Home Page

Stefan's Florilegium


This document is also available in: text or RTF formats.

Taste-o-Calon-art - 5/16/10


The recipes from the "Taste of Calontir" tasting table at the Calontir Jubilee Celebration provided by Mistress Kateryn de Develyn.


NOTE: See also the files: tasting-tabls-msg, Calontir-hst-msg, Just-a-Feast-art, Perf-P-Feast-msg, feast-menus-msg, feast-ideas-msg, feasts-fish-msg.





This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium.


These files are available on the Internet at: http://www.florilegium.org


Copyright to the contents of this file remains with the author or translator.


While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.


Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



Date: Tue, 03 Mar 2009 16:25:58 +0000

From: "Debra Hense/Kateryn de Develyn" <nickiandme at att.net>

Subject: [Sca-cooks] Calontir's Jubliee Celebration

To: sca-cooks at ansteorra.org (Group-SCACooks)


Well, we had so much food for our taste of Calontir table that we couldn't set it all out at once.  We ended up setting up Reigns 1 thru 25 in the morning and the Reigns 26 thru 50 in the afternoon. It was wonderful!


There were people lined up to taste things.  Quite a few folks got to taste things because the cooks are getting smarter about cutting into small single to two-bite sized servings.  But, a single bite of 25 different foods still ends up being a meal in and of itself.  


I saw the cookbook - but I believe it needed some more recipes as some people didn't get them sent in on time to be included.  I'll poke a bit to see if we can't get those last few included and make it available for everyone.





  1. King Chepe and Queen Arwyn

Presented by: HL Rebecca Beaumont


Candied Orange Peels

* 8 oranges
* 1 water
* 1 cup boiling water
* 4 cups sugar
* Several slices of fresh ginger

Wash the oranges. Cut into quarters and peel, reserve pulp and juice for another use.


Combine 1 cup of boiling water with 2 cups of the sugar. Heat until the sugar is dissolved. Place several slices of fresh ginger in the water/sugar, this will really pop the orange flavor of the peel. Stir in the orange strips. Heat to a boil and drain.


Repeat this process five times in all.


Drain well and scoop out the pulp.


Roll the strips in the remaining 2 cups of sugar. Place on waxed paper to dry.


Package and store in airtight containers.


2.    King Shadan I and Queen Erzebet

Presented/Redacted by: Mistress Jadwiga


Lenten Slices

From Early French Cookery


1 cup ground almonds

2 cups boiling water or 2 cups unsweetened store-bought almond milk

1/2 cup sugar

pinch of salt

3 cups diced bread, crust removed

pinch of saffron

1/4 cup raisins

1/2 cup golden raisins & dried cherries blend

3/4 cup dates, minced

6 large figs, chopped


Combine almonds and water. Allow to steep, stirring occasionally.

Run mixture through an electric blender until any graininess is gone. Should yield 2 cups of milk.


In a pot over low heat, combine almond milk, sugar and salt.

When dissolved add the bread and stir well. Add saffron, for color, at this point.


Add fruit and stir while cooking over low heat—about 15 minutes—until consistency is thick and porridge-like. Taste and add more sugar if desired.


To serve sliced, use a loaf pan lined with plastic wrap or waxed paper. Grease lightly and pack the mixture firmly into the pan. Refrigerate and when cool remove from the pan. Slice and serve.


Alternately: Let mixture cool and when cool enough to handle, roll into 1-2 inch balls. Roll these in either granulated sugar or ground nuts and refrigerate until serving.



I tend to buy commercially prepared almond milk due to cost. Unless you can get almonds at a really good price, it's just as cheap and quicker to buy the prepared, especially now that they have an unsweetened version. If all you can get is the sweetened, adjust the sugar in the recipe. My grocer keeps this on the baking aisle near the soy milk, coconut milk, etc.


For the Jubilee version, I used Challa bread. It adds a richness that is particularly nice.


Pedro Abella's Sugar Wafer Cookies

From A Drizzle of Honey


1/2 cup sugar

1/2 cup butter

1 Tbsp white wine or sherry

1 Tbsp hot water

2 tsp orange extract

1 cup flour, sifted


Cream the sugar and butter until smooth. Mix in, one at a time, the wine, hot water and orange extract. Add the sifted flour, 1/4 cup at a time. Mix until smooth.


Preheat the oven to 375 degrees . Drop the batter by teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake for about 7 minutes or until the edges turn brown. Remove them from the oven. Allow them to cool on the cookie sheet before placing them on a plate. Repeat with the remaining batter. Store the cookies tightly covered.



These cookies spread out while cooking to become a thin wafer. Be careful not to overbake.



3    King William I and Queen Mammara

Presented by: Lord Robert Lector of Reading


Pleyn Delit (Constance B. Hieatt and Sharron Butler)


Take funges and pare hem clean, and dice them; take leek and shred them mall and do them to seep in good broth; color it with saffron and do per=inne powdor fort


1 lb mushrooms washed and sliced

1 bunch leeks, washed and shredded

2 cubs of chicken broth

1/8 tsp ginger, cardamom, allspice and white pepper


Through everything in a pot and cook for 10-15 minutes until broth cooks down.


4    King Edward and Queen Elisabeth

Presented by: Lord Robert Lector of Reading

Roast Venison In Pepper sauce


Take Brede and frye it in grece, Draw it up with broth and vinegre: caste per = to powder piper, and salt, sette on the fire boile it and messe it forth.


A roast venison

3 slices of white bread

1 tbsp lard

2 cups beef broth

1 tsp wine vinigere

1 tsp salt

1/2 tsp pepper and cinnamon


Roast the venison


Toast the bread add melted butter in a small frying pan.

Poor in the broth, let the bread get soggy.

Dump mixture and spices in food processor until it is the texture of a sauce, if too thin put back in the pan and cook of some of the liquid.


5. King Asgeirr and Queen Merriam

Presented by: Lord Robert Lector of Reading

To bake a flank of beef in a collar


Take a flank of beef and lay it in pump water  four days and nights. Shift it twice a day, then take it out a dry it very well with clean cloths cut it in three layer, and take out the bones and most of the fat; than take three hands full of salt and a good store of sage chopped very small and mingle them, and strew it between the layers and lay them one upon another; take one ounce of cloves and mace and another of nutmegs and beat them very well, and strew it between layers of beef, roll it up close together, then take some pack thread and tie it up very hard, put it into a long earthen pot, which is made for that use, tie it up the top of the pot with cap paper, and set it into the oven; let it stand eight hours, when you draw it up and being between hot and cold. Bind it up round in a cloth, tie it fast at both ends with packthread and hang it for your use.


1 1/2 lb flank steak

1/8 tsp ground cloves

1 1/2 tsp salt

1/2 yard cheese cloth

1/2 tsp sage

1/4 cup beef broth

1/4 tsp mace

1/4 tsp nutmeg


Prepared mustard of your choice


Mix all of the spices in a bowl.

Rub spice mixture into both sides of the steak.

Roll and tie the steak with butcher twine. (roll against the grain of the meat if possible.)

