SC - Bridge Champions dayboard - very long

[Michael F. Gunter]

Here is the promised menu from the Bridge Champions Dayboard.  The food
=
was well received by all.  We went with little 'cupcake' sized open face
=
pies instead of 'pasties' as I had intended.  This was a matter of =
convenience for the kitchen staff more than anything.  It also served to
=
decrease the serving size which provided an accidental benefit.  Since =

the pies were about two or three bites worth of food, most people tried
=
many more things than if the servings had been larger.  All in all what
=
I had hoped would happen did.  As people tried one thing they were =
pleased and tried many more, and word spread rapidly through the site =
that this was not the typical dayboard.  Once the feeding frenzy =
started, we were hard pressed to keep up with demand.  This served to =
ensure that everyone had fresh hot food though, so all in all it went =
well.  =20

All the redactions are pretty straight forward.  I have added some =
comments where appropriate.=20

BRIDGE CHAMPIONS DAYBOARD MENU
BREAD;Platina

... Therefore I recommend to anyone who is a baker that he use flour =
from wheat meal, well ground and then passed through a fine seive to =
sift it; then put it in a bread pan with warm water, to which has been =

added salt, after the manner of the people of Ferrari in Italy. After =
adding the right amount of leaven, keep it in a damp place if you can =
and let it rise. ... The bread should be well baked in an oven, and not
=
on the same day; bread from fresh flour is most nourishing of all, and =

should be baked slowly.

 5 cups white flour, 1 cup wheat flour, 2 =BC cups water, 1 tbsp olive =

oil, 1 tsp salt, yeast, mix, knead, let rise.

 Loaves:  make into loaves, bake at 350 for 1 hour.

Flat bread: same recipe less yeast, bake at 350 approx 10 minutes.

Pita bread:  make into 6-8 inch pancakes, bake at 350 for approx 10 =
minutes.

=20

Prince-Bisket; Delights for Ladies

Take one pound of very fine flower, and one pound of fine sugar, and =
eight egges, and two spoonfuls of Rose water, and one ounce of Carroway
=
seeds, and beat it all to batter one whole houre: for the more you beat
=
it, the better your bread is: then bake it in coffins, of white plate, =

being basted with a little butter before you put in your batter, and so
=
keep it.

 Mix one lb white flour, sifted, with one pound sugar, eight eggs, 2 =
tbsp rosewater, one oz carroway seed.  Mix one hour, dollop on cookie =
sheet with a little butter, bake at 350 for ten minutes.

 Sals;The Link to the Beloved Translated by Charles Perry.

Yoghurt is filtered and garlic is put in it.=20
=20

Drain 1 gallon whole yoghurt 24 hours through cheesecloth.  Mix in 12 =
cloves garlic.  Chill.

=20

 Cryspes; Two Fifteenth Century Cookbooks

Take white of eyroun, milk, and flour, and a little berme, and beat it =

together, and draw it through a strainer, so that it be running, and not
=
too stiff, and cast suger thereto, and salt; then take a chafer full of
=
fresh grease boiling, and put thine hand in the batter, and let thine =
batter run down by thy fingers into the chafer; and when it is run =
together on the chafer, and is enough, take and nym a skimmer, and take
=
it up, and let all the grease run out, and put it on a fair dish, and =
cast thereon sugar enough, and serve forth.=20

=20

Beat together 6 egg whites, 1 cup whole milk, 1 =BD cup flour, 1 tbsp =
yeast hydrated, 2 tbsp sugar, 1 tsp salt.  Deep fry.

=20

 Chyches;Curye on Inglysch, Forme of Cury

 I seem to have lost the original from my files, and the book was =
borrowed and has since been returned.

Pulverize 14 oz drained chickpeas with 1 large clove garlic, 3 thread =
saffron, 1 tsp and a pinch of pouder fort (Duke Sir Cariadoc's recipe),
=
add oil to achieve paste-like consistency.

