Arthurian-Fst-art - 9/30/98 Feast menu and recipes for an Arthurian event. NOTE: See also the files: feast-menus-msg, feasts-msg, p-menus-msg, Anglo-Saxons-msg, Arthur-bib. ************************************************************************ 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 ************************************************************************ Date: Thu, 17 Sep 1998 19:01:12 -0400 (EDT) From: Gretchen M Beck Subject: SC - Lunch for an Arthurian Idyll I'm cooking the feast for an Arthurian Event next weekend, and throught I'd post the menu now. I've got recipes for everything, but for now I'll just post the originals (or at least such as I have with me at the moment) without my redactions (I'll give the redactions after the feast, so I can note any changes/problems with making them large scale). Since Arthurian legend reached its height of popularity in France, the feast is a 15th century French feast, with a couple of dishes from other times/places. 1. Lunch Chicken with various sauces Pies of Herbs, Cheese and Eggs Applesauce Bread, cream cheese, and jams Plums and Peaches cold sage sauce, mustard sauce, and cameline sauce A cold sage - Cook your poultry in water, then set it to cool; grind ginger, cassia buds, grains of paradise, and cloves, and do not strain them, then grind bread, parsley and sage with, if you wish, a little saffron in this greenery to make it a bright green, and sieve this, and some people add strained, hard-=cooked egg yolks steeped in vinegar; do not boil. Break your poultry apart into halves, quarters or members, set it out on plates with the sauce over and hard=cooked egg whites on top. If you use hard eggs, cut them up with a knife rather than breaking them by hand. (Note, Chiquart presents a somewhat fancier dscription, saying to cut the egg whites like dice) Cameline sauce - Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace, and if you wish, long pepper, strain bread that has been moistened in vinegar, strain everything together and salt as necessary (Mustard sauce I don't have the recipe for with me) Pies of Herbs, Cheese, and Eggs Take parsley, mint , chard, spinach, lettuce, marjoram, basil and wild thyme, and grind everything together in a mortar, moisten with pure water and squeeze out the juice; break large number or eggs into the muice and add powdered ginger, cinnamon and long pepper, ad good quality cheese, grated, and salt; beat everything together. Then make very thin pastry to put in your dish, of the size of your dish, and then line your dish with it/ coat the inside of the dish with pork fat, then put in your pastry, put your dish on the coals and again coat the inside of the pastry with pork fat. when it has melted, put your filling in your pastry and cover it with the other dish and put fire on top as well as underneath and let your pie dry out a little, uncover the top of the dish and put five egg yolks and fine spice powder carefully over your pie. then replace the dish as it was before and let it gradually cook on a low coal fire, check often to see that it is not overcookintg. Put sugar over the top when serving it. Applesauce - Again, an Applesauce: to instruct the person who will be making it, get good Barbarin apples in the amount that are to be done, pare them properly and slice them up into fine gold or silver dishes. He should have a fne, good clean earthenware pot, put good clean water in it and set this to boil ovr good bright coals and set hi apple to boil in it. He should see he has a great quantity of good sweet almonds, depending on the amount of the apples, he has et to cook, he should skin them, clean them wash them thoroughly and put them to be ground in a mortat which doesn't smell at all of garlic, he should grind them well and moisten them with the bouillon in which the apples are cooking. When these apples are cooked through, take them out onto good lean work tables and srain his almonds with that water and make milk which is good and thick of them, and put it back ot boil again on bright clean smokeles coals, with a very little salt. In the meantime, while it is boiling, he should chop up the apples very finely with a clean ittle knife, then after that, he should put them into his milk, and put in a great deal of sugar depending on how much applesauce there is. Then when the doctors aks for it, put it into find gold or silver bowl or pans. toodles, margaret Date: Thu, 17 Sep 1998 19:27:43 -0400 (EDT) From: Gretchen M Beck Subject: SC - Dinner for an Arthurian Idyll and here's the dinner menu. Note, most of the recipes are from either the Viander or On Cookery, exceptions are noted: Bread, Butter, and Larded Milk Beef in Lamprey Sauce Rice A pottage of leeks with white leek sauce Lemon salad with candied nuts Roast Pork and Roast Lamb with sauces A salad Ravioli Lion's Heads (stewed pears on pastry) Larded Milk (Viander) Set milk to boil on th fire, get beaten egg yolks, then take the