AEthelmearc's Autumn Crown Tourney
Oct. 10-12, 2003
Anno Societatus 38
A word from the Autocrat…
I'd
like to thank the following good gentles for helping make this event possible:
For the
feast planning: Baroness Mistress Michaele del Vaga. For running the kitchen: Dame Katja Davidova Orlova Khazarina and
Don Eric Grenier de Labarre. For
organizing Saturday's Lunch: Lady Bryn MacRose. For doing the breakfast on Sunday: Baroness Mistress Daadra
McBeth Gryphon. To our head tollner:
Lady Elswythe Rosamond. I would like to
thank Baroness Kelda ferch Ystwyth for being the reservationist.
Also,
thanks to all of the rest of the good folk that have helped out with
organizing, planning, running, lifting, trolling, cutting, cooking, child
herding, singing, dancing, fighting, wooing, and just generally being cool.
Pax wo biscom,
Lord Caradawc Mendwr
Æthelmearc Autumn Crown Tournament autocrat
Anno Societas 38
Event
Staff
Autocrat: Lord Caradawc Mendwr
Troll:
Lady Elswythe Rosamond, milady
Dubheasa inghean Dubgaill, Lady Nezhah bint Saleem, Baroness Mistress Orianna
Fridrikskona
Reservation Clerk: Baroness Kelda ferch Ystwyth
Chirurgeon: Lady Astridr Brandsdottir
Dancing: Baroness Peregrine of Thescorre
Food: The Cauldron Bleu
Cooks Guild (La Compagnia del Paiolo Blú)
Breakfast – Baroness Mistress Daedra McBeth a Gryphon, The
Grand High Evil Overlord (Master Baron Devon Adair Bartholomy), Lady Bryn ni
MacRose
Lunch - Lady Bryn, Baroness Daedra, and other cooks
Dinner Menu Planning - Baroness
Mistress Michaele del Vaga
Kitchen Stewards - Dame Katja Davidova Orlova Khazarina & Don Eric
Grenier de Labarre (Grendel)
Cooks – Milady Dubheasa, Lord Phillipe the Shamed, Lord
Dark Oak of Mooneshadowe, Lord Caradawc Mendwr, Lady Lavena Knappe, Lord
Eldjarn, Lord Carlo Gallucci, Lady Juliana de Beaujeau, Lord Mateo il Pulisci
Chiesa, Lord Cadifor Cynan, Lord Ruairidh, Baron Stefan Wolfgang von Ravensburg, Baroness Mathilde des Pyrnées,
Baroness Mistress Sadira bint Wassouf, milady Isolde, Lady Anna
Maria, Lady Katrina of York, Lord Ulric of Thescorre
Butler – Don Grendel
Bakers - Lord Carlo, Lady Juliana, Lady Bryn, milady Dubheasa, Lady Nezhah,
Lady Everild le Kember, Dame Katja
Event Booklet
Preparation: Dame Katja
Event Booklet
Publication: Her Ladyship Roberta
McMorland
Lunch
Menu
Bread
with Assorted Butters
Carrot
Ginger Soup
Beef-Mushroom
Soup
Spiced
Meat Patties
Chicken
Pie
Chicken-filled
Rolls
Fried
Cheese Pies
Assorted
Quiches
Assorted
Pickled Vegetables
Baked
Apples with Bread Pudding
Shortbread,
Almond Cookies, and Medieval Baklava
Quince
& Pear Tarts
Medjool
Dates & Figs
Hot
Cider
Lemonade
Lunch Recipes
Redactions by Lady Bryn, unless
otherwise noted
Carrot Puree
Guter
Spise, #79
How one wants to make a carrot puree. One takes
carrots. And boils them in water and rolled to remove the skin in cold water.
And chopped small. And add it then in a thick almond milk and the almond milk
was well made with wine. And the carrots boiled therein. And add thereto herbs
enough. And color it with violet flowers and give out.
Carrot Soup
Fresh Ginger
½ C boiling water
6 to 8 carrots, unpeeled, boiled in 1½ C water with 1 cube
vegetable bouillon
½ tsp salt
Cook the carrots in the water with a bouillon cube for approximately
35 minutes. Cool the carrots in cold water and remove the skins. Mash the
carrots and add the salt
al-Baghdadi
(A Baghdad Cookery Book), 13th Century
Redaction from Cariadoc’s A Miscelleny
Take and slice red meat, then chop with a large
knife. Put into the mortar, and pound as small as possible. Take fresh sumach,
boil in water, wring out, and strain. Into this place the minced meat, and boil
until cooked, so that it has absorbed all the sumach-water, though covered to
twice its depth: then remove from the saucepan and spray with a little
lemon-juice. Lay out to dry. Then sprinkle with fine-ground seasonings, dry
coriander, cumin, pepper and cinnamon, and rub over it a few sprigs of dry
mint. Take walnuts, grind coarse, and add: break eggs and throw in, mixing
well. Make into cakes, and fry in fresh sesame-oil, in a fine iron or copper
frying-pan. When one side is cooked, turn over on to the other side: then
remove.
