AEthelmearc Fall Coronation
of Christopher & Morgen II

September 20, 2008 A.S. XLIII

The Cauldron Bleu Cooks Guild

and

The Shire of Heronter
Present...

A 14th Century English Feast

 

Menu

First Course

Spiced grape juice
Freshly baked bread
Butter, braised garlic, applesauce, honey-wine mustard
Chilled shrimp
Salad of fresh greens & herbs with olive oil & balsamic vinegar

Second Course

Braised chickens stuffed with grapes, garlic, and herbs
Almond milk-scented rice
Squash soup with bacon
Parmesan-filled ravioli

Third Course

Spiced pork meatloaves shaped like hedgehogs
Fava beans with caramelized onions
Root vegetables chutney
Ginger candy
Apple/pear pie with freshly whipped sweetened cream

 

Feast Staff

Head Cook Baroness Katja Davidova Orlova Khazarina

 

Kitchen Manager Lady Katrina of York

 

Kitchen Staff and Prep Cooks

Baron Eric Grenier de LaBarre

Energizer Jean

Holly of Blackrock Castle

Lady Eilionora Ghorm

Lord Michel Duin Garbin O' Murchadha

Lady Alianora

Lord Padraig O'Chaeleichair

Lady Dubheasa inghean Dubgaill

Lord Eldj am the Thoughtful

Katyanna Eldjarnsdottir

Countess Branwyn ferch Gwythyr

Richard von Thanner

Suzanne Angellic Moscherosch

Virginia

Mistress Euriol of Lothian

 

Publisher Baron Steffan Wolfgang von Ravensburg

 

Resources

Hieatt, Constance B. and Butler, Sharon, editors. Curye on Inglysch (English Cookery). The Early English Text Society. Oxford University Press. London. 1985. [includes Diuersa Servisa, The Forme of Cury, and Goud Kokery, 14th Century English texts]

Milham, Mary Ella, translator. Platina, De Honest Voluptate et Valetudine (On Right Pleasure and Good Health). Medieval & Renaissance Texts & Studies. Arizona. 1998. [15th Century Italian]

Scully, Terence, editor. The Viandier of Taillevent. University of Ottowa Press. 1988. [14th Century French]

from Curve on Inglysch:

 

This is the menu for the feast for the king at home for his own table. Venison with a dish of boiled wheat, a stewed dish, boars' heads, boiled meat, roasted swan, roasted fat capons, peas, pike, and two subtleties. White pudding, jellied meat or fish, roast pork, roasted cranes, roasted pheasants, roasted herons, roasted peacocks, fish, tarts, meat served in pieces, roasted rabbit, and one subtlety. German broth, spiced pudding of pork, dried fruits and eggs in a sauce of almond milk or wine, roasted venison, roasted small heron, roasted peacocks, roasted perch, roasted pigeons, roasted rabbits, roasted quails, roasted larks, meat in puff pastry, perch, a rice dish, fritters, and two subtleties.

 

 

Recipes

Note: All recipes serve one table of eight gentles)

 

Potus Hypocras (spiced grape juice)

Goud Kokery

1 quart white grape juice

1/4 C. sugar

1 Tb. cinnamon

1 slice fresh ginger

1/2 tsp. ground grains of paradise

2 whole long peppers

3 whole cloves

1/2 tsp. ground nutmeg

1/2 tsp. caraway seeds

1 slice galangal (or 1 tsp. ground)

 

Original recipe:

Take a half lb. of canel tried; of gyngyuer tried, a half lb.; of greynes, iii unce; of longe peper, iii unce; of clowis, ii unce; of notemugges, ii unce & a half; of carewey, ii unce; of spikenard, a half unce; of galyngale, ii unce; of sugir, ii lb. Si deficiat sugir, take a potel of honey.

Modern redaction:

Bring the juice to a simmer. Remove from heat, stir in the sugar and spices, and allow to sit, covered, for 24 hours. Strain the juice to remove the spices before serving. Chris Adler-France© 2008

NOTE: This fruit juice (spiced in the manner of the common medieval beverage hypocras) mimics the taste of the period drink without violating the Society ban on serving alcohol at feasts. - Katja

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Manchets of Pandemayne (bread)

De Honesta Voluptate et Valutudine

 

2 C. water

1 tsp. yeast

6 C. all-purpose flour

1 Tb. salt

1 Tb. sugar

1 Tb. oil

 

3/4 C. butter (per table of 8)

Original recipe:

Anyone, therefore, who does baking should use flour [farina] which is well-ground from wheat, although farina is so-called from far, ground grain. From this, he should separate the bran and the inferior flour with a very fine flour sieve, then put the flour, with warm water and some salt, on a baker's table closed in at the sides, as the people at Ferrara in Italy are accustomed to do. If you live in damp places and a bit of leaven is used, [the baker], with help from his associates, kneads to that consistency at which bread can be made fairly easily. Bread should be well-baked in an oven and not used the same day...

