon dried or 1 teaspoon fresh marjoram 
1 1/2 tablespoons chopped fresh mint 
3 tablespoons wine vinegar 
Salt, to taste 


Take lean meat and let it boil, then cut it up finely and cook it again
for
1 1/2 hour in rich juice, having first added breadcrumbs. Add a little
pepper and saffron. 
When it has cooled a little, add beaten eggs, grated cheese, parsley,
marjoram, and finely chopped mint with a little vinegar. Blend them all
together in a pot, stirring them slowly with a spoon so that they do not
form a ball. The same may be done with livers and lungs. Bring meat and
water to a boil and cook 10 minutes; take meat out and cut up small; put
back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2
hour
over low flame, being careful that it does not stick. Mix in remaining
ingredients; cook, stirring frequently, for about 5 minutes. Ladle into
pewter serving bowls and serve warm. 
** This is a rather meat-rich version; it also works with as little as
half
amount of meat. 


Yield: about 10 cups

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MAID OF HONOUR CAKES
Recipe adapted from The Good Fare and Cheer of Old England", by Joan
Parry
Dutton, published by Reynal


1/2 pint whole milk 
2 tablespoon fine dried bread crumbs 
4 ounces butter, melted 
2 ounces ground almonds 
1/4 cup sugar 
3 large eggs 
1 lemon, zested 
2 dozen round puff pastry shells, (1 to 2 inches in diameter) 


In a saucepan, over medium heat, combine the milk and bread crumbs. Bring
to
a boil, remove from the heat and let stand for 10 minutes. In a mixing
bowl,
combine the bread mixture, butter, almonds, sugar, eggs and zest. Mix
well. 
Preheat the oven to 350 degrees F. Fill each pastry shell with a
tablespoon
of the filling. Place on a baking sheet and bake until golden, about 12
to
15 minutes. Remove from the oven and cool completely. Garnish with
powdered
sugar and serve. 


Yield: 2 dozen

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Korrin S. DaArdain
Korrin.DaArdain at Juno.com
Quondo Omni Flunkus Mortati
(When All Else Fails, Play Dead.)

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