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• Whole Wheat Ciabatta Bread
• Herbed Butter
• Honey Butter
• Platter of: Salciccione Cott’in Vino (Pork sausage Cooked in a Red Wine Broth),
• Spiced Nuts
• Olives   
• Dried Fruit
• Cheeses

 2ND REMOVE

• Lamb Roast
• Lamb Sauce
• Insalata di Carota Cotte – Salad of Roasted Carrots
• Piselli Freshci Soffrigato con Buttiro – Fresh Peas Fried in Butter
• Barley and Lentils
• Sabucado – Elderflower Torte

3RD REMOVE

• Meatroll from Tame Animals
• Garlice Sauce with Almonds
• Mustardo Amabile – Sweet Mustard
• On Vermicelli
• Spinach Pie
• Dish Made from Rosy Apples

DESSERT REVEL

Donations of various desserts by Shire Members

DRINKS

Rose Water

Lemon water

1ST REMOVE

Whole Wheat Ciabatta Bread (Italian)

• 2 to 2 1/4 c. Water warmed to 105 degrees
• 1 T. Active Baker’s yeast
• 2 T. Honey
• 5 1/4 C. unbleached Flour
• 1 c. Whole Wheat Flour
• 1 T. Butter
• 2 t. Salt

Pour ½ cup water into the bowl of a Heavy-Duty Mixer fitted with a dough hook and add yeast and honey. Whisk to blend and allow the mixture to rest until creamy, about 5 minutes.

Weight and combine the flours and keep them close at hand. Hold back ½ cup water. Add half of the flours, oil, and remaining water to the yeast mixture. Pulse the mixer until the ingredients are moist. With the mixer on low speed add remaining flours. Add the sea salt. Add the held back ½ cup of water slowly until it forms a nice dough. You may not need all of it.

Increase mixer to medium speed and allow knead for 8-10 minutes.

Allow dough to rise until double in a well oiled bowl about 1½ hours.

Punch done dough and let it rest for 5 minutes. Divide the dough into four pieces by cutting into quarters. Lightly dust the cut side of the pieces and shape into ovals shaped like slippers. Transfer to cornmeal dusted peel or the back of cookie sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45-60 minutes. Preheat oven to 375ºF.

Spray oven with water to make steam. Slide the dough off the peel onto baking stones or bake the loaves on cookie sheets. Bake the loaves at 375ºF for 25 minutes or until done. Remove from oven; cool on wire rack.

(Whole milk instead of water makes this bread even richer) I have made these loaves the size of actual slippers by dividing the dough into 16 pieces. And they bake only 12-15 minutes.

Herb Butter

• 1 Tbs. each parsley
• 1 Tbs. sweet basil
• 2 lbs. butter, softened
• 2 Tbs. additional butter

Melt the 2 Tbs. of butter in a skillet over medium heat. Add the herbs & allow to cook just until aromatic. Remove from heat and allow to cool. Add the herb mixture to the remainder of the butter and blend thoroughly. Spoon mixture into individual serving dishes, allow to set, then serve with bread.

Honey Butter

• 2 cups honey
• 1 cup butter

Let butter stand in room temperature until soft. Add honey and stir until it is perfectly blended. Cover tightly and keep cold.

**This is not necessarily a documentable or even period recipe, but one SCA folks have come to enjoy as part of their dining experience.

Salciccione Cott’in Vino – Pork sausage Cooked in a Red Wine Broth (Taken form Platina)

Place the sausage into a pan and cover with a wine and broth mix consisting of 1/4 cup red wine for each 3/4 cup pork stock with salt to taste if the pork stock is unsalted. Bring to a gentle simmer and simmer for 20 minutes or until cooked. Don’t worry if you see bits in the stock at this point, it is the tannins in the wine reacting with the pork stock, it does not affect the taste. Allow to cool in the broth in the fridge overnight. Remove sausages from the broth, skin (because the casing now has the consistency of a rubber band) slice on a bias, arrange on the serving platter. Serve cold,.

 Spiced Nuts

• 1 cup mixed nuts (walnuts, almonds, and pine nuts)
  1/2 C sugar
  1 T clove
  2 T cinnamon
  1 T ginger
  1 T nutmeg
  1 egg white (made using egg white powder that contains no egg)

Mix sugar and spices in a bowl. Dip nuts into the egg white, then into
the sugar mixture and turn to coat thoroughly. Put nuts on a baking
pan, separate them as much as possible. Bake at 250 for about 1 hour.
Store in an air-tight container.

