Eisands with Otemeale grotes - A Book Of Cookrye (1591)

Eisands with Otemeale grotes - A  Book Of  Cookrye (1591) 

Eisands of otemeal grotes is one of those recipes that I knew I had to create when I first ran across it while doing research for a cook’s gathering in 2015. This interpretation was a very long time in coming. The Cook’s Gatherings were my first attempt at trying to bring about cook’s gild in the area where I live. It was a very short lived adventure and that saddens me. There does not seem to be as much interest in cooking in my area as I would like there to be. Interpreting this recipe required a lot of research. My first stumbling block evolved around *how* to cook it. My second was where to locate the main ingredient (oatmeal grotes).

I tackled my second roadblock first. I needed to determine what oatmeal grotes were and determine what the closest thing to them was I could purchase. Fortunately I had done some basic research into oatmeal when I interpreted the recipes from Harleian MS. 279 (ab 1430)  for .xxiiij. Drawyn grwel and vij. Gruelle a-forsydde. Oatmeal has a long history and you can read about it in both of those articles. During my research into oatmeal I discovered there are a variety of ways that oatmeal can be prepared. Oat Groats are the hulled whole oat berry. They appear to be very similar to grains of rice, barley or wheat berries. The oats that I used were steel cut oats, which is essentially the whole oat berry that has been chopped into pieces but not rolled. Steel cut oats are sometimes referred to as Scottish or Irish oats, but these oats tend to be ground rather then cut.

The other variety of oats and the one that most people are familiar with are rolled oats, which are whole oats that have been steamed, rolled flat into flakes and then dehydrated. This method of making oats did not appear until long after our period and should not be used if other kinds of oats are available. Quick oats are the cousin of rolled oats, but they are much quicker in cooking due to a longer steaming period before dehydration and being chopped into smaller pieces. These are the least nutritious of the varieties of oats that are available on the market today.

The first roadblock took a little bit longer to overcome. I needed to determine what cooking method was used. Was the dish baked? Steamed? Cooked on the stove top or boiled? Each of these cooking methods would produce a very different result. My first attempt was to cook it on the stovetop similar to an oatmeal custard, but the directions are very specific on liquid to oat ratio and there was not enough liquid to sufficiently cook the oats. The same problem revolved around baking the dish like bread. There simply was not enough liquid. Returning to the source, I discovered that the recipes prior to and after involved boiling the puddings. The result? A delicious pudding that is similar to your classic boiled Christmas plum puddings.

When I think of a pudding, I think of a custard like dish made of chocolate or vanilla or coconut. However puddings can trace their origins to approximately 1300 and meant “a kind of sausage” where meat and suet were stuffed into the stomach or intestines of an animal and boiled to be kept and served as needed. This recipe bridges the gap between those earlier dishes and the more modern ones that emerged in the mid 1600’s. It involves food that has been boiled or steamed in a bag or a sack. At the time this particular recipe was popular puddings could be either savory or sweet, meat or grain based.

Eisands with Otemeale grotes. Take a pinte of Creame and seethe it, and when it is hot, put therto a pinte of Otemeale grotes, and let them soke in it all night, and put therto viii. yolks of egs, and a little Pepper, Cloves, mace, and saffron, and a good deale of Suet of beefe, and small Raisins and Dates, and a little Sugar.

Eisands with Otemeale grotes. Take a pinte of Creame and seethe it, and when it is hot, put therto a pinte of Otemeale grotes, and let them soke in it all night, and put therto viii. yolks of egs, and a little Pepper, Cloves, mace, and saffron, and a good deale of Suet of beefe, and small Raisins and Dates, and a little Sugar.

Eisands of Oatmeal Groats.  Take a pint of cream and heat it, and when it is hot, put thereto a pint of oatmeal groats, and let them soak in it al lnight, and put thereto eight yolks of eggs, and a little pepper, cloves, mace, and saffron, and a good deal of suet of beef, and small raisins and dates, and a little sugar. 

