Posted by: LittleDragonFarm | August 30, 2011

the rest of the feast

Here are the rest of the recipes for feast including the sources- sorry for the odd looking post but it would not let me select a uniform script… overall the feast went very well no complaints about the food at all just lots of requests for recipes and seconds ūüôā

Recipes for Course 2: France and England- after all the hundred years war is sort of over….maybe.

To the King’s Taste; Sass, Lorna. The Metropolitan Museum of Art, 1975.

To the Queen’s Taste; Sass, Lorna. The Metropolitan Museum of Art, 1975.

Elinor Feittiplace’s Receipt Book;  Spurling, Hilary. The Salamander Press, 1986.

Godecookery.com

Le vViandier de Taillevent; Tirel, Guillaume.  Translation by Project Gutenberg eBooks released Sept. 2009.
http://www.uni-giessen.de/gloning/tx/vi-vat.htm
The Delectable Past; Aresty, Elizabeth. Simon and Schuster, 1964 (includes face copies of original text and recipes)

Le Menagier de Paris; translation, Janet Hinson:  May 2004 http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html

MENU:

¬†‚Äúoranges‚ÄĚ (pork meatballs)( beef for high table per the Queen preferences)

 mixed greensalat

¬†‚Äúcrepes‚ÄĚ or ‚Äúpancakes‚ÄĚ- doesn‚Äôt count

 apple pie (Fettiplace)

herbed tarte

 carrots in honey and dill

 cameline meat brewet

 crisps

England:

There are so many tasty recipes for pork meatballs from golden apples to oranges… I liked this one best although the pancakes are kind of un-necessary for the dish to taste good.

DIRECTIONS:

 Combine the pork and egg yolks into a malleable mass - use approx. 4-5 egg yolks for every pound of meat. (Since modern tastes prefer salt & pepper, you may add these at this time if you wish.) The mixture should be the proper consistency with which to make meatballs.
 Bring the broth to a soft boil.
 Have a bowl of egg whites next to you while you make the meatballs. Dip your hands in the egg white before making each ball, which should be the size of an orange, or an oingnun, an onion. Or, if you prefer, make the meatballs and dip each one in the egg white just before boiling.
 Gently boil the meatballs in the broth until just done. Remove and drain.
 If it is possible for you to spit roast the meatballs, in a rotisserie or a modern oven, then do so, placing the meat on your skewers, leaving a slight gap between each ball -  they must not be touching or you will have difficulty in thoroughly coloring them later on. Roast until they are just beginning to brown.
 If you cannot spit roast, place the meatballs on a baking sheet and roast in an oven until they are just beginning to brown.
 Thoroughly coat the meatballs in egg white. If using skewers, either dip & roll them in egg white, still on the skewer, or use a pastry brush to paint on the egg; if using a baking sheet, dip each meatball in egg or use a pastry brush.
 Return to the heat just long enough for the egg white to set and turn white; this will take only half a minute or so. DO not overcook the white, as it will turn brown. This makes the inner white coating of the orange peel.
 Now coat the meatballs in the egg yolk, the same manner in which you did the whites. (For a brighter, deeper orange color, add a few drops of yellow food coloring to the yolks.) Return to the heat just long enough for the egg yolk to set; again, this will take only half a minute or so. DO not overcook, as the yolk will turn brown and spoil the effect.
 Remove the "oranges" from the skewers or baking sheets, sprinkle on a little sugar, & serve.
 Serve with Blaunche escrepes.

Feast Recipe:

20 lbs- ground pork, raw 1 pound = 6 meatballs- 2 pounds per table- 
4 dz egg yolks, slightly beaten/ egg whites, slightly beaten/ additional egg whites & yolks, slightly beaten

