Wedding Menu of Peregrine & Cedric

Sept. 11, 1999

 

Antipasto Platters of olives, nuts, melon, proscuitto

Cider, Tea, Juices

White & Dill Loaves

Butter & Honey Butter

Scalloped Turnips

Green Salad

Sautéed Mushrooms

Buttered Peas

Roasted Rosemary Chicken

Lamb Tarts

Spinach Tarts

Coffee, Persian Mint Drink

 

Cooking Staff:

Chris Adler (Lady Katja Davidova Orlova Khazarina)

Pam Anderson (Lady Katrina of York)

Phil Anderson (Lord Ulric of Thescorre)

Jean Adler (Energizer Jean)

Holly Zyara (Holly of Blackrock Castle)

All recipes and redactions herein by Chris Adler ©1999, unless otherwise noted.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

References

Duke Sir Cariadoc of the Bow and Elizabeth, A Miscelleny, 1996. (various medieval redactions)

Thomas Dawson, The Good Huswifes Jewell, 1587.

Francis de LaVarenne, The French Cook, 1653.

Sir Kenelme Digbie, The Closet… Opened, 1669.

Constance B. Hieatt, Pleyn Delit, 2nd Ed., 1997 (14th Century recipes).

Gervase Markham, The English Huswife, 1615.

Cristiforo di Messisburg, Banquets, Composition of Meals, and General Equipment, 1549.

John Murrell, A Book of Cookerie, 1621.

Hugh Plat, Delites for Ladies, 1609.

Bartolomeo Sacchi Platina, On Honest Indulgence, 1474.

Das Kochbuch der Sabina Welserin, 1553 (translation, Valoise Armstrong, 1998).

 

Antipasto

Platina, On Honest Indulgence

Menu items selected for services from the credenza and kitchen.

Syrup of Simple Sikanjabin (Oxymel)

Cariadoc, A Miscelleny (from An Anonymous Andalusian Cookbook of the 13th Century)

Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this.

4 C sugar

2½ C water

1 C vinegar

½ oz fresh mint

Dissolve sugar in water. When it comes to a boil, add the vinegar. Simmer half an hour. Steep mint. Dilute 10-to-1 with cold water. x10

To Make Cider

Digbie, The Closet… Opened

Take a peck of apples, and slice them, and boil them in a barrel of water, till the third part be wasted; Then cool your water as you do for wort, and when it is cold, you must pour the water upon three measures of grown apples. Then draw forth the water at a tap three or four times a day, for three days together. Then press out the liquor, and tun it up; when it hath done working, then stop it up close.

apple cider

cinnamon sticks

lemon and orange slices 15 gals

...Most Dainte Butter

Plat, Delites for Ladies

This is done by mixing a few dropps of the extracted oyle of sage, cinamon, nutmegs, mace, etc. in the making vp of your butter: for oyle and butter will incorporate and agree verie kindely and naturally together.

1 stick butter, softened

1 T cinnamon

2 T honey, warmed

Cream all ingredients together. x10 + 10 sticks plain butter

Compound Sallet

Markham, The English Huswife

Your compound Sallets, are all manner of wholesome Herbes… as Lettice and many others mixed together, and then served up to the Table with Vinegar, Sallet-Oyl, and Sugar.

1 head Bibb lettuce

1 bag spinach

1 head Romaine lettuce

1 small fennel bulb

1 bunch scallions or leeks

1/2 C good virgin olive oil

1/4 C good balsamic vinegar

salt & freshly ground pepper

fresh herbs such as mint, parsley, sage, chives, dill

Wash the greens thoroughly and shake clean. Toss with seasonings. x8

To Make Manchet

Markham, The English Huswife

Your best and principal bread is Manchet, which you shall bake in this manner: First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel, and opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with; then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together, then letting it lie an houre or thereabouts to swel, take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.