Interpreted Recipe                                                                            Serves 8 (six if you aren't into sharing!)

1 pint cream (whole milk)
2 cups steel cut oats, or oat groats
¼ cup of shredded suet or butter (I used butter)
1/3 cup dates halved and quartered (My dates were kind of dried out so I placed a handful in the blender and added a 1/4 cup hot water and then blended them into a puree which is probably why my pudding is so dark. Mea Culpa!)
1/3 cup currants or raisins
8 egg yolks (or four whole eggs) beaten
1 tsp. Le Menagier's "Fine Spice Powder" 
Pinch of saffron
¼ cup granulated sugar

I heated the cream and butter together in the microwave and then poured it over my oats, mixing it together, along with the dates, raisins, sugar and spices and two of my four eggs and here I diverge greatly from the recipe.  I cooked it on the stovetop to hasten the absorption process until it became very thick.  At which point I beat the remaining eggs tempered them and added them to the "dough".  Make sure it is thick and dough like. 

If you choose not to take the "shortcut" heat up the cream and the butter and pour them over the oats and let them sit preferably overnight.  Add remaining ingredients and then move forward.

While I was precooking the oatmeal I had placed my cloth into approximately two gallons of water I was bringing to boil.  I was using my canning pot which has a metal trivet in the bottom to keep the pudding from the bottom and possibly burning.  Once the dough was made (and I say dough because that is the consistency you should be aiming for with your oat and egg mixture) I removed the cloth, placed it into a bowl, added the dough and then tied it up. I used rubber bands to keep it secured and you will want to secure the cloth as close to the pudding as you can.  

Make sure that your water is at a full rolling boil before adding your pudding.  Turn heat down to medium and cook for approximately four hours.  My pudding floated so I trapped it beneath a wire sieve so that it was fully submerged during the cooking period.  You will want to check your water about every hour (or less) to make sure that the pudding is still fully submerged.

Once the pudding is cooked, remove it from the boiling water; give it a quick soak in cold water so you can handle it right away or allow draining and cooling before untying. It can be served warm or cold, but if you try to cut it when it is too hot it will crumble on you.  Although the recipe does not call for it, you could serve it with a sauce made from butter and sugar. 

With the exception of the very long boiling period, this was a very easy dish to put together and the fact that it can be served cold is a saving grace.  If you wanted to serve this at a feast, I would suggest making it a day or two before in small batches and then either warm it up, or serve it cold.  I got approximately 16 slices out of this recipe, so it would easily serve eight people, or as part of a much larger feast, up to 16. This is a perfect breakfast food.  The oatmeal becomes rice-like in texture, and to me it tasted very similar to a rice pudding (which I love).  It slices like a cake or quick bread and I could see it being served with some butter as a portable breakfast meal. Did I mention I could not stop eating it?  Neither could my taste testers who have made me promise to make this again.  This would also make a very nice camp "dessert", requiring nothing more than to make sure that it is covered with water while it cooks. 

Harleian MS. 279 (ab 1430) - Revised -Mortrewes - Sweetened Pate of Fish, Pork or Chicken -xliij - Mortrewes of Fysshe. , .xliiij. Mortrewys de Fleyssh, .lxix. Whyte Mortrewes, .Cxx. Whyte Mortrewys of Porke,

.xliiij. Mortrewys de Fleyssh and xliij. Mortrewes of Fysshe

Baronial 12th Night Variations can be found here. Includes instructions on how to brine and smoke fish.

Today's blog post will feature both the Mortrews of Flesh and the Mortrews of Fish. Mortrews is best described as a meat paste which has been fortified with eggs, breadcrumbs and spices and then cooked to the consistency of thick custard. The word "Mortrews" comes from Latin "mortarium" referring to a mortar or bowl where things were pounded or ground. This is one of the more unusual dishes that can be found in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin, and it was one of the more popular dishes. In an era where dentistry was primitive at best and bad teeth was common, this soft mixture of foods would have been a perfect dish. Nowadays we may want to use it similar to a pate, spreading it on bread and serving it with a sharp accompaniment of something pickled. However, our ancestors most likely ate this with their fingers or spoon, or even off of their knives.