 SECOND REMOVE

Lamb Roast (from a Translation of Il Libro de Cucina)

Rub it well with crushed garlic cloves and salt in order that it takes the flavor. Before one puts it on the spit one can also stuff it with beaten lard, garlic herbs, grated cheese, eggs and common spices. Let it cook on the spit over a slow fire and when it is cooked it should be served as such hot. If you want to make it on the grill, first half cook it by boiling, and then dust with salt and fennel flowers. Let it roast on the grill until it has taken a good color on both sides. Serve hot with a sauce of red vinegar, sugar, cinnamon and a small clove of garlic.

Sauce good for Meat of Mutton or of kid (taken from a translation of Il Libro di Cucina)

“The best sauce that you can make if this boiled or rasted. Take the fat meat well cooked and well beaten and mash in a mortar with enough leaves of parsely and mint and sage and rosemary anhd other good herbs that you may have and mix with this meat and put cinnamon and cl oves and pepper and temper this sauce with the most fine vinegar that you have.

 The redaction was done by Ysabeau de La Rochelle

Lamb Sauce:

• 1 1/2 c. Drippings from Roast ( Egg, lemon, juice, Rosemary, garlic,lamb juice)
• 1 Tables. red wine vinegar
• 1/2 Teas. parsley
• 1/4 teas. mint
• 1/4 teas. rosemary
• 1/4 teas. sage
• 1/4 teas. cinnamon
• 1/8 teas. cloves
• 1/8 teas. pepper
• pinch of salt

Blend together (I used my blender). Simmer together about 15 to 20 minutes.

The sauce does not thicken.

 Insalata di carote cotte – salad of roasted carrots

1 lb carrots
1 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon balsamic vinegar
Pinch of sweet spice blend comprised of 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1             teaspoon ground cloves.

Roast the carrots, whole, in their skins at 375 Fahrenheit for 40 minutes or until tender. Remove from the oven and allow to cool. When cool, remove the skins, slice the carrots. Arrange in a dish sprinkle with the salt, toss with the olive oil, sprinkle with the vinegar. Dust lightly with the spices, serve at room temperature. Serves 6.

Piselli freschi soffrigato con buttiro – fresh peas fried in butter

• 1 small clove garlic
  4 tablespoons chopped fresh parsley
  1 lb of frozen peas, thawed in by covering with boiling water or in the microwave
  2 tablespoons butter

Melt the butter, add the garlic and fry briefly, add the peas and fry gently for 5 minutes until water is boiled off and the pies begin to take some color. Sprinkle with parsley. Serve hot, serves 10

Barley and Lentils

Barley For 8:

• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1 cup barley, pearled
• 1 dash freshly ground pepper
• 5/8 quart vegetable stock
• 1/4 teaspoon salt

Preheat the oven to 350 degrees F. Add the oil to a deep, oven-proof pan heated to high and fry the onions and garlic until very lightly browned. Add barley and pepper and stir until coated. Add stock and salt and bring to a boil. Quickly place in a baking dish and cover. Bake until barley is tender and stock is absorbed, about 45 minutes. Let stand covered for at least 10 minutes.

Lentils For 8:

• 1/2 pound lentils
• 1 quart water
• 1/2 onion, peeled and halved
• 1/2 whole garlic clove, peeled
• 1/2 whole bay leaf
• salt and pepper to taste

While barley is baking, wash and pick over lentils. Combine lentils with 8 cups water, whole onion, garlic clove and bay leaf in a large pan. Bring to a boil and then reduce heat to a simmer, uncovered, until lentils are tender, 20-30 minutes. Drain and let cool. Remove the onion, garlic, and bay leaf.

Putting it all together:

Combine barley and lentils, mixing well. Season with salt and pepper to taste. Serve warm or room temperature.

