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chck-n-pastry-msg - 3/20/08

 

Period and SCA chicken recipes cooked or baked in pastry.

 

NOTE: See also these files: recipes-msg, birds-recipes-msg, fowls-a-birds-msg,  butchering-msg, falconry-msg, roast-chicken-msg, chicken-msg.

 

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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

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Newsgroups: rec.org.sca

From: ddfr at quads.uchicago.edu (david director friedman)

Subject: Re:Need Recipes

Organization: University of Chicago

Date: Wed, 23 Nov 1994 14:40:09 GMT

 

This is Elizabeth of Demdermonde posting on Cariadoc's account.

 

"Help! we need recipes for an upcoming event....nothing fancy, just

filling (and good!)"--brighid & treise

 

Here are [two] recipes fitting your specifications; they are also

period.  Don't feel that at your first shot at head cook you cannot

hope to make period food:  there are a huge number of period recipes

out there, ranging from enormously complex to very simple, and these

are toward the simple end.  What I have below is the period recipe

(or a straight English translation of it) first, followed by our

worked-out version.  All have been done successfully at feasts I have

cooked.  I suggest you try them out for dinner at home to see if you

like them.  If you have any questions or for more recipes, email me.

All of these are published in the Miscellany which Cariadoc and I

sell, as well as lots more recipes and other stuff.

 

Icelandic Chicken

Icelandic Medical Miscellany p. 218/D1 (from a 15th century Icelandic

manuscript, but actually probably originally 13th c. southern

European)

 

Original:  One shall cut a young chicken in two and wrap about it

whole leaves of salvia, and cut up in it bacon and add salt to suit

the taste. Then cover that with dough and bake like bread in the oven.

 

Our version:

5 c flour     about 1 3/4 c water

1/2 lb bacon 3 lb chicken, cut in half

3 T dried sage (or sufficient fresh sage leaves to cover)

 

Make a stiff dough by kneading together flour and water. Roll it out.

Cover the dough with sage leaves and the sage leaves with strips of

bacon. Wrap each half chicken in the dough, sealing it. You now have

two packages which contain, starting at the outside, dough, sage,

bacon, chicken. Put them in the oven and bake like bread (325! for 2

hours). We find the bacon adds salt enough.

 

The part of the bread at the bottom is particularly good, because of

the bacon fat and chicken fat. You may want to turn the loaves once

or twice, or baste the top with the drippings.

 

Fricassee of Whatever Meat You Wish

from Platina book 6 (15th c. Italian)

 

<snip. See chicken-msg for this recipe. -Stefan>

 

 

Date: Mon, 8 Jun 1998 12:40:00 -0500

From: mfgunter at fnc.fujitsu.com (Michael F. Gunter)

Subject: SC - Sweet & Sour chicken in a loaf

 

> Have you still got the recipe for the sweet and sour chicken in a loaf?

> It may not be period but it sounds like a good dinner!  The Berry Kuchens

> might be period--would have to see the recipe to tell for sure <evil

> grin

 

I first used the recipe back with my first feast some 10-11 years ago. I think

it was from a collection of period recipes but will not stake a dollar on that.

I used it again going by intuition and people seemed to love it.

 

Basically I roasted chicken, boned it and placed the bones in stock water.

I mixed with the chicken, honey, mint, vinegar, salt & pepper, garlic, and

basic chicken herbs (rosemary, thyme, sage). I played with it, changing the

ratios of sweet and vinegar until it tasted right. Then I cooked the stock

down until it gelled and poured it over the chicken. I placed the mixture in

hollowed out loaves of bread. You could add anything you wish to it (green

onions, celery, nuts, whatever). The dish is very popular when I make it

but I never make it the same way twice. I may have gotten the recipe from an

old Tournaments Illuminated. I'll have to check and give the proper recipe

and acknowledgements if I can find it.

 

> Allison

 

Gunthar

 

 

Date: Thu, 2 Jul 1998 16:49:38 EDT

From: LrdRas at aol.com

Subject: SC - Fwd: Chekyns Recipe

 

Here you go folks. This serves 4-8.

 

A'aql

 

I will provide "documentation"  soon.

This is done on the fly and I haven't finished preparing my actual post for

this recipe.

