Saturday December 6, 2003
- Joyeux Noel! Merry
Yule!
This page is a record of
Yule 2003 and contains recipies and class descriptions for future reference.
"The holidays: some call then
Christmas or Hanukkah, other know them as Las Posadas or Ta Chiu. Still others
celebrate Winter Solsitice or Yule. They are a time for reflection, resolution,
and renewal. Whatever our beliefs, the holidays provide us with rituals to
celebrate the balance of light and dark, and for welcoming the healing powers
of warmth back into our world." (Dorothy
Morrison)
Good gentles, come celebrate these
joyous holidays with the Bhakailis. This year we are celebrating Yule
around the known world, so get out
your best garb and come out for a splendid party. There will be live
music as well as plentiful libations and activities.
Included in the festivites will be
an arts and sciences exhibit as well as classes. Continuing our tradition
we will once again collect toys for the
Toys for Tots campaign. Since
mistletoe is a holiday symbol dating back
to the Druids and possibly the Greeks, there will be a contest to see
what can be done with mistletoe. So bring your best creation of any type
(clothing, decoration, etc.). The mistletoe does not need to be real;
it can be drawn, embroidered, etc.
A live auction will be held prior
to feast. If you wish to donate any items, please contact the
autocrat. Anything can be donated: that
garb that doesn't fit anymore, but is in fair condition, the trim you
bought 6 years ago and don't remember why, your services for something
(garb making, brewing, etc.), handmade items.
The Feast will be created and managed
by Lady Juliana von Altenfeld and will present a
collection of tastes from around the world. She is also open to accepting
dessert dishes that are brought, with advanced knowledge. A simple dayboard
will be presented by Lord Keegan MacNaughton. Please reserve early, since
there is limited seating for the feast. Merchants are welcome on a
limited basis, please contact the autocrat for availability.
We will be collecting toys for Toys
for Tots. Please bring unwrapped toys in original packages. Donors
of toys will be entered in a raffle whose prize is a closely-guarded
secret.
From Philadelphia (and points North)
1. Merge onto I-95 S. 15.41 miles
2: Take the exit- exit number 6- toward PA-320/ PROVIDENCE AVE/ PA-352/
EDGMONT AVE. 0.19 miles
3: Turn RIGHT onto CHESTNUT ST. 0.04 miles
4: Turn LEFT onto E 13TH ST. 0.25 miles
5: E 13TH ST becomes E 14TH ST. 0.07 miles
6: Turn RIGHT onto EDGMONT AVE/ PA-352. 0.99 miles
7: Turn LEFT onto BEECHWOOD RD. 0.12 miles
8: Turn RIGHT onto NORFOLK LN. 0.06 miles
9: Turn LEFT onto W ROLAND RD. 0.01 miles
From Delaware (and points South)
1: Merge onto I-95 N via the ramp- on the left- toward CHESTER/ PHILADELPHIA.
12.25 miles
2: Take the exit- exit number 5- toward KERLIN ST. 0.11 miles
3: Turn SLIGHT LEFT onto W 12TH ST. 0.07 miles
4: Turn LEFT onto KERLIN ST. 0.40 miles
5: Turn LEFT onto UPLAND AVE. 0.02 miles
6: Turn SLIGHT RIGHT onto 8TH ST. 0.09 miles
7: Turn RIGHT onto MULBERRY ST. 0.32 miles
8: Turn LEFT onto 12TH ST. 0.06 miles
9: Turn RIGHT onto BEECHWOOD RD. 0.04 miles
10: Turn LEFT onto W ROLAND RD. 0.23 miles
From Chester County (and points West)
1: Start out going Southeast on EDGMONT AVE/ PA-352 toward UPLAND RD.
0.30 miles
2: Turn RIGHT onto W CHELTON RD. 0.13 miles
3: Turn LEFT onto NORFOLK LN. 0.05 miles
4: Turn RIGHT onto W ROLAND RD. 0.01 miles
From New Jersey (and points East)
1: Start out going West on US-322 W (Portions toll Commodore Barry Bridge).
7.51 miles
2: Merge onto I-95 N toward PHILADELPHIA. 0.82 miles
3: Take the exit- exit number 5- toward KERLIN ST. 0.11 miles
4: Turn SLIGHT LEFT onto W 12TH ST. 0.07 miles
5: Turn LEFT onto KERLIN ST. 0.40 miles
6: Turn LEFT onto UPLAND AVE. 0.02 miles
7: Turn SLIGHT RIGHT onto 8TH ST. 0.09 miles
8: Turn RIGHT onto MULBERRY ST. 0.32 miles
9: Turn LEFT onto 12TH ST. 0.06 miles
10: Turn RIGHT onto BEECHWOOD RD. 0.04 miles
11: Turn LEFT onto W ROLAND RD. 0.23 miles
From I-476
1: Merge onto I-476 S via exit number 331A toward CHESTER. 15.33 miles
2: Take the MACDADE BLVD exit- exit number 1. 0.30 miles
3: Take the MACDADE BLVD WEST ramp. 0.08 miles
4: Merge onto MACDADE BLVD. 0.42 miles
5: MACDADE BLVD becomes E 22ND ST. 0.60 miles
6: Turn RIGHT onto EDGMONT AVE/ PA-352. 0.43 miles
7: Turn LEFT onto BEECHWOOD RD. 0.12 miles
8: Turn RIGHT onto NORFOLK LN. 0.06 miles
9: Turn LEFT onto W ROLAND RD. 0.01 miles
Site:
Parkside Fire Company
107 West Roland Ave
Parkside, PA 19015
Show me a Map!
Site Opens: 10 am
Site Closes: 10 pm
Site : Site fees: $12 per adult, $6 per child (ages 2-10), under 2 is
free. (Non-members will be charged an additional $3). Please send proof
of membership with reservations, for each person registering.