10 oz red meat
½ C. water
1 Tb. lemon juice
½ tsp. ground coriander
½ tsp. cumin
½ tsp. (white) pepper
1 tsp. cinnamon
½ tsp. dry mint
1¼ C. walnuts
5 eggs
2 Tb. sesame oil
Take meat,
chop it with a knife, then pound in a mortar. Both ways work but give different
textures. Simmer about 15 minutes. Drain the meat, sprinkle it with lemon
juice, let dry about one hour. Mix meat with spices. Grind walnuts coarsely
(something between chopped fine and ground coarse). Add walnuts and eggs, fry
as patties on a medium griddle. This produces about 20 patties roughly 3” in
diameter.
An
Anonymous Andalusian Cookbook of the 13th Century
Redaction from Cariadoc’s A Miscelleny
It is made with hens, pigeons, ring doves, small
birds, or lamb. Take what you have of it, then clean it and cut it and put it
in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi,
and oil. Put it over a gentle fire until it is nearly done and the sauce is
dried. Take it out and fry it with mild oil without overdoing it, and leave it
aside. Then take fine flour and semolina, make a well-made dough with yeast,
and if it has some oil it will be more flavorful. Then stretch this out into a
thin loaf and inside this put the fried and cooked meat of these birds, cover
it with another thin loaf, press the ends together and place it in the oven,
and when the bread is done, take it out. It is very good for journeying; make
it with fish and that can be used for journeying too.
1 Tb. yeast
1 C. water, plus ¼ C. for yeast
1½ C. white flour
1½ C. semolina
3 Tb. olive oil for dough
1 lb boned chicken
10 oz chopped onion
½ tsp. pepper
1 tsp. salt in dough
1½ tsp. (lavender or) cinnamon
3 Tb. olive oil
3 Tb. more olive oil for frying
1 Tb. Byzantine murri
1 tsp. coriander
Mix yeast with
¼ C. lukewarm water. Stir together flour, semolina, 1 tsp. salt. When the yeast
is foaming, add it, 1 C. water, and 3 Tb. oil to the flour and semolina,
stirring it in, then kneading it smooth. If necessary add a little extra flour
or water to get a reasonable texture. Cover with a damp towel, leave in a warm
place about 1½ hours.
Cut the meat
fairly fine (approximately ¼” slices, then cut them up), combine in a 3-quart
pot with chopped onion, 1 tsp. salt, spices, murri, and 3 Tb. oil. Cook over a
medium low to medium heat about an hour. I covered it at the beginning so it
would all get hot, at which point the onion and meat released its juices and I
removed the cover and cooked until the liquid was gone. Then heat 3 Tb. oil in
a large frying pan on a medium high burner, add the contents of the pot, fry
over medium high heat about five minutes.
Finally, take
the risen dough, divide in four equal parts. Take two parts, turn them out on a
floured board, squeeze and stretch each until it is about 12" by 5".
Put half the filling on one, put the other on top, squeeze the edges together
to seal. Repeat with the other two parts of the dough and the rest of the
filling. Bake on a cookie sheet at 350 degrees for 40 minutes.
Recipe for Mujabbana (Fried Cheese Pies)
Andalusian
Redaction from Cariadoc’s A Miscelleny
Know that mujabbana isn't prepared with only one
cheese, but of two; that is, of cow's and sheep's milk cheese. Because if you make
it with only sheep cheese, it falls apart and the cheese leaves it and it runs.
And if you make it with cow's cheese, it binds, and lets the water run and
becomd sole mass and the parts don't separate. The principle in making it is
that the two cheeses bind together. Use one-fourth part cow's milk and
three-quarters of sheep's. Knead all until some binds with its parts another
[Huici Miranda observes that this passage is faintly written and only a few
letters can be made out] and becomes equal and holds together and doesn't run
in the frying pan, but without hardening or congealing. If you need to soften
it, soften it with fresh milk, recently milked from the cow. And let the cheese
not be very fresh, but strong without...[words missing]...that the moisture has
gone out of. Thus do the people of our land make it in the west of al-Andalus,
as in Cordoba and Seville and Jerez, and elsewhere in the the land of the West.
Manner of Making it. Knead wheat or semolina flour
with some yeast into a well-made dough and moisten it with water little by
little until it loosens. If you moisten it with fresh milk instead of water it
is better, and easy, inasmuch as you make it with your palm. Roll it out and
let it not have the consistency of mushahhada, but firmer than that, and
lighter than musammana dough. When the leaven begins to enter it, put the
frying pan on the fire with a lot of oil, so that it is drenched with what you
fry it with. Then wet your hand in water and cut off a piece of the dough. Bury
inside it the same amount of rubbed cheese. Squeeze it with your hand, and
whatever leaves and drains from the hand, gather it up carefully. Put it in the
frying pan while the oil boils. When it has browned, remove it with an iron
hook prepared for it and put it in a dipper ["iron hand"] similar to
a sieve held above the frying pan, until its oil drips out. Then put it on a
big platter and dust it with a lot of sugar and ground cinnamon. There are
those who eat it with honey or rose syrup and it is the best you can eat.
