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BC-Delftwood-art - 2/5/99


A small feast cooked for the Baronial Championship Tournament for the Barony of Delftwood, Aethelmearc on September 6, 1997 by Lady Caitlen Ruadh.


NOTE: See also the files: feasts-msg, feast-menus-msg, headcooks-msg, p-menus-msg, Run-a-Feast-art, feast-decor-msg.





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, 9 Oct 1997 10:10:45 -0400 (EDT)

From: rebecca tants <becca at servtech.com>

Subject: Re: SC - Re: sca-cooks V1 #335


> >(And for those who heard me talking about this feast and my plans to go

> >shopping mid-day and then cook dinner, it worked really well.  It was one of

> >the positives of a small feast, as I wasn't juggling oven space and such.

> >It may sound crazy, but dinner was on time and perfectly cooked!)


> So, what did you serve, and can we get recipes?


OK: Warning - this message will be LONG!!!!!  I've included RUADH'S COMMENTS

throughout with things that did and didn't work on this.  Most recipes were

taken from the on-line Miscellany, one from someone elses page (I think it

was Terry's but I'm blanking now) and the rest out of my copy of Pleyn Delit.


Everything was served family style.  I did 95% of the cooking myself,

as I planned the recipes not just to cook in the time allowed but to

let me do one thing at a time AND make court.  Heck, I even got to sit

down and eat with my friends (although I didn't get much of the chicken

- - guess I'll just have to make it again).


This was a fighter event (Baronial Champions) and had the following goals:

No one goes away hungry (I always have that one)

Food must be period, in season, from basically one geographic area

Food must be ACCESSIBLE - nothing scary


I was trying to make the point that you can do the second item above and

still accomplish the first and third.  I did it.  There are a couple

of places where I either took a short cut (purchased almond milk, canned

pears) or went slightly non period (the side board soup), but there were

other area's where I bucked convention and did things right (no cheddar,

honey and butter were put out SEPERATELY) to make the point.  


Everyone attending called it a success - I learned a few things and feel

good about the job I did.  7 Deadlies in February will be for many more

people and an even better job!



- --------------------------------------------------------------------------


Day Board:





Hard-Boiled Eggs



Soup - Grewel Enforced (Beef Barley)


First Course:

Chykens in Hocchee (Roast Chicken with Grape Stuffing)

Ryse of Flessh (Rice in Broth and Almond Milk)

Funges (Mushrooms)

Wardonys in Syrup (Pears in Wine Sauce)


Second Course:

Roast Pork with Cameline (Cinnamon Sauce)

Makerouns (Macaroni and Cheese)

Salat (Oil and Vinegar Dressing)

Cheesecake with Fresh Fruit


- --------------------------------------------------------------------------


Grewel enforsed


From _An Ordinance of Pottage_ by Constance B. Hieatt, Prospect Books, 1988

(This is from a 15th century English manuscript: Yale Beinecke MS 163)


Take merybonys & fresch beef; make good gruell therof, than draw hem

throrow a streyner.  Take fayre porke, tendur sodyn; peke out the bonys

& the senowys & do awey the skyn.  Grynd hit smal yn a morter.  Temper

hit up with the same gruell that ys drawyn; make hit smothe.  Let hit

stond resonabely by the flesshe.  Sesyn hit up with salt & saferyn, than

sette hym by the fyre.  Lete hym boyle a lytyll, and serve hym forthe.


Hieatt's redaction and comments are:


"Gruel" usually meant oatmeal, but it was sometimes made with barley,

an alternative which produces a pleasing variant of modern barley broths.


In my adapted version, overleaf, I have included herbs as an optional

addition, since some other recipes suggest adding them.


Meat and Barley Soup


1 c. barley

1/2 lb. beef shin, 'cracked' by the butcher

2 c. cut-up cooked pork

generous pinch of saffron

1/2 tsp. salt


optional additions:

1 onion

2-3 TBS minced parsley

1/2 tsp. sage


Put the barley in a pan with the beef shin, onion (if used), saffron and

salt, cover with 6 cups of water and boil until the barley is very soft

(about an hour).  Drain the barley, reserving the broth and the bone.  Cut

any usable meat from the beef bone into pieces and put it into a processor

with the barley, pork chunks, and parsley and sage (if used).  Add a little

of the broth and process into a fairly smooth, thick "porridge".  Stir this

back into the rest of the broth. If necessary to achieve the right c

consistency, add a little more water.  Check seasoning and serve hot.


RUADH'S COMMENTS:  I didn't put this through a food processor mostly out of

a desire to have them actually EAT it - this was a fighting event and I was

trying very hard to make food that was both period AND accessible.  Since I

already wasn't convinced about the barley, I thought I'd just leave this



The rest of the dayboard doesn't require recipes, but I will note that the

fruits were seasonal (apples, etc all grown locally) and there wasn't a speck

of cheddar on the cheese tray.