Modern redaction:

Proof yeast in water with sugar. Add flour and salt. Knead until elastic. Let rise for an hour or overnight in refrigerator. Punch down, let rest for 15 minutes, then shape into four round loaves and let rise at room temp for 1 hour until doubled. Spray with water, then bake at 400 degrees for 45 to 50 minutes. Serve with softened butter. Chris Adler-France© 2008

NOTE: There is no bread recipe in the collected 14th Century English cookbooks in Curye on Inglysch.
Therefore, I borrowed a bread recipe from a contemporary resource, Platina's On Right Pleasure and Good Health. -- Katja

From Early French Cookery:
"The bread of first choice was always a crusty loaf (a bellied mound - not, of course, the elongated loaf with which we are more
familiar), relatively white in color (though never much more so than a fawn shade), and of a fine texture because it was made from
very finely ground wheat flour from which all the bran had been sieved away in the bolting cloth. On the tables of the wealthy in
France the so-called pain de main, the small 'individual-sized' table loaf that resembled a good solid bun, was made of this fine

wheat flour."

From Le Menagier de Paris:
"At the bakers, ten dozen flat white bread baked one day ahead and costing one denier each. Trencher bread, three dozen of half a
foot in width and four fingers tall, baked four days before and browned, or what is called in the market Corbeil bread."

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Aquapatys (braised garlic paste)

Forme of Cury

 

1 C. water

1 head garlic, peeled

1/2 C. olive oil

1 pinch powdour fort

1/2 tsp. salt

 

Original recipe:

Pill garlec and cast it in a pot with water and oile and seeth it. Do therto safroun, salt, and powdour fort and dresse it forthe hoot.

Modern redaction:

Bring water and oil to a boil in a small saucepan. Add garlic and seasonings.
Let simmer, covered, for about 10 minutes until the garlic is softened and spreadable. Chris Adler-France© 2001

NOTE: Since so many 14th Century English dishes (especially the ones in this feast) contain saffron, I opted not to include it in this recipe. Katja

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Appulmoy (applesauce)

Forme of Cury

3 lbs apples
1 Tb. powdour forte

1 Tb. honey

Original recipe:

Take Apples and seeth hem in water, drawe hem thrugh a straynour. Take almaunde mylke & bony and flour of Rys, safroun and powdour fort and salt. and seep it stondyng

Modern redaction:

Scrub apples, peel, core, and chop, then cook in a little water with some honey, powdour forte, and salt until softened. Puree until smooth. Chris Adler-France© 2008

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Lumbard mustard (mustard with wine & honey)

Forme of Cury

1/4 pound mustard seeds
1/4 C. red wine vinegar
1/4 C. white wine
1/2 C. honey

Original recipe:

Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur &
stere it wel togedrer and make it thikke ynowz. & whan thou wilt spende therof make it tnynne with wyne.

Modern redaction:

Dry mustard seeds, then grind finely and sift. Simmer honey in the vinegar and wine until reduced by half.
Take off the heat, stir in the ground mustard, and thin with more vinegar, if necessary.
Let mellow at room temperature for several weeks. Chris Adler-France© 2008

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Crayfish (shrimp)

Le Viandier de Taillevent

 

1 lb shrimp (70-90 count frozen -- not precooked!)

1/2 C. balsamic vinegar for sauce

Original recipe:
Crayfish cooked in water and wine, eaten with vinegar.
Modern redaction:
Boil shrimp in salted water until just cooked; drain immediately. Serve with vinegar. Chris Adler-France© 2008

NOTE: I chose to prepare this without wine so as to accomodate food concerns. Katja

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Salat (green salad with fresh herbs)

Forme of Cury

1 bunch fresh parsley

1 bunch fresh sage

1 bunch scallions

1 bunch leeks

1 bunch fresh chives

1 bunch fresh mint

1 head red leaf lettuce

1 bunch fresh purslaine, if available

1 bunch fresh borage flowers

1 bag spinach

1 bulb fennel

1 pinch fresh rosemary leaves

 

1/3 C. balsamic vinegar

2/3 C. olive oil

1 pinch salt

 

Original recipe:

Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small with thyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.