Jean’s braid rolls

3 C warm water

1 T dry yeast/1 tsp sugar

2 C non-fat dry milk

4 tsp salt

4 eggs at room temperature

½ C softened butter

10-11 C unbleached flour (recommend King Arthur)

1 egg white beaten lightly with 1 T water

sesame or poppy seeds to taste

Jean’s dilly rolls

¾ C warm water

1 T dry yeast/ 1 tsp sugar

2 ½ lb. cottage cheese at room temperature

6 T sugar

1 ½ C non-fat dry milk

6-8 T onion, finely chopped

6 T parsley, finely chopped

1 T dill seed, crushed

½ C fresh dillweed, chopped

1 T salt

3 eggs at room temperature

6 T softened butter

1 egg white/1 T water for glaze

7-8 C unbleached flour (King Arthur recommended)

sesame or poppy seeds

Proof yeast in water with sugar. Alternately add cotage cheese, some flour, sugar, dry milk, onion, dillseed, flour, salt, and eggs one at a time, then more flour and the butter. Mix well, then knead while adding the parsley and dillweed. Knead until very elastic. Let rise double. Punch down, let rest under the bowl for 15 minutes. Cut into equal pieces, form into half-knot rolls, and let rise double on greased baking sheets. Brush with egg white wash. Sprinkle with seeds, if desired. Bake at 350 degrees for 15-18 minutes. Cool on racks. Yields 45-50 rolls. (Follow same directions for braid rolls, using that recipe's ingredients.)

 

 

Armored Turnips

Hieatt, Pleyn Delit

Cut up boiled or roasted turnips; do the same with rich cheese, not too ripe, but make the cheese in smaller pieces. In a pan greased with butter or other fat, make a layer of cheese first, then turnips; repeat, pouring in spice and butter. It should be quickly cooked.

Michaele del Vaga’s redaction

2 lb turnips

10 oz mozzarella & cheddar cheeses

1/4 lb. softened butter

pinch nutmeg

pinch ginger

salt and pepper to taste

1/4 tsp cubebs

Peel turnips and quarter. Parboil. Slice them thin. Slice cheese thinly, cut butter into small pieces. Layer until dish is full. Bake at 325 for 20-30 minutes. x6

 

To make a tarte of Spennedge

Dawson, The Good Huswifes Jewell

Boyle your Egges and your Creame together, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before your straine your Creame, boyle your stuffe and then straine them al againe, and season them with suger and salt.

1 9" pie shell recipe

4 eggs, beaten

1 1/2 C cream

3 oz frozen chopped spinach, thawed

2 T fresh parsley, finely chopped

1 T dried herbs

1 tsp salt

1 tsp pepper

plain bread crumbs for thickening, if necessary

nutmeg to taste

Beat the eggs well and then beat in the remaining ingredients. Put in pie shell, or make pasties. Bake in a 400-degree oven for 20-25 minutes.

 

Chike Endored

Hieatt, Pleyn Delit

Take a chike, and draw him, and roste him, and lete the fete be on, and take away the hede.

4 lb. chicken parts

oil

salt and pepper

Wash parts, dry, and rub with oil and seasonings. Roast at 400 for 60-85 minutes until golden. Serves 4. x20

To Boyle… Peascods

Murrell, A Book of Cookerie

Take greene sugar Pease when the pods bee but young, and pull out the string of the backe of the podde, and picke the huske of the stalkes ends, and as many as you can take up in your hand at three several times, put them into the pipkin, with halfe a pound of sweete Butter, a quarter of a pint of faire water, a little grosse Pepper, Salt, and Oyle of Mace, and let them stue very softly until they bee very tender.

2 lb. peas

2/3 C water

butter

salt

pepper

mace

Parboil the peas in water. Add butter and seasonings. x6

Mushrums after the Oliver

de LaVarenne, The French Cook

After they are well clensed, cut them into quarters, and wash them in several waters to take off the earth; when they are wel clensed, put them between two dishes with an onion and some salt, then set them on the chafing dish, that they may cast their water; press them between the two plates, take very fresh butter, with parsley and chibol, and fry them, then stove them, and after they are well sod, you may put to them some crèame or white meat, and serve.