Mortrews, also known as mortis, mortrose, mortress or mortruys is most likely the ancestor of modern day Pâté, Terrines, and or Potted Meats. One of the earliest recipes can be found in "The Forme of Cury" (~1390). The Romans had similar dishes which they called "patina's". One such recipe taken from De Re Coquinaria is below:

aliter patina de asparagis -frigida:accipies asparagos purgatos, in mortario fricabis; aqua suffundes, perfricabis; per colum colabis, et mittes fecitulas curatas; teres in mortario piperis scrupulos sex, adicies liquamen; fricabis; uini ciatum I, passi ciatum I; mittes in caccabum olei uncias tres; illic ferueant. perungues patinam; in ea oua VI cum enogaro misces; cum suco asparagi inpones cineri calido. [mittes inpensam super scriptam]* tunc ficetulas conpones, coques; piper asparges et inferes. 

Another cold asparagus patina.-Take cleaned asparagus, pound in the mortar, add water, beat thoroughly and pass through a sieve. Next put in a saucepan fig-peckers which you have prepared for cooking. Pound in the portar 6 scruples of pepper, moisten with liquamen, grind well, add one cyathus of wine and one cyathus passum. Put in a saucepan 3 oz. oil. Bring the mixture to the boil. Grease a patina pan, and mix in it 6 eggs with oenogarum, put it with the sparagus purée in the hot ashes, pour on the mixture described above, and arrange the birds on top. Cook it, [let it cool], sprinkle with pepper, and serve.

.xliiij. Mortrewys de Fleyssh.—Take Porke, an seþe it wyl; þanne take it vppe and pulle a-way þe Swerde,*. [Rind, skin. ] an pyke owt þe bonys, an hakke it and grynd it smal; þenne take þe sylf brothe, & temper it with ale; þen take fayre gratyd brede, & do þer-to, an seþe it, an coloure it with Saffroun, & lye it with ȝolkys of eyroun, & make it euen Salt, & caste pouder Gyngere, a-bouyn on þe dysshe.

The "Medieval Cookery" website offers this excellent interpretation of the recipe.

.xliij. Mortrewes of Fysshe.—Take Gornard or Congere, a-fore þe navel wyth þe grece (for be-hynde þe navel he is hery*. [Hairy. ] of bonys), or Codlyng, þe lyuer an þe Spaune, an sethe it y-now in fayre Water, and pyke owt þe bonys, and grynde þe fysshe in a Morter, an temper it vp wyth Almaunde Mylke, an caste þer-to gratyd brede; þan take yt vp, an put it on a fayre potte, an let boyle; þan caste þer-to Sugre and Salt, an serue it forth as other Mortrewys. And loke þat þow caste Gyngere y-now a-boue.

xliij - Mortrewes of Fysshe. Take Gornard or Congere, a-fore the navel wyth the grece (for be-hynde the navel he is hery (Note: Hairy) of bonys), or Codlyng, the lyuer an the Spaune, an sethe it y-now in fayre Water, and pyke owt the bonys, and grynde the fysshe in a Morter, an temper it vp wyth Almaunde Mylke, an caste ther-to gratyd brede; than take yt vp, an put it on a fayre potte, an let boyle; than caste ther-to Sugre and Salt, an serue it forth as other Mortrewys. And loke that thow caste Gyngere y-now a-boue.

43 - Mortrews of Fish - Take gurnard, or conger (eel), before the navel with the grease (for behind the navel he is hairy of bones), or codling (an inferior for of cod), the liver and the eggs, and cook it enough in fair water, and pick out the bones, and grind the fish in a mortar, and temper it up with almond milk, and cast there-to grated bread; then take it up and put it on a fair pot, and let boil; then cast thereto sugar and salt, and serve it fort as other motrews. And look that you caste ginger enough above.