3 oz ricotta
½ C. milk for the
dough
4 oz feta
2 C. olive oil
for frying (about ½" deep)
1 Tb. sugar
1½ C. flour 1
tsp. cinnamon
¼ C. sourdough
honey and butter
for topping
Mix flour,
sourdough, and milk and knead for a few minutes into a smooth dough. Roll out
to about a 12" circle, making sure the board (or marble slab) is well
floured so it will not stick when you later take it off. Let rise about 3 hours
in a warm place. Mash together the cheeses and knead them to a smooth
consistency. Cut a piece of the dough, put cheese filling on top, fold dough up
on all sides around it and over the cheese; squeeze to a circular, flattened
patty, using a wet hand so that the dough will seal. The cheese is entirely
surrouded by dough. Pour the oil in a 8½" frying pan or dutch oven (about
½" deep), heat to about 340 degrees. Put patties into the oil, cook until
the bottom is brown (about 40-60 seconds), turn over, cook until that side is
brown (about another 40 seconds), remove, drain. Top with melted butter and
honey.
To bake a Chickin
Pie (Grete Pyes)
The English
Hus-wife
Redaction from Cariadoc’s A Miscelleny
After you have
trust your Chickins, broken their legges and breast bones, and raised your
crust of the best past, you shall lay them in the coffin close together with
their bodies full of butter: Then lay upon them and underneath them currants,
great raysons, prunes, cinamon, suger, whole mace and salt: then cover all with
great store of butter and so bake it. After powre into it the same liquor you
did in your marrow bone Pie with the yelkes of 2 or 3 egges beaten amongst it:
And so serve it forth.
An unbaked 9-in pie pastry shell
½ C. dry white wine
½ tsp cinnamon
¼ tsp mace
¼ C. currants
¼ C. raisins
½ C. pitted prunes
2½ lb chicken, cut into 12-15 pieces
½ tsp salt
1 Tb butter, cut into small pieces
1 Tb brown sugar
Line bottom of 2 quart casserole with pie pastry and bake
at 425 F for 10 minutes. Let cool. Mix together wine and spices. Add dried
fruits, stir, and let stand about 15 minutes. Toss the chicken pieces with the
wine and fruit mixture, sprinkling in the salt as you mix. Place in the pastry
and dot with butter. Cover and bake at 350 F for 45 minutes. Uncover, sprinkle
with brown sugar, and bake uncovered for an additional 15 minutes.
Khushkananaj
(period baklava)
al-Baghdadi
Redaction from Cariadoc’s A Miscelleny
Take fine white flour, and with every ratl mix
three uqiya of sesame-oil, kneading into a firm paste. Leave to rise; then make
into long loaves. Put into the middle of each loaf a suitable quantity of
ground almonds and scented sugar mixed with rose water, using half as much
almonds as sugar. Press together as usual, bake in the oven, remove.
2 C. white flour
1 C. whole wheat flour
½ C. untoasted sesame oil
6 oz almonds
additional flour for rolling out dough
1½ C. sugar
1 Tb. rose water
½ C. water and ½ C. sourdough
Mix the flour,
stir in the oil. Mix the water and the sour dough starter together. Add
gradually to the flour/oil mixture, and knead briefly together. Cover with a damp
cloth and let rise about 8 hours in a warm place, then knead a little more.
Divide in four
parts. Roll each one out to about 8"x16" on a floured board. Grind
almonds, combine with sugar and rose water. Spread the mixture over the rolled
out dough and roll up like a jelly roll, sealing the ends and edges (use a wet
finger if necessary). You may want to roll out the dough in one place and roll
it up in another, so as not to have bits of nuts on the board you are trying to
roll it out on. You can vary how thin you roll the dough and how much filling
you use over a considerable range, to your own taste. Bake at 350 deg. about
45-50 minutes.
Shrewsbury Cakes (Shortbread)
John Murrell, A
Delightfull Daily Exercise for Ladies and Gentlewomen, 1621
Redaction from Cariadoc’s A Miscelleny
Take a quart of
very fine flower, eight ounces of fine sugar beaten and sersed, twelve ounces
of sweete butter, a Nutmegge grated, two or three spoonefuls of damaske
rose-water, worke all these together with your hands as hard as you can for the
space of halfe an houre, then roule it in little round Cakes, about the
thicknesse of three shillings one upon another, then take a silver Cup or
glasse some foure or three inches over, and cut the cakes in them, then strowe
some flower upon white papers & lay them upon them, and bake them in an
Oven as hot as for Manchet, set up your lid till you may tell a hundreth, then
you shall see them white, if any of them rise up clap them downe with some
cleane thing, and if your Oven be not too hot set up your lid again, and in a
quarter of an houre they will be baked enough, but in any case take heede your
Oven be not too hot, for they must not looke browne but white, and so draw them
foorth & lay them one upon another till they be could, and you may keep
them halfe a yeare, the new baked are best.
