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.

Onion Pottage with French Bread and Cheese – Robert May’s 17th-Century Comfort Food

This rich, onion-based pottage was a hit during a lunch fundraiser at a SCA Collegium event, where it helped raise funds for Arts & Sciences in celebration of the SCA's 50th anniversary. Easy to prepare, completely meatless, and packed with deep, savory flavor, it's a classic piece of "tavern fare" that works beautifully for both period events and modern autumn or winter meals. The original recipe hails from Robert May's The Accomplisht Cook (1660), a cornerstone text of early modern English cuisine.

Original Recipe (Historical Source):

"Fry good store of slic't onions, then have a pipkin of boiling liquor over the fire, when the liquor bils put in the fryed onions, butter and all, with pepper and salt: being well stewed together, serve in on sops of French bread."

— Robert May, The Accomplisht Cook (1660)

Modern Interpretation (Serves 4):

Ingredients:

• 3 tbsp olive oil
• ½ lb onions, peeled and sliced ¼" thick
• 4 cups vegetable stock (or broth of choice)
• 1 tsp salt
• ⅛ tsp black pepper
• Toasted French bread (for serving)
• Cheese (optional for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onions and sauté for about 10 minutes, stirring occasionally, until soft and golden.
3. Meanwhile, bring the vegetable stock to a boil in a separate pot.
4. Add the sautéed onions, including the oil, to the boiling stock.
5. Reduce heat and simmer for 10–15 minutes.
6. Season with salt and pepper to taste.
7. To serve, place toasted slices of French bread in bowls, ladle the hot onion broth over top, and add cheese if desired.

Feast/Event Notes:

This dish was one of several warm, filling options served during our Collegium fundraiser tavern lunch. As a vegetarian-friendly option, it was ideal for feeding a crowd. Easy to prepare in advance, it holds well when kept warm in a crockpot or kettle. Paired with rustic bread and cheese, it offers satisfying, stick-to-your-ribs nourishment.

Earlier Onion-Based Variations:

This recipe from The Accomplisht Cook reflects a later stage in the evolution of onion pottages; earlier forms also appear in medieval English manuscripts. For example, Harleian MS 279 (c. 1430) includes Soupe Dorroy, a richer onion soup thickened with egg yolks, and Oyle Soppys, a simpler version that uses oil and broth over toasted bread. These earlier dishes demonstrate how cooks adapted flavor, texture, and fat sources over time and across regions.

Historical Context & SCA Use:

Robert May trained in the kitchens of English nobility during the late Tudor and early Stuart periods. Although The Accomplisht Cook was published just after the SCA's traditional 1600 cut-off, it remains an essential source for "period-adjacent" fare, especially for those exploring the evolving foodways of late-period England.

May's recipes straddle medieval and modern tastes, capturing a unique culinary crossroads. This pottage exemplifies those characteristics: hearty, rustic, and comforting, yet straightforward and adaptable for contemporary kitchens.

📜 Note for SCA Context:

Many in the SCA community recognize this dish as a reliable choice for "late period" events, especially when authenticity is a priority. It showcases the shift in English cuisine from medieval traditions to more modern techniques, making it ideal for immersive experiences, educational demos, and fundraising taverns.

Context & Menu Placement

This onion pottage was served as the opening course of our Collegium Lunch Fundraiser Tavern, a midday meal designed for easy service, rich flavor, and historical ambiance. The full menu featured a balance of meat, vegetarian options, and accessible ingredients, suited to both reenactors and newcomers.

Menu Highlights Included:

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad
– Roasted Root Vegetables
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full event menu here.

Each dish was selected to reflect late-period culinary traditions while remaining practical for modern kitchen crews and feast planners.

Labels:

17th Century | Onion Dishes | Pottage | Robert May | Tavern Fare | SCA Fundraiser | Vegetarian Friendly