 

Chekynes in Garlik

(A Composite recipe created from 2 recipes in "Ancient Cookery")

copyright 1998 L. J. Spencer, Jr.

 

8 chicken thighs

1/4 cup butter, melted

4 sheets phyllo (filo) pastry, cut in half

1 head garlic

1/4 cup fresh bread crumbs

3/4-1 cup chicken broth

1 large pinch ginger, ground

1 large pinch cinnamon, ground

1 pinch cloves, ground

salt, to taste

 

Preheat oven to 400 deg. F. Wrap garlic minus 1 large clove of garlic in foil.

Bake 30 mins.

 

Brush a half phyllo sheet with melted butter. Place chicken at the top of the

sheet and roll up. Tuck ends underneath. Place on a greased baking sheet.

Repaet for other chicken pieces. Bake at 350 deg. F. until a golden brown.

 

Sauce:

Soak breadcrumbs in broth. Squeeze cooked garlic into crumb mixture. Blend

well. Mash raw clove of garlic into a paste. Add to mixture. Add remaining

ingredients and mix thoroughly. Heat to boiling. Reduce heat top low and

simmer until thickened, stirring frequently to avoid sticking.

 

To serve:

Put wrapped chicken on a plater and pour sauce over top. You may sprinkle with

a small amount of cinnamon for garnish.

 

A'aql al-Zib (pronouced "Ras")

Guildmaster

The Guilde of Ste. Martha

 

 

Date: Mon, 02 Nov 1998 22:15:31 -0800

From: Anne-Marie Rousseau <acrouss at gte.net>

Subject: Re: SC - meat pies

 

Hi all from Anne-Marie

I'm asked to share a specific recipe for the pastellum. Here it is...all

rights reserved, no reproduction without permission, blah blah blah.

 

have fun!

- --AM

 

A LOMBARD PASTELLUM

        Here is an example of a  dish that seems conserved between sources and

places, with little variation. The pastellum is a beautiful thing, round and

brown with the smell of bacon and spices. Medieval pigs were no where near as

chubby as our modern, commercially raised porkers, who are bred to be fat.

Modern bacon is too fatty, and will result in a very greasy end product. To

simulate more medieval bacon, either trim the fat off, partially cook the

strips to render some of the fat, or use "Canadian style" bacon. I also use

free-range chickens when I can, rather than the more portly commercial hens for

the same reason. Again, you may be able to approximate the young svelte

medieval chicks of the original recipe by removing as much of the fat as

you can before assembling your pastellum.

 

        Although the original is obviously meant to be a bird in a single pie,

bones and all, I've also made the more modern and convenient (to our standards)

version using boneless skinless pieces (approximating the fat and size of

chicks), wrapped individually in the pastry and bacon with great success.

from le Menagier a Paris [M25]

 

Chicks may be placed in pastry, back down and breast up, and broad slices of

bacon on the breast; and then cover.

 

Item, in the Lombardy fashion, when the chicks are plucked and prepared, have

beaten eggs, both yolks and whites, with verjuice and powdered spices, and

moisten your chicks in it: then put in pastry with slices of bacon as above.

See also An Early XIII Century Northern-European Cookbook, D3

Recipe Thirty-How one prepares a chicken in a pie (pastellum).

One should cut in two a young chicken and wrap it with whole leaves of sage,

add cut bacon, and salt. And wrap the chicken in dough and bake in an oven like

bread. In the same way one can make all kinds of fish pies and pies of fowl

and other meats.

 

Our version:

Four chicken thighs, or other pieces

1 egg beaten

2 T white balsamic vinegar or verjuice if you have it

1/2 tsp. cinnamon

1/2 tsp. ginger

1/8 tsp. clove

1/8 tsp. black pepper, fresh ground

Double crust pie dough or a single recipe pizza dough.

10-12 pieces of lean Canadian style or trimmed bacon

 

    Dip chicken pieces into egg and spice stuff. Lay on dough (pizza crust

or pie dough), layered with 5-6 pieces bacon on the bottom, and the rest on the

top.  Close up with remaining dough. Bake in baking pan sealed side down (it

can leak) for 1 1/2 hours at 350o. Cover with foil if it gets too brown.