Chicken broth for boiling, about 10 cups

salt & pepper, to taste (optional)
Follow above directions
Blaunche escrepes
DIRECTIONS:
 Beat the egg whites until fluffy; beat in enough flour to make a slightly thick batter. Beat in enough wine to thin the batter to a medium consistency, the same as for modern pancake batter. Add a pinch of salt.
 In a large skillet or pan, heat the oil or butter.
 The medieval recipe has the batter being dropped into the hot oil by use of an improvised funnel, a bowl with a hole in the bottom, the flow controlled by the fingers. You may feel free to use whatever method of making pancakes that you're familiar or comfortable with: ladling from a bowl, pouring from a pitcher, using a modern pancake batter dispenser, etc. Make as many pancakes as your batter will allow, adding more oil to the pan as needed. Turn the pancake to cook both sides, being careful that, like modern crepes, they stay as white as possible.
 When done, sprinkle with sugar and serve with Poume d'oranges. 
 Feast Recipe:
   1 bag white flour
   10 dz  egg whites
   1 box white wine
    pinch salt
    butter or oil
   1 bag sugar
Follow directions above-best made in smaller batches per experience.
 Green Salat
Take Parsel, sawge, garlic, chibollas, oynions, leek, borage, myntes, porrectes, fenel, and ton tressis, rew, rosemarye, purslayne, lave, and waisshe hem clene, Pike hem, pluk hem small with thyn hond and myng hem wel with rawe oile. Lay on vinegar and salt and serve it forth.
Take various herbs and greens tear into bits and serve with oil and vinegar and salt.
 Feast Recipe:
The basic recipe is a wonderful herbal salad but in consideration for the budget and for those that eat only vegetables I have added lettuces as well plus using some herbs on hand from my garden grown for this salat: sage, mint, garlic, rosemary..  The lettuce and onions were store bought.
 Per table:
1 cup of minced herbs
1 bag of mixed greens plus 1 cup of spinach
 Wash all ingredients thoroughly and serve with oil, vinegar, salt and pepper on the side. 
 Apple pie: due to several folks that are lactose intolerant crème will be on the side 
 To make a cremeapple pie:
Take your apples and slice them and put some butter and sugar to them, spout them in paste and bake them, when they are baked cut open the pie, put in a good deale of sweet creame and stir it well together, then let it stand a little till it bee somewhat cold and so serve it to the board.
 Feast Recipe:
Recipe for 12 pies:  (we make a bit more for breakfast the next day by request)
 Pastry for 12 double crust pies
72 apples peeled and sliced- 6 apples per pie
12 pats of butter (about 1 tbsp per pie)
4 heaping tbsp of sugar per pie
12 pints of crème plus 2 tbsp of confectioners sugar as it is easier to mix in- 1 pitcher of cream per table.
 Roll out 2 crusts for each pie, line with apples, alternating layers with tbsp sugar and place a pat of butter (1tbsp) on top and then close with top crust, crimp the edges really well bc this is a juicy pie.
 Pastry each recipe is for a double crust:
1 c lard
2 c flour
1 c water plus ¬Ĺ cup
1 tsp salt
Mix well together in a large bowl all ingredients except the half cup water- use this only if the pie dough is too dry.  Form into a ball and refrigerate until ready to use wrapped in plastic wrap.
 France:
 Herb tarte: 
 175. (Pies of Herbs, Cheese, and Eggs): Take parsley, mint, chard,

spinach, lettuce, marjoram, basil and wild thyme, and grind everything
together in a mortar, moisten with pure water and squeeze out the
juice; break a large number of eggs into the juice and add powdered
ginger, cinnamon and long pepper, a good quality cheese, grated, and
salt; beat everything together. Then make very thin pastry to put in
your dish, of the size of your dish, and then line your dish with it;
coat the inside of the dish with pork fat, then put in your pastry,
put your dish on the coals and again coat the inside of the pastry
with pork fat; when it has melted, put your filling in your pastry and
cover it with the other dish and put fire on top as well as underneath
and let your pie dry out a little; uncover the top of the dish and put
five egg yolks and fine spice powder carefully over your pie; then
replace the dish as it was before and let it gradually cook in a low
coal fire; check often to see that it is not overcooking. Put sugar
over the top when serving it.