Put into a baking pan and ad d broth

Put into the oven at 250 for 3 to 4 hours

Bast or roll the meat occasionally to kept the meat from drying out.

Remove from oven and let cool for 8 hours before serving, if try to cut it before it is cooled properly the meat will fall apart.


6. King Gabriel I & Queen Hywela I

Presented/Redacted by: Lady Amelyn Pope


Sawge y farcet

From A Forme of Cury


Take sawge. grynde it and temper it up with ayrenn. a saweyster & kerf hym to gobettes and cast it in a possynet. and do erwi grece & frye it. Whan it is fryed ynowz cast erto sawge with ayren make it not to harde. cast erto powdour douce, messe it forth. If it be in Ymber day; take sauge butter & ayrenn. and lat it stonde wel by e sause, & serue it forth.



Take sage. Grind it and temper it up with eggs. A 'sawester' and cut it to gobettes and cast it into a posset. And do herewith greece and fry it. When it is fried ynowz cast thereto sage with eggs and make it not hard. Cast thereto powder douce and serve it forth. If it be an Ember day take sage butter and eggs and let it become thick with the sauce, and serve it forth.


Modern Redaction


1 lb ground pork

1/2 tsp savory

1/2 tsp ground black pepper

1/2 tsp ground cloves

1/4 tsp ground saffron

3 eggs

1 cup breadcrumbs

1 cup pine nuts

1/4 tsp salt

2 eggs

1 tbsp sage, finely-chopped



Mix together the pork, 4 eggs and breadcrumbs. Add the savory, pepper, cloves, saffron, pine nuts and salt. Mix thoroughly with your hands until well blended. Form the mixture into small balls, about an inch in diameter. Beat the remaining 2 eggs well, dip the meatballs into these and sprinkle the sage over the top. Fry the meatballs in oil until golden brown and serve either hot or cold.


Garlic Mushrooms –

4 lbs. mushrooms
2 qt. red wine vinegar
1 cup red wine
1/3 lb. fresh garlic, diced
1 bunch parsley, diced
1 qt. olive oil

In a large, non-metal container, mix together the vinegar, wine, garlic, parsley, and a little salt. Rinse mushrooms & drain well; trim off ends of stems & any bad spots. Pack the mushrooms in airtight non-metal containers. Add marinade to about 1 1/2 inch from the top, then top with olive oil. Cover & refrigerate. Invert container once a day while storing, to distribute marinade evenly. Can be served after only a day, but it is better if it is older than 4 days.


7. King William II and Queen Mammarra II

Presented by: Mistress Fionna nic Alisdair


Diabetic friendly strawberry treats

Choose plump strawberries. Cut off the leaves and hollow out about 1/2 inch deep. Mix softened cream cheese and Splenda brand artificial sweetner, put in pastry bag (or small baggie with a corner snipped off) and pipe into hollowed out top of strawberry. I usually mix a tablespoon of Splenda to one-half a package of cream cheese, but you should experiment and find a mixture that you like.


8. King Valens I and Queen Susannah I

Presented/Redacted by: Mistress Gwen A Brooke

Venison Y-Bake
4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

.xix. Venyson Y-bake. Take hoghes of Venyson, & parboyle hem in fayre Water an Salt; & whan þe Fleyssche is fayre y-boylid, make fayre past, & cast þin Venyson þer-on: & caste a-boue an be-neþe, pouder Pepir, Gyngere, & Salt, & þan sette it on þe ouyn, & lat bake, & serue forth.
.iij. A-nother manere. Take fayre porke y-broylid, & grind it smal with yolks of Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche þin cofns with-ynne & with-owte, & hele hem with þin ledys, & late hem bake, & serue forth.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS.

Take haunches of venison and parboil them in good water and salt and when the meat is well boiled, make a good paste and put the venison on it. Cast above and below powdered pepper, ginger, and salt. Put it in the oven, let it bake and serve it forth.

Take good broiled pork, and grind it small with yolks of eggs, then take pepper and ginger, and grind it small and mix it all together and a little honey, and garnish your coffins within and without, cover with lids and let bake. Serve them forth.

Venison baked in the manner of pork
1 lb roast venison
3 tsp ginger
1/2 tsp salt
1 tsp white pepper
1/2 tsp fresh ground black pepper
3 egg yolks
1 whole egg
1/4 cup honey
1 batch of your favorite pie crust dough

Preheat oven to 350 degrees  F.

Grind or mince small the cooked venison. Add the spices, egg, and honey. Mix together well. Roll out your dough to make a top and bottom crust for a standard pie pan. Seal the filling into the pie, and poke a few holes on the top for steam.

Bake for 35-40 minutes, or until the crust is golden brown. Let cool before slicing.


9. King Thorvald and Queen Branwyn


10 King Lorell I and Queen Zenobia

Presented by: Lady Jaida de Leon


Cruste Rolle

Source-Two Fifteenth-Century Cookery-Books

Take fayre smal flowre of whete; num Eyroun and breke per-to; & coloure pe past with Safroun; rolle it on a borde also pinne as parchement; round a-bowte as an oblye; frye hem; & serue forth; and pus may do in lente, but do away pe Eyroun; & nym myke of Almaundys; & frye hem in Oyle; & pen serue forth.
2 cups wheat flour
3 eggs
dash salt
pinch saffron

Mix all ingredients together well, except oil. Adjust flour to make a slack dough. Seperate the dough into 1/2-1 inch balls, roll them flat and thin approx 1/16th of an inch. Fry in olive oil and serve.


11.  King Shadan II and Queen Alix

Presented By: Robert Lector of Reading


Fruit Slices fried for lent

From: For the Kings taste. Metropolitan museum of art


Make a thick almond milk with water, take dates and pick them over. Take apples and pears and mice them with damson prunes. Take the stones out of the prune and carve the prunes in two. Add raisins sugar cinnamon powder, whole mace and cloves, good spices and salt. Color them with Sandalwood, Mix these with oil make a coffin as you have done before and put the stuffing inside, and bake it well an serve it forth.


10 inch uncooked pie pastry

3 tablespoons butter

2 1/2 cups peeled cored and thinly slices apples

2 1/2 cups peeled cored and thinly slices Pears

1 cup mixed dry fruit

1/2 cup almond milk

1/2 tsp sandalwood powder

1/4 teaspoon powder cloves

1/4 teaspoon mace

1/4 teaspoon aniseed

pinch of nutmeg

1/8 teaspoon salt


Bake pie pastry at 425 for 10 min

Melt butter in a heavy skillet

Fry apples and pear slices for 5 min

add dry fruit

Blend almond milk with spices, add to fruit mixture

Place in pie pastry

Bake at 350 until fruit is soft



12. King Volkmar and Queen Isadora


13. King Tomeeki and Queen Fionna

Presented by Mistress Kateryn de Develyn


Huessos de Duraznos / Peach Pits (Marzipan)
Diego Granado, Libro del Arte de Cozina (1599)
/Redacted By: Lady Bridghid ni Chiarain

2 & 1/2 pounds powdered sugar
3 – 4 tablespoons of ground cinnamon
2 & 1/2 pounds almonds
2 – 4 tablespoons of rose water.
1/2 tablespoon of ground mace.