Serve warm. Serves 4.

 

Alternately:

layer a chicken piece with two or three fresh sage leaves and a slab of

bacon. Wrap in dough as described above.

 

 

Date: Tue, 16 Feb 1999 10:05:40 EST

From: LrdRas at aol.com

Subject: Re: SC - capons in casselys.

 

cnevin at caci.co.uk writes:

<< Moderate (from the Ancient Cookery appended to Forme of Cury):

XXVIII. For to make capons in ca??elys.

Nym caponys and ?chald hem nym a penne and opyn the ?kyn at the hevyd (1)

and blowe hem tyl the ?kyn ry?e from the fle?she and do of the ?kyn al hole

and ?eth the lyre of Hennyn and zolkys of heyryn and god powder and make a

Far?ure (2) and fil ful the ?kyn and parboyle yt and do yt on a ?pete and

ro?t yt and droppe (3) yt wyth zolkys of eyryn and god powder ro?tyng and

nym the caponys body and larde yt and ro?te it and nym almaunde   mylk and

amydon and mak a batur and droppe the body ro?tyng and ?erve yt forthe.

 

For to Make Capons in Castles(?)

 

Take capons and scald them take a pen (quill) and open (pierce) the skin at

the head and blow them until the skin rise from the flesh and do the skin all whole and seeth the (flesh?) of hen(s) and yolks of eggs and good powder  and make a (stuufing or force meat) and fill full the skin and parboil it and do it on a spit and roast it  and drop it with ypks of eggs and good powder roasting

and take the capon's body and lard it and take almond milk and (wheat starch)

and make a batter and drop the body roasting and serve it forth.

 

You remove the skin from the capon whole.

 

Remove the meat from a couple of chickens and parboil it for about 20 mins.

Chop the chicken meat small, mix in egg yolks and good spices. Stuff the capon

skin with this mixture. Sew up any openings in the skin and boil the chicken

for 15 minutes.  Remove from the water and put it on a spit BESIDE the fire

and occasionally brush it with eggyolks that have been mixed with spices as

it turns by the fire

 

Lard  the capon. Make a batter of wheat starch mixed with almond milk. Roast

it (probably on a spit closer to the fire than the chicken). Toward the end of

the roasting brush the capon with the almond batter until it developes a

nice crust as it turns on the spit.

 

Ras

 

 

Date: Wed, 7 Apr 1999 15:18:17 +0100

From: Christina Nevin <cnevin at caci.co.uk>

Subject: SC - Wheat vs Spelt Icelandic Chicken doughs

 

Over the Easter weekend I did some test cooking and thought some of you

might be interested in the Icelandic Chicken (from Cariadoc's Miscelleny)

results.

I decided to try different dough for the two halves, so for one half I used

organic wheat flour, and for the other organic stone-ground spelt flour. The

spelt was a lot harder to knead into a stiff dough as the recipe requests,

but once there, 'stayed' a lot better than the wheat dough (sorry, I'm not a

frequent baker so don't know the terms, if any).

The wheat dough took about 10 minutes longer to cook although it was the

same thickness, and was bland in the parts not flavoured by the bacon, sage

or juices. I chopped up and made stew out of the leftovers (de-boning it was

a pain) and that was very tasty - the dough came out like cubes of flavoured

suet, which normally I dislike, but this time actually enjoyed.

The spelt dough came out like a reasonably fine wholegrain bread in both

colour and texture. It was harder on the crust and much denser than the

wheat dough, requiring a bit more soaking in the juices whilst eating, but

it wasn't tough. It had a lot more taste of itself and I liked it much more.

 

Other than that, the dried sage I used was fresh (inasmuch as dried can be

fresh!) and in leaf form rather than the chopped stuff we usually get, and

quite strong tasting. My guinea pigs also really liked the dish and gave the

recipe the Big Green Light for feasts.

In summary, I think I'll stick to using spelt flour for this recipe in

future - and cut down on the sage.