Feast: Feast fees: $8 per adult and $5 per child (ages 2-10), under
2 is free. The deadline for feast is November 24th. The only
reservation
is a paid reservation!! There are a limited number of seats for feast
so please book early.
Send Reservations to:
Damiana Almodóvar
(mka) Joy Rogers Gómez-Farrow
18 West Felton Ave.
Ridley Park, PA 19078
home phone: 610-521-6701 (not after 10 pm)
email: gomezfaj@pobox.upenn.edu
work fax: 215-898-0488 (use mundane name)
Again, the only reservation, is a paid reservation!
Make Checks Payable to: SCA Inc. - Barony of Bhakail
Autocrat:
Lady Melodie de l'ours Blanc
(mka) Gina Porter
home phone: 484-444-0780
email: LadyMelodieMOAS@aol.com
Other Contact Information:
For all questions regarding the feast menu (or those with food allergies).
Also if you wish to contribute a dessert, please contact the feastocrat,
Lady Juliana von Altenfeld 609-747-1780 or email: feenercrai@aol.com.
For dayboard info, contact Lord Keegan MacNaughton at LordKMacNaughton@aol.com
For A&S info contact Lady Cellach at LadyCellach@aol.com
Send Reservations to:
Damiana Almodóvar
(mka) Joy Rogers Gómez-Farrow
18 West Felton Ave.
Ridley Park, PA 19078
home phone: 610-521-6701 (not after 10 pm)
email: gomezfaj@pobox.upenn.edu
Those wishing to donate items to the
auction, please contact the autocrat.
Yule Officialdom in short:
|
Autocrat | Lady Melodie d l'ours Blanc MacNaughton | |
Head Cook | Lady Juliana von Altenfeld | |
Deputy Cook | Madame Brunissende Dragonette de Brocéliande | |
Dayboard | Lord Keegan McNaughton | |
Site Tokens | Lady Eleanora the Tilemaker, Lady Judith the Confused,
& Magdalena of Bhakail | |
A&S Classes | Lady Cellach ingen Chernaig |
|
Pre-Registration and Troll | Damiana Almodóvar | |
Website | Sayidata Jamilia al-Bhakailia |
A&S Competition
and Exhibition |
Baroness Genvieve de Charbonneau | |
Toys for Tots | Baroness Scheherazade Al-Zahira | |
Barony Dance Mistress | Lady Grainne ni Cleirigh - Barony Dance Mistress |
Auction Moderator
and Head Server | Lord Olric von Lubbeke |
Please feel free to visit our merchants'
websites which can be reached by clicking their names below.
Regal
Pewter
Fabric Dragon
White Wolf and the Phoenix
Scribal
Arts (no link)
Christmas cards
fundraiser for the East Kingdom Scribes Guild
Tudor Rose Emporium (no link)
Merchants please contact the Autocrat to
be added to this list; please contact the Webmistress to
have contact information posted here.
Yourself in Garb. Contact the Chatelaines
for loaner garb if you need some.
Bhakail Gold Key Chatelaine
(Philadelphia Area): Lady Judith the
Confused
Gleann na Feorag Dubh Chatelaine (Delaware County Area): Lady
Elenora the Tilemaker
Ivyeinrust Chatelaine (University of Pennsylvania area):
Lady Philadelphia Brown
Feast Gear (plates, flatware, cups, etc),
Donation for Toys for Tots (optional :),
New/Used Item to Donate for Auction
(optional :),
A little something for class fees (where
indicated),
Thoughts of all the lovely things you
want to buy from the merchants or bid on at the auction.
8:00 am - Set-up
10:00 am - Site opens
11:00 am - Dayboard served
11:00 am - 4:00 pm - A&S classes, Children's
Activities,
A&S Competition, Artifacts Display
5:00 pm - Baronial court (might be moved to 4:30 if their Excellencies
need more time)
6:30 pm - Feast served
8:00 pm - Dancing
10:00 pm - Site closes
Theme: All things Salamander
Limit: four (4) pieces per person.
The items will be judged on execution/skill, period compliance and documentation.
Items can be works in progress, completed pieces or well worn/loved pieces.
Additional points will be given if the
item is within the theme " all
things Salamander".
There will be two (2) ratings and best
within the category, and overall best of competition. The overall winner
will be the next Baronial A&S
Champion.
This is a non-judging table for the display of SCA and SCA related artifacts.
SCA artifacts submitted for display should include a brief bio of what
each one is and where it came from.
Regalia: Such as the
first coin minted for EK 12th night, early regalia or scrolls and banners.
Pictorial History: Pictures
of Bhakail and the SCA over the years. Such pictures from the Peace,
Bishop Geoffrey's Tourney, The Oriental Feast and
the Jeweled Masques.
SCA compilations: Domesday Book, Bhakail event history, Sonnets and Poetry
Medieval Artifacts: Artifacts that are "period" but
may have been purchased instead of being recreated by the owner. For
example: Coptic
textile fragment from the 12th ace, reproduction of necklace from Mughal
India, ect ...
Table opens - 11:00 to 4:00
These classes for your enrichment
have been arranged by Lady Cellach ingen Chernaig.
|
A&S Table 1
12:00 - Laugh & Lie Down & Primero
1:00 - Discussion of Justinian's Plague
2:00 - Quick Cordials
3:00 - Judging Beer by Style Standards | A&S Table 2
12:00 - Basic Wire Knitting
1:00 - Beginning Illumination
2:00 - Cloaks of Estate
3:00 - The Pleasures of Tea |
A&S Table 3
12:00 - SCA 101
1:00 - Basic Blackwork
2:00 - Blazory
3:00 - Finding Sources for Stories and Songs |
A&S Table 4
12:00 The Medieval Art of Glass Painting for Stained Glass Part 1*
2:00 The
Medieval Art of Glass Painting for Stained Glass Part 2*
|
Basic Blackwork
Teacher - Master Bishop Geoffery d'Ayr of Montalban
This class will be an overview of blackwork embroidery and an opportunity
to try out some simple patterns.
