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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.





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: 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




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


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.



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



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



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.




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



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.


<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