¼ C sugar
½ C butter
1 C flour
1½ tsp nutmeg
½ tsp vanilla
Sift
flour with sugar and nutmeg, then cut in the butter and sprinkle the rosewater
over the resulting dough. Knead, then roll out ¼-inch thick and cut out
three-inch circles. Bake at 350 for 15 minutes.
White Gingerbread
A Delightfull Daily
Exercise for Ladies and Gentlewomen
Redaction from Cariadoc’s A Miscelleny
Take halfe a pound
of marchpaine past, a quarter of a pound of white Ginger beaten and cerst,
halfe a pound of the powder of refined sugar, beate this to a very fine past
with dragagant steept in rose-water, then roule it in round cakes and print it
with your moulds: dry them in an oven when the breade is drawne footh, upon
white papers, & when they be very dry, box them, and keepe them all the
yeare.
½ lb. almond paste
1½ Tb. water
½ Tb. rosewater
1 tsp gum tragacanth
½ C sugar
1 Tb. ground ginger
Combine the water and gum, then mix with the almond paste
and sugar. Roll out into small balls, flatten into molds, remove, and place on
parchment paper. Bake at 200 for 20 minutes, then turn off the oven and let sit
for 15 minutes more.
Quynces or Wardones in paast
Two Fifteenth-Century
Cookery-Books, T. Austin (ed.)
Take and make
rounde coffyns of paast; and take rawe quynces, and pare hem wit a knyfe, and
take oute clene the core; And take Sugur ynog, and a litull pouder ginger and
stoppe the hole full. And then couche ij. or iij. quynces or wardons in a
Coffyn, and keuer hem, And lete hem bake; or elles take clarefied hony in-stede
of sugur, if thou maist none sugur; And if thou takest hony put thereto a
litull pouder peper, and ginger, and put hit in the same maner in the quynces
or wardons, and late hem bake ynog.
Pastizi de Pome Codogne
The
Neapolitan Recipe Collection, Terence Scully
Aparaghia la pasta
como he dito de li altri pastelli; poi habi pome codogne bene mondate he nette
he cacia fora quello duro de mezo, he che lo buso dove haverai cazato fora el
duro non passi da banda in banda; et in quello busso ponerai de bona medula de
bove cum zucaro he canella assai; et li diti pomi aconzaralli in li ditti pastizi
sopragiongendoli de la ditta medula dentro he de fora; he fa ch'el non sia
tropo salato; poi mettili de sopra una pasta, facendolo cocere secondo l'ordine
de li altri pastelli.
Quince Pie
Prepare the dough as I have said for the other tarts; then get peeled
quince and remove the hard part in their centre, and do not let the hole you
make to remove it go all the way through; into this hole put good beef marrow
with plenty of sugar and cinnamon; and lay the quince in the pies, adding the
marrow to them inside and out; mind that it is not too salty; put another crust
on top, cooking it as with the other tarts.
Dinner
Menu
FIRST SERVICE FROM THE
CREDENZA
Bread with Olive Oil
Baked
Cheese Toasts
Stuffed Eggs with Raisin Sauce
Neapolitan Pizza (marzipan tarts with raisins & nuts)
Salad of Several Greens
Baked Ham, sliced, served with Pears and Olives
Mustard Balls & Green Garlic Sauce
Grape Juice & Hot Cider
SERVICE FROM THE KITCHEN
Squash
Torte
Pork
Tenderloin with Pomegranate Sauce & Applesauce
Chicken in Verjuice with Grape Sauce
Kidney
Beans with Caramelized Onions
SECOND AND LAST SERVICE
FROM THE CREDENZA
Grape
Tarts
Gorgonzola, Provolone, Parmesan, & other Cheeses
Pistachio Nuts
Candied
Peels & Comfits
Dinner
Recipes
Inspired primarily by The
Neapolitan Recipe Collection (Cuoco Napoletano), 15th Century
Italian recipes translated by Terence Scully, with additional recipes by the
related collections in Epulario and Platina.
All dinner redactions Mistress Michaele del Vaga (Shelley Stone
©1993, ©2003) unless otherwise noted.
FIRST SERVICE FROM THE CREDENZA
Platina states: "In serving food there is an order that should
be observed. For the first course it is recommended that one have all those
things that act as a laxative and which are light and not filling, such as a
few apples and pears and other such mild and pleasant things. In addition, one
may serve lettuce and such, either raw or cooked with vinegar and oil; also
eggs, especially soft-cooked, and some other confections which we call sweets,
made from spices and pine kernels and either honey or sweet juice. These are to
be served to the guests first of all."