Length - 1 hour
Limit - 10
Beginning Illumination
Teacher - Lord Christopher Jameson
This class is for anyone who is interested in learning how to do illumination,
but hasn't gotten around to picking up a brush yet. We'll cover the important
tools and supplies you'll need to get started, and learn some basic techniques
Length - 1 hour
Limit - 8
Cost - $5.00 for materials
Basic Wire Knitting
Teacher - Lady Cellach ingen Chernaig
During this class you will learn how to make wire knit chains. You will
also learn a brief history of how this technique was used for jewelry in
period.
Length - 1 hour
Limit - 8
Blazonry 101
Teacher - Lord Eirikr Thorrison
For those of you interested in heraldry, this class will be an introduction
to basic blazonry and device construction.
Length - 1 hour
Cloaks of Estate
Teacher - Baroness Genievieve
We will be discussing what they were, what their purpose was and how they
were constructed.
Length - 1 hour
Discussion of Justinian's Plague
Teacher - Gwendolyn of Iron Bog
This class well be an open discussion of Justinian's plague. We will be
going over in detail what the plague was, how it effected Europe at the
time, and how the plague influenced the dark ages and religion.
Length - 1 hour
Finding Sources for Stories
and Songs
Teacher - Lord Taliesan de Perigrantor the Resurrected
During this class you will learn how to find sources for stories and songs
.We will be focusing mosly on stories.
Lengh - 1 hour of class time followed by a floating bardic circle that
will last as long as those participating wish . Anyone may join in, the
more
the merrier this bardic circle will be!
Historic Stained Glass
TEACHER: Kenneth the Glass Painter (aka: J. Kenneth Leap)
DESCRIPTION: Glass painting is a centuries-old
technique of applying vitreous pigments to glass (see note**). Historically,
this process was developed
to produce imagery in the stained glass windows of the great cathedrals
of Europe. In this hands-on workshop, participants will create a small
sample based on designs from the 13th Century. After painting the designs
on glass the pieces will be fired onsite to 1250° F in a portable gas
kiln. Our medieval counterparts would have used a wood fired kiln, hand
built of clay, dung and straw, in which the firing process would take several
days. Using modern techniques we can cut that time down to approximately
10 minutes! This workshop is offered in two parts*, each session takes
approximately 1 hour with a 1-hour break between sessions to allow the
kiln to cool. Participants may opt out of the second session but the samples
we will be making appear incomplete without a second application of pigment
in which tonalities are developed. The pieces, of course, require one final
firing and participants are free to pick up their work as soon as it is
cool enough to handle.
SCHEDULE:
PART 1: 1 Hour
BREAK: Minimum of 1 hour to allow the kiln to cool between sessions
PART 2: 1 Hour
CLASS SIZE: Limit 10. This class is not recommended for children under
age 12.
MATERIALS FEE: $10.00
Judging Beer by Style Standards
Teacher - Lord Keegan MacNaughton
In this class we will learn how to effectively judge beer by identifying
traits of the beverages and comparing them to style standards. Students
will be instructed on how to prep for judging and how to set up and run
their judging area. The first 10 students will be provided several styles
of beer to evaluate at the end of the course so that techniques can be
practiced. Because there will be alcohol these students will be required
to show proper ID.
Length - 1 hour
Limit- 10 to participate, but auditors are welcome
Cost - $3.00 for the participants to cover the cost of the beer
Laugh and Lie Down & Primero
- Two Renaissance Card Games
Teacher - Lord Michel Wolffauer
During this class we're going to learn and play two fun card games from
the 16th century. Primero is a vying game similar to poker, while Laugh
and Lie Down is more of a fishing game. Both are great examples of period
card games. For the rules, we will be using Master Justin de Coeur's reconstructions
(http://jducoeur.org/game-histrules.html). After the class, cards will
be available to borrow if people wish to continue playing in the common
room.
Length - 1 hour
The Pleasure of Tea - The Migration of Tea to Europe
Teacher - Baroness Laurens de Vitrolle
A study of the history of tea, from it's beginnings in China to it's
eventual migration to the European Continent. (This class will not discuss
the history of tea in Japan.) The types of tea, and the processing of
tea will also be discussed. If time allows, the class will be able to
sample some various teas.
Length - 1 hour
No limit - no cost.
Quick Cordials
Teacher - Lord Adolphus Xavier Benner
During this class you will be instructed on the idea/concept of a "quick
cordial". You will learn how cordial are made and will be making two
different cordials during the class. You will also learn what to do if
you made a mistake and forgot something. Samples will be provided for tasting,
so please bring a tasting cup. This class is not open to anyone under 21
and ID's will be checked beforehand.
Length - 1 hour
Cost $1.00
SCA 101
Teacher - Lord Adolphus Xavier Benner
This class will be a talk on how the SCA works and is especially designed
for newcomers who have questions or would like to know more about the society.
Length - 1 hour
Parents are requested to actively
participate in the Children's activities - this is a marvellous opportunity
to play with your children and the children
will enjoy everything more because of having your full attention.
11:00 - 12:00 Embroidering Favors
11:00 - 12:00 Grimm's Fairy Tales storytime
12:00 - 1:00 Medieval Christmas Carols
bardic circle
1:00 - 2:00 Making bean-bag juggling balls
1:00 - 2:00 Grimm's Fairy Tales storytime
2:00 - 3:00 Medieval Board Games
2:00 - 3:00 Games for smalls -
Ring Around the Rosy, London Bridge, Duck Duck Goose
3:00 - 4:00 Marzipan play-dough
($1 per child please)
3:00 - 4:00 1 Arabian Night storytime
Children's activities organized
by Lady Jamilia al-Bhakailia and Lady Elenora the Tilemaker.