If you buy whole almonds, you must first parboil them. Rinse in cool water and then remove their skins. Put in food processor to grind to a paste. Mix in powdered sugar and spices. Dribble the rosewater in and blend until tmixture feels pliable and holds it shape when molded. Take a teaspoon of mixture and mold around a whole almond. Roll in sugar and fit into peach pit mold. Remove from mold and allow to dry for several hours or overnight. Store in an air-tight container. Keeps for 3 -4 weeks.

14. King Gabriel II & Queen Hywela II

Presented by: Lady Amelyn Pope


Confetti de melle apio o de pome paradise from Libro di cucina del secolo XIV page 71


Preserve of Apio apples or Paradise apples


If you wish to make this as soon as they are grated, you may do so as you prefer.   Take the apples and peel them, then grate them; make sure the seeds do not fall into the grated flesh; and let them macerate for two days.  Leave the juice from the apples together with the apples; put the grated apples through a sieve, and for every three libri of apples, add three libri of honey, and leave the apples and honey for two days; then, boil them, stirring constantly, with spices until the apples are cooked; remember that the spices should be added when the preserve is nearly cooked; as for that of quinces.   Then spread it on a table or on a moistened board and make it into a sheet thinner than half a fingerbreadth; then let it cool and cut it like a chess board into little pieces, and put it into a box adding, with the other hand, bay leaves beneath and then on top; keep adding these sheets, this will be very good.  Remember that this should boil for a good hour at least, perhaps two, stirring constantly and protecting it from smoke.


Modern Redaction

1 1/4 lbs apples, peeled and cored

2 1/3 cups honey

1 tsp sweet spice


Puree apples in a food processor to a fine puree.   Combine the puree with the honey in a dutch oven sized heavy pan and simmer over low heat, stirring frequently with a wooden spoon or spatula for an hour or so. Add the spices after 45 minutes of cooking.  The jelly mixture is done when it is a translucent amber color and a drop of the mixture holds its shape when out of the pan while it is very hot.  


When the jelly mixture is done, spread it out in a 9 x 13 glass baking dish in an even layer.   It will set quickly.  Once the mixture has cooled, cover with plastic wrap and allow to cure for several days.  When it is dry, cut it into diamond shapes and serve on a bed of fresh bay leaves.


15. King Roderick and Queen Brayden I

Presented by: Lady Lisette


Apricots stuffed with Marzipan

Traditional marzipan uses egg whites that don't really get cooked.  When making this recipe for a crowd I use this version "just in case".  You can always use one egg white instead of the amaretto and corn syrup.  If you do this you may need a few drops of water to help your mixture come together.

2 cups almonds
2 cups powdered sugar
1 teaspoon corn syrup
up to 1/4 cup amaretto
dried apricots

Cover almonds with boiling water and let stand for 2 minutes.  Drain and skin.

Grind the almonds until fine in a food processor.  Add corn syrup and sugar.  With motor running drizzle in amaretto until it holds together tightly when pressed.

Wrap in plastic wrap and refrigerate for at least 2 hours.

Take a paring knife and open up one side of each dried apricot.  Roll small balls of marzipan and stuff into apricots.  

Note: The size of dried apricots vary widely.  The numbers of finished pieces and marzipan 'blobs' will all depend on this variable. I've seen some as small as quarters and some real whoppers out there.  I have found that most people like a smaller-medium fruit. This item is very sweet and some people have trouble eating a large piece. If all you can find are huge apricots, hold back on the filling a little and stuff in a whole almond or two with it to help break up the sugary-sweetness.


16. King Conn I and Queen Cadfael I

Presented by: Mistress Juelda

Meringue Mushrooms  

From: Julia Child's Busch de Noel log.


Pre heat oven to 200

For the Meringue Mushrooms:

3 Large egg whites

1/4tsp cream of tarter

1 1/2 C sugar

1/3 C water

For the filling:

You can use either my favorite:  Butter (salted), Powdered sugar and a bit or orange water to create a 'quickie butter cream', or you can use canned frosting.

In a large bowl beat the 3 egg whites and cream of tarter until stiff peaks (but not dry) form.


In a heavy sauce pan combine the sugar and water.  Cook until it reaches the soft ball stage or 238 degrees on a candy thermometer.  Power the syrup in a thin high stream into the stiffened egg whites and continue to beat until the mixture is cool or until shiny, smooth and with stiff peaks. (about 5 minutes depending on the speed of your mixer).

Grease and flour one or more cookie sheets (depending on how big you make your mushrooms).


Pipe out the meringue to form caps and stems.  Before you place them in the oven if you choose, you can dust the caps lightly with either nutmeg, cinnamon, or chocolate powder.  Bake for 50 to 60 minutes or until dry to the touch.  If it is humid out, it is best to prop open the oven door after they have finished baking and let them sit in the oven overnight.


(side note:  These transport well if you leave them as 'parts' until you get to where you will be serving them at. And if you put them in old wiped out coffee cans to transport, they will pick up a very subtle hint of coffee flavor.)


17. King Rorik and Queen Morgana

Presented by: Lord Sean


Marwaziyya With Cherries


2 lbs. Beef

1 C. Cherries

1 Medium Onion, Sliced

1/2 C. Raisins

1/4 C. White Wine Vinegar

1/4 C. Sugar

1 tsp. Mint, Minced


Atraf Tib "Spice Mixture"


Black Pepper 1/4 tsp

Cardamom 1/4 tsp

Cloves 1/4 tsp

Cubebs 1/4 tsp

Ginger 1/4 tsp

Ground Bay 1/4 tsp

Mace 1/4 tsp

Nutmeg 1/4 tsp

Saffron, A Healthy Pinch



Cut meat up into 1 inch cubes. Add meat to the pan and add just enough water to cover. Add sugar. Bring mixture to a boil and add the onions and bring to a boil again. Add cherries, raisins and vinegar and cook over medium heat until meat is cooked thoroughly. While the meat is cooking, chop up the mint and combine the spices together. Then add the spices to taste. Not all of the spice mixture will be used. Simmer the dish allowing the flavors the opportunity to macerate. Serve hot.

18 King Steffen and Queen Lile

Presented by: Lady Naaria Jacinta




Makes 600 meatballs for 100 to 150 people. This recipe is based on an analysis of several meatball recipes in the 13th c. Anonymous Andalusian cookbook.


