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19 Dec

Posted at 17:53h in Culinary

Then Serve It Forth… By Berengaria de Montfort of Carcassonne It’s my objective to capture here the dishes we did actual reconstruction on. I will mention there were peas, nothing special done to them; baguettes, which were made by Myfanwy ferch Robert (Sarah E. Yancey Miller); and frissee [1] of pears served with various French cheeses. This dish was redacted and prepared by The Hon. Lord Marcus Valerius Taurus (Joseph Boyd) and here follows his recipe and work notes. A Dish from Kingdom Feast & Bardic, Luncheon Course Little Cabbages (Brussels Sprouts) This recipe is from Le Ménagier de Paris, a 14th century French manuscript; it can be found in Early French Cookery, or in The Medieval Kitchen. Original Recipe: Et des troncs [des choulx Rommains], se ins sont replantés, yssent de petits choulx que l’en appelle minces, que l’en mengue avec les herbes crues en vinaigre; et qui en a foison, ils sont bond esleus, laves en...

19 Apr

Posted at 17:53h in Culinary

Buttered Wortes, Makerouns, Gourd soup, Turnips Baked with Cheese, Applade Ryalle (Royal apples), Tart de Bry (Brie tarts), Salat, Funges, Basic Meat Pie, Honey cakes, Compost, Fritters of parsnips or apples ...

19 Sep

Posted at 17:52h in Culinary

To make cherry pudding, take cherries from the feast of Saint John the Baptist, and remove the pits. Grind them in a mortar and then press them in a sieve to extract the juice; and put the juice in a pot with grease or butter and white bread without the crust and a good amount of sugar and a portion of wine. When it is cooked well, put it in a dish and decorate with cloves and sugar....

19 Dec

Posted at 17:52h in Culinary

December winds up another year of this column, and will give you the last recipe in our tour of the wider culinary world. I am going to wrap up this experience with a recipe realized by someone else, just to highlight a remarkable book about a culture which does not usually break the English Language barrier....

19 Dec

Posted at 17:52h in Culinary

Beginnings are a bit hard, and new concentrations for this column are difficult to choose from. I have given the Barony three years of medieval recipes. I thought this year to give a bit better idea of how to serve and present the tasty things we cook....

19 Nov

Posted at 17:52h in Culinary

November is slaughter season, and what better way to celebrate it than to see how the Italian culture treated its “senior citizen” sheep?...

19 Oct

Posted at 17:52h in Culinary

This is the simplest of simple dishes, and drives home how important the quality of ingredients is to any dish. Buy as many sweet onions as you choose for the meal. If the onions have a fairly thick, firm, papery skin, you can just bake them uncovered in z shallow pan in a 450º oven for about an hour, checking frequently during the last 15 minutes or so, to prevent the skins from catching fire as they bake....

19 Sep

Posted at 17:52h in Culinary

Then Serve It Forth… By Lady Rosemary Willowwood de Ste. Anne Summer harvest is upon us with all its sweat and bounty. I thought I’d go back to the recipes common to sunnier climes, since the season for dishes like eggplant is in full swing. This dish would do well using either the huge football-sized eggplant, the long oriental one, or the more medieval egg-sized eggplant, in any color. “Alberginies a la morisca” (Moorish Eggplant) From Libre del Coch (1529, Barcelona) Text and translation by Robin Carroll-Mann [1] Les alberginies pendras e fer nas quartes e mundales dla escorxa: e apres met les a bullir: e com seran be ceytes leuar les has del foch e prem les entre dosd talladors: e apres capola les e vajen ala olla e sien molt ben çoffregides ab bona carn salada: o ab oli que sia dolç q los moros no mengen carn salada: quant sien be çoffregides met...

19 Aug

Posted at 17:52h in Culinary

With the warmth of summer comes grilling season, and in the middle ages as well as today, people looked for sauces to spice up what they ate. But as I explored last month, one of the uses of food was to regulate the health of the eater, depending on the ingredients used. You will also get two recipes for the price of one....

19 Jul

Posted at 17:52h in Culinary

I seem to be lapsing into the "several things" habit – this month it's a recipe, a history tour, and a recommendation for a very informative book on historical cooking and health. The book is called Anthimus - On the Observance of Foods, translated and edited by Mark Grant [1] . Mr. Grant offers both an Latin/English dual language translation format, and a superb exposition of the author's place in the surrounding history, as well as a very affordable price-tag....