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ACG-Feast-art - 1/7/99

 

The menu and some recipes from Heralds and Scribes Collegium in Abhain Ciach

Ghlas.

 

NOTE: See also these files: feasts-msg, feast-menus-msg, feast-serving-msg,

feast-ideas-msg, fst-disasters-msg, feast-decor-msg, headcooks-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Tue, 10 Nov 1998 17:44:44 EST

From: LrdRas at aol.com

Subject: SC - ACG Heralds and Scribes Collegium-recipes

 

The following feast was presented at the Heralds and Scribes Collegium in

Abhain Ciach Ghlas this past weekend by Apprentice THL Thorstein. As this

was his first solo period feast, I am rather pround of him. :-)

 

Menu

First Course

    Cider and Grape juice -dry site substitution for sweet wine

    Fresh Seasonal Fruit (pomegranits, grapes, sekel pairs) -none

Second Course

   Baked Fish with Herbs- Liber de Coquina

Third Course

   Winter Squash Soup- Le Viandier of Tailevent

    Bread & Butter - none

Forth Course

    Split Roasted Hare - Le Viandier of Tailevent

    Peacock Sauce - Liber de Coquina

Entrements

    Cheese Cake - Libro de Arte Coquinaria

Desserte

    Apple Fritters - Two fifteenth Century Cookery Books (Harleian MS279)

Issue de Table

    Figs with Rose Petals - Liber de Coquina

Boute Hors

    Cardemon & Anise Seeds - (to sweeten breath and aid in digestion) no

      recipe

 

Those are the primary sources sited by my secondary sources which were:

    Pleyn Delit - Hieatt and Butler

    The Medieval Kitchen - Redon, Sabban, Serventi

    The Original Mediterranean Cuisine - Santich

 

Squash

40 lb squash

5 qt beef stock

2 qt milk

1 1/2 c butter

salt

 

Cut squash into 1 in chunks, boil in salt water appr. 10 min,  don't overcook

should still be firm.  Drain, puree return to saucepan with other ingredients.

Boil.  Salt to taste

 

Fish

saffron, nutmeg, salt, pepper, lemon juice, mint, majoram, PARSELY,

almonds,

currents

 

Lay peices in a well-oiled dish. Spice. Broil 10 min until half done, add

herbs, currents and almonds. Broil another 5 min.

 

Rabbits

Rabbits

pork fat back

onions (one per hare)

wine (1/2  c per hare)

1/4 c. (lemon juice + water per hare)

wine vinegar

salt

 

Heat oven to 425.  Remove membraes and tendons. Use needle to lard hare.

Place on rack in pan bake 30 min basting occationaly. After 15 min. add thinly

sliced onions to roasting pan, add wine etc. 5 min before meat is done.

Reduce drippings and pour over meat. Use a meat thermometer in the back of a

hind leg; the rabbit is done when the meat has reached a temperature of 190F.

 

Pecock sauce

3/4 c. ground almonds

12 peacock (chicken) livers

12 slices of stale bread (baguette)

3/4 c. wine vinegar

4 1/2 qt. chicken stock

1/4 c. honey

1/4 c. cinnamon

2 tbs. gr. ginger

1 tbl saffron

salt

 

Toast gr. almonds.  Fry liver gently.  Toast bread and sprinkle it with

vinegar. Combine all ingredients in processor and grind until very smooth.

Pour through sive into saucepan. Boil.  Simmer for few minutes. Serve hot

 

Cheesecake

Pastry dough (1c. flour, 2oz butter,1egg yolk, water per pie crust)

8lb ricotta cheese

16 eggs

1/2 c. butter

1/2 c. soft bread crumbs

1 1/2 c. sugar

1/2 c. gr. ginger

4 tbs. cinnamon

1 c. currents

 

prepare crusts - let rest blend cheese, eggs, butter, bread crumbs, sugar &

spices in a processor until smooth.  Fold in currents. Preheat oven to 350.

Spoon in filling, smooth out with top of spoon. Bake 40 min, until the top

is firm and starting to brown. Cool before serving

 

Apple Fritters

10 pkg yeast

3 qt. beer

10 c. flour

10 eggs

35 apples

salt

oil for frying

 

Warm beer to 125F. Add some beer to yeast to activate it. Add flour, eggs,

salt and beer.  Beet mixture.  Let sit for 1 hr. until doubled.  Peel, core,

and wedge apples.  Coat apples with batter.  Fry in oil. Drain off oil

sprinkle with sugar and serve.

 

I'm sorry you'll have to reduce (or multiply) them to suit the number of

people you are serving yourself.  Most of the previous recipies will

serve about 100 people.

 

al-Sayyid A'aql ibn Ras al-Zib, Guildmaster

The Guild of St. Martha

 

<the end>



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