Pears in Wine Sauce

Pears in Wine Sauce

Pears in a wine sauce
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 powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.
[1] Peeres. pears.
[2] mulberes. mulberries, for colouring.
[3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.

Pears in Greek-Wine Syrup
The Medieval Kitchen, p. 13.
2 1/4 pounds of pears
2/3 cup blackberries
1 bottle good red wine
1 bottle Greek muscat of Samos or other sweet muscat wine
4 Tbsp sugar
1 tsp ground ginger
Peel the pears, leaving them whole. In a stainless steel or other nonreactive saucepan, simmer them in the red wine together with the blackberries, about 20 minutes or until a needle can pierce the pears easily to the core; they should become slightly translucent.
Meanwhile, in another saucepan, combine the muscat, sugar, and ginger. Bring to the boil and reduce by half; the reduced wine should be syrupy.
Add the cooked pears to the muscat syrup and leave to cool.
To serve, pile the pears in a pyramid and top with muscat syrup.

Peza made the pears before the feast. To serve we cut the pears into rounds (purple on the outside, creamy white on the inside). These were fanned in a bowl and then drizzled with muscat syrup. We made 3 batches of this (30 pears). I don’t think any came back to the kitchen.

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 to a boil. Turn heat source off and let eggs sit in water until water is cool.
Marble the eggs
Carefully crack the egg shells on all sides. Do not remove shells. Place cracked eggs in water and add food coloring (I used about 1 bottle of food coloring per 2 dozen eggs). Bring water to a boil. Remove colored water from heat and let eggs sit in water for 2-3 hours. Drain eggs and remove shells.

These were very lovely. I made 12 dozen eggs and I think we ended up with 5-6 dozen left over. Of those, we used 2 dozen on the sallet in the next course.


A White Leach
The Good Huswifes Jewell, Thomas Dawson, 1596
Take a quart of newe milk, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let it boile half a quarter of an hower till it be thicke, stirring them all the while: then strain it with three spoonfull of Rosewater, then
put it into a platter and let it coole, and cut it in squares. Lay it fair in dishes, and laye golde upon it.

Sylvie’s Redaction:
1 cups milk
1 geletin packets
.25 cup sweetener(sugar or splenda)
Coloring of choice(food coloring, saffron, blackberries, or parsley juice as you prefer) Optional flavoring (orange water, rose water)
Warm milk. Add geletin and sweetener. Stir to dissolve. Skim off foam. Pour into 9×12 pan. Cool.

At the feast, each layer of each leach was 2.5 cup of
milk. Normally I used 3 cups per layer but with 3
colors I didn’t want to overflow the pan.

Leach 1 (red, yellow, green)
Blackberries, saffron, parsley. Made with sugar.

Leach 2 ( blue, white, red)
Food coloring, plain milk. Made with splenda.

The original recipe is for only a white leach. The plain white leach is very tasty (Edith says it reminds her of toasted marshmellows) but my theme for the bardic was “six colors” so I experimented to get
multi-colored leaches.

To make a leach with many colored layers you have to make a layer, have it set completely, then make the next layer and allow the new layer to cool so it doesn’t melt the previous layer.

In the layer with blackberries, the first time I made it, the blackberries curdled the milk. I made it again wih about 3 cups of pureed blackberries, water, sugar and gelatin (no milk)

In the green layer I pureed a bunch of parsley with about 2 cups of water. Then I strained this through a cheese cloth to separate the juice from the greens (I used the green bits in the garlic sauce).

The “natural” leach had a lovely golden layer between the green and the blackberries.. but I added it too soon so it melted the blackberries and caused the red part of the berries to float on top of the gold layer and the blue part to stay at the bottom (still kind of cool). I used saffron to get the gold layer.

The “unnatural” leach was supposed to be red, white and blue. The red came out very pink.. and the blue was smurf color. All-in-all, very unnatural (but tasty).

Elsa, the Bard, is on Atkins and had asked that I try to provide sufficient food for the protein inclined. By making leaches with splenda they (and any one else with sugar issues) could have these lovely sweet jellies without any sugar guilt.

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.)

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 might turn, cook the egg yolks, then grind and pass through the sieve; soak in cow’s milk, and let it boil well.

Sylvie’s Redaction:
Bray 2 nubs of fresh ginger(about 1/2 inch) with 4 egg yolks in a mortor and pestle.
Scald 2 cups milk. Lower heat
Temper eggs with some of the milk.
Add egg mixture to milk and cook on low heat. Stir while it thickens. Do not boil(if you boil it the eggs will sieze and you’ll end up with an unpleasant mess). Serve warm.

I forgot to take my mortor/pestle to site so we ended up mincing the ginger.

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 lbs)
Honey (4 cups)
Clean & chop all veggies. Cook in a little water until almost tender. Add honey, and cook until liquid is mostly evaporated, coating all vegetables with honey.

I couldn’t find any parsley root so we left it out. We also felt that the fennel root would be too much so we only used about 2 lbs of fennel root. At the feast we added the leftover pears and apples from the first course to the honeyed veggies at the same time we added the honey.

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.]

Forme of Cury.

Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.

[1] Verde. It has the sound of _Green-sauce_, but as there is no Sorel in it, it is so named from the other herbs.
[2] a litul serpell. Wild thyme.