 Sabocado ( Elderflower Torte)

• 2 pie crusts, pre-baked
• 1 pound fresh ricotta cheese
• 8 egg whites, very lightly beaten
• 2/3 cup sugar
• 1/3 ounce fresh ginger root, peeled and minced fine
• 1/4 pound lard
• 1/4 pound butter
• 1/2 cup milk (or less)
• 1 tablespoon elder flowers dried
• 2 teaspoons granulated sugar, for sprinkling
• rosewater, for sprinkling: OPTIONAL

Preheat your oven to 325°F. Soften the butter and the lard together, preferably at room temperature (do not melt). Place the cheese in a mixing bowl and add the softened butter and lard, mixing well. Add the ginger and mix well. Add the egg whites, mixing as little as possible and only until thoroughly combined. Add the sugar and mix well. Add the milk, checking to see that the consistency does not get soupy. Use less milk to maintain a batter-like appearance. Add the flowers last and mix until just combined.

Add the mixture to a pre-baked pie shell and bake for 40 minutes. When the oil from the pie separates on the top, remove it from the oven and sprinkle it with the extra sugar and optionally with a few drops of rosewater. Place the pie briefly under the broiler and brown the sugar on the top lightly (or use a kitchen torch to brown the top and caramelize the sugar slightly). Cool the pies to room temperature before cutting. The pie will set as it cools.

 THIRD REMOVE

Meat Roll from Tame Animals

• 1 lb. 80% lean ground beef
  black pepper
  salt
  garlic powder
  1 C flour
  1/3 C shortening
  2 egg yolks
  1 T red wine vinegar
  2 T water
  2 T beef broth

Make a dough of the flour, shortening and enough water to hold it
together. Roll out into a sheet and set aside.

Mix beef and spices together until combined thoroughly. Form into a
roll. Wrap dough around beef and bake at 325 until a meat thermometer
reaches 160 degrees when inserted into the beef. (~30-45 minutes)

Mix egg yolks, vinegar, water and broth together with a fork and brush
on top of roll. Let cook for a couple more minutes, remove and serve
with Garlic Sauce.

• Garlic Sauce with Walnuts or Almonds
  1/2 C crushed almonds
  3 cloves garlic
  beef stock
  bread crumbs

Soften bread crumbs in stock. Grind almonds, garlic, and crumbs in a
food processor with enough stock to make a nice sauce.

Mustardo Amabile – sweet mustard
For the grape sauce:
1 lb red or black grapes
4 oz sugar
1 ” stick cinnamon
For the apples cooked in wine and sugar (note for feast apples were cooked in water only):
3 apples
1/2 cup wine
1/2 cup water
1/3 cup sugar
For the mustard sauce:
1 oz candied lemon peel
1 small pinch ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch cloves
1 oz mustard seed ground
pinch salt

Take the grapes, break the skins and place in a covered pot on a low heat for one hour. Strain the grapes through a sieve and then strain the resultant pulpy juice through a jelly bag or cheesecloth. This should yield 8 oz of grape juice. Add the sugar, return to the pan and bring to a boil. As it boils remove any scum that rises to the surface. Simmer for about 20 minutes until the sauce reaches a consistency that is tacky and thick and is before the jelly stage.

Core the apples, chop roughly and place in a pan with the wine and sugar, simmer until tender. Remove the apples from the liquid and press through a sieve or other strainer, to remove skin and mash apples.
Blend 8 oz grape sauce with 8 oz of apple mush in a blender with the lemon peel and remaining spices including the mustard. Blend until smooth. This is a sweet, tangy, fruity mustard, in every way friendly (which is the literal translation of amabile). Makes enough to fill a 16 oz canning jar, serves 30 for feast.

On Vermicelli

• 1 lb. kluski noodles
  1/4 C cheddar cheese, shredded or ground
  1/4 C mozzarella cheese, shredded or ground
  1/4 C parmesan cheese, shredded or ground
  1/2 C milk
  salt
  pepper
  nutmeg

Cook noodles for time directed in either water or broth. (Feast done in
water.) Layer into greased pan noodles, some of each cheese and some of
each spice until pan is full.
Pour milk over the top. Bake in 350 oven for 15-30 minutes to melt
cheese and brown top. (Almost any cheese tastes good. Use whatever is
handy.)