Various Crackers
Various Cheeses
Fresh Breads
Honey Butter
Herb Butter
Olives
Carrot Sticks
Broccoli
Apples
Oranges
Raisins
Berries
Pickles
Stuffed Celery
Soup (Possibly Mushroom or Chowder)
Drinks ( Iced Tea, Water, Lemonade)
Since we have access to the coffee
makers we will have coffee on all day as well as hot water
and tea bags.
Please email me with any questions
you may have about the dishes, I'd be happy to answer. Ingredients
and recipies are posted below. Thanks very much for your patience,
Juliana von Altenfeld, harried cook.
G is for German
F is for French
E is for English
N is for Northern - Scandinavian
I is Italian and
S is for Spanish, which is the catchall
for both Muslim ruled Spain and Christian ruled Spain (I have some
earlier
and later Spanish dishes).
Menu
Radish salad (G) (vegetarian)
Fresh herb cheese (vegetarian)
Bread
Alosed Beef (E) (beef rolls)
Frumenty (E, F) (vegetarian)
Brouet de Savoie (F) (chicken soup with a bit of liver and parsley)
Longe Wortys (E) (pea soup with greens- vegetarian)
Carrots/turnips (G) (vegetarian)
Rissoles (F: Pork pate)
Spinach di Nola (I) (spinach, almonds and raisins and cheese- vegetarian)
Chicken in Brueth (N, F) (chicken in its juices)
Esturgeon bouilli et calimafree (F) (poached fish in a courtbuillion)
Cucumber salad (F) (vegetarian)
Moji Casserole (S) (eggplant, eggs, cheese and more cheese- vegetarian)
Sweets table
Apple pie (G) (vegetarian)
Tallis (N) (vegetarian)
Flan (F, I, S) (vegetarian)
Almond Confits (vegetarian)
Candied Fennel Seeds (vegetarian)
Poached Pears (I, F) (vegetarian)
Springerle (G)
Lebkuchen (G)
(I believe the cookies are veggie, but they are being made for us, so I
will have to get back to anyone with questions) Drinks
Clara di Agua (I, S)
Spiced wine (E)
Ginger Lemon syrup (ME)
Please email me with any questions
you may have about the dishes, I'd be happy to answer. Ingredients
and recipies are posted below. Thanks very much for your
patience, Juliana von Altenfeld, harried cook.
This year at yule we will be holding
an auction of new or used items donated by members and friends of the
Barony. All
money raised by the auction will be used to buy toys for the Toys for
Tots campaign, so come donate items or bid on items to raise money for
this worthy cause!
Click
Here for Listing and Pictures
Dancing will be led by our knowledgeable Dancemistress, Lady Grainne ni Cleirigh. Please join us in the following dances!
|
Set the First
Bransle Suite I: Cassandra/Pinagay/Charlotte
Gathering Peascods
Torin (basse danse)
Montarde Bransle
Le Bens Distonys
Lorraine Almain
Black Nag
Amoroso
|
Set the Second
Bransle Suite II: Aridan/Scots/War
Gelosia
Old Almain
Millison's Jegge
Official Bransle
Lauro
Horses Bransle
Ballo del Fiore
| Set the Third
Rufty Tufty
Heart's Ease
Contrapasso in Due
Black Almain
Quen Quer Que Bransle
Jenny Pluck Pears
Petit Vriens
|
20-25 Servers for feast (preferably
one for each table, but we can double
up if need be)
Lord Olrik Von Lubbeke - head server
Magdalena
Bailiwyck of Ivyeinrust
5 Kitchen clean up crew
What the Head Cook could use are people willing to come in a little after
the feast to wash dishes and wipe down or mop. This is the time when
fresh
people
are
needed most, because the kitchen crew will be dragging.
If someone doesn't want to interrupt their event, but isn't up for a lot
of dancing, etc, this is a good thing to volunteer for. They can just volunteer
for a half hour or whatever, so it won't be the job that never dies. :)
Kitchen will have full aprons on hand.
6 Setup crew (to be on site between 8
and 9 am to help with tables, chairs, etc)
Valentina
4 Trolls/Gate keepers
Damiana Almodóvar
Abbott Frantz Tragen
Sie Jager
Lady Judith the Confused
Arlyn
Valentina
1 Auctioneer
Lord Olrik Van Lubbeke
2 Auction assistants
Geoffrey Gryphon
Katrine Lyndesay
Valentina
Kitchen crew (to assist Lady Juliana
and Lord Keegan with cooking,
preparation and presentation)
Teachers for A&S classes (contact Lady Cellach)
Thank You
Before I get so involved that I forget, I just want to say thank you
in advance to all of you. I realize that most of you have done this
before; I appreciate you putting up with me. I hope this event goes
really well and that we all have fun doing it, because after all that
is the point of the SCA isn't it? Fun! Thanks,
Mel
Hi,
I'm pasting the recipes for the yule menu, so anyone with ingredients
questions can see exactly what's going into each dish. And whether or not
you have
dietary questions, hopefully this will make you hungry and you will drive
to
Bhakail's Yule Revel! :)
Juliana
Yes! A lady very kindly offered
the kitchen a bunch of venison! We are going to have Venison Egredouncye-
a variation of last year's Pork Egredouncye. :)
The recipe (pork version) below, just sub the word venison where you see
pork, including for the broth.