30 lb. ground meat - beef is the one used in my recipe

10 lb. onions

3  bunches fresh cilantro

3 Tb. salt

6 Tb. ground coriander seed

4 Tb. + 1-1/2 tsp ground cumin seed

3 Tb. powdered cinnamon

3 Tb. ground white pepper

12 eggs


1. Peel onions, cut off tops and tails, then quarter.

2. Puree onion in blender or food processor with cilantro, salt and spices.

3. Beat eggs.

4. Mix eggs with onion-spice puree.

5. Mix egg-onion-spice puree with ground meat. Be sure all ingredients are blended well together.

6. Form into meatballs about the size of a walnut.

7. Cook meatballs. Some recipes call for frying, others for boiling.

8. When meatballs are cooked, cool them until they are cool enough to handle.



Take fresh-gathered dates, and lay in the shade and air for a day:

then remove the stones, and stuff with peeled almonds. For every ten ratls of dates, take two ratls of honey: boil over the fire with two uqiya of rose-water and half a dirham of saffron, then throw in the dates, stirring for an hour. Remove, and allow to cool. When cold, sprinkle with fine-ground sugar scented with musk, camphor and hyacinth. Put into glass preserving-jars, sprinkling on top with some of the scented ground-sugar. Cover, until the weather is cold and chafing dishes are brought in.

al-Kitab al-Tabikh (The Book of Dishes) by Muhammad ibn al-Hasan ibn Muhammad ibn Karim al-Katib al-Baghdadi. On p. 88, "Medieval Arab Cookery", and p. 39, "In a Caliph's Kitchen")

100 pitted Deglett-Noor dates

200 blanched peeled whole almonds

1-1/2 cups honey

1 capful rose water, Cortas brand - or more to taste

1. Put 2 almonds into each date, one at a time. Some dates won't hold

2 almonds. Also, check for pits - dates are mechanically pitted and the machine could miss something and you don't want to break any of your diner's teeth. Since dates are dry, do this over several days.

No rush.

2. When all dates are filled, warm up honey in a saucepan on medium heat until it flows smoothly.

3. When honey is warm, stir rosewater into it.

4. Then put dates into the pan of honey on the stove. There should be just barely enough to cover the dates on medium-low heat. DO NOT STIR.

5. When honey just gets bubbly around the edges, remove from heat and let cool. DO NOT STIR. I assume the dates they used were somewhat hard. Most of our dates are pretty soft and stirring them after they've cooked in the honey will break them up or even dissolve them.



19. King Chrystofer I and Queen Brayden II


20. King Lorell II and Queen Iliya


21. King Conn II and Queen Sile I


22. King Eringlin I and Queen Eleanor


23. King Valens II and Queen Elspeth

Presented by: Mistress Gwen A Brooke

Einen krapfen (A krapfen)
(Translation from German - http://cs-people.bu.edu/akatlas/Buch/recipes.html - copyright 1993 Alia Atlas)

59. Einen krapfen (A krapfen) So du wilt einen vasten krapfen machen. so nim nüzze und stoz sie in einem mörser. und nim epfele als vil und snide sie drin würfeleht und menge sie mit würtzen wellerley sie sin und fülle daz in die krapfen und laz ez backen. daz ist aber ein gut fülle und versaltz niht.

How you want to make a fastday krapfen. So take nuts and pound them in a mortar. And take apples as many and cut them therein diced and mix them with spices, whichever they are, and fill that in the krapfen and let it bake. That is but a good filling and do not oversalt.

60. Von krapfen (Of krapfen)

So du denne wilt einen vasten krapfen machen. so nim welsche winber und nim als vil epfele dor under und stoz sie cleine und tu würtze dar zu und füllez in die krapfen. und laz ez backen. daz ist aber ein gut fülle und versaltz niht.

How you want then to make a fastday krapfen. So take Italian grapes and take also many apples thereunder and pound them small and add spices thereto and fill it in the krapfen and let it bake. That is but a good filling and do not oversalt.

61. Einen krapfen (A krapfen)

So du wilt einen vasten krapfen machen von nüzzen mit ganzem kern. und nim als vil epfele dor under und snide sie würfeleht als der kern ist und roest sie mit ein wenig honiges und mengez mit würtzen und tu ez uf die bleter die do gemaht sin zu krapfen und loz ez backen und versaltz niht.

How you want to make a fastday krapfen of nuts with whole kernels. And take as many apples thereunder and cut them diced, as the kernel is, and roast them well with a little honey and mix with spices and put it on the leaves, which you made to krapfen, and let it bake and do not oversalt.

Einen Krapfen
1 batch of your favorite pie crust dough
1 1/2 lbs (unprocessed) cooking apples
1 cup walnuts
4 tbps sugar
1/2 tsp fresh grated nutmeg
2 tsp ginger
1 tbsp cinnamon
1/4 tsp cloves
1/2 tsp mace
1/2 tsp salt

Preheat oven to 350 degrees  F.
Cut and core your apples, removing all seeds and nasty bits. Either mince them small, or process in a food processor until finely chopped. Remove from processor and add the walnuts, sugar and spices.

Roll out the dough thinly. Take a 7 inch diameter bowl and press it lightly into the dough. Using a knife, cut an 8 inch diameter circle around the impression (basically adding an inch to the overall circle). Place dough on cookie sheet. Add a layer of filling to cover the initial 7 inch circle. Then, moving in a circle around the pastry, fold over the edges of the pastry.

Makes three tarts. Alternately, you can bake the filling in a standard pie shell.

Bake for 35-40 minutes or until the pastry is turning golden brown.

24. King Gilligan and Queen Adelith

Presented by: Lord Sean


King of Meat Sausages


Pork, 3lbs

Pork Fat, 1lbs

Parmigiano Reggiano 8 oz

Eggs, 4 ea

Sausage Casings

Salt, To Taste

Pepper, To taste


Italian Spices

Basil 1/4 tsp

Marjoram 1/4 tsp

Oregano 1/4 tsp

Rosemary 1/4 tsp


Cut pork and fat into 1 in squares and place in bowl. Grind cheese into the sausage mixture. Crack eggs into sausage mixture. Add seasoning. Mix all of the ingredients in the bowl and refrigerate for one hour. When refrigerated put run through a food processor with a sausage making attachment. Be sure to add the casing before making the sausage. Make each sausage  about 6" long. Make sure to twist the sausage the opposite directions every time you twist them .


25 King Chrystofer II and Queen Salamandra

Presented by: Lady Lisette


Candied Citrus Peel

8 oranges; or 6 grapefruit, or 12 lemons
1 cup boiling water
2 cups sugar

Wash oranges, try to scrub any waxy coating that might have been sprayed on the fruit.  Remove as much of the peel as you can with either a veggie peeler or paring knife.  If you remove the white pith along with the yummy zest don't worry.  

Place oranges in suacepan and cover with water.  Bring pot to a boil and drain. Repeat this process three times if you are just processing zest strips, five times if you need to remove pith.  Scrape pith after your last boiling cycle, it should be nice and soft now.  Cut orange peel into 1/4 wide strips.

Combine boiling water and sugar and heat to disssolve.  Stir in the orange strips. Place over medium heat and boil for about 30 minutes or until all or almost all the liquid has evaporated.  You will want to keep stirring toward the end of this process, that water disappears fast.  

Cool peels on parchment paper or silicone mats.  While they're still hot you can toss them in more sugar if desired.  Store in airtight containers.  You will find that in storage the amount of candied peels shrinks.  No one in the house will admit to eating them, but you really should make extra if your house has peel eating fairies like mine does.