Spinach or Chard Pie

For 8:

• 1 deep-dish pre-baked pie crust
• 3/4 pound monterey jack cheese, grated
• 5 egg whites, very lightly beaten
• 4 ounces melted butter
• 1 pound fresh spinach leaves – preferably baby spinach , but if unavailable, use mature, thoroughly washed, with the hard stems removed
• 2 tablespoons fresh basil, chopped
• 1/2 cup fresh parsley, stemmed and chopped
• 1/4 teaspoon dried mint – use 3 times this amount if fresh plant is available
• 1/4 teaspoon dried majoram – use 3 times this amount if fresh plant is available
• 1/2 teaspoon dried sage – use 3 times this amount if fresh plant is available
• 1/2 ounce fresh ginger root, peeled and minced finely
• a dash freshly ground black pepper
• 1/4 teaspoon salt

Pre-bake the pie crusts. Grate the cheese and mix it with the freshly chopped herbs. In a separate bowl, place the egg whites and add the melted butter. Mix this carefully with the cheese and herb combination. Set this mixture aside.

Add the egg mixture to your pre-baked pie crusts and bake until the top of the pie is golden and the filling is firm, about 40 to 45 minutes. Let cool to room temperature and serve.

Dish made from Rosy Apples

• 1 lb. red apples, something with a strong flavor (Red Delicious)
  Stock (vegetable used for the feast)
  Parsley
  Mint (to taste)

Bring stock to a boil, add apples and cook for a minute or two. (Not
too long – they will lose all their flavor if cooked to a soft texture
in the stock..) Add Parsley and Mint to taste at the last minute, cook
for a moment longer, then put into bowls and serve. You can sprinkle on
cinnamon, sugar, nutmeg or cloves to taste if you like.

 DRINKS

Rosewater Syrup Concentrate

• Sugar
• 3 c. water
• 1 1/2 c. lemon juice
• 1 T. rose-water
• 1 t. of orange blossom water

Dissolve sugar in water. Add lemom juice, Bring to a boil Strir occasionally until syrup slightly thickens (about 10 min). Add rose-water towards end of cooking time. Cool. Add desired amount fo concentrate to water for desired taste.

Banana chicken dessert

A recipe for Judhaba of bananas by Ibn al Mahdi
Al-Warraq, 10th century Baghdadi recipe

Translation: Peel the bananas and set them aside. Spread a ruqaqa (thinround of bread) in the pan and spread a layer of bananas over it. Sprinkle thebanana layer with pure sugar, and spread another ruqaqa all over it.Repeat the layering of banana, sugar, and ruqaqa until the pan is full.Pour enough rose water to drench the layered ingredients, [put the pan in a hottannur,] suspend a fine chicken over it [and let it roast] God willing.

10 oz lavash (typically four sheets of thin bread; Flatout brand flatbreadwould be a good sub)
1-4 T rose water
3 ¼ lb ripe plantains or bananas
strawberries, optional
4-5 lb fryer chicken
½ c sugar
2 lemons

Oil the bottom of a pot. Line the pot with lavash. Cover that with sliced (ormashed) bananas and sliced strawberries, if used. Use one half lemon tosprinkle lemon juice over each layer. Sprinkle over them 2 T of sugar. Coverwith another layer of lavash. Repeat, and top with the last layer of lavash.Sprinkle the rose water sparingly over that.

Slice 1 ½ lemons and slide the lemons under the chicken skin. Arrange yourchicken so it is suspended above the layers. Bake the chicken untildone—roughly 20 minutes a pound at 350°, to an internal temperature of about190°—letting the drippings fall on and soak into the layered bread and bananas.Serve the chicken for dinner and then the dessert will be just the righttemperature to serve. Ingus recommends a cold glass of milk with dessert.  Strawberries were added because it was lessscary to the head cook.

• Cariadoc did it by running a hardwood skewer lengthwise through the chickenand laying it across the top edge of a pot.
• Samia did it by using a large convection oven and placing the chickensdirectly on an oven rack. The lavash and fruit were layered on a jelly roll panwhich was placed on a lower oven rack beneath the chicken.
• Ingus made the banana-lavash layers in an 8 inch cake pan. Place cake paninside a Dutch oven, cover with the cooling rack, and place chicken on coolingrack, suspending it about 2 inches above the lavash. Put Dutch Oven andlemon-impregnated chicken into pre-heated 350 degree oven for one hour, thenturn chicken over for another hour.

NOTICE: Normally, 20 minutes per pound at 350 is sufficient to cook chicken,but the lack of heat from below because of the cake cooking there inhibits theroasting, and the meats within, around the thigh bones and along the spine, donot cook as quickly. Since the point of this was to have chicken that couldservice double duty, it is important to give it the extra cooking time to getthe flesh fully brought up to temp.