Ova Piene
Maestro Martino da Como,
Libro de Arte Coquinaria, 15th Century
Boil your fresh eggs in clean water until they are well cooked and
hard. Then shell them and cut them in half so you can take out all the yolks,
being careful not to break the whites; pound some of the yolks with a small
quantity of raisins, a little good vintage cheese and a little fresh cheese as
well. Add parsley, marjoram and mint, all finely chopped, mixing in a little
bit of egg white according to the quantity you wish to make, with sweet or hot
spices according to taste. And after you have mixed all these things together,
you shall color the mixture yellow with saffron and fill the above-mentioned
whites with it, then fry them very slowly in oil. To make a suitable sauce to
go over them, take a few leftover yolks mixed with raisins and pounded well
together, dilute them with a small amount of verjuice and sapa (that is cooked
wine); rub through a sieve, adding a little ginger, a few cloves and a lot of
cinnamon, and boil this sauce for a while. When you wish to send the eggs to
the table, pour the sauce over them.
Stuffed Eggs
The Neapolitan Collection
Boil fresh eggs whole in water until they are quite hard; shell them
carefully, cut them in half and then lift out the yolk without breaking the
white; of the yolks, grind a part with a few raisins, a little old and new
cheese, parsley, marjoram, and finely chopped mint, adding in two egg whites
with mild spices depending upon the amount you are making; mix all of this
together with saffron and fill up the hollows left by the yolks, and fry the
eggs gently in good oil; see that a lot of cloves and cinnamon are in the
filling; when they are fried, serve them.
Stuffed Eggs
(To serve 12 to 16)
1 dozen eggs hard-boiled
¾ cup ricotta1/2 cup
chopped raisins
¼ cup Parmesan
¼ cup farmers or mozzarella
cheese
2 to 3 tsp marjoram
1 tsp mint
½ tsp white pepper
½ tsp salt
2 Tb. chopped fresh parsley
Saffron for color
Slice eggs length-wise. Set
aside the yolks. Combine 9 egg yolks and 2 - 3 egg whites (depends on your
success at slicing) with 1/2 cup of chopped raisins, the three cheeses, and all
the spices. If you need the mixture to be creamier, add more ricotta or some
white wine vinegar. Mound mixture in the egg whites using a spoon or a pastry
bag. Save the remaining egg yolks for the raisin sauce. You will probably have
left over egg mixture which can be used as a spread.
Raisin Sauce
½ cup chopped raisins
3 egg yolks
½ cup verjuice and/or wine
vinegar and grape juice to dilute
½ tsp ginger
¼ tsp cloves
½ tsp cinnamon
Mix ingredients together
and bring to a slow boil. Add more liquid so sauce is pourable. Remove from heat
and cool slightly. Drizzle over ½ of the stuffed eggs, and serve the remainder
on the side.
Torta Detta Marzapane
Platina. De Honest
Voluptate, 1474.
The cake known as "marzipan" is made as follows. For a
night and a day leave in cold water some almonds which have been peeled with as
much care as possible. Then pound them, continuing to add a little water so
they will not give out oil. If you wish the cake to turn out excellent, add an
amount of sugar equal to the almonds. When you have pounded everything well,
dilute it with rosewater, and put it into a pan lined with a thin sheet of
pastry, moistening again with rosewater, and then put it in the oven and once
more moisten it continually with rosewater so it will not become too dry. It
may be cooked over the fire if you follow the cooking with care so that the
cake does not end up burnt rather than cooked. This cake must be flat, not too
thick, if it is to be good. I do not recall ever having eaten anything more
delicious with my friend Patrizio the elder. Indeed, it is very nourishing,
quite digestible, is good for the chest, the kidneys and the liver, and it
makes the sperm grow, stimulates one to the pleasures of Venus and refreshes
the urine.
Per Fare Torta Con Diverse Materie,
Dai Napoletani Detta Pizza
To Make A Pie With Various
Ingredients, Which The Neapolitans Call Pizza
Bartolomeo Scappi. Opera,
1570.
You must have six ounces of shelled almonds and four ounces of soaked
pine nuts and three ounces of fresh dates without the stones, and three ounces
of fresh figs, three ounces of sultanas and you pound every thing in the
mortar, sprinkling on rosewater so the mixture becomes like a paste. Add to
these ingredients eight raw fresh egg yolks, six ounces of sugar, one ounce of
crushed cinnamon, one and a half ounces of mostaccioli [small hard biscuits
with candied fruit and grape must] ground to a powder, four ounces of
rosewater, and when all this is well blended, cover a tart dish with marzipan,
line the edges all around with a twist of the paste (not too thick), and put
the mixture into it, mixed with four ounces of butter, making sure that it is
not more than one inch high. Bake it in the oven without covering it, and serve
it hot or cold as desired. Almost any spiced thing may be put on this pizza.
Marzipan
1 lb blanched almonds
(about 4+ cups)
1 lb superfine sugar (2+
cups) or 1 lb powdered sugar (4 cups)
¼ cup rose water, orange
water or plain water, more or less.
Blanch almonds (boil for 10
minutes and then cool in water; the skins should just pop off. If not, boil
again.) Dry almonds overnight or dry in a 275º oven for 20 minutes, turning so
they do not brown. Grind almonds and sugar together. Moisten with rosewater to
form a paste. When baked as a crust, it will rise. 350º for 25 minutes or until
brown.
