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. ************************************************************************ 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: 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. Edited by Mark S. Harris Mid-Lent-Dnnr-art Page 3 of 3