++++++++++++++++++++++++++++++++++++++++++++++++++

Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin

Thamesreach Shire, The Isles, Drachenwald | London, UK

 

 

Date: Sat, 10 Apr 1999 09:31:46 -0700

From: "Nancy Santella" <annaoftderturm at pathway.net>

Subject: SC - Icelandic Chicken

 

I have not tried special breads with this recipe. But I do like to take it

on trips using chicken breasts it makes a nice portable meal. They travel

will and when sliced cold make good finger food.

 

Anna oftderTurm

Sunder Oak, AEthelmearc

 

 

Date: Fri, 23 Jul 1999 10:53:47 -0500

From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>

Subject: Re: SC - Icelandic Chicken {RECIPE}

 

> << Make a stiff dough by kneading together flour and water. >>

>

> Just my two cents...

> I just did 70+ of these silly things last week and my experience was that a

> dough made from four and butter and/or crisco works *much* better, kinda like

> a pasty sorta thing.

> Isabetta

 

I have experienced the same thing with the recipe. We made it according to

the period recipe and then substituted a tastier pastry. But I came to the

conclusion that the period chicken was basically a travel food that needed

the stiff crust to transport well or that it became something like a clay

pot and wasn't meant to be eaten but simply a vessel for cooking the

chicken in. If you just break open the crust and serve the chicken without

it the chicken is very moist and tasty.

 

Just an observation.

 

Gunthar

 

 

Date: Fri, 23 Jul 1999 13:28:12 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - Icelandic Chicken {RECIPE}

 

"Michael F. Gunter" wrote:

> I have experienced the same thing with the recipe. We made it according to

> the period recipe and then substituted a tastier pastry. But I came to the

> conclusion that the period chicken was basically a travel food that needed

> the stiff crust to transport well or that it became something like a clay

> pot and wasn't meant to be eaten but simply a vessel for cooking the

> chicken in. If you just break open the crust and serve the chicken without

> it the chicken is very moist and tasty.

 

A yeast-leavened dough also works well. As you say, though, it's not

clear what circumstances the dish is intended to be eaten under: if it's

a pie, or merely a travel container, or what. Obviously a whole bird,

with bones, would preclude its being cut in chunks and eaten as we would

eat a boneless meat pie now.

 

One consideration is that a bird wrapped in fatty bacon, especially

salty bacon, would allow for a bird pretty well protected from airborne

bad'uns, especially if wrapped in a stiff pastry of any kind (remember

our recent confit thread?).

 

This could well be either a travel food _or_ simply a sort of

cold-on-the-sideboard kinda emergency dish. Certainly the large pies of

the English renaissance, generally filled with clarified butter around

the main meat filling, were expected to keep quite a while without what

we'd call refrigeration.

 

Adamantius

 

 

Date: Fri, 23 Jul 1999 13:17:19 -0700

From: david friedman <ddfr at best.com>

Subject: Re: SC - Icelandic Chicken {RECIPE}

 

At 11:42 AM -0400 7/23/99, KriSiena at aol.com wrote:

>korrin.daardain at juno.com writes:

><< Make a stiff dough by kneading together flour and water. >>

>

>Just my two cents...

>I just did 70+ of these silly things last week and my experience was that a

>dough made from four and butter and/or crisco works *much* better, kinda like

>a pasty sorta thing.

 

1. I've always done it as described in the recipe quoted from the

_Miscellany_, and I like the result--sort of like pizza crust.

 

2. The reference to baking it in the oven like bread, and the lack of any

reference to shortening, makes me think that a simple flour/water dough is

what is intended. My impression from the English cookbooks is that adding

fat to a dough was considered something special enough so that it was

mentioned, and that the default "dough" was something like bread dough not

something like pie crust. Of course, I don't know if that was true for the

source of this recipe, which is earlier and (probably) mediterranean.

 

David/Cariadoc

http://www.best.com/~ddfr/

 

 

Date: Tue, 24 Aug 1999 20:18:41 -0000

From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>

Subject: Re: SC - Icelandic chicken. and sources.

 

Tollhase1 at aol.com wrote:

> Question,  I was given a bite of Icelandic chicken by camp crooked cat behind

> us.  I understood the recipe to be a chicken breast wrapped in bacon then

> pastry.  Was it then boiled?  Was the chicken pre cooked?