26. King Eringlin II and Queen Aletha I


27. King Cuthbert and Queen Branwen


28. King Dongal and Queen Aislinn I


29. King Valens III and Queen Susannah II

Presented by: Mistress Gwen A Brooke

Spycery Pynade
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

Original recipe:
.iij. Pynade.—Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; þan take kyrnelys of Pynotys & caste þer-to; & take chyconys y-soþe, & hew hem in grece, caste þer-to, & lat seþe y-fere; & þen lat droppe þer-of on a knyf; &
ȝif it cleuyth & wexyth hard, it ys y-now; & þen putte it on a chargere tyl it be cold, & mace lechys, & serue with oþer metys; & ȝif þou wolt make it in spycery, þen putte non chykonys þer-to.

Pynade – Take honey, good powdered ginger, galingale, cinnamon, ground pepper, grains of paradise and boil together. Then take pine nuts and add them in. And take cooked chicken, cut up with some of the chicken fat, and add that in. And let it cook together, then drip it on a knife, and if it sticks and grows hard, then it is enough. Put in on a charger until it is cold and then make slices and serve with other meats. And if you would make it in spicery, then put no chicken in it.

Spycery Pynade
2 cups honey
1 tsp ginger
1 tsp galingale
2 tsp cinnamon
1 tsp ground black pepper
1 tsp ground grains of paradise
1 cup pine nuts

As honey likes to bubble up a lot when cooking, pick a large pot with tall sides. Put the honey and spices into the pot, and cook on medium heat until it starts to bubble and boil. Add the pine nuts. Stir occasionally. Drop heat to low and monitor the temperature of the mix with a candy thermometer – the mixture will need to get to between 275-280 degrees F. While cooking, either chill a marble cutting board or place a cookie sheet on top of another cookie sheet with a few ice cubes in it. I also strongly recommend a silicon baking sheet. Once the mixture hits the right temperature, let it cook a bit, and then pour out onto your working surface. Work the mass around a little with a spatula to help it cool down consistenly. Once cool enough to work with, grab pieces and roll in your hands to make 1/2 inch diameter balls or little logs. Allow to cool completely and serve.

Makes 50 1/2 inch diameter pieces of candy.

30. King Luther I and Queen Lenore

Presented by: HL Rebecca Beaumont


Tortes de harbe, fromaige, et oeuf (Herb, Cheese, and Egg Tart)

Pre-bake the pie crusts, in a 400 degree oven until light brown.  Grate the cheese and mix it with the freshly chopped herbs. In a separate bowl, mix the egg whites and add the melted butter. Carefully combine the egg and butter with the cheese and herb combination. Add the egg and herb mixture to your pre-baked pie crusts.  Carefully add the beaten egg yoke on top of the filling. Bake until the top of the pie is golden and the filling is firm, about 40 to 45 minutes at 375 degrees.

Let cool to room temperature and serve.



31. King Eringlin III and Queen Alethea II


32. King Joe Angus I and Queen Phaedra I

Presented by: Lady Aline Sywnbrook


Ravioli for Meat Days

Masetro Martino, Libro de arte coquinaria

(Original Redaction in The Medieval Kitchen by Redon, Sabban,

and Sevanti with minor changes)


6 cups chicken broth


For dough

1/5 c flour

2 eggs


For Stuffing

11 ounces of pancetta in one piece

1 scant c. parmesan cheese

scant four ounces of finely crumbled, pre-soaked feta

1 skinless, boneless, poached chicken breast

3 tablespoons chopped parsley

2 tablespoons chopped fresh mint

1/4 teaspoon fresh ground black pepper

1 pinch cloves

scant 1/4 teaspoon of ground ginger

7-9 threads of saffron

2 heaping tablespoons sweet spice mixture (ginger, bay, cinammon, cloves)


Boil the pancetta for an hour and a half, then chop the pancetta, chick, parsley, and mint. Combine all together.  Add the feta, and season it all with pepper, cloves, and ginger.  Add grated parmesan, reserving 6 tablespoons.  Mixture should be thouroughly amalgamated.


Make the dough and divide into egg size pieces.  Poll out into almost transparent sheets.  Adding small balls of filling to one end of the strips and form the raviolis over them.


15 minutes before serving, bring broth to boil and add the saffron.

Steep until broth is a nice golden color.  Return to a boil, and add ravioli, cooking for 5-7 minutes or until done (taste one to be sure).

Serve in a tureen, top with the remaining parmesan and sprinkle with sweet spice mixture.


33. King Thjothrekr and Queen Yrsa

Presented by: Lady Elainor de Morland

New cheese:

Take one gallon of milk (whole or 2 %) and one quart of goat's milk (optional but it adds flavor) and bring it up to blood heat (about 96 to 98 degrees).  Add 1/4 cup of buttermilk and 25 drops of vegetable rennet and set aside overnight (24 hours) to coagulate.  When the milk has formed a curd, gently lift the solids out and into a colander lined with cheesecloth.  (I have also used a prewashed handkerchief linen towel for this).  Let the curd drain overnight in a cool place (the refrigerator or a cool basement room).  I usually place the colander over a large stock pot to catch the whey draining out so that it doesn't make a mess.  I have also put a small plate over the top of the cheese to add pressure in pushing the moisture out.  (Do not use terry cloth or dish towels unless they are smooth not fuzzy…no one wants lint in their cheese!)

The next morning you can gently scoop your cheese into a container, add two tablespoons of salt and stir thoroughly.

Garlic chive:  

Finely mince 2 cloves of garlic and a small handful of chives.  Sprinkle over one to two cups of cheese depending on your preference.  Add one tablespoon of half and half cream if your cheese is very firm and gently stir the flavoring into the cheese.

Honey berry:

Place 1/2 cup of berries (I use a mixture of blackberries, strawberries, and raspberries…you may also use blue berries although the blue berries used in Europe prior to 1500 would have been bilberries) and 2 TB of honey in a bowl and mash into oblivion. (Or put it in your food processor and pulse!)  Mix into your cheese gently until thoroughly combined and a uniform purple/pink color.  Adjust sweetness to your personal taste by adding honey and mixing to combine.


1.5 cups of bread flour

1.25 cups of barley flour

2 tsp yeast

1 TB honey

.25 cup of yogurt or whey from cheese making

1.25 cups of warm water

1 TB lard (melted) or olive oil

Proof yeast with warm water and honey.   Mix dry goods with yeast/water and yogurt and lard.  Knead 5-10 minutes til elastic.  Place in bowl and let rise in a warm spot for 45 minutes to 1 hour.  Divide dough into 10 small pieces and flatten out in a round shape.  Let rest ten minutes.  Stretch dough out with fingers til round and fry in a hot skillet.  (When small bubbles appear in the center of the dough, turn and fry other side.  Then turn back over and refry side 1…the skillet should not require oil but a small amount of butter will flavor the bread nicely)


34. King Fernando and Queen Lyriel


35. King Valens IV and Queen Comyn

Presented by: Mistress Gwen A Brooke

Wardonys in Syryp
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

.x. Wardonys in syryp.---Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it [in] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þer-to, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.