4 C mushrooms, washed and quartered

1 small onion

1/2 tsp salt

1/4 C cream

3 T butter

2 T chopped parsley

2 T thinly sliced scallions (chibol)

Put the mushroms in a heavy skilled with the onion, salt, and 1 T butter. Cook slowly until the mushrooms have rendered their juice. Drain it off, add the remaining butter, parsley, and scallions, and cook until the veggies have just begun to lose their color. Add cream. x6

 

To Make Mustard

Digbie, The Closet ...Opened

The best way of making mustard is this: Take of the best mustard-seed (which is black) for example a quart. Dry it gently in an oven, and beat it to a subtle powder, and searse it. Then mingle well strong wine-vinegar with it, so much that it pretty liquid, for it will dry with keeping. Put to this a little pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of sugar to it (which is not to make it take sweet, but rather quick and to help the fermentation) lay a good onion in the bottom, quartered if you will, and a race of ginger scraped and bruised; and stir it often with a horse-radish root cleansed, which let always lie in the pot, till it have lost it’s vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while.

1/4 C cider vinegar 3 T ground mustard seeds 1/8C honey

Mix together and let mellow for a few days. x5

White, Green, and Yellow Garlic Sauce

Messisburg, Banquets…

Take shelled walnuts and clean them, and white bread without crusts soaked in some good broth and garlic, as much as you’d like, and salt, and pound all these things together well. Then dilute with good meat or fish broth, depending upon your preference, and if you do not want garlic put in pepper and juniper...if you want it green, take parsley juice or chard juice and when the greens are well cooked and thick, put them through a sieve and dilute with broth, then mix into your sauce.

Michaele del Vaga redaction

1 C water

2-3 slices of bread

6 garlic cloves

6 oz almonds or walnuts

1/3 C olive oil

1 C chopped parsley

1/4 tsp pepper

2 T white wine vinegar

salt

Add bread to water. Soak and then wring out. Puree with garlic, nuts, vinegar, salt, parsley, and pepper. x5

Fricacee

Digbie, The Closet… Opened

Cut chickens, which must be flead of their skin, into thin slices, and beat them; or the like with Veal. Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of butter (or more), a good spoonful of Thyme, Sweet-Marjoram, and Parsley (more parsley then of the others) all minced small: a Porrenger full of gravy. When all these are well incorporated together over the fire, and well beaten, pour it into the pan to the rest, and turn it continually up and down over the fire, till all be well incorporated.

3 lbs. lamb

1/2 C homemade chicken broth

3 onions, chopped

marjoram

thyme

salt

white pepper

1/2 C white wine

fresh parsley

butter

oil

Slice or cut up chicken into uniform small pieces. Sauté, in stages, in butter and oil, then dump into a pot or Dutch oven. Sauté the onions, add to the pot, and add the rest of the ingredients. Simmer until chicken is cooked through and flavors have blended - about 20-30 minutes. Take off the heat, put in coffins, and bake. x10

To make an herb tart

Sabina Welserin, Das Kochbuch

Take one handful of sage, a handful of marjoram and some lavender and rosemary, also a handful of chard, and chop it together, take six eggs, sugar, cinnamon, cloves, raisins, and rosewater and let it bake.

Cadifor's redaction

1 9" pie shell recipe

1/4 C raisins

4 eggs, beaten

2 T fresh sage, finely chopped

1/4 tsp dried lavender, finely chopped

1/2 tsp dried rosemary, finely chopped

1 T dried marjoram

3 oz frozen chopped spinach, thawed

1 tsp rosewater

1 tsp freshly ground cinnamon

1 very small pinch ground cloves

1 T sugar

Spread the raisins on the pie shell. Beat the eggs well and then beat in the remaining ingredients. Pour over the raisins. Bake in a 425-degree oven for 15 minutes and then turn down the heat to 325. Continue to bake for 15 minutes.