Juliana
Egredouncye
Two Fifteenth Century cookery Books
Take Porke or Beef, whe+ er + e likey, & leche it + inne + werte; +
en broyle it broun a litel, & + en mynce it lyke Venyson; choppe it in
sewe, + en caste it in a potte & do + er-to Freyssh brothe; take Erbis,
Onynonys, Percely & Sawge, & o+ er gode erbis, + en lye it vppe with
brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Bro+
e an Salt, & let yet boyle to-gederys, tylle + ey ben y-now, & +
an serue it forth rennyng.
Take Pork or Beef, whatever you like, and cut it in slices, and broil it
brown a little, and mince it like venison, choppe it in sieve? and put
it in a pot and add fresh broth; take herbs, onions, parsley and sage,
and other good herbs, and lay it up ? with brede. Take Pepper and saffron,
cinnamon powder, vinegar or wine, broth and salt, and let it boil together,
until it is done, and serve it forth running.
50 lb pork shoulder roast, chopped into gobbets
4.5 bunches parsley
5 lbs onions
3-4 tbsp Sage (ground or minced?)
3-4 tsp each Rosemary, thyme, Marjoram
1 cup red wine vinegar
4 gallons pork broth (concentrate?)
4 cups bread crumbs
1 tbsp Pepper
pinch Saffron
2 tsp Powdered cinnamon
dash Salt
Chop parsley and onions
Put the gobbets of pork on a cookie sheet or jelly roll pan and broil (under
the broiler) 7-8 minutes for each batch.
Put in pork a pot and cover with broth.
Add parsley, onions, sage and other herbs (rosemary, thyme, marjoram?)
Cook for a bit (5-10 minutes)
Add about 3 c breadcrumbs finely ground
Add about 1 c vinegar-- adjust to taste
Add pepper, saffron, cinnamon powder, vinegar, more broth and some salt.
Cook until pork is cooked through (10-20 minutes per batch)
Will hold on the back of the stove for several hours, kept under simmering
temp.
Radish Salad
Marx Rumpolt, Ein New Kochbuch, c. 1581
#44 Take radish and cut it small and thin. Poach it in water and cool it.
Season it with oil and vinegar and salt. You may sprinkle it with sugar or
not.
45. Or take a radish/ cut in small and thin/ or fine diced/ season it with
vinegar/ oil and salt/ so it is good too.
Clean radish and slice thinly into a bowl. In a cup or bowl mix vinegar and
oil, 3 parts oil to one part vinegar or to taste, and add twice as much sugar
as salt and mix well. Pour over sliced radishes and let marinate for at least
15 minutes or overnight before serving. The radish can be blanched after
slicing and then cooled before adding the dressing if desired.
Fresh Herbed Cheeese
A fresh un-aged white cheese, in this case, cream cheese, mixed with fresh
herbs, in this case minced parsley, dill, and sage, all commonly used herbs.
Ricotta, cream cheese, neufchatel, quark and cottage cheese are other possible
fresh cheeses that can be substituted.
Alosed Beef
An Ordinance of Pottage (Beinecke Manuscript- 14th Cent) Constance B. Hieatt
#61 Take lyre of beef, cut it in leches. Lay them on a board. Take the fat
of mutton or of beef, herbs and onnions hewyn small together and strew it
on
the leches of beef with powder of pepper and a little salt and roll it up
thereyn. Put them on a broch, roast them. Yf thou wilt, thu may endore them
and
make them a service, or else put them in wine and half so much of fresh broth,
and do them in a pot together with whole cloves, mace, herbes and onions
hewyn
small, with poudrys, safron, and salt. Stew it together.
Thin slices of beef (Italian bracciole beef, for example)
Mutton or beef fat
Mixed fresh herbs (parsley, thyme, marjoram), minced
Onions, chopped fine
Red Wine
Beef Broth
Mace, Cloves, Pepper and Salt
· Lay out the beef slices, pounding them with a mallet if they are tough
or
not quite thin enough.
· Mix the beef fat along with the herbs and the finely chopped onions.
· Spread the mixture on the beef slices and then sprinkle with salt and
pepper.
· Roll up the slices and skewer them to keep them closed.
· Roast or broil them for a few minutes (until they are starting to brown).
· In this version, we are braising, not endoring, so the next step is
to add
wine and broth to the pan, not too much of either, as this is more of a braise
than a stew. Add some whole cloves, mace, more herbs and onions, and salt
and pepper. I am omitting the saffron, it is in other recipes in the menu
already, and I'm omitting the "poudrys", either it's poudre fort
or poudre douce,
which contain cloves and pepper, which are in the dish already.
· Cover and cook until tender.
Frumenty yn Lenten
An Ordinance of Pottage (Beinecke Manuscript- 14th Cent) Constance B. Hieatt
#16 Take clean picked wheat. Bray it in a mortar and fan it clean, and seeth
it til it be broken. Draw a milk of almond. Do it together and boil it til
it be reasonable thick. Then look that they wheat be tender. Color it up
with saffron.
For every once cup cracked wheat (bulgar) add three cups liquid, almond
milk,
milk, chicken or beef broth. I'm using vegetable broth to avoid meat and
too
many items with almonds. Bring liquid and wheat to a boil and stir. Cover
and cook over low heat, until tender. Check that there is enough liquid as
this can absorb a lot. Add saffron, and eggs or egg yolks to thicken, and
salt
if needed.
Brueth de Savoie
Le Menagier de Paris, c 1393: Take capons or hens and boil with very lean
bacon and the livers: and when it is half cooked, take it out, then add bread
crumbs moistened with stock, then grind ginger, cinnamon, saffron, and take
them
out; then grind the livers and lots of parsley, then sieve, and then grind
and
sieve the bread, then boil it all together. (Note that the parsley makes
the
soup green and the saffron makes it yellow, so that it ends up a bad color.
But it seems to me that the color would be better if the bread was toasted,
as
toasted bread and saffron together make green and parsley also makes green.)
