[Sca-cooks] my menu for upcoming day event

[david friedman]

Mari de Paxford (aka Sue Laing) wrote:

>Thought I'd share what I'm making for the upcoming St Florian de la Riviere
>Baroness's Birthday Par D'Armes, being held on the 28th of this month (St
>Florians is a Barony located in Brisbane, Queensland Australia and is part
>of the Kingdom of Lochac) and ask a question or two on presentation (see
>bottom of post)

...

>The event is in a park with no facilities so I've decided to make everything
>ahead of time and servie it cold
>
>Mushroom tartlets - bite sized (taken from Le Menagier de Paris)
>
>Beef & Currant Meatballs  (actually it's the "Pomes Dorryle" from "To the
>Kings Taste" - Golden apples recipe but I'm ommitting the endorising layer
>and exchanging minced beef for the listed minced pork, as the Baroness is
>allergic to pork in all forms)

...

There is a recipe for pommes out of Two Fifteenth Century Cookbooks 
that gives beef as an alternate meat; it doesn't have currents, 
however.

Pompys
Two Fifteenth Century p. 34

Take Beef, Porke, or Vele, on of hem, & raw, alle to-choppe it atte 
[th]e dressoure, [th]an grynd hem in a mortar as smal as [th]ou may, 
[th]an caste [th]er-to Raw yolkys of Eyroun, wyn, an a lytil whyte 
sugre: caste also [th]er-to pouder Pepyr, & Macys, Clowes, Quybibys, 
pouder Canelle, Synamoun, & Salt, & a lytil Safroun; [th]en take & 
make smale Pelettys round y-now, & loke [th]at [th]ou haue a fayre 
potte of Freysshe bro[th]e of bef or of Capoun, & euer [th]row hem 
[th]er-on & lete hem sethe tyl [th]at [th]ey ben y-now; [th]en take & 
draw vppe a [th]ryfty mylke of Almaundys, with cold freysshe bro[th]e 
of Bef, Vele, Moton, o[th]er Capoun, & a-lye it with floure of Rys & 
with Spycerye; & atte [th]e dressoure ley [th]es pelettys .v. or .vj. 
in a dysshe, & [th]en pore [th]in sewe aneward, & serue in, or ellys 
make a gode [th]ryfty Syryppe & ley [th]in pelettys atte [th]e 
dressoure [th]er-on, & [th]at is gode seruyse. (thorn replaced by[th])

and for those who don't like 15th c. English:

Take Beef, Pork, or Veal, one of them, & raw, chop it all at the 
dresser, then grind them in a mortar as small as thou may, then cast 
therto raw yolks of eggs, wine, and a little white sugar: cast also 
therto powder Pepper, & Mace, Cloves, Cubebs, powder cinnamon, & 
Salt, & a little Saffron; then take & make small Pellets round 
enough, & look that thou have a fair pot of Fresh broth of beef or of 
Capon, & ever throw them theron & let them seeth till that they be 
enough; then take & draw up a thrifty milk of Almonds, with cold 
fresh broth of Beef, Veal, Mutton, or Capon, & mix/thicken it with 
flour of Rice & with Spicery; & at the dresser (i.e., when dishing it 
up for serving) lay these pellets 5 or 6 in a dish, & then pour thine 
sauce onward, & serve in, or else make a good thrifty Syrup & lay 
thine pellets at the dresser theron, & that is good service.

(Does anyone but me find that reading this stuff has unfortunate 
effects on one's spelling? After a bit I don't even see my 
misspellings; and it makes it hard to correct to modern spelling and 
be sure I've got them all.)

Elizabeth of Dendermonde/Betty Cook