The Viandier of Taillevent, pp. 296-297

 Feast Recipe:
Pastry dough for 12 tartes (again per request for breakfast extra will be made) that are open faced so 6 recipes of dough
 Per tarte:
6 eggs, whisked- 72 eggs total
2 tbsp, minced  of parsley, mint, chard, spinach, marjoram, basil and thyme,- mixture can be made of these ahead of time and divided into tarte shells. Leave 1 pie without marjoram per allergy- why bc marjoram doesn’t float on the air like cinnamon can so this can be done safely- mark the pie with a dough cutout different from the others.
Pinch of ginger per each pie- don’t over do the ginger- no cinnamon per allergy Place herbs in tarte shell and pour in the eggs, bake at 350 until set, puffy and brown. Serve warm
 Pastry each recipe is for a double crust:
1 c lard
2 c flour
1 c water plus ¬Ĺ cup
1 tsp salt
Mix well together in a large bowl all ingredients except the half cup water- use this only if the pie dough is too dry.  Form into a ball and refrigerate until ready to use wrapped in plastic wrap.
 Honeyed carrots
Item, on All Saints, take carrots as many as you wish, and when they are well cleaned and chopped in pieces, cook them like the turnips. (Carrots are red roots which are sold at the Halles in baskets, and each basket costs one blanc.)
 Take, around All Saints Day (November 1), large turnips, and peel them and chop them in quarters, and then put on to cook in water: and when they are partially cooked, take them out and put them in cold water to make them tender, and then let them drain; and take honey and do the same as with the walnuts, and be careful not to over-cook your turnips.
 Feast Recipe:
10 bags frozen baby carrots- they cook faster and are the same price as fresh when on sale.
10 cups of honey
 Bring water to a boil and add carrots, cook until tender, drain 3/4 of the water in the pot and add the honey mix well but gently so as not to mush the carrots. Divide into serving dishes and serve.
  To be made 3 days prior to feast:
Cameline Meat Brewet- clove has replaced cinnamon due to allergies- it is also seen in several other versions as clove rather than cinnamon.
Feast Recipe:
 12 lbs meat :1 lb of meat per table= 10 lbs of beef thinly sliced plus 2 for kitchen crew
Oil to fry in aprox ¬Ĺ cup- best to fry in smaller batches than at once- the above recipe fries in 2 lb batches which has worked best so far.
Salt and pepper to taste
 Cameline Sauce
Feast Recipe:
12 cups each cider vinegar and water
6 tsps of all spice due to cinnamon allergy
3 tsps ginger, mace, grains of paradise, pepper and salt
 3 days prior to feast; Mix together and even out into 12 bags place 1 lb meat into each bag- serve cold
 185. Large and small crisps.
 Cook the large crisps in some hot lard in a syrup pot or brass casserole. Make them from egg whites and fine flour beaten together. It should not be too thick. Have a deep wooden bowl, put some batter in the bowl, and shake the hand inside the pan above the hot lard [pouring batter into the lard]. Keep them from browning too much.
 Cook the small crisps in an iron pan. Beat egg yolks and whites with some fine flour. It should be a little stiffer than the batter for large crisps. Have a little fire (as long as it is hot). Take your wooden bowl pierced at the bottom, and put some batter in it. When everything is ready, pour [a thread of batter from the hole in the bowl] and form it into the shape of a small buckle (or larger), with a kind of tongue of the same batter through the buckle. Let them cook in the lard until they are plump.
 Feast Recipe:
 To be honest these are funnel cakes- same batter recipe and all
 Batter:
 2 dz eggs
1 bag flour
Vegetable oil for frying as lard is too expensive to waste frying stuff.
Milk for thinning if the batter in the bowl starts to thicken as you are frying.
1 cup Powdered sugar per table (this is a modern conceit but still tasty and they actual taste better in the sugar- cinnamon sugar is better but I really don’t want to kill the deputy autocrat)
 In a large bowl beat half the eggs and pour in half the flour, if it is too thick thin with the milk until a thick pancake batter consistency.  Heat the oil in a tall sided pot fill half full with the oil so the crisps can be turned easy to brown both sides.  Pour a stream of batter into the oil when it is ready (it will sizzle when you drop dry flour into it) shape it into the shape of a buckle or make a nice shape while pouring.  If you do small shapes 12 to each table- if the shapes are plate size then 1 per table- please make them all the same-
Serve plain to each table as they should be served however also bring powdered sugar.
Any extra can be rolled in cinnamon and sugar and served to the kids or eaten in the kitchen or both.