- chicken broth, 2 liters
- ham, 1 cm thick slice/table
- chicken livers
- parsley, 2 tbs
- crushed burnt bread as thickener
- ginger, cinamon, safron & salt
- croutons (optional)
Soak the bread with some broth (about 5 minutes). Cook the chicken liver
in
some broth (also about 5 minutes). Cut the ham in small dices, boil about
5
minutes to remove the fat. Soak the ham. Mix everything together and grind
it.
Dilute with the broth. Cook 5 minutes while keeping it moving, serve hot
(on
croutons)
Longe Wortys
An Ordinance of Pottage (MS Beinecke 163- 14th Cent) Constance B. Hieatt
#10 Take the same manner of herbs. Boyle peas; take them from the fire.
Take out the clearest and make them with the same manner of things save sugar,
and serve it.
This references the previous two recipes, in what types of greens to use.
Parsley and "caules" (cabbage family) is called for. I use parsley
and kale or
chard. Both are good, and spinach, beet greens and so on can be used as well.
Blanch/Cook the greens in water, take them out and chop them. Use the same
water to make the pea soup. Let the peas settle and take out some of the
water (the clear stuff). Add the greens back, and then add salt. If desired,
one
can use meat or fish broth. I didn't use meat broth as I'm making a fast
day
version, or you can add milk of almonds or fried raisins. Again, I'm not
adding these as I'm making the simplest version of long wortys.
Root Vegetables with Butter and Milk
Marx Rumpolt, Ein New Kochbuch, c. 1581
#186 Take roots and put them in water, and let them simmer until they are
done. Pour them onto a strainer and cool them. Chop them small. Take butter
into a fish kettle and make it hot. Put the chopped roots therein and stir
it.
Sweat it well. Season it with scalded milk and salt. Give it warm to the
table, so it is good and well tasting.
· Clean assorted root vegetables
(onions, rutabaga, turnips, daikon radish,
and carrots).
· Simmer in water until they are tender.
· Drain and chop the vegetables in small pieces.
· Melt butter in a pot and add the vegetables, stir.
· Let them sweat (the butter should start clinging to them).
· Add scalded milk (I used regular pasteurized milk, which is already
"
scalded") and salt. I added enough milk to "glaze" the vegetables,
not make them
swim.
· Serve hot
Rissoles de Jour de Viande
Le Menagier de Paris, c 1393: RISSOLES ON A MEAT DAY are seasonable from
St.
Remy's Day (October 1). Take a pork thigh, and remove all the fat so that
none
is left, then put the lean meat in a pot with plenty of salt: and when it
is
almost cooked, take it out and have hard-cooked eggs, and chop the whites
and
yolks, and elsewhere chop up your meat very small, then mix eggs and meat
together, and sprinkle powdered spices on it, then put in pastry and fry
in its
own grease. And note that this is a proper stuffing for pig; and any time
the
cooks shop at the butcher's for pig-stuffing : but always, when stuffing
pigs,
it is good to add old good cheese.
Crust for pie
ground pork (350 g)
butter
5 hard boiled eggs
2 raw egg
1 ts poudre fine
cumin
60 g shredded Swiss cheese and/or sour cream
· Fry ground pork in a pan.
· Grind hard-boiled eggs.
· Mix everything.
· Original recipe doesn't really tell about the amounts. The redaction
suggests individually wrapped pates. I think we should do one crust/table,
baked
Chopped Spinach w/Almonds
adopted from Libro de Cozina, by De Nola (1529) redacted by Pani Jadwiga
Take spinach and clean and wash them very well and boil them with water and
salt, then press them out very well between two wooden cutting boards; and
then
chop them very fine, and then sweat them in bacon fat; and when they are
very
well sweated put them in a pot on the fire, and cook them; and add good
mutton and bacon broth which should be very fatty and good; only the flower
of the
pot of the pot, and if by chance you wish to, instead of broth add sheep
or
goat's milk, if not almond milk; and take bacon and cut it into pieces the
size
of dice; and add it to the pot with the spinach, and according to the season,
if you wish add fresh cheese, you may do so at that time, cut in the same
size
as the bacon; and if you add much, do not add until the spinach is completely
cooked; and add this just before preparing the serving dishes; and if you
wish to add tender raisins, which should be cooked as well, you can stir
them
into the spinach; and if you do not wish to add these things nor bacon, nor
grated Aragon cheese, add parsley and spearmint, and the spinach will be
greatly
improved.
35-40 lbs of spinach
5lbs almonds
2x the amount of almonds in hot water
2.5 lbs Fontina cheese
Olive oil
Raisins (3 lbs)
· Grind the almonds in a food processor/blender
(1 cup at a time)
· Add hot water to the almonds to make an almond milk. Let sit 1/2 hour
· Strain the almonds out of the almond milk.
· Clean the spinach and remove roots, etc. Wash carefully.
· Heat a large pot of water to boiling.
· Add spinach and cook 2-3 minutes.
· Remove spinach from water.
· When cool enough to handle, press spinach between 2 cutting boards and
chop
finely.
· Saute' raisins in olive oil or butter until plump
· Add spinach and saute briefly.
· Add almond milk and cook down, stirring.
· Mix in cheese (or serve on side) and serve
Chickens in Bruet
Libellus de Arte Coquinaria: An Early Northern Cookery Book
#23 Take mature hens and cut them in two, and let them cook in a pot without
water on the coals. Then add to the broth that remains, parsley, mint,
pepper, and lard and vinegar and salt.
· Cut up chickens and cook them on low heat without water in a tightly
closed
pot.
· Once they are cooked, add chopped parley and mint, plus black pepper,
vinegar and salt.
· I believe the word translated as lard could also be the word for fat
and so
I'm just leaving in the chicken fat, and not adding another type of fat.