Interpreted Recipe Serves 1 as a main, 2 as a side

1/4 pound fish (I used cod loin but any lean flaky fish could be used, pollock, halibut, sole, flounder, orange roughy, haddock, whiting, hake, ocean perch and tilapia)
1 cup water
1/4 cup almond meal
1-2 tbsp. bread crumbs
1 tsp. salt
1 tsp. sugar
Ginger to garnish

I used frozen cod for this dish so did not have to worry about cleaning out the bones after the fish was cooked. I placed the fish into a pot with the water and salt and cooked till the fish was cooked through. I then put the fish, water and almond meal into the food processor, gave thanks to the Kitchen Gods for the creation of such a marvelous machine, and pulsed the mixture for about 20 seconds. I then returned the mixture to the pot, added the breadcrumbs and the sugar and cooked until it had thickened to a thick paste. Before serving I garnished with ginger.

 

xliiij - Mortrewys de Fleyssh. Take Porke, an sethe it wyl; thanne take it vppe and pulle a-way the Swerde, (Note: Rind, skin) an pyke owt the bonys, an hakke it and grynd it smal; thenne take the sylf brothe, and temper it with ale; then take fayre gratyd brede, and do ther-to, an sethe it, an coloure it with Saffroun, and lye it with 3olkys of eyroun, and make it euen Salt, and caste pouder Gyngere, a-bouyn on the dysshe.

44. Mortrews of Flesh - Take pork, and cook it well; then take it up and pull away the skin, and pick out the bones and hack it and grind it small; then take the self broth (the same broth you cooked it in, and temper it with ale; then take fair grated bread, and do thereto, and cook it, and color it with saffron, and mix it with yolks of eggs, and make it even salt, and caste powder ginger, above on the dish.

Interpreted Recipe Serves 1 as a Main, 2 as a side

1/4 pound pork (I used two fresh pork hocks and a bit of country spare ribs)
1 cup water
1/4 cup ale
pinch of saffron
2 egg yolks or one whole egg
1-2 tbsp. bread crumbs
1 tsp. salt
Pepper to taste
Ginger to garnish

If I make this in the future I might add some bacon to it, which is a pork product and everything is better with bacon! I digress--place the pork, saffron and salt in a pot and cover with the water, cook until the pork begins to fall apart. Remove from the heat and allow to cool till you can easily handle it. Remove all fat, gristle, bones from the meat and place it in a blender with the ale and the water. Pulse for a few seconds until the meat becomes a puree (but not to baby food!) and return it to the pot. Add your eggs and your breadcrumbs and cook stirring constantly. Remember, you want your mortrews to have the consistency of a very thick custard or flan capable of standing on its own, but not so thick that you cannot spread it onto a piece of toasty bread. Taste for seasoning, garnish with ginger, and then serve.

.lxix. Whyte Mortrewes.—Take Almaunde Mylke & Floure of Rys, & boyle it y-fere; þenne take Capoun & Hennys, & sethe hem and bray hem as smal as þou may, & ly*. [Allay; mix. ] it with an Ey*. [Egg. ] or to, & also a-lye it vppe with þe mylke of Almaundys, & make hem chargeaunt as Mortrewes schuld be, & dresse hem forth, & caste Canel a-boue, or Gyngere. Blanke pouder is best.

69. White Mortrewes - Take almond milk and flour of rice and boil it fair, then take capon and hens, and cook them and grind them as small as you may, and mix it with an egg or two, and also mix it up with the almond milk, and make them thick as mortrews should be, and dress them forth, and cast cinnamon above, or ginger.  White powder is best. 