Many thanks to Master Ingus Moen (of bardic fame) for the detailed cookingsuggestions. Thanks also to Baroness Euriaut Deri for testing the recipe for aparty so I could decide it wasn’t awful!

Modified from: How to Milk an Almond Stuff an Egg And Armor a Turnip: AThousand Years of Recipes By David Friedman and Elizabeth Cook ISBN:978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdfUsed with permission.

Carrot Jam

Thirteenth Century Egypt

Redaction by Sayyeda Samia al-Kaslaania

Translation: It is necessary to select fresh red carrots,to wash them, clean them and cut them as thinly as possible. Put them in aceramic pot, add a little bit of honey, and cover them with water.  Cook them until they are soft, then strainoff the water with a sieve and add a quantity of skimmed honey equal to that ofthe carrots. Mix in seasonings chosen from among pepper, ginger, cardamom,cinnamon, cubeb, spikenard, mace, galangal, alosewood [aquilaria agallocha],saffron, and musk.  Cook it to thickenthe carrot jam [jawarish]. Pour it into glass jars and consume it as needed.

1 lb yellow or red carrots

1/3c honey (acacia)

9 oz honey

Use a combination of spices, equaling about 2 teaspoons.

½ t. cubebs

½ t. galangal

1 t. cinnamon (cassia)

Wash, peel, and slice the carrots. Place in a 3 ½ qt potwith 1/3 c honey and cover with water. Bring to a boil, cover and reduce to asimmer for 40 minutes. It stopped smelling like cooked carrots and began tosmell like sweet corn. Drain (you can reserve the cooking water for stock),push through a potato ricer, and return them to the pot. Add spices, 9 oz. ofhoney, heat to a simmer and cook down.

Kanz al-Fawai’ad fi tanwi’ al-mawa’id (“TheTreasures of Useful Advice for the Composition of a Varied Table”). 13^thC Egypt. Translated by M.B. DeBevoise. As it appears in Medieval Cuisine ofthe Islamic World by Lilia Zaouali.

Cheese and Flour Cake 

Thirteenth century al-Andalus

Redaction by Sayyeda Samia al-Kaslaania, based onCariadoc and Elizabeth

Translation: Knead the necessary quantity of flour, onetime with water, another with oil, and to it add yeast and milk until it hasthe same consistency as the dough of fritters, and leave it until it has nextrisen. Next grease with oil a large earthen pot, stretch in it a piece ofdough, and over it a bit of cheese, and over the cheese a bit of dough, and soa little of one, and a bit of the other until the last of the dough and cheese.Next cover it with dough as you did in the previous recipe and cook it in thesame way in the oven. Afterwards, drizzle it with honey, sprinkle it with sugarand pepper and eat it.

1 1/3 cup white flour  

⅔ cup whole wheat flour 

3 Tbl olive oil

½-¾ cup water 

1 packet yeast 

3 Tbl milk 

12 oz cheese (Munster or provolone, shredded)

Topping (use larger amounts with pie pans):

6-10 Tbl honey

1-2 Tbl sugar

¼-½ tsp pepper

Proof yeast in ½ cup of water. Mix flours in a largebowl. Combine yeast, milk, olive oil. Mix liquids into the flour. Knead floursand liquid to a very dry dough, let sit five minutes. Knead the dough for about5-10 minutes, until fairly uniform. Cover with a damp dish towel and leave 45minutes to rise in a warm place. Divide dough in about 5-6 equal portions,flour and roll out to size of your pan (glass pie pans work well). Layer withsliced cheese. Bake 45 minutes at 350°.

Sprinkle with sugar and pepper, then drizzle the honeyover it while hot. According to Lady Brigid: “Put the honey on the bread hotout of the oven so it got all melty and sprinkle with sugar in the raw andfresh ground pepper. It was awesome! Sweet, crunchy, and a little spicy. Planon one loaf per table of 8 as a first course.”

Cariadoc: This should probably be done with sourdoughinstead of yeast, but we have not tried it that way yet.

Many thanks to The Honorable Lady Brigid ingenMaol-Mhichil of Northshield fame for testing this recipe. Her thoughts on theawesomness of this dish were echoed throughout the feast hall. I am gratefulfor her support on my first feast.~~Sayyeda al-Kaslaania

Translation and original redaction from: How to Milk an Almond Stuff an Egg And Armora Turnip: A Thousand Years of Recipes   By David Friedman and Elizabeth Cook ISBN:978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdfUsed with permission.