=20

=20

Mustard;'Libro de Guisados" (Spanish, 1529). The translation by Lady =
Brighid ni Chiarain, mka Robin Carroll-Mann.=20
 You must take granular mustard; and clean it of the dust and the=20
earth and the stones and grind it well in a mortar, and when it is=20
ground, pass it through a cloth strainer: and then take the mustard=20
powder and put it in a mortar with a piece of bread crumb* soaked=20
in meat broth; and crush it all together; and when it is well
crushed,=20
dissolve it with a little bit of lean broth without fat which is well=20

salted and when it is gradually dissolved so that it should not be=20
too thin, take honey which is good; and melted on the fire, and=20
cast it in the mortar and stir it well until it is well mixed and =
prepare=20
dishes. Some cast a little vinegar in the broth, you can add peeled=20
crushed almonds with the mustard, toasted.=20

*note: the word here is "migajon" which means a chunk of the=20
inside part of the loaf, ie., not the crust.=20

 Grind 1 lg bottle mustard seed, add 1 cup bread crumbs soaked in beef =

broth, mix with beef broth until desired consistency achieved, add 1 cup
=
honey, =BD cup pulverized almonds, =BC cup white vinegar.


 This was absolutely delightful!  We now keep a fresh jar in the fridge
=
along with our other favorite mustards.

Lumbard Mustard; Curye on Inglysch; Forme of Cury
Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye;
=

sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it =
wel=20
togedre and make it thikke ynow\; & whan (th)ou wilt spende (th)erof =
make it=20
thynne with wyne.=20
=20

Grind 1 lg bottle mustard seed, add 2 =BD cups Chardonnay, =BC cup white
=
vinegar, 1 cup clover honey, mix until desired consistency achieved, add
=
wine or honey as necessary.

 Again, a wonderful mustard, but didn't really achieve its potential =
until it had aged several days.

Waldo's Wieners

Okay, so there is a dish in my dayboard that's not period, but its quite
=
tasty!  This was supposed to be Platt's Polonian Sausedge and Welserin's
=
Bratwurst.  I was making the Polonian Suasedge when Waldo came in and =
started talking.  Then the Big Yellow Dog and the Little Yellow Dog =
started wrestling and running through the kitchen.  And Waldo kept =
talking.  Just as I went to check the next step in my redaction, Stoopid
=
Kat wandered out in front of the BYD and LYD.  And Waldo kept talking.
=
All hell broke loose.  Waldo, never missing a stroke, kept on talking =
and the two recipes got mixed up.  So what we now have, instead of two =

period sausage recipes, is one really good periodoid sausage. =20

 5 lbs beef, 5 lbs pork, 1 lb bacon, marjoram, sage, salt, ginger, and =

black pepper ground together and stuffed into hog casings.

=20

 Alows de Beef or de Motoun;Two Fifteenth Century Cookbooks

This was a favorite of the fighters.  There is supposed to be a sauce =
that goes with it, unfortunately we forgot to take the vinegar to the =
site and so could not make the sauce.  Nobody minded.  We started by =
grilling the meat rolls, but as this did not completely cook the meat =
itself and we were in danger of burning portions of it, we browned on =
the grill and finished in the oven at 350 for about 10 minutes.

Take fayre Bef of + e quyschons, and motoun of + e bottes, and kytte in
=
+ e maner of Stekys; + an take raw Percely, and Oynonys smal y-scredde,
=
and yolkys of Eyroun so+ e hard, and Marow or swette, and hew alle + es
=
to-geder smal; + an caste + er-on poudere of Gyngere and Saffroun, and =

tolle hem to-gederys with + in hond, and lay hem on + e Stekys al =
a-brode, and caste Salt + er-to; + en rolle to-gederys, and putte hem on
=
a round spete, and roste hem til + ey ben y-now; + an lay hem in a =
dysshe, and pore + er-on Vynegre and a lityl verious, and pouder Pepir +
=
er-on y-now, and Gyngere, and Canelle, and a fewe yolkys of hard Eyroun
=
y-kremyd + er-on; and serue forth.=20

lamb and beef, sliced about 1/8" thick
2 cups chopped parsley
1 cup chopped red onion
12 hard-boiled egg yolks
1 T lamb fat or marrow
1 tsp ginger
saffron
salt


Dish of Chicken or Whatever Meat You Please ; Andalusian=20

This was a dish Ras used in his Ladies Champions Tourney Feast a couple
=
years ago.  I enjoyed it a great deal, but thought it a bit too bland, =

so intended to play with the spice mixture a bit.  I ended up redoing =
the entire redaction when I discovered Ras' version left out the =
cinnamon.  Ras, I can't remember back quite that far or that well, did =

we include the cinnamon and your published redaction just includes a =
scribal error, or was there a reason you left it out?