Take pears and put them in a pot and boil until tender. Then take them, pare them, and cut into pieces. Take a lot of cinnamon and put it in some red wine, strain it, add sugar and boil it. Add the pears and let it cook together. When it has cooked a while, add a little ginger, vinegar and saffron and see that is it sour and sweet.

3 cups red wine
1.5 cups sugar
2 tsp cinnamon
1.5 tbsp balsamic vinegar
.5 tbsp red wine vinegar
1 pinch saffron
1/2 tsp ginger
2.5 lbs pears

If your pears are on the firmer side, parboil for 5-10 minutes, or until tender. If your fruit is already tender, skip this step.

Put the wine, cinnamon and sugar into a saucepan and bring to a simmer, stirring until sugar is dissolved. Let this cook until the sauce has a bit of body to it, and coats the spoon like syrup.

While the syrup is cooking take the pears, peel them, core them and cut into slices.

Then, add the pears to the syrup and cook until the pears are fork tender, and have turned quite red due to the wine. Stir very carefully as you don't want the pears to fall apart.

Add the vinegars, saffron, and ginger to the mix and continue cooking. Cook for another 5-10 minutes. Taste the syrup and pears, and make any adjustments you may need to based on the strength of your vinegar or your pears.

This recipe can be canned and put up, or served warm. This recipe also doubles easily.

36. King Dongal II and Queen Aislinn II


37. King Martino I and Queen Ariel I

Presented by: Mistess Kateryn de Develyn

Lucanian Sausage

On Right Pleasure and Good Health, Platina (Bartolomeo Saachi)
translated by Mary Ella Milham

If you want good Lucian sausages, cut the lean and fat meat from the pig at the same time, after all the fibers and sinews have been removed. If the piece of meat is ten pounds, mix in a pound of salt, two ounces of well cleaned fennel, the same amount of half- ground pepper, run in and leave for a day on a little talbe. The next day, stuff it into a well cleaned intestine and thus hang it up in smoke.

10 pounds of ground pork
1/2 cup of crushed fennel
1/8 cup of ground pepper

Mix and allow to sit for 24 hours before stuffing into casing. Stuff and then put on smoker until well-smoked (the time this takes depends on the smoker you use.) Can be refrigerated for several days or frozen for up to 2 months in adavance. Can be eaten hot or cold.

38. King Chrystofer III and Queen Margarette

Presented by: Lady Glenna Geis Garten


Pine Nut Candy


Payn ragoun. Take hony and sugur cipre and clarifie it togudre, and boile it with esy fyre, and kepe it wel fro brennyng. And whan it hath yboiled a while, take vp a drope therof thy fyngur and do it in a litel water, and loke if it hong togydre; and take it for the frye and do therto pynes the thriddendele & powdour gyngeuer, and steve it toguder til it bigynnr to thik, and cast it on a wete table; lesh it and serue it forth with fryed mete, on flessh dayes or on fisshe dayes.


3/4 cup fine white sugar

2 tablespoons clear honey

1/2 cup water

1 heaped tablespoon pine nut kernels, chopped small

1/4 cup soft white breadcrumbs

1 teaspoon of ginger


Put sugar, honey and water in a deep pan and cook over a low heat until it reaches thread stage (230 degrees F). At once turn the syrup into a chilled bowl and beat it hard for 2-3 minutes; then beat in the rest of the ingredients. Turn mixture into a wetted shallow pan and leave to harden. Cut or break into small pieces.


39. King Valens IV and Queen Susannah III

Presented by: Mistress Gwen A Brooke


A Good Food of Salmon

1/2 lb salmon filets
1 batch of your favorite pie crust dough
Spice mix
• 1 tbsp fresh sage
• 2 tbsp fresh flat leaf parsley
• 1/2 tsp ginger
• 1/2 tsp anise seed, powdered
• 1 tsp white pepper
• 1 1/2 tsp salt

Preheat oven to 350 degrees F.

Take the sage and parsley and mince fine. Add the rest of the spices and set the spice mix aside. Take the salmon and remove any skin. Then slice into 1 inch by 3 inch pieces or 2 inch square pieces. Roll out the dough, fairly thin. Lay a piece of salmon on the dough, sprinkle with a heavy pinch of the spice mix and cover with another piece of dough. Seal the edges and transfer to a cookie sheet. Once all pieces are sprinkled with spice mix and encased with dough, bake in the oven for 35 minutes or until pastry is turning golden brown.


40. King Joe Angus II and Queen Phaedra II

Presented by: Lady Glenna Geis Garten


Decorated Meatballs


Pumpes. Take an sethe a gode gobet of Porke, & not to lene, as tendyr as thou may; than take hem vppe & choppe hem as smal as thou may; than take clowes & maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; than take hem & roll hem as round as thou may, lyke to smale pelettys, a ij inches a-bowte, than ley hem on a dysshe be hem selue; than make a gode almounde mylke, & a lye it with floure of Rys, & lat it v pompys in a disshe & pore thin potage ther-on.  An if thou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces; & seruehem forth. And sum men make the pellettys of vele or beeff, but pork ys beste & fayrest.


2 pounds of lean pork

5 cups beef stock

4 oz ground almonds

1 tablespoon of rice flour

1 tablespoon of currants

1/4 teaspoon ground mace

1/8 teaspoon ground cloves

Salt and pepper to taste

Oil for frying

White sugar and mace for sprinkling

Rose petals


Cook the pork in the stock until tender, drain and reserve stock. Use 1 1/4 cups of stock to make a "milk" using the almonds and rice flour. Let cool. Cut pork into small pieces. Process pork, currants and spices in a food processor until they combine into a paste. Form paste into meatballs and fry lightly with a little oil to brown them. Let them cool. Coat with the "milk" and sprinkle white sugar and mace and rose petals.


41. King Siridean and Queen Sile

Presented by Lady Jaida de Leon


Source-An Anonymous Andalusion Cookbook of the 13th Century,
translated by Charles Perry

Charles Perry's translation

Recipe for Qajata, which is made in al-Andalus, and it is called "Seven Bellies". Take moist, fresh cheese and knead it in the hands; then take a deep, wide-bellied clay tajine and in the  bottom of it put a thin flatbread, made like kunafa. Put the cheese  over this, and then a(nother) flatbread and do this until there  remains a third to a a quarter of the pan. Pour freash oil over it,  place it in the oven, and leave it a little; then take it out,  moisten it with a little fresh milk, and return it to the oven, and  take it out and moisten with fresh milk and return to the oven, thus  until the milk and the oil disappear. Leave it until its surfaces is browned to the color of musk; then take it out and pour skimmed  honey cleaned of its foam, or rose syrup over it. There are those  who sprinkle it with ground sugar and spices, and others who leave  it be.

