Medieval Cooking - A Small Feast

The middle ages can be kind of depressing. Medieval cooking isn't. Here's what I'm serving my group tonight.


(roast pork in red wine with caraway and coriander)
"Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon."

Garnished Turnips 

(basically turnips au gratin)
"Cook the turnips under the coals, or else boil them whole, then cut them into slices the thickness of a knife blade; get Parmesan cheese or some other good fat cheese cut into slices as broad as the turnip slices but thinner; and get sugar, pepper, and mild spices mixed together; lay out these slices in a torte pan in layers - on the bottom the slices of cheese with good fresh butter on top, and then the slices of turnip, and so on from layer to layer always adding the spice mixture everywhere; you cook it like that in the pan, with a good amount of butter, for a quarter of an hour or more as you would a torte. This banquet dish is served after the others."


(mashed carrots and parsnips in butter. Self-explanatory)

Apple Muse 

(hot apple pudding with almond milk, honey, and saffron)
"Take Appelys an sethe hem, an Serge hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke & Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in the potte & lete hem sethe; & loke that thou stere it wyl, & serue it forth."


Rye Bread


Wine (both spiced and table

The Great Redwall Feast

Today is also the feast day of Saint Remigius. If you've read the Historia Francorum, you'll know all about Saint Remigius and Clovis and the troubles they had.

No comments:

Post a Comment