.Cxx. Whyte Mortrewys of Porke.—Take lene Porke, & boyle it; blaunche Almandys, & grynd hem, & temper vppe with þe brothe of þe porke, & lye hem vppe with þe Flowre of Rys, an lete boyle to-gederys, but loke þat þe porke be smal grounde y-now; caste þer-to Myncyd Almaundys y-fryid in freysshe grece; þen sesyn hem vppe alle flatte in a dysshe; þrow þer-to Sugre y-now & Salt; & atte þe dressoure, strawe þer-on pouder Gyngere y-mellyd with Almaundys.

120. White Mortrews of Pork -  Take lean pork and boil it; blanch almonds and grind them, and temper up with the broth of the pork, and lay them up with flour of rice, and let boil together, but look that the pork be small ground enough; cast there-to minced almonds fried in fresh grease, then season them up all flat in a dish; throw there-to sugar enough & salt, & at the dresser, strew there-on ginger mixed with almonds.

The taste testers and I enjoyed both of these dishes. They are unusual but very tasty. As you can see we served it with lemon wedges, capers, olives, pickles and crusty homemade bread. The fish is very mild in flavor, and creamy in texture, unlike the pork, which is a bit more hearty and flavorful. Either of these dishes would be a flavorful alternative to butter with bread in a first course. The taste testers have tried this dish piping hot, room temperature and cold, it was delicious all three ways, but my preference was room temperature.

Since we believe that this kind of a dish was the precursor to modern day "potted meats" the discussion turned to whether or not this would be appropriate to take to a camping event. My suggestion would be seal it with clarified butter, grease, and eat it early on should you do so. I would have no hesitation serving this at a royalty or tavern luncheon or a feast.

Similar Recipes

Forme of Cury (England, 1390)
Mortrews. XX.II. V. Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng, and flour it with powdour gynger.

Mortrews Blank. XX.II. VI. Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng.

Ancient Cookery [Arundel 334] (England, 1425)
Blaunche mortrewes. Take gode cowe mylke, and rawe egges the zolkes wel beten togedur, and sothen (boiled) porke, braye it, and do hit in a panne withouten herbes, and let hit boyle, and stere (stir) hit wel tyl hit crudde; then take hit up ande presse hit well, and then take almondemylke or gode creme of cowe mylke, and do hit in a panne, and do therto sugur or honey, and let hit boyle; and do the crudde therto, and colour hit depe with saffron, and then dresse hit forthe, iii. leches (stices) in a dysshe or v. and poure the sothen creme above, and cast theron sugur and saunders, and maces medelet togedur, and serve hit forthe.

Mortrewes of flesh. Take fylettes of porke, and seth hom wel, and qwhen they ben fothen brayc hom in a morter, and take bred steped in broth, and bray hit up with al in the morter, and then seth hit up with sasfrone : and if thow wol make hit more stondyng, qwhen hit is boylet take yolkes of eyren, and bete hom, and putte hom therto, and cast theron pouder of gynger.

Liber cure cocorum [Sloane MS 1986] (England, 1430)

Mortrews de chare. Take hennes and fresshe porke, y þe kenne, Sethe hom togedur alwayes þenne. Take hem up, pyke out þe bonys, Enbande þe porke, Syr, for þo nonys. Hew hit smalle and grynde hit wele, Cast it agayne, so have þou cele, In to þe brothe, and charge hit þenne With myed wastelle, as I þe kenne. Colour hit with safron, at þat tyde. Boyle hit and set hit doune be syde. Lye hit with 3olkes of eren ry3t, And florysshe þy dysshe with pouder þou my3t.

Recipes from John Crophill's Commonplace Book (England, 1485)

Maretrel de le Char. Tak hennes flesch & pork & sethz to gidre tak it up & pyk outh the bonys hewe it smale grynd wel kast it ageyn in to the brothz charge it with myed wastel bred colour it with saffron boylle it & gwan it is boylled set it of the fyr lye it with yelkys eyren florysch the dysch with poudre.

