Kitchen Adventures – Collegium Lunch Fundraiser Tavern

I've been a bit busy this past week, and as usual, no pictures were taken ~sighs~

Lunch Tavern - Donations for this lunch go to fund Arts & Sciences at the SCA 50 Year Celebration. 

Menu 

Onion Pottage w/French bread and Cheese

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

3 tbsp. olive oil
½ pound of onions peeled and sliced 1/4 “thick
4 cups vegetable stock
1 tsp. salt
1/8 tsp. pepper

Melt butter in a large skillet, add sliced onions and sauté for about 10 minutes or until golden brown stirring occasionally. Bring broth to boil, add onions and cook over medium heat for ten minutes. Season with salt and pepper. Put toasted bread in individual bowls, pour broth over the onions and serve immediately.

Pork Pie with Mustard

Take a Loin of Pork and bone it, and cut thereof into thin collops beaten with the clever, also take as many collops of veal thin beaten; season your Pork with pepper, salt, and minces sage, season your Veal with cloves, mace, nutmeg and minced Thyme; put yolks of eggs to each of your meats, and mingle them together, with their several seasonings, then a laying of pork, in the form you intend to make your pye, either round or otherwise; and then a laying of your veal thereon, so continue till you have laid all of your meat, then take a rolling-pin and beat it well into a body, put it in your coffin made for that purpose, close it, indore it, bake it: when it is cold, fill it with clarified butter; let your pork be the end of the loyn, and both undermost and uppermost in your pye.

William Rabisha, The Whole Body of Cookery Dissected

1 pound loin of pork boned
1/8 tsp. pepper
¼ tsp. sage
¼ tsp. thyme
½ tsp. salt
2 egg yolks
1/8 tsp. mace
¼ tsp. nutmeg
1/8 tsp ground cloves
3 tbsp. butter diced
2 pie shells

Remove any fat from the pork and with a sharp knife slice as thin as you can. Mix the pepper, sage, thyme and ¼ tsp. of salt with one of the egg yolks and stir ¾ of the slices of pork around in this until they are coated with the mixture. Cover and set aside until needed.

Mix the mace, nutmeg, cloves and the remaining ¼ tsp. salt with the other egg yolk and stir in the remaining ¼ pork slices in this until well coated.

Layer the pork in the pie shell, alternating 2 layers of the pepper season pork with 1 of the mace and clove seasoned pork. Dot with butter-seal the pie shell, brush with egg white and bake at 450degrees for twenty minutes, lower the heat to 350 degrees 25 minutes longer.

Serve hot, warm or room temperature—do not refrigerate.

Cold Roast Chicken with Choice of Sauce - Chicken was cooked at 350 degrees with olive oil, salt, pepper and garlic

White Garlic Sauce

2-3 garlic cloves crushed
½ cup slivered almonds
2 tbsp. breadcrumbs
1-2 cups chicken broth

Combine all ingredients in a blender and grind, strain through sieve and serve

Cold Sage Sauce

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 (OMIT)
½ tsp. salt
½ tsp. ginger
¼ tsp. grains of paradise, cinnamon
2 slices white bread crusts removed

Process parsley and sage in blender with chicken broth, blend slowly and cook on low heat. Add vinegar to mashed hard boiled egg yolks and blend with herb mixture. Add spices, add bread a little at a time until a thick consistency is reached. Remove from heat and cool.

Must Sauce

1 cup grape juice concentrate
¼ to ½ cup water
½ -1 tsp cinnamon
¼ tsp ginger
1 egg
1 tbsp honey

1/2 tsp. grains of paradise

Combine or heat grape juice and water. Stir in spices, bring to a boil, then simmer for 5 minu. In a small bowl beat egg slightly, temper it with hot liquid and then stir tempered egg into the sauce. Add honey, simmer until desired consistency is reached. Serve cold.

Cold Lentil Salad

1 cup red lentils, uncooked
1 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. red wine vinegar
2 green onions, chopped
2 tbsp. parsley, chopped
¼ small red onion, chopped
1 carrot, chopped
salt and pepper to taste

Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat until a little underdone. Drain, rinse with cold water and set aside. In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar. Set aside. In a medium mixing bowl, combine cooked lentils, green onions, parsley, red onion and carrot. Drizzle olive oil mixture over salad and toss well. Season to taste with kosher salt and ground black pepper, if desired. Refrigerate, covered, overnight and serve with feta cheese.

Roasted Root Veggies (Non Period)

1 butternut squash, peeled, seeded and chopped
1 sweet potato
2 Yukon gold potatoes
1 bunch of beets, scrubbed tops trimmed
2 large parsnips
1 onion
1 head of garlic, cloves peeled and separated
2 tbsp. olive oil
Salt and pepper to taste
1-2 tsps. Herb de Provence

Cut the vegetables into 1" cubes, drizzle with olive oil, and season with herbs de provence, salt and pepper. Roast the vegetables in a 425 degree oven for approximately 45 minutes, stirring occasionally, or until vegetables become tender and golden brown.