Menagier de Paris.
For Birds Or Beef. Grind a clove of garlic and white untoasted bread-crumbs, and soak in white verjuice; and if you want it green for fish, grind in some parsley and sorrel or one of these or rosemary.

Sylvie’s Redaction:
2 bottles of pre-pureed garlic
3 bunches of fresh parsley
2 cups apple cider vinegar>

Use food processor on parsley until it’s very finely chopped. Mix with garlic. Add vinegar.

When shopping I found that pre-pureed garlic was cheaper than the same amount of unprocessed garlic. Less work is good.

One of the bunches of garlic was also used to color the leach.

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 put whole pepper great mace, a good piece of suger, some rose water, and eyther white or claret Wine, and let al these seeth together a while, and so serve it upon soppes with your capon.

Sylvie’s Redaction:

4 cups lemon/lime juice
1 tsp whole cloves
2/3 cups currants
1 cup whole seeded dates
2 tsp peppercorns
2/3 cup sugar
2 cups white wine
2 cups water

Take the meat/juice of the lemons and limes from the candied fruit peel recipe and combine that with cloves, currants, dates. Boil until it’s all mushy and the dates disintegrate. Add peppercorns, sugar, white wine and water. Let it sit overnight. Strain out everything solid and serve.

For the feast I had a bunch of lemon/lime juice/meat from making the candied citrus peels. I wanted to use that somewhere and a sauce seemed to be the best bet. I wish I’d left out the lime juice. The sauce was a little bit more bitter than I would have liked.

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 you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets [green onions], or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.

Cariadoc & Elizabeth’s Redaction

Anne’s Quick to Make Redaction of the Cheesey Goo for May Revel Pot Luck
1/2lb butter
1/2lb cream cheese
1 small plastic container of 100% brie, 5oz, no rind
White pepper to taste

Melt the butter. Dump in the cream cheese, and start whisking. It
will become rather nasty looking as the cream cheese melts, and the curds in the cream cheese refuse to talk to the oils in the butter. Just keep whisking.

When the cream cheese has fully melted into curds, add the brie. Just keep whisking. Ignore the desire to lick the last of the brie out of the plastic container. Just keep whisking.

As soon as the brie melts into the cream cheese/butter mess, it will start to turn the consistency of a good fondue.
Add pepper to taste. Serve ASAP.

Sylvie’s Redaction:
1 stick butter
16 oz cream cheese
16 oz brie

Melt butter until it browns. Add cream cheese. Keep whisking until it’s completely smooth and evenly mixed. Add Brie. Keep whisking until cheese is totally smooth. Serve with fruits (apples, pears, etc), vegetables (carrots, broccoli, asparagus, etc) and bread (sweet french, sour dough, etc). (I’ve also been told it’s good on chicken)

Interesting alternatives:
– Substitute half of the brie with blue cheese.
– Add another cheese (cheddar, blue cheese, etc).
– Start off with about ½ a pound of bacon. Cook until crispy. Then add butter. Use less butter.
– After adding butter add about ½ a sliced onion or scallions or leeks. Cook until “onions” starts to brown.
– Season with white pepper.

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 that grow in hedgerows and some thoroughly pounded almonds, with a little ginger. And moisten these things with verjuice and strain through a sieve.

Medieval Kitchen’s redaction:
1 quart (1 liter) blackberries
1/3 cup (50 g) unblanched almonds
2/3 cup verjuice, or a mixture of two parts cider vinegar to one part water
1/4-inch slice ginger, peeled

Puree the blackberries in a food processor or food mill, and strain the juice, pressing to extract as much liquid as possible. In a mortar or in a blender, grind the almonds and ginger, then mix with the blackberry juice. Contact with the air will turn the mixture a dark blue. Add the verjuice and strain once more. Season with salt to taste.

This didn’t come out blue. It came out a very deep berry red. It -might- have turned blue if I’d added water to it and then strained out the berry meat. It just seemed a shame to waste all that berry meat so I left it in.



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.

Goodman of Paris.
Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg: soak in wine, then take out of the mortar; then have white bread crumbs, not toasted, moistened with cold water and grind in the mortar, soak in wine and strain, then boil it all, and lastly add red sugar: and this is winter cameline. And in summer they make it the same way, but it is not boiled.
And in truth, for my taste, the winter sort is good, but the following is much better: grind a little ginger with lots of cinnamon, then take it out, and have lots of toasted bread or bread-crumbs in vinegar, ground and strained.

Cameline Sauce
Libro per Cuoco
in “The Original Mediterranean Cuisine” by Barbara Santich, p. 61

XCI. To make the best cameline sauce, take blanched almonds and grind them and sieve them, take dried currants and cinnamon and cloves and a
little of the inside of the loaf, and grind all these together and mix with verjuice and it’s made.

Anahita’s version
Best Cameline

2 c. ground blanched almonds
2 c. currants
2 TB and 2 tsp ground cinnamon
1 TB and 1 tsp ground cloves
1 c. fine bread crumbs
2 c. verjus or Middle Eastern sour grape juice
water as needed

1. Grind almonds and sieve them
2. Grind together with currants, cinnamon, clove, and “a little of inside of loaf”
3. Moisten with verjus
4. Taste and adjust – you may want to add more verjus or some water,
to get the flavor you prefer.

This was enough for around 70+ diners.