Liber cure cocorum [Sloane MS 1986] (England, 1430)

Mortrews of fysshe. Take þo kelkes of fysshe anon, And þo lyver of þo fysshe, sethe hom alon. Þen take brede and peper and ale, And temper þo brothe fulle welle þou schalle, And welle hit togeder and serve hit þenne, And set in sale before good mene.

A Noble Boke off Cookry (England, 1468)
To mak mortins of fyshe tak codlinge haddok whiting or thornbak and sethe it and pik out the bones and pull of the skyne then bet the fishe in a mortair with the lever of the same fysche and temper it up with almond mylk or cow creme and put it in a clene pot and let it boile and put ther to sugur and hony and alay thy potage with fleur of rise draw with milk through a strein and stirr it well and mak it stondinge then drese v or vi lesks in a dyshe and cast on pouder guingyur mellid with sugur and serue it.

Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500)

To make mortrose of Fyshe. Take hownde fyshe haddock or codlyng seth hit and pyke hit clene fro the bonys take a way the skyn and grynde the lyver ther with blanched almounds And temper thy mylke with the broth of the fresh Fyshe and make a gode mylke of do ther to myad of white brede and sugure set hit to the fyre when hit boylys loke hit be stondyng mese serue hit furth strow on Blawnche powdyr.

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)

Mortrows on Fysh Dayes. Recipe codlyng & hadoc with þe lyver, & seth þam wele in water, & pike oute þe bones & grind þe fysh small. Draw a lyre of almondes & brede with þe fysh broth, & do þerto þe gronden fysh, strewing powdyr, saferon & salt, & make it standyng & serof.

Harleian MS. 279 (ab 1430) - .xxxviij. Storion in brothe - Sturgeon in Broth

Harleian MS. 279 (ab 1430) - .xxxviij. Storion in brothe - Sturgeon in Broth

The Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin feature quite a number of recipes that include various kinds of fish. This comes as no surprise though with the number of days meat was forbidden. Prior to the 15th century, the church had declared Wednesdays, Fridays and Saturdays as 'fysshe" days. During Lent and Advent all animal products such as eggs, butter, cheese and meat were forbidden. With fish days, fasting, advent and lent, fully one third or 140-160 days of the year, fish was the only meat you were allowed to eat.

Because of the prohibition on eating meat or meat products, it was necessary for our ancestors to find alternative foods to eat.  Vegetables and fish were often substituted, and on days that butter, cheese and eggs were allowed those were also eaten.  Fish eventually became symbolic of a "monastic" diet, and of purification and renunciation. It was considered a food of the nobles and the rich, even though it was a common food found in any river or the sea.  Part of the paradox surrounding fish is that it is not easily transportable and needed to be preserved in some way.  Sturgeon was one of the favored fishes and in England was reserved for the King.

.xxxviij. Storion in brothe. —Take fayre Freysshe Storgeoun, an choppe it in fayre water; þanne take it fro þe fyre, an strayne þe brothe þorw a straynoure in-to a potte, an pyke clene þe Fysshe, an caste þer to powder Pepir, Clowes, Maces, Canel; & þanne take fayre Brede, and stepe it in þe same lycowre, & caste þer-to, an let boyle to-gederys, & caste þen Safroun þer-to, Gyngere, an Salt, & Vynegre, & þanne serue it forth ynne.*. [i.e. into the dining-room. ]

xxxviij - Storion in brothe. Take fayre Freysshe Storgeoun, an choppe it in fayre water; thanne take it fro the fyre, an strayne the brothe thorw a straynoure in-to a potte, an pyke clene the Fysshe, an caste ther to powder Pepir, Clowes, Maces, Canel; and thanne take fayre Brede, and stepe it in the same lycowre, and caste ther-to, an let boyle to-gederys, and caste then Safroun ther-to, Gyngere, an Salt, and Vynegre, and thanne serue it forth ynne. (Note: i.e. into the dining-room)

38 Sturgeon in Broth - Take fair fresh sturgeon, and chop it in fair water; then take it from the fire, and strain the broth through a strainer into a pot, and pick clean the fish and caste there to powder pepper, cloves, mace, cinnamon; and then take fair bread, and steep it in the same liquor, and cast there-to, and let boil together, and cast then saffron there-to, ginger, and salt, and vinegar, and then serve it forth in.