Pickles - dill & sweet

Banana Peppers

Black and Green Olives

Fruit 

Water, Soda

Kitchen Adventures – Rapeye of Fleysshe - Meat Sauce (Harleian MS. 279 (ab. 1430))

Rapeye - Medieval Meat Sauce of ground pork, honey, egg and broth, sprinkled with a mix of ginger and galingale. 

Medieval meat sauce! Yes, these are two examples of dishes that as I interpreted very closely resemble a meat sauce that you would serve over pasta. In trying to define the word "Rapeye" several sources refer to "Rapeye" as a thick spiced sauce, made of fruit and boiled with wine.  Yes, there are recipes for this dish that do resemble the defination.  This one does not, and being unusual to begin with begged to be tried.

The recipe for this dish can be found at  Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin.

.Cvj. Rapeye of Fleysshe. — Take lene Porke y-sode & y-grounde smalle, & tempere it vppe w/t/( )e self broj^e, & do it in a potte, an caste J^er-to a lytil honye, & boyle it tyl it be chargeaunt ; & a-lye it wyth pYkjs of Eyroun, & coloure it with Saunderys, & dresse forth, and ponder Marchaunt.

Cvj - Rapeye of Fleysshe. Take lene Porke y-sode and y-grounde smalle, and tempere it vppe with the self brothe, and do it in a potte, an caste ther-to a lytil honye, and boyle it tyl it be chargeaunt; and a-lye it wyth 3olkys of Eyroun, and coloure it with Saunderys, and dresse forth, and pouder Marchaunt.

106. Rapeye of Flesch - Take lean pork soaked and ground small and temper it up with the same broth and do it in a pot, and cast there-to a little honey, and boil it till it be thick: and mix it with yolks of egg, and color it with saunders, and dress forth, and powder Marchaunt.

A search for the term Marchaunt brought forth this information from the Online Etymology Dictionary. It is safe, therefore, I believe to assume that the "pouder Marchaunt" that is referred to in the recipe above indicates a spice mix that was purchased from a merchant already blended. As the Rapeye recipe resembles closely the recipe for Murray recipe, I used the same spices to dress this dish; ginger & galingale.

merchandise (n.) 

mid-13c., "trading, commerce;" mid-14c., "commodities of commerce, wares, articles for sale or trade," from Anglo-French marchaundise, Old Frenchmarcheandise "goods, merchandise; trade, business" (12c.), from marchaunt "merchant" (see merchant).

Interpreted Recipe                                                              Serves 1 as a main, 2 (or more) as a side

1/4 pound Ground pork
1 Cup Beef broth -or- chicken broth -or- pork broth -or- mix 50/50 beef and pork (I used beef)
1 Tsp. Honey
1-2 Egg yolks (I used two because I wanted a thicker product)
1 Heaping Tsp. Sanders (I have chips, so if you have powder you will want to use less and may get a better color result)
Salt and Pepper to taste
A pinch of ginger and galingale

Add the sanders to the broth and heat to a simmer.  Cover and set aside letting the color from the sanders leech into the broth, for me, I got a lovely orange-ish color, but I did not attain the red that I was expecting so I may not have used enough sanders.  Once the broth has reached the desired color, you will need to strain it (if you are using chips).

Return the broth to the pot and add the pork broken into small pieces and the honey.  Bring to a boil and cook until the pork is no fully cooked. Temper the egg yolks with some of the heated broth, and then return the eggs to the pan.  Cook over medium heat until the mixture has thickened to your preference.  This mixture will continue to thicken as it cools.  You may want to remove it from the heat a little bit before you reach your preference. Season to taste with salt and pepper.  Before serving sprinkle with a pinch of ginger and galingale.

I think I got this a little too thick before removing it from the fire.  By the time the pictures were taken the Rapeye had thickened to a soft pudding.

The kids who have become my regular group of guinea pigs have now learned to trust the cook.  They ate it and enjoyed it.   I am iffy on this dish, not because of the taste which was quite good, but because of the appearance.

Rapeye is not the most appetizing dish to look at (one of my testers said it resembled cat puke), and with that lovely description, this dish might fall into the category of something that could be just a little bit "too" period.  *IF* I were to serve this dish at an event, I would introduce it as a side dish so that the most brave among my audience could give it a try.  I would not introduce it as a main course--I would be afraid that my diners might put up white flags of surrender. However, because this is a meat sauce this might be a great dish to serve as an accompaniment to a dish of noodles or rice.  Maybe if the hall is dark enough........nobody would notice?

Rapeye (on the left) and Murrey (on the right) two examples of a medieval meat sauce.