Fruit Paste
Follow the directions given
by Bartolomeo Scappi using a scale for measurements. You may substitute
different nuts and fruits, candied citrus fruit and Italian biscuits if you
wish or use what is available to you.
Baked Cheese, Bread, etc.
The Neapolitan Collection
Get bread, remove the crust, slice it thin and toast it on the fire
to color it, then coat the slices with fresh butter and put sugar and cinnamon
on top; then get slices of creamy cheese and put them on the toast with sugar
and cinnamon on top; then put the slices into a torte pan and put this on the
coals with its lid on and coals on top; when the cheese has melted, serve it
quickly.
Baked Cheese Toasts
Sliced bread
Butter
Soft cheese like mozzarella
or cream cheese
Sugar & cinnamon
Good Cured Ham for Keeping, Cooked
The Neapolitan Collection
Test the cured ham, shoving a knife into the middle of it: if the
knife smells clean, the cured ham is good, and vice versa; then get equal
quantities of wine and water or vinegar – but it would be better without water
– and cook it, but not too much; then take it off the fire and add sage and
rosemary into the mortar in which it is cooked, and let it stand until it is
cool. Like that it will keep for ten days.
Ham
Cooked, sliced ham
Verjuice with Garlic
The Neapolitan Collection
Get a little
garlic, fresh fennel and basil,grind this with a litte pepper and distemper it
with good verjuice.
Sauce for Peiouns
Ashmole MS 1429, 14th Century
Take percely,
oynouns, garleke, and salt, and mynce smal the perceley and the oynouns, and
grynde the garleke, and temper it with vynegre y-now: and mynce the rostid
peiouns and cast the sauce ther-on a-boute, and serue it forth.
Garlic Sauce
1 C parsley
1 small onion
5 cloves of garlic or to taste
¼ C wine vinegar
Salt to taste
Chop the parsley and onion small, and crush the garlic.
Combine all of these with the salt in a blender or food processor, and purée
them. Add the vinegar, and continue to purée until the sauce is smooth. Serve
over roasted fowl, cut into small pieces. Yields one cup of sauce.
Balled Mustard for Trips
The Neapolitan Collection
Get mustard seed and, when it has steeped a day, grind it up with a
handful of raisins, cloves, cinnamon, and a little pepper; and with this paste
form balls, small or as large as a walnut; then set them to dry on a board;
when dry, you can take them when you go riding; to distemper them, use verjuice
or must or wine or vinegar.
Mustard
Mustard seeds, freshly
ground
Red wine vinegar
Raisins
Pinch of cloves, cinnamon,
pepper
SECOND COURSE
"Now it is time to pass on to the course which I call the second
and principal one. For there it is a question of the meats, which are better
and more healthful and have more nourishing force than any other food."
Platina.
To Make A Greene Tarte After The
Manner Of Bolognia
Epulario, Or, The Italian
Banquet. 1516.
Take as much Cheese as aforesaid (two pounds of good new Cheese),
and grate it somewhat great, then take
Parsely, Margerum, and other good hearbes chopped very small and mixe them with
the Cheese, & stamp them in a
morter, adding thereto Egges, Pepper, and a little Saffron with sweet
butter, then make a crust for it and
bake it. And when it is halfe baked,
colour it ouer with the yolke of an Egge
and a little Saffron, and when the upper
crust riseth it is baked, then take him from the fire.
Squash Torte
The Neapolitan Collection
Get a good squash, scrape and grate it, and bring it to a boil in fat
broth or milk; get a pound of new and old cheese; along with half a pound of
sugar, ginger, cinnamon, with a beaker of milk and eight eggs; when the squash
is cooked in the broth; take it out and strain it; make the mixture yellow with
saffron and put it in a pan with a moderate fire above and below; when it looks
half done, put small lasagne on top; when it is well done, put sugar and
rosewater on top.
Squash Quiche
1 C. ricotta
¼ cup Parmesan
2 eggs
3 Tb. fresh chopped parsley
1 tsp. fresh marjoram
2 tsp. fresh oregano
½ tsp. salt
¼ tsp. pepper
Boiled lasagne noodles
Line a pie shell with
boiled lasagne noodles. Puree all the other ingredients and fill the pie
shell. Bake at 350 degrees for 35 to 40
minutes until done (slightly brown and not runny.)
Salt Loin of Pork
The Neapolitan Collection
Salt loin of pork should not be too fat, it should be red and cooked
as just described for ham.
Pork Tenderloin
5 lbs. pork tenderloin
4 Tb oil
½ C flour
1 C stock
Preheat oven to 350. Melt butter in a Dutch oven or cast
iron skillet. Dredge roast in flour, sear on all sides in oil. Pour stock
around roast, Cover tightly and bake for 2 to 3 hours until tender. Raise heat
to 450, uncover, and return roast to oven for 10 minutes to brown. Serve cold
with the following sauces. Serves 5.
A Sauce Called Peach Blossom
The Neapolitan Collection
Get peeled almonds and grind them with a crustless loaf of white
bread, a little ginger and cinnamon, and distemper with verjuice, pomegranate
juice, and sandalwood, and strain everything; it will be good.