Ricotta Cheese - 8 ounces
Egg - 1
Wheat flour - 2 cups
Olive oil - 1/4 cup
Milk - 1/4 cup
Honey - 1 cup
sugar and cinnamon mixture

Knead ricotta and egg together and set aside. Knead flour with water, adding the water slowly until a slack dough is formed. Divide dough into 4 sections and roll out thin, 1/16th of an inch. Place in a lightly oiled pan and fry until golden brown on both sides. Place one of the flatbreads into the bottom of a well greased casserole dish. Add a layer of the cheese mixture, follow with a flatbread, and repeat with remaining cheese and flatbread, filling the casserole 2/3rd's full. Pour 1/4 cup olive oil over the top. Place in a 350 degree oven for 10 minutes, remove and pour 1/4 cup milk over the top. Return to the oven for 15-20 minutes, until golden brown. Remove, pour 1/2 cup honey over the top, sprinkle with cinnamon and sugar mixture and serve.


42. King Garick and Queen Yasamin

Presented by: Lord Sean


Salmon in Coffins


Pie Dough

2 1/4C. Flour

1 C.    Crisco

1/2 C.  Ice Water

1 tbsp. Salt



1 tbsp Olive Oil

Salt, To Taste

Pepper, To taste

Italian Spices

Basil 1/4 tsp

Marjoram 1/4 tsp

Oregano 1/4 tsp

Rosemary 1/4 tsp


Pie Dough

Pour flour into a bowl. Take out 1/3=2 0C of flour and mix it with the ice water. Then add  to the flour salt and lard. Cut into very small pebbles, add the water flour mixture, knead gently until it is a soft ball and roll out.


Remove skin from back of salmon. On a cutting board place salmon face up. Pour 1-2 tablespoons of olive oil on the salmon. Add salt and pepper. In a mortar add dried basil, marjoram, oregano, and rosemary and grind thoroughly. Sprinkle gingerly over fish. Rub all of the spices into the fish. Roll out Pie dough into about an 8 by 8 inch square. Place fish, face down and close like wrapping paper. Turn package over and cut three diagonal slices in dough. Cook at 350 degrees for half hour to forty five minutes. Pull out of oven and slice.

43. King Tristram I and Queen Katrine


44. King Martino II and Queen Ariel II

Presented by: Mistress Kateryn de Develyn

To Make Thirty Six of the Most Perfect Cookies
Libro Novo (Banchetti) by Cristoforo Messisbugo
translated by Master Basilius Phocas (Charles Potter)

Take a pound of white flour and two pounds of sugar pounded, and pass it well through the sieve, and an ounce of cinnamon pounded fine and two pinches of pounded pepper, and three yolks of eggs, and one with the white, and one-eight (ounce) of long pepper, and rose water mixed with a small amount of salt, and with diligence make your pasta a little hard, and roll it out very well. Then take the stamp and make whatever that you want to stamp and putting a very small amount of musk they shall be better, then put them to cook itne oven over a small tile.

3 cups flour
1 cup sugar
3 tablespoons ground cinnamon
1/2 teaspoon ground pepper
1/2 teaspoon ground long pepper
3 egg yolks
1 whole egg
1/4 teaspoon salt
1/2 cup rosewater

Mix all ingredients but water into a dough. Add water a few drops at a time until dough sticks together. This will be a dry somewhat tough dough. Roll out to 1/4 to 3/8 inch thick. You want it to be thicker otherwise it will become a hockey puck. Cut into shapes. Brush tops lightly with rosewater. Bake at 350 degrees for approximately 15 minutes. Allow to cool for a few minutes before removing from pan. Depending on the size of your cutter – between 3 to 6 dozen cookies.


45. King Semjaka and Queen Xorazne

Presented by: HL Ishmala bint Yuhannah



This particular recipe is that of Harun's famous vizier, Yahya ibn Khalid al-Barmaki

1 whole chicken breast, roasted
1 teaspoon coriander
1/2 teaspoon pepper
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/4 cup verjuice or lemon juice
1 teaspoon minced fresh mint
2 teaspoons minced fresh tarragon
1 teaspoon minced fresh thyme
2 tablespoons olive oil
1 cucumber, peeled and cut in 1/4-inch dice


When chicken is cool, remove skin and bones, and tear meat into small pieces. Place in bowl and add coriander, cumin, pepper, cinnamon, verjuice, mint, tarragon, thyme and oil. Mix well and season to taste with salt. To serve, mound chicken Flat Bread and surround with chopped cucumbers..


46. King Tristram II and Queen Caillin


47. Lorell III & Cadfael II

Presented by: Lady Amelyn Pope


Torta Bianca

Libro de arte coquinaria page 158 by Maestro Martino


Take a libra and a half of good fresh cheese and cut it up fine and pound it very well; take twelve or fifteen egg whites and blend them very well with this cheese adding half a libra of sugar and half an ocia of the whitest ginger you can find as well as a half libra of good white pork lard or instead of lard good fresh butter and some milk, as much as needed; this will be a good third of a boccale.  Then make a pastry or crust into the pan, as thin as it ought to be and cook it nicely with fire both below and above;  and make sure that the top is a little colored from the heat of the fire and when it seems cooked, remove it from the pan and put fine sugar and good rose water on top.


An 8 inch pie crust

10 oz cream cheese, softened

6 egg whites

2/3 c sugar

9 tbsp butter, softened

1 tsp ground ginger

1 c milk

1/8 tsp Salt

Fine granulated sugar

Rose water

Rose petal preserves (optional)


Preheat oven to 425 degrees.

Cream sugar, ginger, salt, butter and cream cheese together in a mixing bowl.   In a separate bowl beat egg whites till foamy then add to the cheese mixture.   Add milk until the mixture is about the consistency of thick cream.


Blind bake the pie crust.   To do this without the crust bubbling up,  put foil on top of the crust and fill with pie weights (I use dried navy beans).  Bake for 10 minutes.   Remove the foil and the beans then bake for an additional 5 minutes.   Save the beans to use again for the same purpose.


Pour the filling into the pie crust shell and bake for one hour.   Watch carefully the last 15 minutes.   The crust should be done and the filling should barely have any color to it.  If the crust is not done but the filling seems to be, lightly lay a layer of foil over the filling while the crust finishes baking.


When done, remove from oven and sprinkle with sugar and rose water.   I like to use rose petal preserves instead of the sugar and rose water sometimes.


48. King Angelo and Queen Jane

Presented by: HL Suzanne de la Ferte


Per Fare Coppiette al modo romano con salsa

Beef "Kabobs"

Per fare coppiette al modo romano.
Taglia la carne in pezzi grossi como uno ovo, ma non la fornire di
tagliare, perché li ditti pezzi deveno restare attaccati l'uno coll'altro;
et togli un pocho de sale et de pitartema, cioè il seme di coriandri,
o vero finocchio pesto, et inbrattane bene li ditti pezzi, et dapo'
poneli un pocho in sopprescia et coceli in lo speto arrosto mettendo
in esso speto tra l'uno pezzo et l'altro una fettolina di lardo
sottile per tenere le diete copiette più morbide.