If it is tender, take the flesh of the breast of the hen or partridge or
=
the=20
flesh of the thighs and grind it up very vigourously, and remove the =
tendons=20
and grind with the meat almonds, walnuts, and pinenuts until
completely=20
mixed, throw in pepper, caraway, cinnamon, lavender, in the required=20
quantity, a little honey and eggs, beat all together until it becomes =
one=20
substance, then make with this what looks like an 'usba' made of lamb =
innards=20
and put it in a lamb skin or sheep skin and put it on a heated skewer =
and=20
cook slowly over a fire of hot coals until it is browned , then remove =

it adn=20
eat it, if you wish with murri and if you wish with mustard, if God
so=20
wills.

To each 5 pounds ground chicken meat add 1/4 cup Almonds, 1/4 cup =
Walnuts, 1/4 cup Pinenuts, 2 tbsp Caraway seed, 3 tbsp cinnamon, 2 tbsp
=
Black pepper, 1 cup Lavender, 1/2 cup Honey, 5 Eggs, mix well, stuff =
into hog casings

Almond Fricatellae ; Platina

These were not as well received as I had expected, but few cared to try
=
them.  I suspect that this is because they were served more towards the
=
end of the day and people were pretty full, as those who did try them =
said they were wonderful.  I had a couple myself and thought they were =

delicious, both by themselves and on a piece of flat bread with Lombard
=
Mustard.

Pass almonds that have been well cleaned and ground through a strainer =

with milk and rosewater. And to these add the breast of a chicken, =
boiled and ground separately, and blend in well some meal, two or three
=
egg whites, and sugar. When this has been prepared, as you wish, fry =
them either in oil or liquamen.=20

To each pound ground chicken, add 1/4 cup almonds, 1/4 cup milk, 1 tbsp
=
rosewater, 1 tbsp salt, 1/2 c meal, 5 egg whites, 1 tbsp sugar.  Make =
patties, fry in olive oil.

=20

Ruzzige Cake (translation and redaction by Alia Atlas)

Der ein gut k=F6cherye machen wil. der hacke petersylien und salbey. =
glich vil. und brate sie in butern und t=FCftele eyer weich. und menge =

daz zu sammene. und ribe kese und brot dor in. und mache ein blat von =
eyern. und giuz butern dor under. und sch=FCte diz dor uf. gib im flur =

oben uf. und laz backen. diz sint ruzzige k=FCechin.


He who wants to make a good dish chops parsley and sage, exactly as =
much. And fry them in butter and beats eggs soft. And mix that together.
=
And grate cheese and bread therein. And make a leaf from eggs. And pour
=
butter thereunder. And pour this thereon. Give it flowers on top. And =
let bake. This is ruzzige cake.=20

1 1/4 cups grated mozarrella cheese , 1 1/4 cups grated provolone cheese
=
,3 eggs ,1/2 cup chopped fresh sage ,1/2 cup chopped fresh parsley ,2 =
tsp butter ,1/4 cup bread crumbs ,1 loaf bread dough ,1/4 cup flour=20

Preheat oven to 350=B0 F. Sautee sage and parsley in butter for @ 5 min.
=
Mix cheeses, herbs, eggs, and breadcrumbs together. Roll bread dough =
into flat rectangle, the size of a roasting pan. Line roasting pan with
=
foil, and butter the foil. Lay the flat dough in the pan. Spread the =
mixture evenly on the dough. Put the pan into the oven and bake for 30 =

minutes at 350=B0 F. It is done when the top cheese becomes reddish.=20

 copyright 1995 Alia Atlas



This was well received, even asked for ahead of time by a couple of =
friends at the event.  I do, however, plan to work on my own redaction =

and translation, as it seems to me that it should more be an open faced
=
omelete type of dish rather than a bread pizza.



Hais ; al-Baghdadi

Take fine dry bread, or biscuit, and grind up well. Take a ratl of this,
=
and three quarters of a ratl of fresh or preserved dates with the stones
=
removed, together with three uqiya of ground almonds and pistachios. =
Knead all together very well with the hands. Refine two uqiya of =
sesame-oil, and pour over, working with the hand until it is mixed in. =

Make into cabobs, and dust with fine-ground sugar. If desired, instead =

of sesame-oil use butter. This is excellent for travellers.=20

In a food processor chop 2 cups dates, 1 cup bread crumbs, 1/2 cup =
almonds, 1.2 cup pistachios, 2 tbsp sesame oil, 1 stick butter. Roll =
into little balls, dust with sugar.