Course 3 Italy and the New World: Italy seemed to integrate a lot of the new world items into their cooking so much more completely than did Spain or any of the other countries.¬† They even found ways to use corn as people food whereas most of Europe today still considers it animal feed.¬† Although the books used as reference tend to be certain of the recipes, I believe that they are more in the ‚Äúcould have been, should have been‚ÄĚ category.¬† While the ingredients can be found in many ships logs and receipt books in the late 1500‚Äôs I have not see many of the actual recipes.¬† Granted, I have limited access to original manuscripts so I try to track down at least something that can substantiate what I do have available.

Is it me or are bread recipes just lacking in general because it’s so common place?

After Columbus;

Flavors of St. Augustine; Hall, Maggie Smith. Tailored Tours Publications, 1999.

The Roman Cookery of Apicius; Apicius; Translation, Edwards, John. Hartley & Marks, 1984.

Godecookery.com: Platina

Institute for Preservation of Medical Traditions, Dr. Alain Touwaide
 The New American.   http://www.thenewamerican.com/world-mainmenu-26/europe-mainmenu-35/8158-roman-era-wreck-may-hold-key-to-cures-for-modern-disease

Libre del Coch; Ruperto de Nola.  Barcelona, 1520

 Zucchini torte

 Pasta with cheese

 Bread

 Marinated shrimp

 Hibiscus tea

 Stuffed mushrooms (stuffed with cheese high table does not eat seafood or pork)

 Mole/chicken

Baked polenta

Sausages and beans

Chocolate pudding

Italy:

Zucchini torte

Torta di Zucche Secche
Boil the squashes, then pound them with pork fat and put them in a bowl. Add as much cheese, along with pepper and saffron and blend thoroughly.  Bind with eggs and use the mixture to fill a pastry shell.

Feast Recipe:

24 cups grated squash- well drained

12 cups hard cheese- mix parmesan, asiago and romano to make 12 cups.

1/8 gram saffron

72 eggs beaten with the saffron well mixed in after they are beaten

Pastry for 12 pies

Roll out 12 shells and place in pie plates, in each shell place 2¬† cups of squash, 1 cup of cheese mixture,¬† ¬Ĺ cup of each herb, toss lightly to mix, pour equivalent of 6 eggs into each shell. Bake at 350 until brown and puffy and the eggs are set.

Pasta with cheese:

Godecookery.com: Platina, http://en.wikipedia.org/wiki/Bartolomeo_Platina

Apicius, After Columbus

Original recipe from De honesta voluptate per Godecookery:

Roman Noodles. Blend meal which has been separated from chaff with water in the best way. When it has been blended, spread it out on a board and roll it with a rounded and oblong piece of wood such as bakers are accustomed to use in such a trade. Then when it has been drawn out to the width of a finger, cut it. It is so long you would call it a fillet. It ought to be cooked in rich and continually boiling broth, but if, at the time, it must be cooked in water, put in butter and salt. When it is cooked, it ought to be put in a pan with cheese, butter, sugar, and sweet spices. (Milham, 329)

Feast Recipe:

 Pasta:

2 cups Flour,

5 eggs,

Water or Olive oil (modern version makes better pasta)

salt

12 cups cheese fine grated

Mix all ingredients well except cheese to make pasta dough, rollout dough and pass thru pasta machine, cut into ribbons or into ‚Äústrings.‚ÄĚ

Boil pasta until al dente or almost tender, place into baking dish add cheese (Cheese: Grated¬† 12 cups all total of a mix of asiago, parmesan and romano)¬† Toss cheese and pasta together with some olive oil – in individual pie plates add a good drizzle about ¬ľ cup or a bit less 1/8 of a cup would be good too bake until cheese is melted.