Modern redaction:

Wash thoroughly, dry well, chop or cut up, and toss greens and herbs.

Mix together oil, vinegar, and salt, then pour dressing over salad and toss thoroughly. Chris Adler -France© 2008

 

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Chykens in hocchee (braised chicken stuffed with garlic, grapes, and herbs)

Forme of Cury

4 pounds boneless chicken breasts or thighs

1 bunch fresh parsley

4 (or more) leaves fresh sage

1 bunch fresh mint

2 cloves garlic

1 C. grapes, washed

1 C. chicken broth

1/2 tsp. powdour douce

 

extra grapes for garnish

extra mint for garnish

 

Original recipe:

Take persel and sawge, with opere erbes; take garlec and grapes, and stoppe the chikenus ful, and seep hem in gode broth, so pat pey may esely be boyled perinne. Messe hem and cast perto powdour douce.

Modern redaction:

Pound breasts flat. Pulse grapes, garlic, and herbs in a food processor, then spoon stuffing onto each breast and roll up into a roulade.
Brown rolls in a pan with some oil, then add the broth and simmer for 10 minutes until cooked through.
Sprinkle with poudre douce, and garnish with more grapes and mint leaves.
Chris Adler-France© 2008

NOTE: The original recipe calls for whole chickens, but I opted to use boneless breasts/thighs for a large-scale feast redaction.

We also chose to brine the chicken the night before the feast in a simple salt water brine, which ensured the finished dish was juicy and moist -- despite sitting for an hour or so in a bain marie before being served. Katja

 

Powdour Douce (sweet powder) and Powdour Forte (strong powder) are used in many medieval recipes.


Based on the spices named in Forme of
Cury and Le Menagier de Paris, I make my Forte from:

1 Tb. ground black pepper, 1 Tb. ground grains of paradise, 2 Tb. ground cinnamon, 1/2 tsp. ground cloves, 1 tsp. ground mace or nutmeg, and 1 Tb. ground ginger.
My Douce recipe is:

1 Tb. sugar, 1 Tb. ground cinnamon, 1 tsp. ground nutmeg, 1 tsp. ground mace, 1 /2 tsp. ground cloves, and 1 Tb. ground ginger.

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Ryse of flessh (rice with almond milk)

Forme of Cury

 

2 C. long-grain rice

2 C. water

2 C. chicken broth

2 C. almond milk

2 tsp. salt

3 threads saffron

 

slivered toasted almonds for garnish

 

Original recipe:

Take ryse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seeth wel. Aftirward take almaund mylke and do therto, and colour it with safroun & salt, & messe forth.

Modern redaction:

Rinse the rice and drain.
Steep the saffron in the almond milk.
Meanwhile, bring the salted broth and water to a boil in a pot, add the rice, cover, and let cook 20 to 25 minutes until the liquid is absorbed.
Strain the almond milk, then add slowly tot the rice, stirring, until it is all absorbed. Garnish with toasted almond slivers. Chris
Adler-France© 2008

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Gourdes in potage (squash soup with bacon)

Forme of Cury

1 pound butternut squash

2 large onions

2 C. beef broth

1/2 lb. bacon

1 large egg yolks

1 tsp. salt

1 pinch saffron threads

1 pinch powdour douce

 

extra bacon for garnish

 

Original recipe:

Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do therto a gode pertye of oynouns mynced. Take pork soden; grynde it and alye it perwith and wip yolkes of ayren. Do therto safroun and salt, and messe it forthwith powdour douce.