Esturgeon bouilli et calimafree
Le Menagier de Paris, c 1393: Scald, remove the mud, cut off the head and
cut
it in two. And first cut it longways along the belly as you would a pig,
then
let it be emptied, chunked, and put on to cook in wine and water and let
the
wine evaporate; and as the wine boils away, keep adding more wine. And you
will know when it is cooked, when the skin can be lifted slightly; and to
eat it
hot, add the cooking liquid and spices as you would for venison: and if you
wish keep it till it is cold, and eat with parsley and vinegar.
tilapia (instead of sturgeon or salmon)
court bouillon (water + white wine, wine vinegar sage, fennel, thyme)
· Clean and wash the fish.
· Put components of the court bouillon first add water to cover.
· Cook on low heat until fully cooked (about 15 minutes/pound).
· Serve cold with sauce
Calimafree (saulce paresseuse)
Le Menagier de Paris, c 1393: Take mustard and powdered ginger and a little
vinegar, and the grease and liquid from carp, and boil together: and if you
want to make this sauce for a capon, instead of using the grease and liquid
from
the carp, add verjuice, vinegar and the capon grease.
mustard, ginger, white vinegar. Dilute with court bouillon.
Cucumber Salad
Marx Rumpolt, Ein New Kochbuch, c. 1581
20. Peel the Cucumbers/ and cut them broad and thin/ season them
with oil/ pepper and salt. But if they are salt-preserved/ they are also
not
bad/ are better than raw/ because one can salt it with Fennel and with
caraway/
that both can be kept over one year. And near the Rhine-stream one
calls it Cucummern.
We are using this as the base recipe (salting the cucumbers) for a "fresh
pickle" with mustard added, instead of the fennel and caraway. Mustard
was used
as part of the preserving process (composts), although in this case the
pickles are being eaten just after preparing.
Also, Platina mentions that hot and dry foods should be eaten with cold and
wet to counter the effects of each on the body (mustard is hot and dry,
cucumbers are cold and wet).
cucumbers
oil
vinegar
salt, pepper, prepared mustard (home made by Brunissende)
Peel and slice cucumber. Put in a big dish alternating salt and layers of
cucumber. Keep room temperature overnight. The next day, rinse and soak to
remove
excess salt. Prepare a vinaigrette with mustard, vinegar, (olive) oil, no
salt of course. Keep at room temperature several hours before serving
Moji Casserole
From Libro de Cozina, by De Nola (1529) Translated and redacted by Lady
Brighid ni Chiarain
#119 Take eggplants, neither very big nor very small, but middling, and
open them in the middle and cast them to cook with your salt; and when they
are
well-cooked, drain them with a cloth which is rough; and then chop them a
great
deal, and cast them in a frying-pan or kettle and cast in a good deal of
oil;
and take toasted bread and grate it, cast it there within, and cast in aged
grated cheese; and when it is stirred for a good while over the fire, have
ground dry coriander, caraway, and pepper, and cloves, and a little ginger,
and
stir it over the fire; and cast in some eggs, and stir it over the fire until
it
is hard; and then take a casserole, and cast in a little bit of oil, and
place it in [the casserole]; and beat some eggs with pepper, and saffron,
and
cloves, and some of the same toasted bread that is contained in the casserole,
and
some of the grated cheese; and make it thick and place it on top in the
manner of a facing (94) and put your yolks on it; and coagulate it in the
oven or
with a cuajadera, which is an iron pot-lid with coals on top, and when it
is
coagulated, remove it from the fire; and cast on top of it a dish of honey
which
is very good and your duke's powder (95). This same casserole can be made
from chard or carrots.
· Take medium eggplants and slice
them open.
· Place them in a colander and sprinkle salt over the eggplant.
· Let the liquid drain out and then when they are well drained, squeeze
them
in a rough cloth or a ricer.
· Chop them finely.
· Put them in a frying pan with plenty of oil.
· Add toasted, grated bread and aged grated cheese (I'm using fontina
cheese).
· Stir it awhile and let cook.
· Add dry coriander (seed), caraway, pepper, cloves, and a little ginger.
· Add eggs and stir until the eggs solidify (scrambled eggs with eggplant?)
· Put this mixture into a casserole after putting in a little more oil
into
the dish first.
· Beat more eggs with pepper, saffron, cloves, more toasted bread and
some
more grated cheese.
· I believe make it thick with the breadcrumbs, not by cooking this bit
separately.
· I am completely omitting the saffron, as I think it's more to color
the
casserole and the top of the casserole (because the next line calls for egg
yolks).
· Place that mixture on top and put some egg yolks on top.
· Let that coagulate (solidify) and take out of the oven.
· Throw some honey on the top and some duke's powder*
· Duke's powder: Half an ounce of cinnamon, one eighth of cloves, and
for
the lords cast in nothing but cinnamon, and a pound of sugar; if you wish
to
make it sharp in flavor and [good] for afflictions of the stomach, cast in
a
little ginger.
Apple Pie
Marx Rumpolt, Ein New Kochbuch, c. 1581
#6. Take apple(s)/ peel and chop them small/ sweat them in butter/ give
crushed cinnamon/ sugar/ and black raisins/ thereunder/ stir it well together
so it
becomes a good filling.
I am using Gwen Cat's online redaction of the pastry crust Rumpolt suggests
using for all sorts of torten. http://clem.mscd.edu/~grasse/GK_ASappletart.htm
For the crust:
1 cup flour (unbleached, preferably whole wheat pastry flour)
2 1/2 oz butter, unsalted
2 egg yolks (if too thick beat with a little water)
pinch of salt
Sift your flour, and cut in the butter, then add the egg yolks to make a
pastry, it is ok to work it a little. On a floured pastry cloth roll it out
thinly, and sprinkle with salt. Transfer it to a baking sheet, an trim the
edges
round. This pastry is similar to a shortbread, or a German Mu:erbeteig. It
will
have crumb rather than flake texture as it is not supposed to be a flaky
pie
crust type dough.
