14C-Fingerfds-art - 10/14/01 "English - 14th Century Fingerfoods" by THL Kateryn de Develyn. NOTE: See also the files: finger-foods-msg, Tavern-Feast-art, picnic-feasts-msg, finger-fd-fst-art, cheese-msg, pies-msg, wafers-msg, bread-msg, fruits-msg. ************************************************************************ NOTICE - 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. 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 ************************************************************************ English - 14th Century Fingerfoods by THL Kateryn de Develyn Recipes from 14th century English sources which have been redacted and used as finger foods. While not orginally intended as finger foods, I have found that they were easily converted. These recipes have been redacted by Her Ladyship Kateryn de Develyn, of the Kingdom of Calontir. For to Make Pommedorry/Meatballs Diursa Servicia from Curye on Inglysch Tak buff & hew yt smal al raw, & cast yt in a morter and grynd it not to smal. Tak safroun & grynd therewhth. Wan yt ys grounde, take the wyte of the eyryn, if it be not styf; cast into the buf pouder of pepyr, olde reysyns & reysyns of coronse. Set ouer a panne wyth fayr water, & mak pelotys of the buf; and whn the water & the pelotes ys wel yboylyd, set yt adoun & kele yt. Put yt on a broche and rost yt, and endorre yt wyth yolkys of eyryn & serue yt forthe. 1 lb of beef roast or hamburger Pinch of saffron 1 egg white 1/4 tsp pepper (ground) 2 tablespoons raisons 2 tablespoons currants 2 egg yolks Take uncooked beef roast and chop it small. And grind/shred it. Take saffron mix into the beef. Take the lightly beaten egg white and mix with the beef, ground pepper, raisons and currants. Boil water in pan. Make and drop into the boiling water small balls of the beef mixture. When done, drain and cool. Put balls on a skewer and paint it with yolks of eggs until it is endored. Serve. Cormarye/Roast Pork in a Wine Sauce Forme of Cury from Curye on Inglysch Take colyaundre, caraway smale grounden, poudour of peper and garlec ygrounde, in rede wyne;medle all thise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it well with a knyf, and lay it in the sawse. Roost it whan thou wilt, and kepe that that fallity therefro in the rostyng and seeth it in a possynet with faire broth, and serue it forthe with the roost anoon. 1 tsp. Coriander 1 tsp. ground caraway seed 1/2 tsp. Pepper 1 Tbsp. finely chopped garlic 1 Cup red wine (I used Burgundy) 1 tsp salt 1 1/2 # Pork loin roast Use half the sauce as a marinade, and marinate the roast for several hours, then cook at 350 degrees for an hour or until done. Mix the pan juices with the remaining marinade mixture to make a sauce, reducing it to half its volume. Serve the roast sliced thin and rolled or in dipping size chunks, with the sauce in a dipping bowl. Compost/Pickled Root Vegetables Forme of Cury from Curye on Inglysch Take rote of persel, of pasternak, of rafens, scrape hem and waische hem clene. Take rapes and caboches, ypared and icorue. Take an erthen panne with clene water & set it on the fire; cast alle thise therinne. Whan they buth boiled cast thereto peeres, & perboile hem wel. Take all thise thynges up and lat it kele on a faire cloth. Do thereto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & & do thereto, & lat alle thise thynges lye therein al nyght, other al day. Take wyne greke and hony, clarified togider; take lumbarde mustard & raisouns coraunce, al hoole, & trynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take alle thise thynges & cast togyder in a pot of erthe, & take thereof whan thou wilt & serue forthe. 1 parsnip 6 radishes 2 turnips 4 cabbage leaves 1 pear 1 tsp. Salt 1 1/2 C. red wine vinegar 1/2 tsp. Pepper 1 pinch saffron 1 1/2 C. Sweet wine 4 T. Honey 1 Tbsp. Lumbard mustard 1/4 cup currants 1/2 tsp. Cinnamon 1/2 tsp. ground ginger 1/4 tsp. mace 1/4 tsp. cloves 1/2 tsp whole anise seed 1/2 tsp. fennel seed Parboil root vegetables, cabbage in water until almost tender. Drain and cool. Mix honey and wine together. Add to spices to the wine and honey mixture, mix thoroughly. Cover vegetables with wine and honey mixture. Keep covered at least 24 hours. Although 3 days is best. Then arrange on a platter and serve. Tartys in Applis/Apple and Pear Tart Curye on Inglish 3 apples chopped 2 pears chopped 1/2 cup dried figs, chopped 1/2 cup currants, chopped 1/4 teaspoon fresh