To Preserve Orenges

Dawson, The Good Huswifes Jewell

You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or five dayes, and you must chaunge the water once or twice a day, and when you preserve them, you must have a quarte of faire water to put in your Sugar, and a little Rosewater, and set it on the fire, and scum it verye clene, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so five or sixe times, and when they be enough, put in your Orenges, and let your Sirrop stande till it bee colde, and then put your Sirrop into your Orenges.

3 lemons and oranges

2 C sugar

1 T rosewater

Rinse the fruit and peel. Put the peels in a saucepan with 1 pint of cold water and bring to a boil. Boil for 10 minutes, drain off the water, and add a pint of fresh water. Repeat this process two more times. Drain, add a quart of water, and cook until easily pierced. Drain all but 2 cups of water, and add the sugar and rosewater. Cook over medium heat to make a syrup, then lower the heat and cook until the peel is translucent. When cool, roll in sugar. x3

 

 

Planning:

19 tables - 8 per table - 150 people

buffet!!!!!!

church's serving and cooking equipment

During Dancing:

*2 punch bowls & ladles

large water pitcher

Before Dinner:

*19 antipasto platters

*19 bread baskets or bowls (napkins????)

*19 small butter bowls

40 pitchers (cider and sekanjabin)

Dinner:

1 large bowl for salad, 2 spoons

*lasagna pans for turnips, serving spoon

*medium bowl for peas, spoon

*small bowl for mushrooms, spoon

*2 platters for pasties

*lasagna or baking pans for chicken, serving fork

*2 small bowls for mustard and pesto

*cutting boards

*large pots

*whisks

measuring equipment

*colanders

spinners

grater/food processor

saute pan

pot for peas (Le Cruset)

baking sheets

*lasagna pans

*spatulas

towels

scrubbers

sponges

bleach

detergent

disposable serving gloves

MOM

bread

candied orange peels

towels

baking sheets

hot mitts

peeler

timer

large Le Cruset

ME

food processor coffee

Le Cruset tea

baking sheets samovar

hot mitts sugar

pepper grinder cream

wooden spoons

knives and knife roll

peeler

(drinks, munchies, music, liverwurst, dance shoes)

 

BARONY

*gloves for handling food

*salad spinner

*saute pan

*measuring equipment

*cleaning equipment

*2 large metal bowls

*pitchers!!!

 

PEREGRINE

*salad spinner

*teas

Schedule

8/30-9/3 make sikanjabin

buy sparkling juices

make mustard, freeze

make spinach tarts, freeze

9/4-9/8 prep honey butter and butter, freeze

buy ginger at Williams Sonoma

make pesto, freeze

saute lamb, make lamb tarts, freeze

9/9 buy remaining ingredients

9/10 roast chickens

make cookies?

parboil turnips

defrost butters, tarts, sauces

4 p.m. leave for church with equipment & food

Kevin sets up hall

9/11

9:30 arrive at church

10-11 Holly: cut up melon and proscuitto for antipasto, cover

Pam: saute mushrooms

10:30 cake arrives - Kevin directs deliverers

11-12 Jean: prep salad, cover with plastic wrap

Chris: plate mustard and pesto, cover with plastic wrap

12:30 leave to see ceremony

2-3 Holly: prep antipasto platters

Chris: plate butters, put on tables

2:45 Holly: put antipasto platters on tables

Pam: Cook turnips

3 reheat rolls

Chris: slice orange and lemons for cider pitchers, add cinnamon sticks

Holly: put pitchers of cider and water on tables

Holly: put sparkling juices on tables

3:15 Chris: put baskets of rolls on tables

Mom: reheat mushrooms, add cream

3:30 Chris: cook peas

3:45 Pam: reheat chicken

Mom: reheat tarts & quiche

4 quiche on head table

Everyone: serve food from table by kitchen door

5 church youths clean hall, dishes, and kitchen

dilute sikanjabin

put punch bowl of sikanjabin on table for dancing

put water pitchers on table for dancing

plate cookies and serve on table?

5:30-10? dancing in hall

pack cars

 

©1999 Chris P. Adler