 

I´ve already posted the versions from the Icelandic (Codex D) and Danish

(Codex K) and Thomas posted the Low German version (W). None of them says

anything about precooking. Here is the other Danish version, Codex Q - it

specifies raw chicken:

 

"Mæn sculæ skæræ et raat høøns ændæ lang syndær oc takæ hwetæ deegh oc gøræ

thæræ af en flathæ. oc skæræ smath flæsk i oc læggæ salui blath allæ helæ.

co malæn pipær oc salt oc windæ thet høøns i thæn deegh swa ath thæt ær alt

helt vtæn. oc latæ thæt bakæ æm mykæt sum ant brøth."

 

My translation:

 

One shall cut a raw chicken in two lengthwise and take a flour dough and

make a plate thereof and cut lardons small into it and lay on it whole sage

leaves  and ground pepper and salt and wrap the chicken in it so it is

completely covered, and bake as much as other bread.

 

Nanna

 

 

Date: Fri, 27 Aug 1999 20:58:58 -0700

From: Anne-Marie Rousseau <acrouss at gte.net>

Subject: Re: SC - icelandic chicken redaction.

 

hey all froam Anne-Marie

 

Frederich asked:

>That aside, I must agree academically with Ras that by changing the recipe

>one bit from the original, one is not purely making that recipe.  However, In

>keeping with making such a thing for a modern palette. How could I change the

>dough so that people would like it more well still using it as a cooking

>vessel?

 

what dough did you use, and why did you pick that one? according to my

reading, we have little evidence on how early pastry was made, and whetehr

it was to be eaten or not. I've done this recipe with regular bread dough

(pretty good, though the inside was soggy, while the outside was nice) and

regular pastry dough (flour, water, salt and fat, as called for by the

later sources in my library). Regular pastry dough was the biggest hit with

the non-medievally inclined audience. I also find that if you use the whole

chicken, or half white meat and half dark, it makes a huge difference.

There is WAY more moisture in the dark meat.

 

Good for you for not "cheating" the first time you make this! :)

 

- --AM, who has been known to eat katsup with her Ramequins of Flessche :)

 

 

Date: Sat, 28 Aug 1999 04:08:17 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - icelandic chicken redaction.

 

Anne-Marie Rousseau wrote:

> what dough did you use, and why did you pick that one? according to my

> reading, we have little evidence on how early pastry was made, and whetehr

> it was to be eaten or not.

 

True, but...

 

The recipe (or at least one early one) does say, as I recall, something

like "cut speck small and put it in [the dough]". This doesn't make it

clear how the fat (very possibly fresh & uncured, unlike what most of us

think of as bacon) is introduced.

 

It _could_ end up in the pastry as a shortening, as with the grated

unrendered suet you find in some English puddings.

 

Alternately, as AM points out, it may simply be that it's hard as a rock

and intended to be as edible as a rock. I've often heard it said by

people field-testing the dish that the thing to do is eat only the

bacon-juice-y bottom of the pastellum. YMMV.

 

Another consideration is that we don't know for sure how hard or soft

the wheat or other grain used in the recipe is. Using a softer wheat

flour might help with making the dough at least somewhat more edible by

modern standards, if it was intended to be eaten. If, on the other hand,

the recipe really is from some Mediterranean region, as has been

suggested, it may well have been a harder wheat.

 

Adamantius

 

 

Date: Sat, 28 Aug 1999 01:29:33 -0700

From: "Laura C. Minnick" <lcm at efn.org>

Subject: Re: SC - icelandic chicken redaction.

 

Now- about Icelandic Chicken? I'm sure that this will be taken as

heretical, but...

        Because the copy I have only say 'dough', I played with several

different doughs. Even pie crust. Now, I cook this in camp frequently,

so it has to work, and be dough that I can have ahead and just keep in

the cooler- mixing and rolling, etc., does not work well in camp. So I

cheat- and use folded puff pastry from the freezer case. It works, looks

good, is edible, and even tasty! Since I don't know what the 'dough' is,

I also don't know what the dough _isn't_.

 

'Lainie

 

 

Date: Sat, 28 Aug 1999 10:03:54 -0500

From: "Decker, Terry D." <TerryD at Health.State.OK.US>

Subject: RE: SC - icelandic chicken redaction.