Bread

Apicius

“Therefore I recommend to anyone who is a baker that he use flour
from wheat meal, well ground and then passed through a fine seive to
sift it; then put it in a bread pan with warm water, to which has been
added salt, after the manner of the people of Ferrari in Italy. After
adding the right amount of leaven, keep it in a damp place if you can
and let it rise…. The bread should be well baked in an oven, and not
on the same day; bread from fresh flour is most nourishing of all, and
should be baked slowly.”

Feast Recipe:

5 cups whole wheat flour

2 cups bread flour

2 tbsp olive oil

1 packet yeast (I can not get sour dough to rise here the humidity tends to kill it even in adjusting the sponge)

1 cup warm water plus 1 cup in case it is needed

1 tsp salt

In 1 cup of warm water dissolve yeast, set aside, I a large bowl mix flour and salt, add the yeast mixture, add the olive oil mix and then turn out on a floured board, kneed until no longer sticky and sort of elastic like. Place in oiled bowl let rise until double- turn on onto floured board need for 5 mins let rise until double back in oven at 375 until hollow sounding

marinated shrimp

Feast Recipe:

 Vinegar, olive oil, basil and thyme, Shrimps grilled in foil packets

hibiscus tea:

Institute for Preservation of Medical Traditions, Dr. Alain Touwaide

 The New American.   http://www.thenewamerican.com/world-mainmenu-26/europe-mainmenu-35/8158-roman-era-wreck-may-hold-key-to-cures-for-modern-disease

Feast Recipe:

For 1 large cooler (the orange ones 5 gals)

2 to 3 cups leaves or 1 1/2 box tea bags-

2 cups honey

Seep hibiscus leaves in boiling water until desired strength; sweeten with honey- you can steep this in the containers but its best to leave on the stove.  When pouring into the containers leave room for ice.

stuffed mushrooms ( stuffed with sausage  & /or cheese high table does not eat seafood)

this is like a filler not really a grand chef item- mostly for Queen’s preference and beef sausage as she doesn’t eat pork.

The New World:

Mole/chicken

Feast recipe:

4 gallons of chicken broth plus 1 quart of water (water only to be used if sauce gets too thisk)

3 cups olive oil- probably won’t use all of it but then again depends on the veggies
12 cup finely chopped onions
 4 cups chopped garlic
4 tablespoons dried oregano
4 tablespoons ground cumin
4 teaspoons ground cinnamon
1 to 2 cups chili paste (I make my own from Anaheim, Serrano, habenero and generic chilies)
 1 to 2 Cups gravy flour
2 pounds dark chocolate, chopped (a mix of bakers unsweet and bittersweet are best)
 Directions
Heat oil in a large saucepan over med.  low heat.    Add onion, garlic, oregano, cumin and cinnamon.    Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.    Mix in chili powder and flour, slowly stir in chicken broth. Increase heat and bring to a boil until reduced, about 35 minutes, stirring occasionally.    Remove from heat.

Baked polenta:

After Columbus

Feast recipe:

10 lbs cornmeal

3lbs Fontina and/ or Farmers Cheese

Butter or olive oil

Cook polenta until soft, allow to cool completely.  Cut into slices and line a buttered or oiled casserole dish with polenta then cheese- continue to layer until all the cheese and polenta have been used.  Bake at 400 until the cheese is thoroughly melted and nice and crusty. Un-plate upside down onto a platter slice and serve

Sausages and beans:

After Columbus

Feast recipe:

10 fine sausages (also known as smoked)

10 cups white beans
12 onions chopped
10 cloves garlic finely minced
¬Ĺ cup of rosemary
¬Ĺ cup hard cheese for each serving dish-
6 cups chicken broth
6 cups water
soak beans over night, cook beans with onions, drain, add cut up sausage, garlic and rosemary Parmesan or Romano cheese and bake--add chicken broth and water during baking so the beans won't dry out- check every 10 mins as they dry out fast. It is ok if they are stew like.  Sprinkle cheese over the dish before serving.  Bake at 350 for 45 mins.

Chocolate pudding (This is a steamed pudding- more of a this really could have been- it is documented in early St Augustine history- founded 1516- but this dish is ‚Äúpinpointed‚ÄĚ by the author as between 1565 and 1650-ish)

Flavors of St Augustine and The receipt book of Elinor Fettiplace (cooking technique)

The puddings cannot be made in batches they must be made by the each and can be made the day prior.

