[Sca-cooks] Sideboards....

[Denise Wolff]

Here are two from my past sideboards:

#1
Kings Hens
Bacon and Cheese cakes ( Ein gut gebackenz)
Chard and Cheese tarts ( Genovese tart )
Apple Tart
Bolussen
Pickles
Herring
Almonds,Walnuts
Currants, Raisin,Dates,Figs
Apples,Pears
Cider

And Another
#2
Yrchouns
Tarte of Chese
Pyes of grene apples
Alows de Beef or de Motoun
Stuffed Eggs
Confiture de noiz
Lemon Water
Pomegranate Water
Almonds,Pistachios
Figs, Raisins

Andrea MacIntyre





The recipes
Ein buch von Guter Spise
28. Wilt du machen ein spise von hüenren (How you want to make a food of 
hens)
Diz heizznt küneges hüenre. Nim junge gebratene hüenre. hau die an kleine 
mursel. nim frische eyer und zu slahe die. menge daz zu gestozzen ingeber. 
und ein wenic enys. giuz daz in einen vesten mörser. der heiz si. mit dem 
selben crute. daz tu zu den eyern. damit bewirf die hüenre. und tu die 
hüenre in den mörser. und tu dar zu saffran und saltz zu mazzen. und tu sie 
zu dem viur. und lazze sie backen glich heiz mit ein wenic smaltzes. gib sie 
gantz hin. daz heizzent küniges hüenre.
This is called King's Hens. Take young roasted hens. Cut them in small 
pieces. Take fresh eggs and beat them. Mix thereto pounded ginger and a 
little anise. Pour that in a strong pot, which will be hot. With the same 
herbs, which you add to the eggs, sprinkle therewith the hens and put the 
hens in the pot. And do thereto saffron and salt to mass. And put them to 
the fire and let them bake (at the) same heat with a little fat. Give them 
out whole. That is called King's Hens.

44. Ein gut gebackenz ( A good pastry)
Rib kese. menge den mit eyern und scharbe gesoten spec dar zu. mache ein 
schoenen derben teyc . und fülle 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.

Sabrina Welserin
30 To make Genovese tart

Take eighteen ounces of chard or spinach, three ounces of grated cheese, two 
and one half ounces of olive oil and the fresh cheese from six ounces of 
curdled milk [2]. And blanch the herbs and chop them small and stir it all 
together and make a good covered tart with it.

75 Another

Peel the apples, slice them and roast them, cut the cores cleanly out. Chop 
them small beforehand and put beef marrow thereon and grated bread crumbs. 
Stir it together well, stir into it also cinnamon, sugar and raisins and let 
it bake.

Bolussen- Dutch Brown Sugar Coils (Look like cinnamon buns) (I'll pass on 
the recipe if you want.

To make a tarte of Chese.
A Proper newe Booke of Cokerye (mid-16th c.)

Take harde Chese and cutte it in slyces, and pare it, than laye it in fayre 
water, or in swete mylke, the space of three houres, then take it up and 
breake it in a morter tyll it be small, than drawe it up thorowe a strainer 
with the yolkes of syxe egges, and season it wyth suger and swete butter, 
and so bake it.

To make pyes of grene apples.
A Proper newe Booke of Cokerye (mid-16th c.)

Take your apples and pare them cleane and core them as ye wyll a Quince, 
then make youre coffyn after this maner, take a lyttle fayre water and half 
a dyche of butter and a little Saffron, and sette all this upon a 
chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, 
and the whyte of two egges and also make your coffyn and ceason your apples 
with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffin 
and laye halfe a dyshe of butter above them and so close your coffin, and so 
bake them.

Alows de Beef or de Motoun
Two Fifteenth Century p. 40

Take fayre Bef of the quyschons, and motoun of the bottes, and kytte in the 
maner of Stekys; than take raw Percely, and Oynonys smal y-scredde, and 
yolkys of Eyroun sothe hard, and Marow or swette, and hew alle thes to-geder 
smal; than caste ther-on poudere of Gyngere and Saffroun, and tolle hem 
to-gederys with thin hond, and lay hem on the Stekys al a-brode, and caste 
Salt ther-to; then rolle to-gederys, and putte hem on a round spete, and 
roste hem til they ben y-now; than lay hem in a dysshe, and pore ther-on 
Vynegre and a lityl verious, and pouder Pepir ther-on y-now, and Gyngere, 
and Canelle, and a fewe yolkys of hard Eyroun y-kremyd ther-on; and serue 
forth.


The Making of Stuffed Eggs
from the Manuscrito Anonimo, my translation (Stephen Bloch (John Elys))

"Take as many eggs as thou wilt, and boil them whole in hot water; put them 
in cold water and divide them in half with a thread. Take the yolks quickly 
and crush cilantro, put in onion juice, pepper and coriander and beat all 
this together with murri, oil and salt and mash the yolks with this until it 
forms a paste. Then stuff the whites with this, insert a small stick into 
each egg, and sprinkle them with pepper, God willing."

I used six eggs, one onion, a few tablespoons each of cilantro and murri, 
and sprinkles of pepper, coriander, oil, and salt. I chopped the onion 
finely, then crushed it in a mortar, discarding the pulp and pouring the 
liquid in with the other ingredients. At various times I have used both 
cilantro and parsley for this dish; either must be very finely chopped and 
crushed, or the pieces will stick in the teeth and be unpleasant.

It is said that the people of each country fear different devils; and in 
some lands the devils are apparently good cooks, for in those places this 
dish is called "devilled eggs".
This article first appeared in Tournaments Illuminated number 96 (Fall 
1990). The author, Stephen Bloch (John Elys), is on the net at 
sbloch at .adelphi.edu. This version is dated February 12, 1996.


Confiture de noiz
(Menagier de Paris from Early French Cookery, Scully).

Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et mectez 
en eaue freshce tremper par .ix. jour, et chacun jour renoivellez eaue, puis 
les laisser secer et emplez les pertuiz de cloz de giroffle et de gingembre 
et mectez boulir en miel et illec les laissiez en conserve.
Yrchouns
(Harleian MS 279, c. 1420)

Take Piggis mayws and skalde them wel; take groundyn Pork and knede it with 
Spicerye, with pouder Gyngere, and Salt and Sugre; do it on the mawe, but 
fille it nowt to fulle, then sewe them with a fayre threde and putte them in 
a Spete and men don piggys. Take blaunchid Almoundys and kerf them long, 
smal and scharpe, and frye them in grece and sugre. Take a ltytle prycke and 
pryckke the yrchons. An putte in the holes the Almoundys, every hole half, 
and lech fro sometimes. Ley them then to the fryre; when they be rostid, 
dore them, sum with Whete Flowre and mylke of Almoundys, sum grene, sume 
blake with Blode, and lat them nowt browne to moche; and serve forth.

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