 

I think by rough dough, they are talking about a dough made from coarse meal

of probably no more than one bolting.  If this is the case, then the pastry

was probably not meant to be eaten.

 

Bear

 

 

Date: Sun, 29 Aug 1999 12:33:25 -0500

From: david friedman <ddfr at best.com>

Subject: Re: SC - icelandic chicken redaction.

 

At 1:29 AM -0700 8/28/99, Laura C. Minnick wrote:

>So I

>cheat- and use folded puff pastry from the freezer case. It works, looks

>good, is edible, and even tasty! Since I don't know what the 'dough' is,

>I also don't know what the dough _isn't_.

 

That doesn't follow. Even if we don't know what the dough is, we know it

isn't made from cornflour, since maize is New World and the recipe is from

long before Columbus.So we know some things it isn't.

 

More immediately relevant, we can be pretty sure it isn't puff pastry,

since there are not (so far as I know) any recipes at all for puff pastry

nearly that early. The closest thing I know of is an Islamic recipe which

produces a pastry with many fine layers--but not made like puff pastry.

 

I think one can get some reasonable conclusions about medieval dough from

the available sources, although not with as much certainty as we would

like. In the English corpus, at least, you have specific references to

short pastes--doughs with shortening. It looks to me as if the default

"paste" is basically a flour./water dough, and the addition of shortening

is considered a variation worth noting. I agree that one can't be sure, but

since doing Icelandic chicken works well that way it seems to me that it is

the most plausible interpretation.

 

David/Cariadoc

http://www.best.com/~ddfr/

 

 

Date: Mon, 30 Aug 1999 18:53:19 -0700

From: "Laura C. Minnick" <lcm at efn.org>

Subject: Re: SC - icelandic chicken redaction.

 

cclark at vicon.net wrote:

> So if you want to use pie crust, period style, I would suggest either a

> plain flour-water dough (perhaps lightly salted, and probably using some

> non-wheat flour), or a flour, water, and melted butter dough. Don't use a

> whole lot of butter or it gets grease all over your fingers. Not good for

> your dexterity. (Though a slug might be more concerned about salt...)

 

Actually, I've been using my usual piecrust recipe, which is a boiling

water w/butter crust. And since the butter is salted, I usually don't

add salt ;-) And yes, it is messy, but it can be rolled up onto waxed

paper (albeit with some difficulty) for transport. Just not as easily as

the Pepperidge Farm stuff in the box :-)

 

'Lainie

 

 

Date: Mon, 31 Jan 2000 07:32:32 -0800

From: Anne-Marie Rousseau <acrouss at gte.net>

Subject: Re: SC - question regarding the Icelandic chicken

 

hey all from Anne-Marie

Maggie asks:

>Btw, the only translation I have of the recipe is the one below. Are there

>any further variations on it?

 

le menagier has a similar dish, with chicks wrapped in pastry with bacon and

spices and vinegar. we use single chicken thighs to simulate the smaller

chick...(whichh I realize isnt totally accurate...)

 

from le Menagier a Paris [M25]

Chicks may be placed in pastry, back down and breast up, and broad slices of

bacon on the breast; and then cover.

Item, in the Lombardy fashion, when the chicks are plucked and prepared, have

beaten eggs, both yolks and whites, with verjuice and powdered spices, and

moisten your chicks in it: then put in pastry with slices of bacon as above.

 

also very tasty! especially if, like some of my household members, you think

whole sage leaves feel like a baby mouse in your mouth when you bit into

them....(I have very imaginative household members :))

 

- --AM

 

 

Date: Sun, 19 Mar 2000 23:11:51 -0000

From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>

Subject: Re: SC - Re: "Harpestraeng"+ ftp

 

Hauviette wrote:

>Will you be publishing your work?

 

No, but anyone who wants to is free to use it, for what it is worth.

 

>Hauviette,

>the linguistically challenged (and yes I have tried using online

>dictionaries, to my dismay)

 

I have yet to see the online dictionary that can deal successfully with a

heavily inflected language like Icelandic.