Interpreted Recipe                                                                                    Serves 1 as a main, 2 as a side

1/4 pound fish per person -Sturgeon is a fatty, firm textured fish; if you cannot find it you can easily substitute salmon, swordfish, halibut, tuna, whitefish, or any combination of these fish

1 cup water

1/8 tsp. each pepper, mace, cinnamon

1 tbsp. (or to taste) bread crumbs

pinch of saffron

1/8 tsp. ginger

salt and pepper to taste

1-2 tsp. vinegar

This is perhaps one of the easiest recipes I have come across.  With the exception of cleaning the fish the most difficult part of it was waiting for it to finish cooking.  Most fish comes already cleaned and prepared, however, if you choose to use whole fish, please clean properly before adding to your water then make sure you strain the broth as you clean your fish once it has been cooked.  I used a combination of Tuna and Swordfish for this recipe as sturgeon is a darker colored fish. I was unable to locate sturgeon when I had decided to interpret this dish.   I added the (frozen) fish to the water along with the pepper, mace and cinnamon and allowed to simmer gently until the fish was cooked thoroughly through.  At this point I used a fork to break up the fish into chunks, added the remaining ingredients and cooked until I was satisfied with the color of the broth. 

The taste testers really enjoyed this dish.  I believe this would be a very suitable dish for any feast as it is a fix and forget it dish, the longer it cooks the more flavorful it becomes--I would just caution against overcooking. This was a very meaty dish and I imagine if you were serving at an event you could easily stretch this out with the addition of fish stock to the soup. Do not be put off by the cloves, mace, cinnamon or ginger that is added to the dish. I realize they are unusual ingredients to be paired with fish, but the flavors were well balanced and complimented each other.  If I had one complaint, it was that I was not as assertive with the vinegar.  That was a personal choice on my part, so I have added an additional teaspoon to the interpretation.

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Recipes from the Wagstaff Miscellany (England, 1460)

Storgeon. Take a storgeon cut the vyn from the tayle to the hedde & cleve hym as a samon & cut the sydys yn fayre pecys & make the same of watyr & salt when it boyleth scome hit clene & cast the pecys ther yn & let hem boyle y nowghe then take hem up & serve hem forth with levys of percelley wete hem yn venygger cast hem in disches & the sauce ther to ys venygger.

Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500)

Sturgeon. Take and lay hym in Water over nyght seth hym and let hym kele and lay hym in vyneAger or yn Aysell that sauce is kyndely ther to serue hit furth.

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)

Storgeon in Broth. Recipe fresh storgeon; perboyle it in fayr water & chop it small, & strene þe broth with a streneзour in to a pot, & pyke clene þat fysh, & cast þerto small mynced onзons, peper & clows, macis & canell; & take fayr brede & stepe it in þe same licoure, & draw it with a streneзour, & let it boyle to gydere, & cast þerto powdyr of gynger, vinagre, & saferon & salt, & serof.

Harleian MS. 279 (ab 1430) - Roseye - Chicken or Fish in Rose Sauce

 Harleian MS. 279 (ab 1430) - Roseye - Chicken or Fish in Rose Sauce

Roseye is one of the more unusal dishes that I have made from the Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin. On the surface this looks like a very simple dish, however, it contains a surprisingly "modern" set of instructions - " than take Loches, an toyle (Note: Rub, cover) hem with Flowre, an frye hem". Roughly interpreted "then take loaches and cover them with flour, and fry them." This was the first time since I have started cooking from these books that I had seen instructions to flour and then fry an ingredient. This is a pretty significant finding. At the very least, it gives us a time table for pan frying--in this case fish, but chicken can be easily substituted. Secondly, we are instructed to use roses, not as a flavoring, but as a coloring agent for the sauce of almond milk that accompanies the fish.  The sauce that came from my red roses became a very soft pink color that I wish the picture could have caught.