Modern redaction:

Cook the bacon and crumble it.
Peel and chop the squash.
Mince the onions, brown in oil, then add the squash and broth.
Simmer until tender.
Lower the heat, then stir in the bacon, yolk, and spices. Garnish with bacon. Chris Adler-France© 2008

NOTE: Use vegetable broth and no bacon for vegetarian version. Katja

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Rauioles (Parmesan-filled fresh ravioli)

Forme of Cury

 

2 scant C. all-purpose flour

4 large eggs

1/2 lb. ricotta

1 pinch salt

2 Tb. butter

 

1/4 C. freshly grated Reggiano Parmiggiano

4 Tb. butter, melted

1 pinch powdour douce

Original recipe:

Take wete these & grynde hit smal, & medle hit wyt eyren & saffron and a god quantite of buttur. Make a (th)in foile of dowe &
close hem (th)erin as turtlettes, & cast hem in boylyngwatur, & sethe hem (th)erin. Take hote buttur meltede and chese ygratede, &
ley (th)i ravioles in dissches; & ley (th)i hote buttur wyt gratede chese bine(th) & aboue, & cast (th)eron powdur douce

Modern redaction:

Drain ricotta over a colander, then mix with 1 of the eggs, salt, and 2 Tb. butter.

Break remaining 3 eggs into the flour and knead to make a pasta dough. Chill for at least an hour.
Pass dough through a pasta roller to make thin sheets. Place tablespoons of filling on pasta dough, enclose, and cut into raviolis.
Bring a pot of salted water to a boil, add raviolis, and boil until they float.
Garnish with the cheese, melted butter, and spice. Chris Adler-France© 2008

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Hirchones (spiced meatloaves shaped like a hedgehog)

Forme of Cury

Meatloaf

4 pounds ground pork

1 large egg

2 tsp. powdour fort

1 pinch saffron threads

1/2 tsp. salt

1 C. currants or raisins

 

Pastry

2-1/2 C. all-purpose flour

3/4 C. butter

1/2 C. shortening

2 Tb. sugar

1 tsp. salt

6 Tb. water

 

extra currants for eyes

lettuce for the "grass" under the hedgehog

slivered almonds for spines

 

Original recipe:

Take ther mawe of the grete Swyne. and fyfe other sex of pigges mawe. fyll hem full of the self fars. & sowe hem fast, perboile hem.
take hem up & make smale prews of Bode past and frye hem. take these prews yfryed & seeth hem thicke in the mawes on the fars
made after an urchoun withoute legges. put hem on a spyt & roost hem & colour hem with safroun & messe hem forth.

Farsur to make pomme dorryse and othere thynges. Take the lire of pork rawe, and grynde it smale. Medle it vp with eyren &
powdre fort, safroun and salt; and do therto raisouns of coraunce....

Modern redaction:

For the meatloaf:
Mix together meatloaf ingredients and form into loaves rounded at one and pointed at the opposite end. Roast at 350 degrees for 1
hour, rotating every 15 minutes to allow even roasting.

For the pastry: Cut the cold butter into the flour until it looks like small peas, add the salt, and just enough water to form a pastry
dough. Pat into a flat round, wrap in plastic wrap, and let chill for an hour.

Roll out flat and cut out hedgehog ears, nose, and legs. Bake the pastry parts at 400 for 10 or so minutes until golden and let cool.
Place the meatloaf on a bed of lettuce on a platter. Attach the body parts to the "hedgehogs" with toothpicks. Add extra currants
for eyes. Chris Adler-France© 2008

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Makke (fava beans with caramelized onions)

Forme of Cury

1 can fava beans

2 large onions

1 Tb. red wine vinegar

2 Tb. olive oil

1/2 tsp. salt

Original recipe:

Take grounden benes and seeth hem wel. take hem up of the water and cast hem in a morter. Grynde hem al to doust til thei be
white as eny mylk. Chawf a litell rede wyne, cast theramong in the gryndyng, do therto salt. Leshe it in disshes. Thanne take oynouns
and mynce hem smale and seeth hem in oile til they be al broun. And florissh the disshes therwith. and serue it forth.

Modern redaction:

Simmer beans in salted water until tender, then puree through a food mill to remove the skins. Add vinegar to taste.
Dice the onions and saute slowly over low heat in the oil until caramelized.
Serve the onions encircling the beans. Chris Adler-France© 2008

NOTE: I have substituted red wine vinegar for the red wine in this recipe, due to allergy concerns. Katja

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Compost (pickled root vegetable chutney)

Forme of Cury

1 large parsnip

1 bunch radishes

1 pound carrots

1/2 head cabbage

2 large pears

1 pinch salt

1/2 C. apple cider vinegar

1 pinch powdour fort

1 pinch saffron threads

1/2 C. honey

1 Tb. mustard

1/2 C. currants

1 tsp. cinnamon

1/2 tsp. powdour douce

1/2 tsp. anise seed

1/2 tsp. fennel seed

 