Savory crepes of chickpeas: Counterfeit(Vegetarian) Isfîriyâ of Garbanzos
Makes 8-10 crepes
13th century Andalusian recipe

Translation: Pound some garbanzos, take out the skins and grind them intoflour. And take some of the flour and put into a bowl with a bit of sourdoughand some egg, and beat with spices until it’s all mixed. Fry it as before inthin cakes, and make a sauce for them.

1 c chickpea flour
4 t cinnamon
1/4 c sourdough (omitted for gluten-free option, no substitution was necessary)
4 eggs
½ t salt
1 t pepper
1 c water
olive oil or pale sesame oil (for frying, approx 4 T)

Combine the flour, sourdough, eggs, spices, water and beat with a fork to auniform, thin batter. Use the ¼ c measure to add batter to the frying pan. Addwater to the batter if the first one is not crepe-thin. Fry at medium high temperatureuntil brown on both sides, turning once. Add more oil as necessary. Drain on apaper towel. Serve with sauce.

Many thanks to Baroness Ellen de Wynter and her family for testing this recipefor me. It is toddler approved. –Sayyeda al-Kaslaania

Samia’s note: Water is often omitted from recipes in thiscookbook.

Adapted from: Howto Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years of Recipes  By David Friedman and Elizabeth Cook ISBN:978-1-460-92498-3

http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf

Fish Cakes, called Muqluba al Turrikh

Maqluba alTirrikh (Fish cakes)
al-Baghdadi, 13th century recipe

Translation: Take tirrikh and fry in sesame-oil: then take out, andplace in a dish to cool. When cold, cut off the heads and tails, remove thespine, bone, and scale with the greatest care. Crumble and break up the flesh,and sprinkle with dry coriander, cumin, caraway and cinnamon. Break eggs, throwon, and mix well. Then fry in sesame-oil in a frying pan as maqluba isfried, until both sides are browned: and remove.

½ lb cod fillets
1 t caraway
2 T sesame oil, divided (pale “golden” Middle Eastern oil; not Asian toastedsesame oil)
1 ½ t cinnamon
½ t coriander
1 egg
1 t cumin
1 t salt

Tirrikh is a freshwater fish similar to salted herring. When using otherfresh (or frozen) fish include the salt.

10″ skillet, 1 Tbl sesame oil, cook the fillets 3-5 minutes on mediumheat, removed them to paper towels to cool. Crumble the fillets into a bowl andadd the spices and egg. The mixture will be moist, but should hold togetherwell. Make 8 small patties approx 2″ diameter and fry them in anothertablespoon of sesame oil for 3-5 minutes each side, or until they are brown andcrispy. Carefully remove the patties to paper towel to drain, they aredelicate.

Serve hot with warm pita and a vinegar based sauce.

I am grateful for the help of Maestra Giovanna di Battista da Firenze intesting this recipe, offering a revised redaction, and suggesting that salt andmore spice was warranted. Her suggestion prompted me to see if the Internetheld more details about what tirrikh might be, which allowed us tolikely come closer to the original flavor of this recipe.~~Sayyeda al-Kaslaania

Translation and original redaction from: How to Milk an Almond Stuff an EggAnd Armor a Turnip: A Thousand Years of Recipes By David Friedman andElizabeth Cook ISBN: 978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf with permission.

Lamb and walnut “burger” recipe, calledIsfiriya

To Make Isfîriyâ (lamb and walnut”burgers”)
Andalusia 13th century recipe

Translation: Pound the flesh of a leg until it is like brains. Remove the sinewsand throw in pepper, half a spoon of honey, a little oil, as much as is needed,and a little water. Mix all smoothly with flour and do not neglect to pound it,and do not slacken in this, because it will cool and be ruined. Grease the panwith oil or fat, make the pounded meat into flatbreads and fry in the pan; ifthere be with the meat almonds or walnuts or apples, it will be superb, Godwilling.

12 oz lamb, ground [Substitute up to 6 oz with ground beef]
1 Tbl corn starch [use as a gluten-free substitution for the wheat flour]
½ tsp pepper
1 tsp honey
2 Tbl olive oil
2/3 cup walnuts, chopped
[3 Tbl apple, chopped]
[almonds]
2 Tbl water

2 Tbl sesame oil for frying [This is pale, untoasted sesame oil]

Mix meat with remaining ingredients (the meat will absorb the water asdehydrated muscle), including optional walnuts, almonds, or apples. Make 8patties and fry on medium to medium-high in a frying pan. Fry a minute or twoon each side until cooked through.