You are probably more familiar with the loach as one of the fishes you would find in your local pet store. Loaches have been described as being mild tasting and similar to catfish in flavor. If I were to serve this dish at an event I would use catfish as my substitute, or another similarly textured or flavored fish such as bass, cod, troug, salmon, perch, whiting or whitefish.

.C. Roseye.—Take Almaunde Mylke an flowre of Rys, & Sugre, an Safroun, an boyle hem y-fere; þan take Red Rosys, an grynd fayre in a morter with Almaunde mylke; þan take Loches, an toyle*. [Rub, cover. ] hem with [supplied by ed.] Flowre, an frye hem, & ley hem in dysshys; þan take gode pouder, and do in þe Sewe, & caste þe Sewe a-bouyn þe lochys, & serue forth.

Dan Myers offers this interpretation at his site Medieval Cookery.

C - Roseye. Take Almaunde Mylke an flowre of Rys, and Sugre, an Safroun, an boyle hem y-fere; than take Red Rosys, an grynd fayre in a morter with Almaunde mylke; than take Loches, an toyle (Note: Rub, cover) hem with Flowre, an frye hem, and ley hem in dysshys; than take gode pouder, and do in the Sewe, and caste the Sewe a-bouyn the lochys, and serue forth.

100 - Roseye - Take almond milk and flour of rice, and sugar and saffron, and boil them together; then take red roses, and grind fair in a mortar with almond milk; then take loaches, and cover them with flour, and fry them, and lay them in dishes; then take good powder and do in the sauce, and caste the sauce above the loaches, and serve forth. 

Interpreted Recipe                                                                    Serves 1 as a main, 2 as a side

1/4 pound firm textured, mild flavored fish cut into finger width strips

flour to dredge the fish in

oil to fry the fish

For the sauce: 

1 cup almond milk (I used the quick almond milk recipe)

1 tbsp. rice flour

1 tsp. sugar

pinch of saffron

1/4 tsp. good powder or to taste (I used the Le Menagier's recipe for fine spice powder )
Salt and pepper to taste

Place almond milk, rice flour, sugar and saffron into a pot and simmer until it thickens to the desired consistency.  Meanwhile, cut the fish into finger width strips, lightly dredge in flour and pan fry in the oil until done.  To serve, place the fish on a plate and cover with the sauce, add good powder to taste.

I am saddened to report though, that while this is very pretty to look at, the dish itself was a bit bland and was not favored by the taste testers or myself. One of them described (and I agreed) that it resembled fish cooked in porridge.  

It hurt for something acidic--wine, lemon, ale or beer. I do strongly recommend that you create the sauce with almond milk that has been created with something acidic (like wine) or that you serve something acidic on the side (maybe even lemon slices).  Several other recipes from the manuscript prescribe making the almond milk with ale or wine, and I believe that would have gone a very long way towards creating a more favorable experience.

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Forme of Cury (England, 1390)

XLI - For to make Rosee. Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose so that the flesch acorde wyth themylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth.

Liber cure cocorum [Sloane MS 1986] (England, 1430)

Rose. Take flour of ryse, as whyte as sylke, And hit welle, with almond mylke. Boyle hit tyl hit be chargyd, þenne Take braune of capone or elle of henne. Loke þou grynd hit wondur smalle, And sithen þou charge hit with alle. Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode. Seson hit withsugur grete plenté, Þis is a rose, as kokes telle me.

A Noble Boke off Cookry (England, 1468)

To mak rose, tak flour of ryse and temper it with almond mylk and mak it chaungynge then tak the braun of capon or of henne sodyn and grind it and charge it ther with and colour it with sanders and blod and fors it with clowes and maces and sesson it with sugur and serue it.