· Take apples, peel and chop into
small chunks. Sweat/saute them in butter
and add ground cinnamon, sugar and black raisins to the apples.
· Stir it and let cook until it becomes a good filling (I interpret this
as
meaning until some of the apple juices evaporate).
· Put into the unbaked pie shell and bake until it smells good and is
golden
brown.
Diriola
Libro del arte coquinaria: Diriola Ma 172. Form the dough into the shape
of a
deep pie and fill it completely with flour so it will keep its shape; cook
it
in a pan until it is somewhat dry. And when it is done, remove the floor
and
take some egg yolks, milk, sugar and cinnamon. When these things are made
into
a mixture, put into the pastry, cooking it like a tart, moving it from time
to time and stirring with a spoon. And when you can see it starting to set,
poor on some rose water and stir well with a spoon. And when it has set
completely it is cooked. Note that it should not cook too much, and that
it should
quiver like a junket.
Very simple recipe: eggs, flour, milk, sugar, rosewater, spices (and
everything nice).
Tallis
Libellus de Arte Coquinaria: An Early Northern Cookery Book
Take fresh milk and add to it finely diced crusts of wheat bread, simmer
it
in a pan, and add well-beaten egg yolks to it. This is called Kallis.
Kallis was a scribal error due to the similarity of the "T" and
the "K" in the
original manuscript this was copied from.
I am adding some dried summer fruit (cherries, raisins, and peaches), as
the
French, German and English versions of this recipe contained dried fruit
as
well. Some versions also call for almond milk instead of cow's milk and also
for sugar in later periods. As this will be with other sweets, I'm adding
sugar, too.
Milk
French Bread
Egg Yolks
Mixed dried fruit (cherries, peaches and raisins)
Sugar
· Plump the dried fruit in a little
water.
· Mix the milk, some sugar, and egg yolks (2-3 per cup of milk, or more
as
desired), then add to the bread. Stir in the plumped fruit.
· Bake in a medium oven, until the custard is absorbed by the bread, or
it
thickens.
Candied Fennel Seeds
Marx Rumpolt, Ein New Kochbuch, c. 1581 translation by M. Grasse
If you wish such comfits to coat with sugar/ so take a clean copper vessel/
that has two handholds/ hang it in the height on a rope at both handholds/
set
a glow kettle with glowing coals thereunder/ put the comfits into the vessel/
and make it fine warm/ pour nice clarified (clean) sugar thereto/ and stir
it
often therewith/ till the confits the sugar to it/ so it becomes nice white
and dry. Also coats one assorted grains (do they really mean wheat, rye,
etc? or
are they talking about kernels as in individual anise seeds?) with sugar/
and
assorted spices/ so it becomes good and also welltasting.
Poached Pears
Curye on Inglysch, book IV- 14th Cent
Peers in confit: Take pears and pare hem clene. Take gode red wyne and
mulberries oer saundres, and seethe the pears therin, and when they both
(?) boil,
take them up. Make a syrup of wyne greke, or (?) vernage, with blaunch
powdur, or white sugar and powder ginger, and do the pears therein. Sethe
the
peers a lytle and messe it forth.
Pears
Red Wine
Sugar
Sugar
Powdered Ginger
Take peeled and cored pears, and poach them in wine until they are almost
tender. The recipe suggests added mulberries or saunders to the wine, but
if you
use a burgundy or other dark red wine, the pears pick up the color nicely.
The recipe also goes on to use a Cretan or white wine for the sauce, but
we
will use the red wine the pears were poached in, as that is common in other
recipes. After the pears have cooked, take them out, add sugar and ginger
and
reduce the wine slightly, until it's a little thicker. Add the pears back
and
simmer just a few minutes and serve.
Clarea de Agua
From Libro de Cozina, by De Nola (1529) translated and redacted by Vincent
Coenca
To an azumbre of water, four ounces of honey; add the same spices as the
other clarea; boil the water with the honey and then add the spices off the
fire.
Simple enough, so far. An azumbre is equivalent to four pints, so the
proportion of honey to water is one ounce per pint.
(snip of actual Spanish)
On Spices for Clarea (quick and dirty translation) White ginger five ounces;
cinnamon four ounces: grains of paradise half a quarter: cloves and crush
all
this in such a way that it is only half crushed: and then take half a
quarter(?) of wine and add to it an ounce and a half of the said spices together
with
a pound of honey: then pass it though a sleeve of canvas as many times as
needed to make the wine come out clear.
I went with the following proportions: Ginger three parts Cinnamon two parts
Cloves and grains of paradise one part each For competition, I doubled the
Clarea de Agua recipe: 1 gallon water 8 oz honey 2 oz mixed spices.
· In making this by the gallon,
we'll simmer the spices in with the honey and
then add the water. Clarea concentrate!
Hypocras, non-alcoholic
Cury on English -14th Cent
To make hypocras without alcohol, take the must of unfermented grapes and
add
the spices for hypocras.
Grape juice concentrate
Water
Cinnamon
Ginger
Cloves
Reconstitute the grape juice (or use regular juice) as the directions call
for. Add mostly cinnamon and roughly half as much ginger and a quarter as
much
cloves. Let sit a little while and then strain out the spices if desired.
If the flavor is unbalanced, adjust to suit your tastes, the recipe for this
and for other hypocras vary in the amount of the spices (and some include
black pepper, if you want to try that). For the grape juice, you shouldn't
need
to add sugar, but if you feel it's necessary, add sugar to taste (usually
needed when making hypocras from wine).
Ginger-Lemon Syrup
Secret recipe of Hartshorndale! A compound of two period syrups, ginger and
lemon syrup.
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