docs for st. luke's dayboard

[bunnyjadwiga]

Roast of Beef
Roast beef

Das Kuchbuch der Sabina Welserin, 1553
152 To make a good roast
Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot.
Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not
over salt it.

15 lbs beef roasts
5 cups beef broth (may contain msg)
1 bottle vinegar
6 onions
Whole cloves
Ginger (powdered)
Pepper
Nutmeg?

1. Mix vinegar with water and marinate beef roasts in it.
2. Reconstitute beef broth if necessary
3. Mix 2 c. vinegar, 6 chopped onions, ginger, cloves, pepper with beef broth
4. Place roasts in pans and pour broth mixture over them.
5. Roast for about 5 minutes a pound at 450
6. Reduce heat to 325, turn roasts, add broth if necessary
7. Roast for another 5 to 7 minutes a pound

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Hen in Broth

Harleian Ms. 4016:
65. Gelyne in brothe. Take rawe hennes, chop hem, caste hem into a potte; cast to fresshe broth Wyne, parcelly, oynons myced, powder of peper, clowes, Maces, saffroun, and salt; then stepe brede with vinegre and the same broth, and draw hit thorgh a streynour, and cast it thereto, and let boyle ynough; and caste thereto pouder ginger, and sesone hit vp, & serue forth.
Redaction:

15-20 lbs chicken parts (we used thighs for the first batch, and if you are not going to remove the chicken from the bones, they make a nice neat package), skinned
Enough good Chicken stock/broth to cover (may contain msg)
5-6 onions, chopped fine
1 bunch parsley, leaves only, chopped fine.
20-25 cloves
3-4 whole maces, or 3/4 tsp ground
5-6 strands saffron
2 cup white wine
1 c. vinegar
Bread crumbs OMITTED!
1/2 tsp ground ginger
Pepper and salt

Put the chicken parts in a stockpot and add the stock. Bring to a boil. Wait for the chicken fat to come to the top and coalesce; skim off chicken fat. Add onions, parsley, saffron, mace, cloves, and wine. Simmer until chicken is cooked (at least 1 1/2 to 2 hours). Broth should taste agreeably of spices and have a 'bite' to it-- season with a little pepper and salt to bring out the flavor. At this point, you can pull out the chicken pieces, strip off the meat, and return the meat to the broth if you wish; you can also choose to leave the chicken pieces whole. Soak bread crumbs in vinegar, then add the mixture to the soup. Right before serving, add the ground ginger.

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Lentil Puree
Original:
Lentils another way. Take some lentils, well washed and free of stones, and cooke them with aromatic herbs, oil, salt and saffron. And when they are cooked, mash them well; and put on top beaten aggs, cut up dry cheese; and serve.
(translated in Redon, et. al, The Medieval Kitchen; collected by Zambrini in Libro della cucina del secolo )

3 lbs Lentils
3 times as much water as lentils
1 small bunch mint, 1 small bunch basil, 2 sprigs rosemary
About 3-4 tbsp olive oil
Shredded Parmesan cheese (3 lbs?)
2-3 eggs

1. Chop herbs small.
2. Put lentils, water, oil, and herbs in large pot and bring to a simmer
3. Simmer until lentils are cooked, adding water if necessary.
4. Mash/puree lentils.
5. Before serving, mix eggs with cheese and put on top of (or mix in with) the lentil puree.

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Salat

A basic salad on period lines

2 leaf lettuces
1 bag spinach
1/2 lb spring mix
1 bunch scallions **
1 small bunch mint
Red Wine Vinegar
Olive Oil
Salt

Wash and tear greens. Chop herbs fine. Drain. Dress with oil, vinegar, and salt.

** salad without scallions will be available by special request

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Gingerbrede

Gingerbread

Curye on Inglysch p. 154
To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.

* 1 cup honey
* 2.5 cups breadcrumbs
* 1 to 1.5 rounded tsp ginger
* 1/2 a medium long pepper
* 1/3 tsp saunders (optional)
* Whole Cloves
* Sugar to roll balls in

Heat the honey to a simmer. Stir in the breadcrumbs with a silicone spatula (heavy duty) or wooden spoon. Add the ginger, grate in the long pepper and add the saunders. Mix in.

Get yourself set up with pot of gingerbread, bowl of sugar to roll in, container of whole cloves, plate to put gingerbread in. This will allow the mixture to cool off enough to be handled.

Take handfuls of the mixture and knead with your fingers. When it forms a cohesive paste, pull off an amount the size of a superball and roll it into a firm ball. Insert a clove; roll in sugar, and set aside. Repeat. When the mixture is hottest, do one ball at a time; as it cools down, you can do larger quantities and roll them into ropes to pinch off from.

You MUST firmly incorporate the bread crumbs with the honey to get a good flavor and texture. If the balls crack or don't hold together you need to knead the mixture more. You can tell when a ball is ready when you roll it between your hands and it pulls away from your skin slightly as you roll.