Pomegranate Sauce
Ground almonds, fresh bread
crumbs, whole gingerroot, pinch cinnamon, pomegranate juice.
Cockerels Boiled in Verjuice
The Neapolitan Collection
They should be boiled with salt pork; when they are half cooked, get
whole verjuice grapes and cut them in half, remove the seeds and put the grapes
to cook with the cockerels; when cooked, add in finely chopped parsley, and
pepper and saffron; after this is cooked, serve it up with fine spices on top.
Pollo In Agresto (Chicken In
Verjuice)
Platina. On Honest Indulgence.
Cook down a chicken with some salt flesh; when it is half-cooked, put
into your warm pot grapes with the seeds removed. Add parsley and finely
chopped mint, pepper and saffron powdered together. Put all these into the
kettle. When the chicken is cooked, fill the plates immediately. B. Poggius
enjoys this dish often with me as his guest; and there is nothing more
healthful, for it is greatly nourishing, easily digested, good for the stomach,
the heart, the liver and the kidneys, and checks the bile.
Salsa Di Uva (Grape Sauce)
Platina. On Honest
Indulgence.
Grind up dark grapes in a mortar with white bread crumbs and then
blend in a small amount of verjuice or vinegar so that this is not sweeter then
need be. Let this boil on the hearth for half an hour; add ground cinnamon and
ginger. When is has cooled, pour it into dishes. This is agreeable to the
stomach and liver, fattens the body, nourishes well and is easily digested.
Chicken with Grapes
Arrange chicken pieces in a
baking dish. Baste with olive oil if you feel it is necessary. Season with a
mix of parsley, mint, pepper and saffron. Bake at 375º for l hour or until
done. When half done, add some grapes to the pan. Serve with grape sauce.
Grape Sauce
¾ cup dark grapes, chopped
2 Tb bread crumbs
3 Tb verjuice or grape
concentrate
2 Tb red wine vinegar
½ tsp cinnamon
½ tsp ginger
Bring grapes, bread crumbs and juice and/or vinegar to a boil.
Cook slowly for 1/2 hour. Add more juice, vinegar or water if necessary so it
does not become jelly. Mix in cinnamon and ginger. Cool before serving. The
sauce should not be sweet.
Applesauce
The Neapolitan Collection
Get almonds, grind them thoroughly and make milk, then get ten or
twelve cooked apples, grind them up, and sieve them, mix them with the almond milk
and a little rosewater and sugar, and cook the mixture until it is thick; then
take it off the fire and make up dishes of it.
Applesauce
Apples, sugar, cinnamon,
nutmeg, wine (Please note: we chose to use wine – as in several English
medieval recipes -- rather than almond milk so as to lessen the number of nut
recipes in this meal.)
Kidney Beans
The Neapolitan Collection
Cook the kidney beans in pure water or in good broth; when they are
cooked, get finely sliced onions and fry them in a pan with good oil and put
these fried onions on top [of the beans] along with pepper, cinnamon, and
saffron; then let this sit a while on the hot coals; dish it up with good
spices on top.
Kidney Beans with Caramelized Onions
16 oz. canned kidney beans,
drained
1 qt. vegetable broth or
water
3 large onions, sliced
Pinches of pepper,
cinnamon, and saffron.
Sauté onions until
caramelized. Reheat beans in water or broth with saffron. When cooked through,
top with onions and season with pepper and cinnamon.
SECOND AND LAST SERVICE FROM THE CREDENZA
"Enough has been said
about what should be eaten as first and second course; it will be told
successively and briefly what should be consumed as a third course, in
conclusion, to seal the stomach. If it happens that you have eaten meat,
roasted or boiled according to the time of year, eat either apples or pears,
especially the sour ones, because they drive from the head the vapors of the
food taken earlier. ... A bit of very hard cheese is thought to seal the
stomach and to keep fewer vapors from reaching the head and brain. Likewise it
very aptly takes away squeamishness due to food that is very rich or
sweet." Also one was to eat nuts whose force is cold and dry, sometimes
taken with sugar or honey. Platina.
To Make Tartes Of Red Cherries or
Grapes
Epulario
Take the reddest Cherries that may bee gotten, take out the stones
and stampe them in a morter, then take red Roses chopped with a knife with a
little new Cheese and some old Cheese well stamped with Sinamon, Ginger, Pepper,
and Sugar, and all this mixed together, adde thereto some egs according to the
quantity you will make, and with a crust of paste bake it in a pan, and being
baked straw it with Sugar and Rosewater.
Cherry Torte
The Neapolitan Collection
Get red cherries or the darkest available, remove their pit and grind
them in a mortar; then get red roses and crush them well… get a little new and
old cheese with a reasonable amount of spices, cinnamon, and good ginger with a
little pepper and sugar, and mix everything together, adding in six eggs; make
a pastry crust for the pan with half a pound of butter and set it to cook
giving it a moderate fire; when it is cooked, put on sugar and rosewater.
