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Hatherleigh-art - 10/19/00


Menu and and some recipes from the twelfth annual Hatherleigh Fire Festival Medieval Dinner hosted by Rudd Rayfield in his home.


NOTE: See also the files: stews-bruets-msg, eggs-msg, feast-menus-msg, headcooks-msg, p-menus-msg, cookbooks-bib, feast-ideas-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.


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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: Sun, 21 Nov 1999 14:06:35 EST

From: RuddR at aol.com

Subject: SC - Hatherleigh '99


On Saturday, 20 November, I hosted the twelfth annual Hatherleigh Fire

Festival Medieval Dinner at my home.  This year there were twenty-six at



Menu, sources, and new redactions follow:


First Course

Mortrewes -  Austin, p. 70

Wardonys in Syryp - Austin, p. 7 (Master Huen's redaction)

Boiled Beef with Piper for Feel & Venysoun - Austin, p. 110

Pork with Sauce Gauncile - Austin, p.110

Votte Lombard - The Vivendier, p. 35

Crustade Lumbard - Austin, p. 51


Second Course

Buttered Wortes - Austin, p. 69

Bruet of Lumbardy - An Ordinance of Potage, p. 50

Chicken with Sauce for a Gos - Austin, p. 109

Losyns - Curye on Inglysch, p. 108

Sambocade - Curye on Inglysch, p. 138 (Master Huen's redaction)





Boiled Chicken in Almond Milk Pepper Sauce


Take hennys, chikens, konyngs, or other flesch, sodyn; do hit in a potte.  Do

therto mylke of almondys.  Do therin pepyr, and alay hit with bredde, & do

therin yolkes of eyron sodyn hard, growndyn & drawyn up with percellye; & do

therto a lytyll grece or claryfyd boture or the fat of pork, & sesyn hit up

with poudyr, salt, & venyger, & make hit rede as blod.

MS Beinecke 163


(The almond milk may be made with the broth the chicken was boiled in.  I

found it more convenient to make the sauce separately and add the chicken to

it, rather than make the sauce around the chicken, as the original recipe

implies.  I also added a quarter tsp. of cubeb to the spice powder mix.  Not

having any period red food coloring on hand, and disliking the idea of

loading this dish down with FD&C reds 40 and 3, I chose to serve this dish



1 Three- to four-pound chicken, cut into serving pieces

1 1/2 C unstrained almond milk

1/2 C white bread crumbs

3 hard boiled egg yolks

1 T parsley, minced

1 T butter

1 tsp black pepper

1/8 tsp ea. powdered ginger, cinnamon, mace

Salt to taste

Red food coloring, optional


1. In a large pot or Dutch oven, over medium heat, put chicken and about two

cups of water, bring to a boil, reduce heat, and simmer, covered, for about

half an hour or until chicken is cooked through.  Remove the chicken and pour

off stock, reserving for later use.  The almond milk may be made from this



2. In a bowl, mash egg yolks and parsley together into a paste.


3. Combine almond milk and spices in the pot, and, over medium heat, bring to

a boil and reduce heat, and simmer, stirring constantly, for five minutes.

Stir in remaining ingredients, and continue to simmer, stirring constantly,

for another five minutes.


4. Add boiled chicken to the pot, and stir it into the sauce completely

covering the pieces.  Cover, and simmer for a further two or three minutes,

stirring carefully, making sure the sauce does not burn on the bottom of the



Serves six to eight.



Scrambled Eggs with Brie


To make a Votte Lombarde. Get fresh eggs, fine runny cheese, grated or

chopped finely or cut into cubes, with fresh cream and wine, cinnamon and

sugar; beat everything together.  Then get hot melted fresh butter and out

this in it, stirring attentively so it doesn't burn.

Kassel MS Medica 1, trans. Terence Scully


(Votte is an Old French word that means "omelet", or "crêpe."   This dish is

of a consistency that it could be molded turned out for serving when cold,

although I resisted the temptation to do that.)


6 eggs

1/2 lb brie cheese

1/2 C cream

2 T dry wine

1 T sugar, or to taste.

1/2 tsp cinnamon

1 T butter for frying


1. In a bowl, beat eggs, cream, wine, cinnamon and sugar together.


2. Pare the rind off the brie, cut the cheese into small pieces, and add them

to the egg mixture.


3. In a large frying pan, over medium heat, melt butter and pour in the egg

and cheese mixture.  With a spatula or large spoon, stir constantly until

cheese is melted and incorporated into the mixture, and the scrambled eggs

are thoroughly cooked.


Serves six to eight.


Rudd Rayfield


<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