milk down off the fire, place it on some coals and pour the eggs into it. Should you wish it for a meat-day, take rashers of bacon, cut them into two or three pieces and put them with the milk to boil; and should you wish it for a fish=dayu, you should not put any bacon in it, but add in wine or verjuice bfore it is taken down in order to make it curdle. Then take it off the fire and put it in clean cloth and let it drain and wrap it in two ot three layers of cloth and squeeze it until it is a hard as bef liver, Then put it on a table and cut it into slices the size of the palm of your hand or of three fingers; interlard them with closes, then fry them until they are ruset coloured. Set them our garnished with sugar. Beef in Lamprey Sauce (chiquart) -Next, a Lamptry Sauce on loin of beef. He who is charged with making this sauce shuld take his fat loins of beef and should wash them carefully and mount them on good clean spits. Then he hould take his bread and cut it in round slices and roast it on the grill until it i thoroughly toasted, and get a good big two-handled pot there in which to put the toasted bread. He should have a barrel of very good red wine and if one is not enough he should get two and put his bread into it. He should taste the beef bouillon to see that it is good and mild, and put the necessary amount of lean bouillon into the bead, and add in red vinegar very carefully -- and not too much, so that if necessary he could put in more. Then he should get his powdered cinnamon, white vinger, grains of paradise, pepper, mutmeg, galingale, cloves, mace and all other spice, and mix them with that bread and strain everything very well. And see that you have enough good clean cauldrons and kettles to boil the quantity of the sauce you have made. And those loins of beef, when they have toasted a much a they should, take them and cut them up into decent small chunks and put them to bil in the sauce. When everything has boiled together, set it all out in good dishes, that is, with two chunks to a dish, and with that sauce over top. A pottage of leeks with almond-leek sauce Pottage (Viander)Other lesser pottages, such as stewed chard, cabbage, turnip greens, leeks, veal in Yellow Sauce, and plain shallot pottage, peas, frenched bean, mashed beans, sieved beans or beans in their hall, pork offal, brewet of pork tripe [women are experts with these and anyone know how to do them (another recipe says to fry in oil, then boil in broth) White leek sauce (chiquart) - have him who is charged with them get his leeks and chop them up small, wash them well and put them to boil. Then have him get a good chunk of salt pork back, clean it very well and put it with them to boil, and when they have boiled at length, take them out and put them on good clean wooden tables, and keep the bouillon in which they have boiled. There should be a good mortarful of white almonds, take the bouillon in which the leeks have boiled and draw out your almonds in it and if there is not enough of that bouillon get beef or mutton bouillon, and watch that it is not too salty. After that set your broth to boil. in a good clean kettle. Then take two good clean knives and chop up your leeks, then take and grind them in a mortar, once they are ground, put them into your broth, made of equal quantities of almonds and water, half boiled. After they have boiled, when they get to the dressing table, place your meat in good dishes and then put some of that leek broth over top. Ravoili (from the Anglo Norman Culinary collections, Constance Heitt) - Here is another kind of dish which i called ravioli. Take fine flour and sugar and make pasta dough, take good cheese and butter and cream them together, then take parsley, sage, and shallots, chop them finely, and put them in the filling, put the boiled ravioli on a bed of grated cheese and cover them with more grated cheese and then reheat them. Salad is the usual "throw all the green stuff you have into a bowl, season with oil, vinegar, salt, and sugar" Lion's Heads Make pastry using this recipe - 2 cup flour, 3/4 cup butter, 2 egg yolks, "enough" water, mix flour and butter as you would for biscuits, blend in egg yolks, add enough water to make the dough the right consistency. Color with saffron. Roll on a floured surface." Cut into the shape of a lion's head with main. Bake and sprinkle in sugar. Make Pear's in Confyt (2 15th century cookery books) - Take pears and trim them clean. Take good read wine and mulberries or sandalwood and boil the pears in it. And when they are cooked, take them out. Make a syrup of Greek wine or Vernaccia with white powder or white sugar and powdered ginger and put the pears in it. Boil it a little and serve it forth. Put a 1/2 pear on each lion's head, so it looks like a lion's profile. Add confits for eyes, candied almonds for ears, and candied orange peel for a tongue. Serve. toodles, margaret Edited by Mark S. Harris Arthurian-Fst-art Page 4 of 4