- -----------------------------------------------------------------------------


Chykens in Hocchee


Curye on Inglysch p. 105 (Forme of Cury no. 36)


Take chykens and scald hem. Take persel and sawge, with o+ er erbes; take

garlec & grapes, and stoppe the chikenus ful, and see+hem in gode broth,

so + at + ey may esely be boyled + erinne. Messe hem & cast + erto powdour



3 1/2 lb chicken

4 T parsley

1 1/2 t sage

1 t marjoram

1 3/4 t thyme

3/4 oz = ~10 cloves garlic

1/2 lb red grapes

2 10.5 oz cans conc. chicken broth + 2 cans water


powder douce: 1 t sugar, 1/4 t mace, 1/4 t cinnamon


Note that all herbs are fresh.


Clean the chicken, chop parsley and sage fine then mix with herbs in a bowl.

Herbs are fresh, measured chopped and packed down. Take leaves off the fresh

marjoram and thyme and throw out the stems, remove as much stem from parsley

as practical. Add garlic cloves whole, if very large halve. Add grapes, and

thoroughly but gently mix with the herbs. Stuff the chicken with the herbs,

garlic and grapes. Close the bird with a few toothpicks. Place chicken in pot

with broth and cook on stove top over moderate heat 1/2 hour, turn over,

another 1/4 hour (in covered pot). Serve on platter with powder douce

sprinkled over.


RUADH'S COMMENTS: this one is one of the many taken from the Miscellany and

my favorite of all the recipes I made that day.  YUM YUM YUM.  Be careful not

to overcook it though, as it will fall apart.  

- --------------------------------------------------------------------------


Ryse of Flessh


Forme of Cury.p: 11


Take ruse and waisshe hem clene, and do hem in an erthen pot with gode broth

and lat hem seep wwel.  Aftirward take almaund milk and do thereto, and

colour it with safroun & salt &messe forth.


<c (1 oz) ground almonds

2 = cups meat broth

1c raw rice (short grained white)

pinch saffron

= tsp salt (less if broth is salty)


Heat = c broth and seep almonds in it.  Strain out almonds so that the milk  

is thick and smooth, not gritty.  Put tice and saffron in a pot with a tight

lid and add remaining broth.  Bring to a boil; cover and turn the heat down

very low.  When rice has been cooking for 15 minutes, add the almond milk,

cover again and continue cooking with heat off for another 5 minutes or until

it has absorbed most of the moisture.  Salt to taste.

RUADH'S COMMENTS:  Did you know you can buy almond milk in some grocery stores?

This got rave reviews from a 10 year old who said it was the best rice she

had ever had!

- ---------------------------------------------------------------------------




Forme of Cury p. 14/A15


Take Funges and pare hem clene and dyce hem. take leke and shred hym small

and do hym to see+ in gode broth. color it with safron and do + 'inne powdo



1/2 lb mushrooms

1 leek

1 c beef broth

6 threads saffron

1/4 t powder fort (see introduction p.5)

1/4 t salt


Wash the vegetables; slice the leek finely and dice the mushrooms. Add

saffron to the broth and bring it to a boil. Add the leek, mushrooms,

and powder fort to the broth, simmer 3-4 minutes, remove from the heat,

and serve.


RUADH'S COMMENTS: I used a vegetable broth, so that there would be another

vegetarian dish.  I think it would taste better with beef, but the stock

I used was homemade and very good, so it worked.

- --------------------------------------------------------------------------

Wardonys in Syrup


Two Fifteenth-Century Cookery-Books


Take wardonys, an caste on a potte, and boyle hem till they ben tender; then

take hem up and paree hem, and kytte hem in to pecys;, take ynow of powder

of canel, a good quantyte, an caste it on red wyne, and draw it thorw a

straynour; caste sugre thereto an put it in an erthen pot, an let it boyle;

an thanne castte the perys therto an let boyle togederys, an whan they have

boyle a whyle take pouder of gyngere and caste therto an a lytil venegre,

an a lytle of safron; an loke that it be poynaunt an dowccet.


2lbs firm, ripe pears

1 tsp cinnamon

2c red wine

1/2c sugar

< tsp ginger

1 Tbsp vinegar

Optional: pinch of saffron, 6-8 whole cloves


Parboil pears in a large pot of water about 5 minutes.  Remove and Peel.

Mix cinnamon, wine and sugar.  Heat until sugar is dissolved.  Add pears and

poach for 10 minutes.  (Keep just below a simmer.)  Add other spices for the

last few minutes.  Serve cooled in their syrup.


RUADH'S COMMENTS: I experiment with spices and kinds of wine on this a lot.

I've also been known to use canned pears.  Regardless it's always good.  I

made these on friday night (one less thing to do).

- -------------------------------------------------------------------------



Forme of Cury:p. 95


Take and make a thynne foyle of dowh, and kerve it on peces, and cast hym

on boillyng water & seep it wele.  Take chese and grate it, and butte imelte,

cast bynethen and aboven as lsyns; and serve forth.


