Mid-Lent-Dnnr-art - 4/27/01
A Period-style Mid-Lentan dinner by Rudd Rayfield.
NOTE: See also the files: fasts-msg, p-menus-msg, fish-feast-art, feast-ideas-msg, fish-msg, salmon-msg, seafood-msg, aspic-msg.
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Date: Wed, 28 Mar 2001 15:51:21 EST
From: RuddR at aol.com
Subject: SC - Mid-Lent 2001
On Saturday, 24 March, I hosted at my home in Minneapolis my fifth-annual
Mid-Lenten Dinner. There were seventeen at table, not counting the
babe-in-arms. Having fallen ill the day before the dinner, I did not have
the energy to prepare two dishes I had been planning to make. Had I done so,
I would have divided the service into two smaller courses. Instead, having
recovered enough to host the event at all, I served one large course:
Perrey of Pesoun - Forme of Cury 71
Apple Muse - Harleian MS 279 (Austin p. 20)
Trout with Sauce Gingyuer- Ashmole MS 1439 (Ausitn p. 109)
Salmon in Galentine - Harleian MS 4016 (Austin p. 101)
Shrympes - Harleian MS 4016 (Austin p. 103)
Macerouns - Forme of Cury 95
Eggplant - MS B=FChler 19 (Neapolitan Recipe Collection 182)
Salat - Forme of Cury 78
Leche Frys in Lentoun - Forme of Cury 166
Selected redactions follow.
Rudd Rayfield
______________________________________________________________________
SAUCE GINGYUER
Ginger Sauce
Take white brede, stepe it wi(th) vynegre, and draw it .ij. or .iij. tymes
(th)ur(gh) a straynour; and thanne put (th)er-to poudre gingere, and serue
for(th)e.
Ashmole MS 1439
(Some sauces are easier to adapt than others.)
1 C wine vinegar
1/2 C white bread crumbs, very finely ground
2 tsp powdered ginger, or to taste
1. In a bowl, combine vinegar, bread crumbs and ginger. Stir well together
and allow to sit for about an hour. Whisk the sauce well before serving.
Yields one cup of sauce.
PIKE IN GALENTYNE
Cinnamon Onion Sauce for Poached Fish
Take a pike and seth him ynowe in gode sauce; And (th)en couche him in a
vessell, that he may be y-caried yn, if (th)ou wilt// And what tyme he is
colde, take brede, and stepe hit in wyne and vinegre, and cast there-to
canell, and drawe hit (th)orgh a streynour, And do hit in a potte, And caste
there-to pouder peper; And take smale oynons, and myce hem, And fry hem in
oyle, and cast there-to a few saundres, and lete boyle awhile; And cast all
this hote vppon `e pike, and carry him forth.
Harleian MS 4016
(The guest who prepared this dish chose to use salmon instead of pike, but a
similar sauce in the same MS is served with salmon. I substitute saffron for
sandlewood. (Alliteration unintentional.))
2 pounds pike or other fish
3/4 C dry wine
3/4 C wine vinegar
1/2 C white bread crumbs
1 medium onion
1/4 tsp cinnamon
1/8 tsp each black pepper and saffron
Butter for saut=E9ing
1. Place the fish in a large frying pan. In a saucepan, bring to a boil
enough water to cover the fish, and pour the boiling water over the fish.
Over low heat, simmer the fish for about ten minutes or until it is tender.
Remove the fish, and place it on a serving platter.
2. In a saucepan, over medium heat, combine wine, vinegar and spices. Bring
to a boil, reduce heat, and simmer, stirring frequently, for about five
minutes.
3. Mince the onion, and in a frying pan, over medium heat, melt butter and
saute the onions until they are translucent. Stir the onions into the other
ingredients.
4. Stir in the bread crumbs, and simmer, stirring frequently, for another
five minutes. Serve with the fish.
Yields about one and a half cups of sauce.
Serves four to six.
LECHE FRYS IN LENTOUN
Fruit and Almond Milk Pie
Drawe a thik almaunde mylke wi(th) water. Take dates and pyke hem clene with
apples and peeres, & mynce hem with prunes damysyns; take out `e stones out
of the prunes, & kerue the prunes a two. Do therto raisouns coraunce, sugur,
flour of canel, hoole macys and clowes, gode powdours & salt; colour hem vp
with saundres. Meng `ise with oile. Make a coffyn as thou didest bifore &
do (th)is fars (th)erin, & bake it wel, and serue it forth.
Forme of Cury
(The name of this pie (literally "fried slices") is rather odd; nothing is
blatantly sliced in it, or fried. Maybe the name is a corruption of "cold
slices", referring to how it is to be served. For "good powder" I use ginger
and cubeb. I substitute melted butter for oil.)
Pastry dough for 1 nine-inch pie crust
1 pear, cored and cut up small
1 medium apple, cored and cut up small
1/2 C each dates and pitted prunes, cut in two, and currants
1 C unstrained almond milk
1 T melted butter
1 tsp sugar
1/4 tsp cinnamon
1/8 tsp each mace, powdered ginger and powdered cubeb
6 whole cloves
Pinch salt
1. Preheat oven to 450 degrees.
2. Line a pie pan with the pastry dough and fill it with the cut-up apple
and pear. Put it in the oven and bake it for ten minutes to harden it.
Remove, and reduce heat to 350 degrees.
3. In a bowl, combine the apple and pear from the pie crust with all the
remaining ingredients except the almond milk and melted butter, and mix
thoroughly.
4. Stir in the almond milk and melted butter, mixing thoroughly. Spoon the
mixture into the pie crust. Put it in the oven and bake for forty-five
minutes, or until a toothpick draws out clean. Refrigerate before serving.
Serves six to eight.
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