coarsely black pepper 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice 1 pie shell sugar -- for garnish Mix fruits and spices together thoroughly. Spread the mixture evenly in the bottom of a pie shell. Bake at 450 deg F for 15 minutes. Reduce heat to 350 deg F for 20 minutes or until crust is golden brown and filling is bubbling. Serve at room temperature. Garnish with sugar if desired. This can be made as a large pie, or as mini-pies, or even muffin or mini-muffin sized pies. Adjust cooking time downward when using smaller pies. Tart de Bry/Cheese Tart Forme of Cury Take a crust inch deep in a trap. Take yolks of ayren raw and cheese ruayn1 and medle it and the yolks together and do thereto powder ginger, sugar, saffron, and salt. Do it in a trap, bake it and serve it forth. 8" pie crust 6 eggs 1 & 1/2 lb fresh-made cheese: brie, Neusfchal, mozzerella, etc. 1 tblsp ginger 1/4 cup sugar 8 threads saffron Salt to taste Mash cheese and egg yolks together. Grind saffron with the sugar to crush the threads. Add the salt and ginger. Put in crust, and bake 50 minutes at 350deg. Cool before eating. This can be made as a large pie, or as mini-pies, or even muffin or mini-muffin sized pies. Adjust cooking time downward when using smaller pies. Daryols /Cream Tarts Pleyn Delit, #118 Take creme of cow milk or of almaundes; add eggs with sugar, saffron and salt. Mix it together. Put it in a pie shell about 2 inches deep; bake it well and serve it forth. Pastry for 12 tart shells (24 mini shells) 1/2 cup sugar 2 cups light cream 1/4 tsp. salt saffron threads 4 eggs Beat eggs and sugar together. Grind saffron with salt then add to cream. Beat both batters together. Pour into shells. Bake at 400 for about 20 minutes. Can be served dressed with sugared violets or borage flowers on top. Candied orange peel looks good also. This is another one that can be done in different sizes. Tart, muffin, mini-muffin size. Again, adjust the time to cook downward as you use smaller sizes. Tourteletes in Fryture/Ground Figs in Pastry Forme of Curye from Curye on Inglysch Take figus & grynde hem smal; do therein saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem therewht; ete hem hote or colde. 10 Dried figs 1 pinch Saffron 1/4 tsp. Poudre Fort 16 Won Ton wrappers 1 tsp. oil 3 tsp. honey Grind figs, then add saffron and poudre fort. Place a tsp of mixture in the center of a wrapper, fold over and seal with egg whites. Oven fry with oil until lightly browned. Remove from oven and drizzle honey over them. Confiture de Noiz /Sugared Nuts Menagier de Paris from Early French Cookery Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et mectez en eaue freshce tremper par .ix. jour, et chacun jour renoivellez l'eaue, puis les laisser secer et emplez les pertuiz de cloz de giroffle et de gingembre et mectez boulir en miel et illec les laissiez en conserve. 1 cup liquid honey 2 Tbsp. finely sliced slivers of fresh ginger 10 - 15 whole cloves 8 oz whole or halved (or large pieces) walnuts or filberts Combine honey and spices over low heat for 5 - 10 minutes. Add walnuts and bring to a boil. Cook, stirring occasionally until honey reaches soft ball stage. Spoon out nuts (include some cloves & ginger), and set them to cool and harden on oiled marble or a greased sheet. Store in tightly sealed container. For to Make Cryppys/Crisps Ancient Cookery Nym flour and wytys of eyryn figur other hony and fweyng togedere and mak a batour nym wyte grecs so yt in a pofnet and caft the batur thereyn and ftury to thou have many and tak hem up and meffe hem wyth the frutours and ferve forthe. 1 cup flour 2 egg whites 1/4 cup honey 1/4 cup lard Mix flour, egg whites, and honey together into a thin batter. One that is thin enough to go though a stainer. Melt lard in a hot pan, griddle, waffle iron, or pizzle-iron. Drop spoonful of dough and cook until done - crisp on both sides. Should be crisp not soft or spongy. More like an ice cream cone texture than a pancake or waffle. These can be made in various sizes from dollar, to large platter-sized crisps. They are good for one to two days if stored in a sealed cool dry place. ------ Copyright 2001 by Debra Hense, 4740 NW 51rst St, Des Moines, Iowa 50310. . Permission is granted for republication in SCA-related publications, provided the author is credited and 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. Edited by Mark S. Harris 14C-Fingerfds-art 5