Ceilidh XVI – March 29, 2003
Featuring several recipes from Mary Savelli’s Tastes of Anglo-Saxon England
First Course
- Mearh Smeamete – Sausage Casserole
- Hlaf – Bread
- Æppla Syfling – Apple Butter
- Caules Wyrtmete – Cabbage Salad
Second Course
- Hriðer Smeamete – Stewed Beef
- Beren Briw – Barley Polenta
- Hunigbæe Moran – Honeyed Carrots
Third Course
- Sciellfisc – Shellfish*
- Brǣdan Fisc – Fish Baked with Coriander*
- Pisan – Peas with Salt and Oil*
Fourth Course
- Sumerlio Mearhgehæcc – Summer Pudding***
- Hunigæppel – Honey Nut Cakes
Caveat: It has been 12 years since this banquet was cooked. Once again, many of my redactions have been lost to time. Several recipes, denoted with an asterisk (*), are my best guesses on food that could have been served based on archaeological digs and cooking methods. The “Fish Baked with Coriander” is Roman in origin, as are the Honey Nut Cakes. Summer pudding is modern in origin. I have taken my best guess on the names for the items that are not Anglo-Saxon in origin.
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| Image taken from Jen Delyth Celtic Art Studio |
Mearh Smeamete – Sausage Casserole
Serves 6
- 1 small onion, chopped
- 1 tbsp. oil
- 1 pound pork sausage
- 1 large apple, chopped
- ½ tsp. each salt and cinnamon
- ¼ tsp. each black pepper and cardamom
- 2 tbsp. white wine vinegar
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- Approximately 2 cups cubed bread
- 1 large baking dish
Preheat oven to 375°F. Grease the casserole dish with butter and line the bottom of the dish with half of the bread. Heat oil and sauté the onion and sausage. Stir the apple into the sausage mixture and spoon it over the bread in the casserole dish. Sprinkle with seasonings and vinegar; set the dish aside.
In a saucepan, melt the butter, stirring in the flour to form a roux. Add the milk all at once and stir until thickened and bubbly. Spoon this mixture over the sausage and apple. Top with the remaining bread and bake in a casserole, uncovered, for 30 minutes (Savelli, 2002).
Hlaf – Bread
Guests were offered rye, oat, and wheat breads purchased at the local bakery. The bakery uses sourdough starter to make its bread.
Æppla Syfling – Apple Butter
Makes 1½ cups
- 2 medium apples, peeled and finely chopped
- 1 cup apple cider (or apple juice)
- 2 tbsp. honey
- ⅛ tsp. ground black pepper
- ¼ tsp. each dried mint and cumin leaves
Boil the apples in the cider for 30 minutes or until soft; purée. Thoroughly mix the remaining ingredients into the apple purée and cool.
Caules Wyrtmete – Cabbage Salad
Serves 4
- ½ head of cabbage, shredded and rinsed
- 2–4 spinach leaves, torn and rinsed
- 1 small leek, chopped fine
- ½ cup fresh or frozen peas, cooked and cooled
- ½ cup feta cheese, cubed
- ¼ cup cider vinegar
- ½ cup olive or salad oil
- ¼ tsp. each salt and pepper, or to taste
Toss the vegetables together in a large bowl. Mix together the salt, pepper, oil, and vinegar and pour over the salad, tossing gently. Top with cheese.
Hriðer Smeamete – Stewed Beef
Serves 4–6
- ¼ tsp. saffron threads
- 1 tbsp. hot water
- 1 tbsp. white wine vinegar
- 1½ to 2 pounds stewing beef or beef brisket
- 2 tbsp. oil
- ¾ cup dried breadcrumbs
- 1 small apple, chopped
- ¼ cup raisins
- ¼ cup dates, chopped
- ½ cup honey
- ½ tsp. salt
- ¼ tsp. each ground black pepper and cinnamon
- ¼ cup apple juice (or dry red wine)
- 2 tbsp. butter
- 1 baking dish
Preheat oven to 375°F. Crush the saffron and add it to the hot water and vinegar; set aside. Brown the beef in the oil and set aside. Grease the casserole dish with butter and spread ½ cup of breadcrumbs in the bottom of the dish.
Spread the beef, fruit, saffron water, and other spices evenly over the crumbs. Mix the honey with the wine and gently pour this mixture over the beef. Spread the remaining breadcrumbs over the beef and dot the crumbs with butter. Bake for 45 minutes or until done.
Beren Briw – Barley Polenta
- 1 cup barley
- 4 cups water
- 4 radishes, minced
- 2 tbsp. butter
- ½ cup water
- 1¾ cups beef broth or stock
- ½ tsp. salt
- ⅛ tsp. cinnamon
Soak the barley in water for four hours. Drain the water and reserve the barley. Melt the butter in a medium saucepan and sauté the radish. Stir in the remaining ingredients and bring to a boil. Reduce the heat, cover the pan with a lid, and let the mixture simmer until the barley is tender, approximately 40–60 minutes.
Hunigbæe Moran – Honeyed Carrots
Serves 4–6
- 1 pound carrots, peeled and sliced
- 2 tbsp. butter
- 2 tbsp. honey
- ¼ tsp. salt
- ⅛ tsp. ground ginger
Bring a saucepan of water to a boil and cook the carrots until tender, approximately 10–15 minutes. Drain well.
Melt the butter in the saucepan and stir in the honey, salt, and ginger. Add the carrots and toss gently to coat. Heat through and serve warm.
Sciellfisc – Shellfish*
Mussels were served for the shellfish course. Mussels were likely known to the Anglo-Saxons and may have been gathered from coastal waters and estuaries. They were served simply with butter.
Brǣdan Fisc – Fish Baked with Coriander*
Serves 4–6
- 1½–2 pounds firm white fish
- 2 tbsp. olive oil
- 1 tsp. ground coriander
- ¼ tsp. black pepper
- ¼ tsp. salt
Preheat oven to 375°F. Place the fish in a lightly greased baking dish. Rub with olive oil and sprinkle evenly with coriander, pepper, and salt. Bake uncovered for approximately 20–30 minutes, or until the fish flakes easily.
This dish is Roman in origin and inspired by recipes found in Apicius.
Pisan – Peas with Salt and Oil*
Serves 4–6
- 2 cups peas, fresh or frozen
- 1 tbsp. olive oil
- Salt to taste
Cook the peas until tender and drain. Toss with olive oil and salt before serving.
Sumerlio Mearhgehæcc – Summer Pudding***
Serves 6–8
- 1 loaf firm white bread, crusts removed
- 4 cups mixed summer berries
- ½ cup sugar
- 2 tbsp. water
Combine the berries, sugar, and water in a saucepan and cook gently until the berries soften and release their juices.
Line a bowl with slices of bread. Spoon the berry mixture into the bowl and cover with additional bread. Cover and chill overnight. Unmold and serve cold.
Note: Summer pudding is modern in origin and was included as an interpretive dessert.
Hunigæppel – Honey Nut Cakes
Makes approximately 12 cakes
- 1 cup flour
- ½ cup honey
- ½ cup chopped nuts
- 1 egg
- ¼ tsp. cinnamon
Preheat oven to 350°F. Mix together all ingredients until combined. Spoon onto a greased baking sheet and bake for approximately 12–15 minutes, or until lightly golden.
Final Notes: This feast represented an early attempt to reconstruct Anglo-Saxon foodways using the sources available at the time. While some dishes were based on historical texts and archaeological evidence, others were interpretive in nature. As additional research becomes available, these recipes may continue to evolve.