=20

PIES... these were all put in the little pies I mentioned earlier, baked
=
at 350 until done, typically about 20-25 minutes.

Heathen Cakes (translation and redaction by Alia Atlas)

Diz heizzent heidenische kuchen. Man sol nemen einen teye und sol (den)
=
d=FCnne breiten und nim ein gesoten fleisch und spec gehacket und epfele
=
und pfeffer und eyer dar in und backe daz und gives hin und versirtez =
niht.
These are called heathen cakes. One should take a dough and should =
spread it thin and take a boiled meat and chopped fatty bacon and apples
=
and pepper and eggs therein and bake that and give out and do not damage

 2 lb beef
1/2 lb fatty bacon=20
2 apples (used Granny Smith)=20
2 eggs=20
1/2 tsp pepper=20

Boil beef for about 15 minutes. Chop meat into bite-sized pieces. Put =
bacon in pot with water. Bring to a boil. Cook for 10 minutes, or until
=
done. Chop bacon into bite-sized pieces. Skin, core and chop apples into
=
bite-sized pieces. Mix beef, bacon, apples, eggs and pepper together. =
Use to fill a pasty or tart. For a good dough, see recipe 19. Bake at =
350 F for 30 minutes.

copyright 1994 Alia Atlas



Chawettys ;Two Fifteenth Century Cookbooks

Take buttys of Vele, and mynce hem smal, or Porke, and put on a potte; =

take Wyne, and caste + er-to pouder of Gyngere, Pepir, and Safroun, and
=
Salt, and a lytel ver+ ous, and do hem in a cofyn with yolks of Eyroun,
=
and kutte Datys and Roysonys of Coraunce, Clowys, Maces, and + en ceuere
=
+ in cofyn, and lat it bake tyl it be y-now.=20

To each pound ground pork add 1 cup red wine, 5 threads saffron, 1/2 tsp
=
ginger, 1 tbsp pepper,
1 tsp salt, 1 tsp wine vinegar (couldn't get verjuice), 6 egg yolks, 1/2
=
cup dates, 1/2 cup currants,
1/4 tsp ground cloves, 1 tbsp mace.

=20

Another Crust with Tame Creatures ; Platina

If you want to put pigeons and any other birds in a crust, first let =
them boil; when they are almost cooked, take them out of the pot. Then =

cut them into nice pieces and fry them in a pan with a goodly amount of
=
lard. Next put them in a deep dish or an earthen pot that has been well
=
greased, and where a crust has been rolled out on the bottom. To this =
dish you may add plums and cherries or sour fruit without going wrong. =

Then take verjuice and eight eggs, more or less depending on the number
=
of guests, if there are a few, with a little juice, beaten with a spoon;
=
to this add parsley, marjoram, and finely cut mint, which can be blended
=
after being cut up, and put all this near the fire, but far from the =
flame. It must be a slow heat so that this does not boil over. All the =

while, it should be stirred with a spoon until it sticks to the spoon =
because of its thickness. Finally pour this sauce into the pastry crust
=
and put it near the fire and when it seems to have cooked enough, serve
=
it to your guests.=20

Boil then fry each pound of ground chicken then mix with 1 large diced =

plum, 1/4 cup wine vinegar, 6 eggs, 1/3 cup chicken stock, 1/2 cup =
parsley, 1 tbsp marjoram, 1 tbsp fresh mint.

=20

A Good Cheese and Bacon Pasty (translation and redaction by Alia Atlas)

Rib kese. menge den mit eyern und scharbe gesoten spec dar zu. mache ein
=
schoenen derben teyc . und f=FClle den kese und die eyer dor in. und =
mache krepfelin. und backe sie in butern oder in smaltze. noch der zit.
=
und gib sie warm hin.
Grate cheese. Mix it with eggs and boiled small pieces of fatty bacon =
thereto. Make a fine dough (possibly freshly made as opposed to =
sourdough) and fill therein with the cheese and the eggs. And make small
=
cakes and bake them in butter or in fat, near to the time (they are to =

be served), and give them out warm.=20

Ingredients:

1 lb cheddar cheese, chopped small or grated
3 eggs
1/2 lb bacon

Directions:
Preheat oven to 350=B0 F. Put bacon in a pot with water. Bring to a =
boil. Cook for 10 minutes, or until done. Chop bacon into bite-sized =
pieces. Mix bacon with cheese and eggs. For a good pasty dough, see =
recipe 19. Form pasties and fill with mixtures. Be careful not to =
overfill the pasties, so that cheese will not leak when they are baking.
=
Put pasties on greased foil-lined baking sheet and cook at 350=B0 F for
=
30 minutes, or until done. copyright 1994 Alia Atlas=20

=20

Tart on Ember Day ; A Book of Ancient Cookery

Parboil onions, and sage, and parsley and hew them small, then take good
=
fat cheese, and bray it, and do thereto eggs, and temper it up =
therewith, and do thereto butter and sugar, and raisyngs of corince, and
=
powder of ginger, and of canel, medel all this well together, and do it
=
in a coffin, and bake it uncovered, and serve it forth.=20

To each wedge of shredded Asiago cheese add 1 large onion, 1/2 cup fresh
=
parsley, 1/4 cup fresh tricolor sage, all three parboiled.  Mix in 1 =
tbsp butter, 1 tsp sugar, 2 tsp cinnamon, 1/2 tsp ginger, 2 eggs, 1/4 =
cup currants.

Spinach Tart ; Le Menagier de Paris=20

To make a tart, take four handfuls of beet leaves, two handfuls of =
parsley, a handful of chervil, a sprig of fennel and two handful of =
spinach, and pick them over and wash them in cold water, then cut them =

up very small; then bray with two sorts of cheese, to wit a hard and a =

medium, and then add eggs thereto, yolks and whites, and bray them in =
the cheese; then put the herbs into the mortar and bray all together and
=
also put therein some fine powder. Or instead of this have ready brayed
=
in the mortar two heads of ginger and onto this bray your cheese, eggs =

and herbs and then cast old cheese scraped or grated onto the herbs and
=
take it to the oven and then have your tart made and eat it hot.=20

To 1 lb spinach add 2 cups fresh parsley,1 cup fresh chervil, 1 sprig =
fresh fennel, 6 eggs, 1 lb sharp cheddar, 1 lb mozzarella cheese, 1 tbsp
=
ginger.

Mushroom Pastries ; Le Menagier de Paris=20

Mushrooms of one night are the best, and are small and red inside, =
closed above; and they should be peeled, then wash in hot water and =
parboil; if you wish to put them in pastry add oil, cheese, and powdered
=
spices.=20

Slice 1 lb mushrooms, mix in 1/2 pound ground parmesano reggano (?sp), 1
=
tbsp olive oil, 1/8 cup fine powder of spices.=20

Fine Powder of Spices (By His Grace, Duke Sir Cariadoc) Le Menagier de =

Paris

Take an ounce and a drachm of white ginger, a quarter-ounce of =
hand-picked cinnamon, half a quarter-ounce each of grains and cloves, =
and a quarter-ounce of rock sugar, and grind to powder.=20

1 t ginger
1/4 t cinnamon
1/8 t cloves
1/8 t grains of paradise
1/4 t sugar=20

A Flaune of Almayne ; A Book of Ancient Cookery

First take raisins of Courance, or else other fresh raisins, and good =
ripe pears, or else good apples, and pick out the cores of them, and =
pare them, and grind them, and the raisins in a mortar, and do then to =

them a little sweet cream of milk, and strain them through a clean =
strainer, and take ten eggs, or as many more as will suffice, and beat =

them well together, both the white and the yolk, and draw it through a =

strainer, and grate fair white bread, and do thereto a good quantity, =
and more sweet cream, and do thereto, and all this together; and take =
saffron, and powder of ginger, and canel, and do thereto, and a little =

salt, and a quantity of fair, sweet butter, and make a fair coffin or =
two, or as many as needs, and bake them a little in an oven, and do this
=
batter in them, and bake them as you would bake flaunes, or crustades, =

and when they are baked enough, sprinkle with canel and white sugar. =
This is a good manner of Crustade.=20

To 2 1/2 pounds currants add 3 apples, 3 pears, peeled, cored and =
ground, add 1cup heavy cream, ten eggs, 3 cups bread crumbs, saffron, 2
=
tbsp ginger, 2 tbsp cinnamon, 1 tsp salt, 1 stick butter.  Dust with =
confectioners sugar and cinnamon after baking.