December 11th, 2004, at the Mask & Wig Club, Philadelphia, PA
Event website: http://www.bhakail.eastkingdom.org/events/yule.html
Head cook: James Matterer, assisted by Jill Walker
Le .j. cours
- white bread.
Pikkylls - an assortment of pickled items, featuring Cameline Meat Brewet & Mediterranean olives, accompanied with roasted peas.
Sallet - salad of various lettuces, herbs, & fruits. From Curye on Inglish and Sallets, Humbles, & Shrewsbery Cakes.
serving a combined
variation of two period receipts: Salat, from Curye on Inglish; and To
Compound an excellent
Sallet, from Sallets,
Humbles, & Shrewsbery
Cakes. Our recipe is found HERE.
Ingredients: lettuce, fresh herbs, green onion, red cabbage, cucumber, raisins, walnuts, oranges, lemons, red wine vinegar, olive oil, sugar.
Broet d'Alamaniz - "German broth." A chicken & pork soup, made with almond milk & spices. From Du fait de cuisine.
German broths were one of the most common dishes in late-medieval French & English cookery, according to Terence Scully. The flavor of the broth was a well-known combination of onions, pork fat, almonds, & spices. Read Scully's translation of the period recipe HERE.
Ingredients: chicken meat, pork, onions, bacon fat, almonds, beef bouillon, white wine, sour grape juice, ginger, cardamom, black pepper, nutmeg, cloves, mace, saffron, sugar, salt.
Le .ij. cours
Garroites - carrots cooked in honey. From Le Menagier de Paris.
We are preparing carrots according to the instructions from Le Menagier de Paris, which has them boiled until tender, then cooked in honey. Read Janet Hinson's translation of the original recipe HERE.
Ingredients: carrots, honey.
Benes yfryed - Fava beans, onions, & garlic browned in olive oil & spices. From Forme of Cury.
This is a simple dish of fried beans, onions, &
Read our recipe HERE.
Ingredients: fava beans, onions, garlic, olive oil, cinnamon, sugar, cloves, nutmeg, white pepper, salt.
Vermiseaux de cecille - "Sicilian Vermicelli." Pasta with grated cheeses. From Le Vivendier.
The original recipe is found HERE.
Ingredients: egg noodle pasta, vegetable bouillon, saffron, grated parmesan & romano cheese, salt.
NOTE: the original recipe calls for a meat-based broth to cook the noodles in; we are using a vegetable broth. Egg noodles are substituting for vermicelli.
Saracen Brodo - roasted game hen simmered in juices, wine & fruit. From Libro della cucina del secola XIV.
This dish, with a combination of fresh & dried fruits, is reminiscent of the foods of North Africa, but the inclusion of wine and pork fat in the original receipt indicates that this is a European recipe, given an exotic name to perhaps enhance its appeal. Read our recipe HERE. (Note: we are using white wine as called for in the period recipe, and not the grape juice used as a substitute in this redaction.)
Ingredients: game hen (roasted with salt, pepper, & olive oil), white wine, orange juice, grape juice, dates, raisins, almonds, pears.
NOTE: the original recipe calls for capon; we are using game hen.
Veneson - venison roasted with bacon. From A Propre new booke of Cokery.
We are following the instructions for roasting venison from A Propre new booke of Cokery, which may be found HERE.
Ingredients: venison, salt, pepper, bacon.
The venison for the event is courtesy of Robin Fagan
Le .iij. cours
Tourtes parmeriennes - A beef & chicken pie decorated with miniature banners. From Le Viandier de Taillevent.
The original recipe, from 14th c. France, may be found HERE.
Ingredients: beef, eggs, chicken pieces, salt, pepper, cinnamon, ginger, pie pastry, pine nuts, currants, sugar.
NOTE: we are substituting beef for the pork, mutton, or veal filling of the original receipt, and will be using an egg yolk glaze in substitution of the moistened saffron & the gold-leaf. Eggs have been added to the filling for binding and to add moisture necessary after eliminating the bacon grease of the original recipe.
Amplummus - fried apples in cream, eggs, cinnamon, & sugar. From Le Vivendier.
The name amplummus is probably German and is
a combination of the words for "apple" and "mush;" the recipe possibly
originated as a dish for the ill. The original recipe is HERE.
Ingredients: apples, butter, cream, egg yolks, saffron, salt, cinnamon, sugar.
Le .iiij. cours
Cakys - cakes.
Ingredients: flour, eggs, sugar, baker's ammonia, spices, flavorings.
Notes - spiced
Ingredients: walnuts, sugar, salt, honey, oil, cinnamon, ginger, cardamom.
Next, a German Broth: to instruct the person who is to make it, depending on the quantity he is to make of it let him take his capons, prepare them cleanly and cut them into quarters; then according to the quantity of that pottage he has been charged to make, he should take the meat in an amount proportionate to the poultry, just as in the other pottage, either pork, lamb, kid, or veal, and this meat should be cut up to the size of the quartered poultry. And for this take a quantity of onions according to the amount of meat you will be making, and cut them up very small; and take the fat of bacon and melt it fully, and put the amount of meat you have in either good, clean cauldrons or boilers, and then put your onions and the fat around your meat and fry all of it together. Depending on the amount of your meat, get a quantity of almonds, and clean them so that there are no bits of shell left, and wash them in good water; then have them ground without peeling the skin off them, and moisten them with beef bouillon; then take a good two-handled pot and with beef bouillon, strain the amount that you want to make of it; and check that it is not too salty. Then take good white wine and verjuice in an amount suitable for the quantity of the broth and add them together with white ginger, grains of paradise, pepper - and not too much of it , with nutmegs, and all the lesser spices like cloves and mace, and some saffron to give it color; and use all these spices judiciously. Once they have been ground, put them into your broth, and pour this broth over your fried meat, together with a large amount of sugar appropriate for the quantity of the broth. When everything is together, taste it to see whether there is too much or too little of anything so that you can correct this, and taste it too for saltiness. And be careful about the meat that it does not cook too much, because kid and veal are more tender than poultry. When your meat is cooked just right and it is time to serve it up, put it to one side and set it out in dishes, and then pour the broth over top of it.
Scully, Terence. Chiquart's "On Cookery." A Fifteenth-century Savoyard Culinary Treatise. New York: Peter Lang Publishing, Inc., 1986.
Item, on All Saints, take carrots as many as you wish, and when they are well cleaned and chopped in pieces, cook them like the turnips. (Carrots are red roots which are sold at the Halles in baskets, and each basket costs one blanc.)
Hinson, Janet, trans. Le Menagier de Paris
<http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html> (May 4, 2004)
Pour faire un amplummus: prenez pommes pelleez et copez morceauix, puis mis boullir en belle esve fresce; et quant il sont bien cuis, purez l'esve hors nettement, puis les suffrisiez en beau bure fres; ayez cresme douce et moyeuix d'oels bien batus, saffren et sel egalment; et au dreschier canelle et chucquere largement pardessus.
To make an Apple Sauce. Get peeled apples, cut into pieces, then set to boil in pure fresh water. When they are thoroughly cooked, drain off all of the water and sauté them in good fresh butter; get fresh cream and well beaten egg yolks and saffron, and salt judiciously. On dishing it up, cinnamon and sugar generously over the top.
Scully, Terence. The Vivendier. Devon: Prospect Books, 1997.
© 2004 Gode Cookery
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