How to Prepare Roman-Style Coppiette*
Martino, "The Art of Cooking" Chapter 1 Recipe 19

Cut the meat into pieces the size of an egg, but do not detach completely, because the pieces of meat have to remain attached to one another, and take some pitartima seeds, also called coriander seeds, or some ground fennel seeds, and dredge the pieces of meat in this mixture, put it in a press for a little while, and roast on a spit, inserting a thinly sliced piece of lard between each piece to make sure that the coppiette remain tender.

*The name "coppiette" literally means "little couples", as prepared by Martino, the result is paired pieces of meat cooked on a spit separated by a piece of lard.

3.6 lbs beef (.3# per person), cut into 12 equal pieces.
3 tsp ground fennel seed
6 slices fatty bacon, each slice cut in half.
12 bamboo skewers, soaked in water.
12 ea chard leaves (garnish)

1. For each of the 12 pieces of beef, cut into pairs of egg-sized chunks of meat (copiette). Be sure that the pairs of meat chunks remain attached to each other.
2. Dredge the chunks of meat in the ground fennel seeds.
3. Place meat between 2 pieces of waxed paper and then place a heavy weight on top of the protected meat for at least 1/2 an hour.
4. Cut each of the 12 slices of bacon into enough pieces to place between the chunks of meat when skewered.
5. Thread the flattened pairs of meat chunks on the bamboo skewers, a piece of bacon between each copiette.
6. Broil 15 minutes until rare or of desired doneness. Be sure to turn at least once during the cooking process.
7. Place kebobs on bed of chard leaves.

Pepper Sauce or Every Day Sauce
Martino, "The Art of Cooking" Neapolitan Recipe 39

Take an ounce and a half of ginger and an ounce of pepper and eight tornesi (a coin used in Tours and later Italy) worth of saffron; boil with vinegar, that is, bitter wine, until all of the spices have wholly imparted their flavor to the vinegar.

Redaction (12 servings)
12 T vinegar, wine
1 1/2 t. ginger
1 t. pepper
6 threads saffron
Add spices to vinegar in small saucepan. Simmer for 10-15 minutes and serve warm or cold.


49. King Anton & Queen Isabeau

Presented by: Lady Amelyn Pope


Tourtes parmeriennes

From Le Viandier de Taillevent


Prenez chair de mouton ou de veau ou de porc, et la hachiez competemment; puis fault avoir de la poulaille, et faire boullir, et despecier par quartiers; et fault cuire ledit grain avant qu'il soit hachié, puis avoir poudre fine et l'en espicier très bien raisonnablement, et frire son grain en sain de lart, et, après, avoir de grans pastez descouvers, et qu'ilz soient plus hault dreciez de paste que autres pastez et de la grandeur de petitz platz, et faictz en manière de creneaulx, et qu'ilz soient fortz de paste affin qu'ilz puissent porter le grain; et, qui veult, on y met du pignolet et du roisin de Corinde meslez parmy le grain, et du succre esmié par dessus, et mettre en chascun pasté iii ou iiii quartiers de poullaille pour fichier les bannières de France et des seigneurs qui seront en la presence, et les dorer de saffren deffait pour estre plus beaulx. Et qui ne veult pas tant despendre de poullaille, ne fault que faire des pièces plates de porc ou de mouston rosty ou boully. Et quant ilz sont rempliz de leur grain, les fault dorer, par dessus le grain, d'un petit d'oeufz bastuz ensemble, moyeulx et aubuns, affin que le grain se tiengne plus ferme pour mettre les bannières dedans. Et convient avoir du fueil d'or ou d'argent ou du fueil d'estain pour les dorer avant les banières.


Pour faire tostées dorées, prenez du pain blanc dur et le trenchiez par tostées quarrées, et les rostir ung pou sur le grail, et avoir moyeulx d'oeufz batuz, et les envelopez très bien dedans iceulx moyeulx. Et avoir de bon sain chault et les dorer dedans sur le feu tant qu'elles soient belles et bien dorées, et puis les oster de dedans la paelle, et mettez ès platz, et du succre dessus.


Tourtes parmeriennes: Parmesan Pies. Take mutton, veal or pork and chop it up sufficiently small; then boil poultry and quarter it -- and the other meat must be cooked before being chopped up: then get fine powder and sprinkle it on the meat very sensibly, and fry your meat in bacon grease. Then get large open pastry shells -- which should have higher sides than usual and should be the size of small plates -- and shape them with crenellations; they should be of a strong dough in order to hold the meat. If you wish, you can mix pine nut paste and currants among the meat, with granulated sugar on top; into each pastry put three or four chicken quarters in which to plant the banners of France and of the lords who will be present, and glaze them with moistened saffron to give them a better appearance. For anyone who does not want to go to such expense for poultry, all he has to do is make flat pieces of pork or of mutton, either roasted or boiled. When the pies are filled with their meat, the meat on top should be glazed with a little beaten egg, both yolks and whites, so that this meat will hold together solidly enough to set the banners in it. And you should have gold-leaf or tin-leaf to glaze the pies before setting the banners in them.


24 oz cooked veal, mutton or pork, diced

1/2 tsp salt

3 tsp powder fort

small amount of bacon fat

1 9 inch (or larger) deep-dish pie shell

1 basic pastry

1 egg white, beaten

8 oz pine nuts (optional)

8 oz currants (optional)

1 tbsp sugar (optional)

3 whole chicken quarters boiled until just done (or 4 slices roast mutton or pork)

4 saffron threads, moistened in a little water

2 egg yolks beaten with some yellow food coloring


(optional) Put pine nuts in a food processor and blend until they turn to paste.  Mix with a little water and the currants.


Heat bacon fat in a large frying pan.  Add the meat and spices, cooking until the meat is lightly browned. Remove from the pan. The meat, at this stage, should be moist. If it's too dry add some wine or broth. Place the meat filling in the pie shell and if using the pine nuts mixture then sprinkle 1 tbsp sugar on top. Arrange the whole chicken quarters on top of the filling and brush the chicken with the saffron water.


Roll out the basic pastry to about 1/2 inch tall. Using a sharp knife cut out small rectangular blocks some 1 1/2 inches long and 1/2 inch tall. These are the 'crenellations' of the battlements of the pie.  The rim of the pie should resemble the battlements of a castle wall. Brush the pastry rim of the pie with egg white and do the same to the bottom of the crenellations. Arrange them evenly around the rim of the pie so that the final effect is one of looking at a castle's battlements.


Place the finished pie in an oven pre-heated to 350 degrees F and bake for about 45 minutes, or until the pastry begins to turn a golden brown. Remove from the oven and immediately brush the top of the pie with the egg yolk and food coloring mixture.


50. King Luther II and Queen Maerwynn

Presented by: HL Ishmala bint Yuhannah


To make snow
From: Sabina Welserin

Dilute cream and put it in a pot. And take an eggbeater and stir it thoroughly, until it forms snowy foam on top. And toast a Semmel and lay it in a bowl and sprinkle sugar over it and put the foam on the bread, then it is ready.


Beat Cream in a bowl until it forms foam.  Toast bread and put it in a bowl, sprinkle sugar over it and put the foam on the bread.


Copyright 2009 by Debra Hense. <nickiandme at att.net>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<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