1 lb. Broad noodles

1/4c grated Cheese (Parmesan/Chedder)

2tbsp butter (or more)


Cook noodles in salted water.  In serving disk, layer noodles, butter,

cheese, noodles, butter, chesse and then more noodles.  Serve Hot.


RUADH'S COMMENTS:  I used lasagna noodles and cut the final product into

diamonds to serve of about the size one would call a serving.  This is

important with the big noodles.  I also had to throw it into a cooling oven

to get the cheese to melt the way I wanted, but that wasn't a big deal.

- --------------------------------------------------------------------------


To Make Cheesecakes


Digby p. 214/174


Take 12 quarts of milk warm from the cow, turn it with a good spoonfull of

runnet. Break it well, and put it in a large strainer, in which rowl it up

and down, that all the whey may run out into a little tub; when all that

will is run out, wring out more. Then break the curds well; then wring it

again, and more whey will come. Thus break and wring till no more come.

Then work the curds exceedingly with your hand in a tray, till they become

a short uniform paste. Then put to it the yolks of 8 new laid eggs, and two

whites, and a pound of butter. Work all this long together. In the long

working (at the several times) consisteth the making them good. Then season

them to your taste with sugar finely beaten; and put in some cloves and mace

in subtle powder. Then lay them thick in coffins of fine paste and bake them.


(Cariadoc's comments: Judging by the cottage cheese recipe in Joy of Cooking,

12 quarts of milk would yield about 4.5 lbs of cottage cheese. It sounds as

though either creamed cottage cheese or farmer's cheese corresponds to what

Digby is making. The following quantities are for half of Digby's quantity,

with an adjustment for egg sizes.)


2 lbs of creamed cottage cheese or ricotta

2 large eggs

1 egg yolk

2 pie crusts (this made 2 9" cheese cakes)

1/2 lb of butter

1/2 c sugar

1/4 t cloves

1/4 t mace


Cook at 350deg. for 70 minutes. Let cool 1 hour before serving.


Note: the version with ricotta comes out noticeably drier than that with

cottage cheese.

RUADH'S COMMENTS:  This was the closest thing to a problem I had - it tasted

fine but had to cook MUCH longer then I expected.  I would do the following

things if/when I make it again - use ricotta (the long cooking time was due

to the excess liquid) and run it through a food processor instead of mixing

by hand.  Still - after cooking it to set and laying fresh fruit over the top

it looked great and tasted good as well.


- ----------------------------------------------------------------------------



Note that at Tournay to make cameline they bray ginger, cinamon and saffron

and half a nutmeg moistened with wine, then take it out of the mortar; then

have white breadcrumbs, not toasted but moistened in cold water and brayed

in the mortar, moisten them with wine and strain them, then boil all together

and put in brown sugar last of all; and that is winter cameline. And in summer

they do the same, but it is not boiled.


And in truth, to my taste, the winter sort is good, but in [summer] that which

followeth is far better; bray a little ginger and a great deal of cinnamon,

then take it out and have toasted bread moistened, or plenty

of bread raspings in vinegar, brayed and strained.


1/2 tsp cinnamon

4 Tbsp + water

1/2 Tbsp brown sugar

2 slices bread

4 T vinegar


Trim crusts off bread.  Put it all in the blender and let her rip.


RUADH'S COMMENTS: I believe I got this one off the web - Terry's pages maybe?

Anyway, next time I will actually remember the blender....

- ------------------------------------------------------------------------------




Forme of Cury.p:78


Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes,

porrettes, fenel, and toun cressis, rew rosemarye, purslarye;  lave and

waische hem clene.  Pike hem.  Pluck hem small with thyn honde, and myng

hem wel with rawe oil; lay on vyneger and salt, and serve it forth.


Salad greens:     2 handfuls each leaf lettuce and spinach

            1 handful borage or radish leaves and cress

1 small bulb fennel, thinly sliced

1-2 tbsp each fresh parsley, garlic chives or chives, fennel green or dill,

       sage, mint, savory, tarragon, etc.

      (whatever is in season and available fresh!)

1-2 bunches green onions, scallions, sliced

1 sweet onion (videlia or red) diced, 2-3 small leeks, washed and sliced

= c olive oil

3 tbsp vinegar

1 = tsp salt

freshly ground pepper


Wash and tear greens, drain well and mix with other ingredients.  Toss with

oil. Toss in vinegar and salt just before serving.


RUADH'S COMMENTS:  This was fun - I had everyone playing "guess the herb" as

they found all SORTS of stuff in that salad.  Tarragon proved to be the stumper

of the night.  All in all it tasted very good too, as I was able to get a

good, wide variety.

- --


     'Becca Tants, aka Roo, Lady Caitlen Ruadh, Delftwood, AEthelmearc

   becca at servtech.com                http://www.servtech.com/public/becca



<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org