Feasts

Beaconsgate Boar Hunt A.S. XL (2005)

Boar hunt 2005 is the second feast I’ve ever cooked. I started out with very big plans. Life intervened. The feast still came off well.. but I ended up re-using a lot of recipes from my last feast. Theme: “Hunt and Harvest” First Course: Furmenty (v) with Venison Capon Fricassee Bourblier of fresh boar Tourte (cheese and herb tart)(v) Cabbage(v)…

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Feasts

Mists Bardic Feast September 11, A. S. XXXIX (2004)

Mists Bardic Feast September 11, A. S. XXXIX Bard of the Mists: Lady Elsa Saxenkammer Head Cuisinière: Lady Sylvie la chardonnière Autocrat: Lady Edith de Laufare First service from the sideboard (12:30-ish) Pique the appetite. Tasty things that make you hungry. Sausages served cold Savoury Melted Cheese Fresh sliced apples, pears, carrots, cucumbers, celery Bread First Round of Bardic Competition…

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Recipes

Tourte

Tourte To make a tart (Tourte) Goodman, p. 183. To make a tart, take four handfulls of beets, two handfulls of parsley, a handful of chervil, a sprig of fennel and two handfuls of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit…

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Recipes

Winter Squash Soup Fringed with Saffron

Winter Squash Soup Fringed with Saffron GOURDS. Menagier de Paris (under soups) Let the rind be peeled, for that is best: and always if you want the insides, let the seeds be removed, though it is said that the rind is worth more, then cut up the rind in pieces, then parboil, then chop lengthways, then put to cook in…

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Recipes

Sallet

SALLET SALAT. XX.III. XVI. Cury, 1390 Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth. [1] Porrectes. Fr. _Porrette_.…

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Recipes

Decorated Rice

Decorated Rice Decorated Rice Goodman of Paris RICE for a meat day. Pick it over and wash in two or three changes of hot water, and put to dry on the fire, then add boiling cow’s milk, and grind up saffron to colour it yellow: soak with your milk, then add in grease from beef stock. Goodman of Paris RICE,…

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Recipes

Black Pepper Sauce

Black Pepper Sauce Forme of Cury, c. 1390 Take brede and fry it in grece. Draw it up with broth and vynegar. Take thereto powdor of peper and salt and sette it on the fyre. Boile it and mess it forth. 208. Black Pepper [Sauce]. Taillevent, p. 67. Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and…

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Recipes

Lemon and Lime Peels

Lemon and Lime Peels To Make Candied Orange Peel, Goodman, p. 202. To make candied orange peel, divide the peel of one orange into five quarters and scrape with a knife to remove the white part inside, then put them to soak in good sweet water for nine days, and change the water every day; then cook them in good…

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Recipes

Pears in Wine Sauce

Pears in Wine Sauce Pears in a wine sauce PEERES [1] IN CONFYT. XX.VI. XII. Cury Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer white sugur and…

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Recipes

Marbled Eggs

Marbled Eggs This was one of the few -stretch- dishes. I can document that they ate hard boiled eggs in our period of study, but I can’t document that they made “marbled eggs”. This melded really nicely with my theme though so I was ok with letting it go out. Hard boil eggs Add eggs to cold water. Bring water…

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