Kitchen Adventures – Stewed Chicken in Sauce (Harleain MS 279 (ab. 1430) Henne in Bokenade)

Hen in Bukenade

The people of the middle ages enjoyed a much wider variety of foods then we do today.  Some of the items that they enjoyed were particularly exotic, for example, peacocks, that would be cooked and then re-dressed in their own skin.  Other food sources that they enjoyed are more familiar for example, chicken and chicken eggs.

Domestication of chickens has a very long history. Bones possibly belonging to chickens have been dated to 5400 B.C. in China and there is some speculation that the chicken may have been the very first domesticated animal.  Chickens were traded from China to the Indus Valley and around the Arab peninsula. It is also believed that their ancestors, the red jungle fowl migrated the same path.  An interesting fact of note, there are more chickens then any other domesticated bird or animal in the world today.Chickens also are the most common and wide spread too!

It was the Romans that brought the chicken to England. Chickens were bred for two purposes; meat and eggs, and cockfighting. The oldest recognized breed of chicken is the Dorking. They were bred for meat and eggs and are believed to have originated in Italy. Columella described this bird in his Rei Rusticae Libri as "square-framed, large and broad breasted with big heads and small upright cobs...the rest of the breed being five clawed".

Another breed of chicken that may have been known in period is the Old English Game.  It is believed that they were used for the purpose of cockfighting in period.  They are small birds weighing in at about four pounds and are not very good egg layers.  This breed of chicken was specifically bred for cockfighting by nobility.

Roman cooks discovered when they castrated a rooster, they would fatten on their own. Romans are responsible for  "Capons".  Farmers were also developing ways to fatten chickens; bread soaked in wine, cumin seeds, barley even lizard fat were used!

There are several pottages which include chicken, eggs or both found in Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin. The first of the recipes that I interpreted was "Henne in Bokenade" which produces chunks of chicken in a very flavorful broth, thickened with eggs.  I had to fight the taste testers! It was that good.  It is also a very versatile dish as the instructions include veal and goat in addition to chicken.

.xxxvj. Vele, kede, or henne in Bokenade. — Take Tele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene ; an )7an draw ]>e same brothe J^orwe a straynoure, an caste J'er-to Percely, Sawge, Tsope, Maces, Clowys, an let boyle tyl J-e flesshe be y-now; j^an sette it from j^e fyre, & a-lye it vp vritk raw jolkys of eyroun, & caste J^er-to ponder Gyngere, Teriows, Safroun, & Salt, & Jeanne seme it forth for a gode mete.

For more information on this, or similar recipes, please vist Dan Myers' "Medieval Cookery".

xxxvj - Vele, kede, or henne in Bokenade. Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an than draw the same brothe thorwe a straynoure, an caste ther-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl the flesshe be y-now; than sette it from the fyre, and a-lye it vp with raw 3olkys of eyroun, and caste ther-to pouder Gyngere, Veriows, Safroun, and Salt, and thanne serue it forth for a gode mete.
36. Veal, Kid, or Hen in Bukenade -Take Veal, Kid, or Hen, and boil them in fair water, or else in fresh broth, and smite them in pieces, and pick them clean; and then draw the same broth through a strainer, and cast there-to parsley, sage, hyssop, mace, cloves, and let boil till the flesh be enough; then set it from the fire, and allay it up with raw yolks of egg, and caste there-to powder ginger, verjuice, saffron and salt, and then send it forth for a good meat.

Interpreted Recipe                                            Serves 1 as a main dish, 2 as a side if they are friendly!

1 bone in, skin on chicken breast
1 C. water + 1 chicken bouillon cube -or-  alternatively 1 cup chicken stock
1 tsp. parsley
1/8 tsp. each sage, hyssop, mace
2 cloves
1 whole egg or 2 egg yolks
1 tsp. red wine vinegar
1/8 tsp. ginger
pinch of saffron
salt to taste (note:if you use a bouillon cube, you probably won't need salt)

Cook the chicken breast in the broth, or the water with bouillon cube until completely cooked.  Remove the chicken from the broth and set aside to cool.  Strain the broth through a strainer and add parsley, sage, hyssop, mace and cloves. Heat on low heat.  Remove the skin and bones from the chicken and cut into bite sized pieces.  When the broth has cooked five minutes, remove the cloves. Temper the egg or the egg yolks with the broth.  Add the tempered eggs to the broth along with the vinegar, saffron, ginger and salt and stir constantly until the broth has thickened. If the heat is too high the eggs may curdle.  Strain the broth into a dish, and add the chicken.  Serve.

As I said, this dish caused a bit of an uproar amongst the taste tenders. After a heated game of rock, paper, scissors, the victor got to eat the spoils.  This is a very comforting and filling dish, which could be made as saucy or as brothy as the cook desires.  This dish is on my "must serve at a future feast" list. It would also be nice for a luncheon or lunch tavern.