The longer these sit, the spicier they are.

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Hais

al-Baghdadi p. 214/14, redaction by Cariadoc and Betty Cook

Take fine dry bread, or biscuit, and grind up well. Take a ratl of this, and three quarters of a ratl of fresh or preserved dates with the stones removed, together with three uqiya of ground almonds and pistachios. Knead all together very well with the hands. Refine two uqiya of sesame-oil, and pour over, working with the hand until it is mixed in. Make into cabobs, and dust with fine-ground sugar. If desired, instead of sesame-oil use butter. This is excellent for travellers.

* 2 2/3 cup bread crumbs
* 2 c (about one lb) pitted dates [Jadwiga uses slabs of date paste, cut up]
* 1/3 c ground almonds
* 1/3 c ground pistachios
* 7 T melted butter or sesame oil
* enough sugar

1. "We usually mix dates, bread crumbs, and nuts in a food processor or blender. For "cabobs," roll into one inch balls. Good as caravan food (or for taking to wars). They last forever if you do not eat them, but you do so they don't."

Make 2 or Three batches

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Braised Cabbage in the style of Buttered Worts

ORIGINAL RECEIPT:

Buttered Wortes. Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on þe fire with faire water; put þer-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on þe wortes, and serue hem forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

1 head of cabbage and/or other greens
water
1 stick butter

Chop cabbage small. Put in a heavy-bottomed pot; add several cups water and butter. Cook, stirring, until translucent; add water if necessary. Salt.

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Rumpolt's flooded apples


Flooded Apples (Rumpolt)
47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with
sugar/ and give warm to the table/ so it is called geschwembt [flooded]
apples. (translation by Gwencat)

20 apples
sprinkling of flour
1/2 to 1 lb butter
1/4 cup sugar.

Core apples and slice them into quarters/eighths. Sprinkle on wheat flour.
Heat 2 sticks butter until hot in a heavy-bottomed pan. Add apples, and cook, stirring frequently, until cooked. Add sugar and serve.

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Millet with milk

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
MILLET. Wash it in three changes of water and then put in an iron skillet to dry over the fire, and shake it well, so that it does not burn; and then put it in simmering cow's milk, and do not let the spoon touch it until it has boiled well, and then take it off the fire, and beat it with the back of the spoon until it is very thick.

2 cups millet
5 cups milk
3-5 threads saffron.

Rinse the millet 3 times in water. Toast in a skillet, stirring carefully. Heat milk to a simmer. Add Millet and bring back to a simmer; remove from heat and cover.

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Barley groats with Chicken broth

[Conjectural-- surviving period recipes for barley groats call for almond milk, which is omitted here.]

3 cups barley groats
6-9 cups chicken broth (may contain msg)

Cook barley groats in broth, covered, until liquid is incorporated.

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Snow (Sabrina Welserin)
Original: Thin cream and put it in a pot. And take a whisk and beat it together,
until it becomes snow foam on top. And roast a bread and lay it in a
dish and strew sugar thereon and put the foam on the bread. Then it is
done.

Pre-made toasts
Sugar
1 quart whipping cream

Whip cream with a whisk until foamy. Sprinkle sugar on toasts and top with cream.

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Aquapatys
Forme of Cury: "Pill garlec and cast it in a pot with water and oile and seeth it. Do therto safroun, salt, and powdour fort and dresse it forthe hoot. "

Peel and/or wash your garlic cloves (you can buy garlic already peeled cheaply in some Asian stores).
Put garlic cloves in a pan and cover with roughly twice the volume of water. Splash in a few spoonfuls of olive oil.
Simmer garlic until cooked through and squishy.
Drain, add a light sprinkling of saffron powder, salt, and powder fort (I suggest pepper and/or long pepper, ginger, cloves, mace/nutmeg). Mix and serve.

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Lombard mustard:
(Forme of Cury) Take Mustard seed and waishe it & drye it in an ovene, grynde it drye, farce it through a farce, clarifie honey wt wine & vinegr & stere it wel togedr, and make it thikke ynowe, & whan thou wilt spendethereof make it thynne wt wine.

Burgundy Wine
Honey
Ground Mustard Seed
Wine Vinegar

Mix in proportion, to make a paste.
To freshen for use, add more wine and vinegar; if it is too dull, add pre-ground mustard flour.

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Cinnamon Mustard

From The Viandier of Taillevent (13th century), translated by Terence Scully [Cameline Mustard Sauce]:

Take mustard, red wine, cinnamon powder and enough sugar, and let everything steep together. It should be thick like cinnamon. It is good for any roast.

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Plain Mustard

"Cuoco napolitano" 15th century. Translation by Terence Scully

121. French Mustard: It is distempered with ony tart wine or must. This is the French Mustard, with neither head nor feet.

Ground yellow mustard seed, made into a sauce with grape juice.