Original recipe:

Take rote of persel, of pastemak, of rafens, scrape hem and waische hem clene. Take rapes & caboches, ypared and icorue. Take an
erthen panne with clene water & set it on the fire; cast alle thise therinne. Whan they buth boiled cast therto peeres, & parboile hem
wel. Take alle thise thynges vp & lat it kele on a faire cloth. Do therto salt; whan it is colde, do hit in a vessel; take vyneger &
powdour & safroun & do therto, & lat alle thise thynges lye therin al nyyt, other al day. Take wyne greke & hony, clarified togider;
take lumbarde mustard & raisons coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take
alle thise thynges & cast togyder in a pot of erthe, & take therof whan thou wilt & setae forth.

Modern redaction:

Peel and dice the root vegatables and fruits.
Simmer the root vegetables and pears in a little water until tender.
Over medium heat, reduce the vinegar and honey.
Drain the vegetables, then toss with the vinegar/honey, and add the spices and currants. Chris Adler-France© 2008

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To make gingerbrede (ginger-flavored toffee)

Goud Kokery

1 C. honey
1 C. fresh bread crumbs
1 Tb. ginger, ground
1 tsp. long pepper, ground
1/2 tsp. saunders
1 C. sugar
whole cloves

Original recipe:

Take goode honey & clarifie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge holly, &
stere it well togyder faste with a sklyse that it bren not to the vessell. & thanne take it dour and put therin ginger, longe pepper &
saundres, & tempere it vp with thin handes; & than put hem to a flatt boyste & strawe theron suger, & pick therin clowes rounde
aboute by the egge and in the mydes, yf it piece you, &c.

Canadoc's redaction:

Bring honey to a boil, simmer two or three minutes, stir in breadcrumbs with a spatula until uniformly mixed. Remove from heat,
stir in ginger, pepper, and saunders.
When it is cool enough to handle, knead it to get spices thoroughly mixed.
Put it in a box (I used a square Coming-ware container with a lid), squish it flat and thin, sprinkle with sugar and put cloves
ornamentally around the edge.
Leave it to let the clove flavor sink in; do not eat the cloves.
An alternative
way of doing it is to roll into small balls, roll in sugar mixed with a pinch of cloves, then flatten them a little to avoid
confusion with hais. This is suitable if you are making them today and eating them tomorrow.

Copyright (c) by David Friedman and Elizabeth Cook, 1988,1990, 1992

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Tartys in applis (apple pie)

Diuersa Servicia

2 large apples

2 large pears (or 1 can whole pears)

1 Tb. cinnamon

1 Tb. sugar

1/2 C. dried figs

1/2 C. raisins

 

1 pt heavy cream

1 Tb. sugar

 

2-1/2 C. all-purpose flour

3/4 C. butter

1/2 C. shortening

1 tsp. salt

6 Tb. water

2 Tb. sugar

Original recipe:

Take gode applys & gode spycis & figys & reysons & perys, & wan they am wet yrayd colour wyth safroun wet & do yt in a cofyn, & do yt forth to bake wel.

Modern redaction:

Make a double pie crust from the pastry ingredients and chill for 1 hour. Peel and dice the apples and pears; dice the dried figs. Toss the fresh and dried fruits with the cinnamon and sugar. Lay the pie crust in a pie pan, evenly distribute the filling inside, then add a top crust. Bake for 1 hour at 350 degrees. Serve with sweetened whipped cream. Chris Adler-France© 2008

Chastletes: Take and make a foyle of Bode past with a rollere of a foot brode, & lynger by cumpas. Make iiii coffuns of the self past vppon the rollere the gretnesse of the smal of thyn arme of vi ynche dep; make the gretust in the myddell. Fasten the foile in the mouth vpwarde, & fasten the othere foure in euery side. Kerue out keyntlich kyemels above, in the manere of bataillyng, and drye hem harde in an ovene other in the sunne. In the myddel coffyn do... Therof another manerc. fars of fyges, of raysouns, of apples, of peeres, & holde it broun... put this to the oven & bake it wet, & serve it forth with ew ardaunt.

NOTE: Since almost every other recipe in this meal had powdour douce or powdour fort -- as is common with 14th Century fare -I chose to make this with solely Vietnamese cinnamon. I also decided to omit the saffron. For more easily handled dough, I used a shortening-butter pie crust. -- Katja