Cherry or Grape Tart
Pie crust (½ C shortening,
2 sticks butter, 2½ C flour, ½ C ice water, 1 tsp salt, 1 tsp. sugar)
1 C puréed grapes or
cherries
1½ C ricotta cheese
½ C cream
Dash rosewater
½ tsp pepper
1 tsp salt
1 tsp cinnamon
1 Tb. sugar
2 eggs, beaten
Purée cherries or grapes.
Add cheese, spices, and beaten eggs. Slightly grease and flour your springform
pan (not necessary when using a standard pie pan. Roll out enough crust to fill
your pan. Pour mixture into your pie shell. Bake at 350 degrees for 35 to 45
minutes. The pink color will turn to rose-brown when done and will start to
crack slightly. Sprinkle with sugar and rosewater.
© Michaele del Vaga/Shelley
Stone, 11/19/92
To Preserve Orenges (Candied orange peel)
Thomas Dawson, The
Good Huswifes Jewell, 1596
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 Tb.
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.
The art of comfet-making (candied seeds)
Delights for Ladies
...Take a half a
pound of anise, a quatrain and a half of fennel, a quatrain and a half of
coriander, a quatrain and a half of caraway seed, which is a seed eaten in
dragees…
1 cup fine sugar
½ C hot water
½ C seeds (coriander, anise, caraway, fennel)
Cook a sugar syrup to the soft ball stage. Spoon some
over dry seeds and stir them around with a fork. Keep adding syrup and stirring
the seeds to build up layers of candying. Let cool between layers.
Dinner
Bibliography
Apicius. De Re
Coquinaria (Concerning Culinary Matters). 1st C. A.D.? Printed copies:
Venice, 1483. Milan, 1490. Venice 1503. English translations: Flower, Barbara,
and Rosenbaum, Elisabeth, eds. The Roman
Cookery Book, A Critical Translation of "The Art of Cooking" by
Apicius.London: Peter Nevill, 1958.
Vehling, Joseph Dommers, ed. Apicius, Cookery and Dining in Imperial Rome. Chicago: Walter M.
Hill, 1936. New York: Dover Publications, 1977. Anon.
Libro della Cocina (The
Book of Cooking).
Tuscany: 14th C. Reprinted Bologna: Arnaldo Forni, 1970. Anon.
Libro per Cuoco (The
Book of the Cook).
Venice: 14th C. Anon.
Liber de Coquina (The
Book of Cooking).
Charles II of Anjou, Angevin. Naples: 15th C.
Maestro Martino da Como. Libro de Arte Coquinaria (Book of Culinary Art) Rome: 15th C.
(Recipes used by Platina, discovered in the 1930's).
Platina (Bartolomeo Sacchi). De Honesta Voluptate ac Valetudine. Rome: 1474. Venice: 1475. First
printed cookbook. English translations: On
Honest Indulgence (De Honesta Voluptate), Platina, Venice, L. De Aquilla,
1475. London, late 16th C: Mallinerodt Collection of Food Classics, Vol. V,
trans: Elizabeth Buermann Andrews. Reprinted: Falconwood Press, 1989. Anon.
Epulario. 1516. English translation: A. I. Epulario, Or, The Italian Banquet.
London, 1598. Reprinted: Falconwood Press, 1989.
di Messisbugo, Cristoforo. Banchetti, Composizione di Vivande et Apparecchio
Generale (Banquets, Composition of Meals and General Equipment). Venice:
16th C. Ferrera: 1549. Reprinted Bologna: Arnaldo Forni, 1973.
Scappi, Bartolomeo. Opera
di M. Bartolomeo Scappi, cvoco secreto di papa Pio Qvinto divisa in sei libri
... Venice, 1570. Reprinted Bologna: Arnaldo Forni, 1980.
Scully, Terence. The
Neapolitan Recipe Collection (Cuoco Napoletano). The University of Michigan
Press, Ann Arbor, 2000.
Cervio, Vincenzo. Il
Trinciante (The Carver). Venice: 1581. Reprinted Bologna: Arnaldo Forni,
1980.
Breakfast
French Toast with syrup & jams
Ham
Hot Rice Cereal and/or Oatmeal
Coffee, tea, & orange drink
Leftovers
(Research provided
by Lady Bryn & Dame Katja)
Payn Purdeuz (French Toast)
Harleian MS, 15th Century English
Take faire yolkes
of eyren, and try hem from the white, and drawe hem thorgh a streynour; and
then take salte, and caste thereto; and then take manged brede or paynman, and
kutte hit in leches; and then take faire butter, and clarefy hit or elles take
fressh grece and put hit yn a faire pan and make hit hote; And then wete the
brede well there in the yolkes of eyren, and then ley hit on the batur in the
pan, whan the buttur is al hote; and then whan it is fried ynowe, take sugur
ynowe, and caste there-to whan hit it in the dissh. And so serve hit forth.
Mortress
of Flesh (Ham)
Two Fifteenth Century Cookbooks (courtesy of A
Miscelleny)
Take
pork, and seethe it well; then take it up and pull away the swerde, and pick
out the bones, and hack it …