Translation and original redaction from: How to Milk an Almond Stuff an EggAnd Armor a Turnip: A Thousand Years of Recipes By David Friedman andElizabeth Cook ISBN: 978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf.Used with permission.

I am thankful for the recipe testing and other support offered by MeistariKatriona ni Chonarain of Northshield. ~~Sayyeda al-Kaslaania

Garlicky Sauce

Adapted from: Recipe for Thûmiyya, a Garlicky Dish
Andalusia 13th century recipe

Translation: Take a plump hen and take out what is inside it, clean that andleave aside. Then take four ûqiyas of peeled garlic and pound them untilthey are like brains, and mix with what comes out of the interior of the chicken.Fry it in enough oil to cover, until the smell of garlic comes out. Mix thiswith the chicken in a clean pot with salt, pepper, cinnamon, lavender, ginger,cloves, saffron, peeled whole almonds, both pounded and whole, and a littlemurri naqî‘. Seal the pot with dough, place it in the oven and leave ituntil it is done. Then take it out and open the pot, pour its contents in aclean dish and an aromatic scent will come forth from it and perfume the area.This chicken was made for the Sayyid Abu al-Hasan and much appreciated.

5-8 oz of garlic cloves, peeled
1 tsp ginger, ground
¼ tsp cloves, ground
6 Tbl sesame oil
½ tsp salt
½ tsp pepper, ground
1 tsp cinnamon, ground
¼ cup almonds, ground
[pinch lavender, crushed]
¼ cup tamari or soy sauce
Olive oil for roasting garlic

Murri is fermented sauce, similar to soy sauce. Tamari is a soy-only saucewhich is therefore gluten free. Soy- and wheat- sauce (sold commonly as soysauce) would likely be closer to true murri.

Roast garlic: toss in olive oil and spread on a baking sheet or in a cast ironpan. Bake for 10-15 minutes at 350 degrees F, stirring occasionally. Whencooled, mash with the other ingredients. Let sit over night to allow theflavors to blend. Stir vigorously (or store it in a covered container andshake) just before serving. This sauce was made for Baroness Marwen de laRivere of Northshield and much appreciated.

Clearly this recipe is far removed from the original– and it turned out to bestunning. In preparing a feast which included some people who eat vegetarianand others with gluten intolerance, I revised this recipe to accompany roastchicken and savory crepes of chickpeas. Because I had already included in myfeast one recipe that would be a culinary adventure, I did not include thelavender in this attempt. I certainly will for the next. ~~Sayyeda al-Kaslaania

Translation and original redaction from: How to Milk an Almond Stuff an EggAnd Armor a Turnip: A Thousand Years of Recipes By David Friedman andElizabeth Cook ISBN: 978-1-460-92498-3 http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf Used with permission.

Eggplant relish

Another recipe for dressed eggplant by him (ibn al-Mahdi)too
Al-Warraq, 10th century Baghdad

Translation: Boil eggplant and chop it into fine pieces. Take a platter, andpour on it a little vinegar, white sugar, ground almonds, saffron, carawayseeds, casia, [and mix]. Spread the [chopped] eggplant and fried onion all overthe sauce. Drizzle some olive oil on the dish and serve it, God willing.

1 1/2 lb eggplants
½ cup ground almonds
½ lb onion (two medium)
8 threads saffron
2 Tbl olive oil
2 tsp caraway seeds
¼ cup vinegar
2 tsp cinnamon
2 Tbl sugar
olive oil for serving

Pierce eggplants several times, remove the green tops and boil for about ½hour. Cool slightly and peel off skin, chop. Chop onion and fry in 2 Tbl oliveoil until limp and beginning to brown, about 10 minutes. Combine almonds, spices,vinegar, and sugar in a food processor, mixing to a paste and adding water tothin. Spread paste thinly on the plate, layer with chopped eggplant and choppedonion, drizzle with olive oil. Serve with flatbread.

The Honorable Lady Brigid ingen Maol-Mhichil of Northshield fame tested thisrecipe and offered the revised redaction. I am grateful for her support on myfirst feast.~~Sayyeda al-Kaslaania

Translation from: How to Milk an Almond Stuff an Egg AndArmor a Turnip: A Thousand Years of Recipes By David Friedman and ElizabethCook ISBN: 978-1-460-92498-3
http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdfReprinted with permission.