Pudding mixture:

1 egg

1c sugar

2 tsp butter

6 tabsp grated unsweet chocolate

1- ¬ĺ cup sifted flour

1 tsp salt

1c milk

Water (for water bath)

Course 4– The Norse countries; I chose these countries as the Portuguese (Gaspar Corte Real- 1450-1501) did sail to the countries for trade or just plain curiosity, it is a toss up as to which‚Ķ Many ships from the Norse countries also docked in Portuguese ports as well. These recipes are all ‚Äúthey could have made these dishes‚ÄĚ and are based on modern- esque recipes to recipes handed down in parts of my family. ¬†All the ingredients were found in archeological digs.¬† I did use 2 modern cookbooks to get some of the cooking times because most of the recipes I was given by relatives, or relatives of relatives, all stated: ‚Äúcook until done.‚ÄĚ

Viking Age Foodstuffs:  http://www.cs.vassar.edu/~capriest/vikfood.html

Roasted pork stuffed with dried fruits (prunes , apples, cherries and onions)

Roasted root veggies (carrots, parsnips, turnips)

Bread- rye/wheat

Egg custard with seasonal fruit

Beef encrusted in horseradish (high table does not eat pork)

 
Roasted pork stuffed with dried fruits (prunes, apples, cherries and onions)

Feast Recipe;

10 pork loins

1 cup of fruit mixture

Salt and pepper

Season the loin with salt and pepper, make a cut down the side of the loin leaving about an inch on either end to form a pocket.  Stuff the fruit mixture in the pocket, close with toothpicks or tie with string, grill until done and no longer pink on the inside

Roasted root veggies (carrots, parsnips, turnips)

Feast Recipe;

10 bags frozen carrots-defrosted

25 parsnips- cut into rounds

25 turnips- cut into rounds

Sal and pepper to taste

Oil for roasting

Butter for the modern palate

Place parsnips and turnips on baking sheet and drizzle with oil and add about ¬Ĺ inch of water to the baking sheet place in oven and roast at 400 for 20 mins add the carrots, season with salt and pepper, roast until veggies are soft and tender usually 20 more mins at this point, however due to variances in ovens check after 10mins and allow for 30 mins. Place in serving bowls for each table add 2 pats of butter to each bowl.

Bread:

Feast Recipe;

3 cups wheat flour

2 cups rye flour

2 cups bread flour

2 tbsp olive oil

1 packet yeast

¬Ĺ cup honey

1 cup warm water plus 1 cup in case it is needed

1 tsp salt

In 1 cup of warm water dissolve yeast, set aside, I a large bowl mix flour and salt, add the yeast mixture, add the olive oil mix and then turn out on a floured board, kneed until no longer sticky and sort of elastic like. Place in oiled bowl let rise until double- turn on onto floured board need for 5 mins let rise until double back in oven at 375 until hollow sounding

Egg custard with seasonal fruit

Fresh fruits in season- these may change if others are available: grapes, apples  Рsliced equal to  3 cups of fruit

5 egg yolks

2 egg whites

5 tbsp sugar

Whip yolks, whites and sugar until custard like consistency is formed, serve immediately with in dish with fruits on the side.

Feast Recipe;

50 egg yolks

20 egg whites

50 tbsp sugar

5 lbs grapes halved

20 apples sliced- sprinkle with lemon juice to preserve color

Make in small batches or in a quarter batch or make as a cooked custard both are tasty and traditional. (if it is too hot as in +90 degrees for safety sake this will need to be cooked.)

Serve with chilled grapes, and apples Р as this is the last dish and the lightest serve 3 cups of mixed fruit per table.

Beef encrusted in horseradish (high table does not eat pork) traditional recipe.

Feast Recipe;

1 cut of beef per table

Mixture of 1 cup horseradish, 2 tsp salt, 1 cup minced parsley

Rub mixture over entire cut of beef, place in heavy foil to which add ¬ľ cup water,¬† seal the foil tightly, slow roast on grill until pink in the middle, slice thin, serve warm.

 

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