Recipes

Cow’s Milk Jance

Cow’s Milk Jance Le Viandier de Taillevent (1373-1380) Taillevent, p. 67. 209. Cow’s Milk Jance [Sauce]. Crush ginger with egg yolks, steep in cow’s milk, and boil. (BN manuscript, p. 34.) COW’S MILK JANCE Menagier de Paris (1393) Grind ginger, egg yolks without specks (embryos), and pass them raw through the sieve with cow’s milk: or if you fear it…

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Recipes

Honey Glazed Vegetables

Honey Glazed Vegetables For the honeyed veggies I used Vigdis’ recipe. Turnips, carrots, squash, fennel root, parsley root: cook in a little water until almost tender. Add honey, and cook until liquid is mostly evaporated, coating all vegetables with the honey. (based on (MdP) Turnips (6 lbs) Carrots (7 lbs) Squash (7 lbs) Fennel root (4 lbs) Parsley root (4…

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Recipes

Green Garlic Sauce

Green Garlic Sauce 155. Green Garlic [Sauce]. Taillevent, p. 47. Crush garlic, bread and greens, and steep together. [Note: this is in a section titled “How to make unboilded sauces.” So “steep” can’t mean boil.] VERDE [1] SAWSE. XX.VII. Forme of Cury. Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur…

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Recipes

Citrus Sauce

Citrus Sauce To boile a Capon with Orenges and Lemmons The Good Huswifes Jewell Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these have beene well sodden…

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Recipes

Savoury Tosted or Melted Cheese

Savoury Tosted or Melted Cheese Digby p. 228/177 Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if…

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Recipes

Summertime Cerulean Blue Sauce

Summertime Cerulean Blue Sauce Medieval Kitchen, p. 168, From Libro de arte coquinaria. Sapor celeste de estate Piglia de li moroni salvatiche che noscono in le fratte, et un poche de amondole ben piste, con un pocho di zenzevero. Et queste cose distemperatai con agresto et passarale per la stamegnia Sky-blue sauce for summer Take some of the wild blackberries…

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Recipes

Cameline

Cameline 152. To make Cameline [Sauce]. Taillevent, p. 47. Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste. CAMELINE. Goodman of Paris. Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg:…

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Recipes

Bourblier of boar

Bourblier of boar 43. Bourblier of fresh boar. Taillevent, p. 22 Put it into boiling water, remove it very soon, roast it, and baste it with a sauce made of spices (to wit, ginger, cassia, cloves, grains of paradise and some grilled bread soaked with wine, verjuice and vinegar). When it is cooked, [cut it into bits and boil] everything…

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Recipes

Prince-Bisket

Prince Biskets of many colors Prince-Bisket Hugh Platt p. 14/94 Take one pound of very fine flower, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole houre: for the more you beat it, the better your bread is: then bake…

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Cuisine

Mists Bardic Feast

From left-right: Sylvie (me), Edith, Dianora standing next to soetelty. Picture taken by Vigdis In September 2004 it was my pleasure to act as head cuisinière for the Mists Bardic Feast. I’ve uploaded some of the recipes with commentary and pictures.