 

And just for fun, here is a fried chicken recipe from the younger Danish

manuscript (13th century):

 

Blom th h¯ns

 

M n scul  tak  h¯ns oc scald  th m. oc lith  th m synder oc sk r  alt ki¯¯th

fra been. oc riu  th t smath. oc siuth  the been. oc tak  th m sith n af

soth oc wind  ki¯¯th th r vm. oc str¯ th r pulu r a. af cinamomum. oc l gg 

th t sith n i deegh th r g¯rth  r af hwet  mial og slagh n  g oc bage th t

sith n i sm¯r  th smolt. th t heth r blom th h¯ns.

 

Coated hens (well, chicken, I guess)

 

One shall take hens and scald them and cut them apart and cut all the meat

from the bones, and tear it into small pieces, and boil the bones. Then the

bones are taken from the broth and the meat is wrapped around them, and

sprinkled with ground cinnamon, and put this in a batter/dough made of wheat

flour and beaten eggs, and bake it in butter or lard. That is called coated

hens.

 

I have here two Danish interpretations of this recipe (Hans Veirup¥s Til

taffel hos Kong Valdemar og Bi Skaarup¥s and Henrik Jacobsen¥s

Middelaldermad - actually many other than Grewe have done work on these

recipes) and they vary rather widely - one suggests shaping pre-cooked

chicken meat around the bones to resemble chicken legs, then wrapping them

in a pastry dough and baking them in an oven, the other suggests leaving out

the bones, adding egg and flour to bind the meat, then to form oblong shapes

that are dipped in batter and deep-fried.

 

Nanna

 

 

Date: Fri, 14 Apr 2000 09:29:06 EDT

From: Seton1355 at aol.com

Subject: SC - here are your recipes- Lombardy Chicken

 

I *knew* organizing my recipes would come in handy!

BRUET OF LUMBARDY

Boiled Chicken in Almond Milk Pepper Sauce

 

<snip of recipe. See chicken-msg file. -Stefan>

 

LOMBARD CHICKEN PASTIES  (MEDIEVAL COOKBOOK  P47)

 

350g shortcrust or puff pastry

2 Eggs beaten

2 tbsps Lemon Juice

Pinch Ground Black Pepper

? tspn Ground Ginger

450g Chicken Meat in small thin slices

3 Large rashers of streaky bacon (trimed in fat)

 

1.   Divide the pastry into six portions

2.   Mix the beaten eggs with lemon juice, pepper and ginger

3.   Dip the slices of chicken meat in the mixture then divide them between

the pastry

4.   Lay  a piece of bacon on each pie

5.   Brush the edge of the pastry with any remaining egg mixture

6.   Fold the pastry and pinch the edges together

7.   Prick the pastry in several places

8.   bake at 220C for 15 minutes and lower the oven to 190C and cook for

another 20-25 minutes

 

Lombard Pasties serves 150

(The Goodman of Paris c.1393; trans. Eileen Power)

 

ITEM in the Lombard manner when the chickens be plucked and prepared, take

beaten eggs (to wit yolks and whites) with verjuice and spice powder and dip

your chickens therein; then set them in the pasty with strip of bacon as

above [large slices of bacon on the breast]

 

15# boneless chicken breast Bacon or dried, cured ham

2 eggs, beaten   lard

Verjuice or cider vinegar  flour

fine spice powder   ice cold water

 

As we do not enjoy eating whole chicks, I use boneless chicken breast.  Since

the crust is so rich, a smaller pasty is sufficient. (Simmer the chicken

pieces in water until mostly done to ensure doneness of final product)  Cut

each breast in half and dip chicken pieces in egg wash made with eggs, a dash

of verjuice/vinegar and a little spice powder.  Place these pieces in pastry

made of lard, flour and water.  Place on each piece of chicken, a piece of

lean bacon or dried ham Smithfield would be good as it seems it would

approximate European bacon better).  Seal pastry together and return to

refrigerator to chill (15 minutes).  Remove form refrigerator and bake at

400F 15 minutes or until golden and chicken is cooked.

 

  FINE [SPICE] POWDER.  Take of white ginger and ounce and a dram, of

selected cinnamon a quarter, of cloves and grains [of paradise] eash half a

quarter of an ounce, and of lump sugar a quarter and reduce them to powder.

(p. 298)

 

<the end>



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