Cold Roast Chicken with Sauce Options – Collegium Lunch Tavern (2016)

 Cold Roast Chicken with Sauce Options – Collegium Lunch Tavern (2016)

As part of the 2016 Collegium Lunch Fundraiser Tavern, this cold roast chicken dish provided a reliable, prep-ahead protein that paired beautifully with multiple historical sauce options. It was designed for efficient service, minimal equipment, and flexible flavor pairings for a large crowd.

While the chicken itself was seasoned simply with salt, pepper, olive oil, and garlic and roasted at 350°F, the real variety came from the sauces served alongside it. Each guest could choose from three distinct historical condiments—each with unique flavor profiles suited to different palates.

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Chicken Preparation (Basic)

• Chicken seasoned with salt, pepper, garlic, and olive oil

• Roasted at 350°F until cooked through

• Served cold, sliced, or whole depending on setting

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White Garlic Sauce

A rich, nut-based sauce using almonds, broth, and breadcrumbs.

Ingredients:

• 2–3 garlic cloves, crushed

• ½ cup slivered almonds

• 2 tbsp breadcrumbs

• 1–2 cups chicken broth

Instructions: Combine all ingredients in a blender or food processor and grind until smooth. Strain through a sieve for better texture. Serve cold.

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Cold Sage Sauce

Herb-forward and lightly spiced, this green sauce offers an earthier option.

Ingredients:

• 1 cup fresh parsley

• 1 cup fresh sage

• 1 cup hot chicken broth or bouillon

• ¼ cup white wine vinegar

• 2 hard-boiled egg yolks (optional; omit for simpler version)

• ½ tsp salt

• ½ tsp ginger

• ¼ tsp grains of paradise or cinnamon

• 2 slices white bread, crusts removed

Instructions: Blend parsley and sage with hot broth. Separately mash egg yolks with vinegar and combine. Add spices and slowly incorporate bread until desired thickness. Serve cool.

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Must Sauce

A sweet-tart grape-based sauce with warming spices.

Ingredients:

• 1 cup grape juice concentrate

• ¼ to ½ cup water

• ½–1 tsp cinnamon

• ¼ tsp ginger

• 1 egg, beaten

• 1 tbsp honey

• ½ tsp grains of paradise

Instructions: Heat juice and water, add spices, and bring to a simmer. Temper in egg, then stir to thicken. Add honey and simmer gently. Serve chilled.

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Historical Notes

While the exact manuscript sources for these sauces are unclear, they reflect ingredients and methods consistent with late medieval and early modern English cookery. Almond-thickened garlic sauces, herb purées with vinegar, and spiced must-based condiments appear in sources such as The Forme of Cury, A Book of Cookrye (1591), and similar compilations.

Serving Notes

Each sauce was prepared the day before the event and held well overnight in sealed containers. Guests appreciated the variety and the ability to customize their plates. These sauces can also be paired with pork, veal, or vegetables depending on the setting.

Pork Pie with Mustard – William Rabisha (1682)

Pork Pie with Mustard – William Rabisha (1682)

This hearty, spice-layered pork pie was served at the Collegium Lunch Fundraiser Tavern in 2016 as the primary meat offering. Designed for easy transport, room-temperature service, and strong period flavor, this pie drew inspiration from The Whole Body of Cookery Dissected by William Rabisha (1682). Though technically outside the pre-1600 SCA period, Rabisha’s work reflects culinary techniques and seasonings in use during the Elizabethan and early Stuart period—and is commonly used by feast cooks for "late period" interpretations.

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Original Recipe (Historical Source)

“Take a Loin of Pork and bone it, and cut thereof into thin collops beaten with the clever... season your Pork with pepper, salt, and minces sage... season your Veal with cloves, mace, nutmeg and minced Thyme... then a laying of pork... and then a laying of your veal... so continue... beat it well into a body, put it in your coffin... bake it: when it is cold, fill it with clarified butter.”
— William Rabisha, The Whole Body of Cookery Dissected (1682)

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Modern Interpretation

Yields one 9-inch double crust pie

Ingredients:

• 1 lb pork loin, boned and trimmed of fat

• 2 egg yolks

• 1/8 tsp pepper

• 1/2 tsp salt (divided)

• 1/4 tsp sage

• 1/4 tsp thyme

• 1/8 tsp mace

• 1/4 tsp nutmeg

• 1/8 tsp ground cloves

• 3 tbsp butter, diced

• 2 pie shells (top and bottom crusts)

Instructions:

1. Slice the pork as thinly as possible.

2. Mix half the pork with pepper, sage, thyme, 1 egg yolk, and 1/4 tsp salt.

3. Mix the remaining pork with mace, nutmeg, cloves, 1 egg yolk, and 1/4 tsp salt.

4. Layer seasoned pork into the pie shell, alternating between the two mixtures.

5. Dot each layer with butter.

6. Seal the pie with the top crust, crimp edges, and vent.

7. Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake an additional 25 minutes.

8. Serve warm, at room temperature, or chilled. Do not refrigerate if you’re aiming for period presentation.

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Serving & Sauce Notes

This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.

For historical flair, explore “To Make Mustard Divers Ways”, which includes several period options, including preparations with vinegar, ale, and spices. These make excellent accompaniments to late-period pies or tavern fare. This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.

Vegetarian Alternative – Fridayes Pye (c. 1615)
If you’re feeding a mixed crowd or observing a meatless Friday, consider pairing the pork pie with a vegetable-based option. A Fridayes Pye, also attributed to early 17th-century English sources, uses greens or beets, apples, currants, and ginger for a sweet-savory blend that bakes beautifully in a single crust. It offers a flexible meat-free addition for dayboards or taverns.

Need a Meat-Free Pastry?
For vegetarian pies like A Fridayes Pye, try a butter-based or vegan crust suitable for Lent or no-flesh days. See below for options.

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Bonus Recipe: Vegetarian & Vegan Pie Crust Options

Ovo-Lacto Vegetarian Crust:

• 2 ½ cups flour

• ½ tsp salt

• ½ cup cold butter, diced

• ¼–½ cup cold water

• Optional: 1 tsp vinegar or orange flower water

Cut butter into flour and salt, add water gradually, and chill before rolling. Suitable for both savory and sweet pies.

Vegan-Friendly Crust (Modern Adaptation):

• 2 ½ cups flour

• ½ tsp salt

• ½ cup refined coconut oil or vegan butter substitute (cold)

• ¼–½ cup ice water

Mix as above. This crust mimics period fasting-day pastes while meeting modern dietary needs.

Historical Note: While vegan diets weren’t defined in period, oil-based crusts were used during Lent and no-flesh days. These adaptations maintain historical intent with modern clarity.

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Historical and SCA Notes

While Rabisha’s work dates to 1682—technically post-period for SCA documentation—it captures pre-Civil War culinary practices, including layering meats, seasoning with spice blends, and enclosing pies in coffins for preservation. Many cooks use Rabisha’s recipes when looking for transitional or late-period English fare that bridges into the 17th century.

Looking for a fully period alternative?

Pork pies of similar construction appear earlier, notably in A Book of Cookrye (1591), which includes a Gammon of Bacon recipe using layered pork or bacon, spices, and pastry coffins. This version is solidly within SCA period and makes an excellent substitute if documentation is a concern.