The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c. together with Excellent Directions for Cookery: As also for Preserving, Conserving, Candying, &c. First edition, London, 1669.

Greco, Gina L. and Christine M. Rose, translators. The Good Wife’s Guide (Le Menagier de Paris): A Medieval Household Book. Ithaca: Cornell University Press, 2009. ISBN: 978-0-8014-4738-9.
On-line resources consulted:
http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html
http://www.godecookery.com/godeboke/godeboke.htm
http://www.pbm.com/~lindahl/food.html

The Coronation of Tom and Sigrid

King and Queen of Northshield

First Course
Sallat – spring lettuces, onions, herbs, olive oil, vinegar
Pandemayne – crusty white bread, leavened with yeast
Savory Toasted Cheese – brie, butter, cream cheese

Second Course
Loyn of Beefe – beef tenderloin steaks, salt, pepper
Funges – mushrooms and leeks in wine and vegetable broth
Pescoddes – peapods with bacon (a limited amount is available with butter instead of bacon)
Macrows – egg noodles with butter and cheese

Third Couse
Burrebrede – shortbread with butter, wheat and oat flours, sugar, and spices
Gingerbrede – gingerbread balls made with honey, breadcrumbs, ginger, cubebs, cloves, and sugar
Custard – a frozen confection, a gift from the event steward

Welcome!
Thanks unto you all, Milords and Miladies, for joining us in this celebration. The Medieval Steakhouse menu is brought to you at the request of the event steward. Most recipes are taken from 14th century English sources. We hope you enjoy the fare!

We are trying something new this feast. Please choose one person from your table to be your server for the evening. This person will present his/herself at the food staging area to retrieve your food for the evening. Beverages will be brought to your table by members of our feast-staff.

Please be sure to sit in the seats you reserved at Troll so that your table will receive the proper number of medium-rare and medium-well steaks!

Feast Recipes:
SALAT. Forme of Curye, XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small with thyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

SAVORY TOASTED CHEESE, Digby p. 228/177 Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.

NOTA. Forme of Curye, XX.II. XV. The Loyne …, is fro the hippe boon to the hede.

FUNGES, Forme of Curye, X.
Take funges and pare hem clene, and dyce hem; take leke and shrede hym small, and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort.

MACROWS . Forme of Curye, XX.IIII. XII. Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.

PESCODDES, Le Menagier de Paris In new peas cooked to be eaten in the pod, you must add bacon on a meat day: and on a fish day, when they are cooked, you separate the liquid and add underneath melted salt butter, and then shake it.

GINGERBREDE, Curye on Inglysch
To make gingerbrede. Take goode honye & clarefie it on þe fere, & take fayre paynemayn or wastel brede & grate it, & caste it into þe boylenge hony, & stere it well togyder faste with a sklyse þat it bren not to þe vessell. & þanne take it doun and put þerin ginger, longe pepere & saundres, & tempere it vp with þin handes; & than put hem to a flatt boyste & strawe þereon suger & pick þerin clowes rounde aboute by þe egge and in þe mydes yf it plece you &c.

Savory Toasted Cheese
Digby p. 228/177
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.

1/2 lb butter
1/2 lb cream cheese
1/2 lb Brie or other strongly flavored cheese
1/4 t white pepper
Melt the butter. Cut up the cheese and stir it into the butter over low heat. You will probably want to use a whisk to blend the two together and keep the sauce from separating (which it is very much inclined to do). When you have a uniform, creamy sauce you are done. You may serve it over asparagus or other vegetables, or over toast; if you want to brown the top, put it under the broiling unit in your stove for a minute or so. Experiment with some of the variations suggested in the original.

Salat
Forme of Cury, c. 1390
Take persel, sawge, grene garlec, chibolles, letyes, leek, spinoches, borage … fennel and toun cressis, rewe, rosemarye, purslarye; laue and waishe hem clene, pike hem, pluk hem small with thyn honed and myng hem wel with rawe oile, lay on vyneg and salt and sue it forth.

A Salat of Herbs & Greens (Serves 24)
1 box Spring Lettuces Mix from Sam’s
The leaves from 12-15 stems Parsley
1/3 c chopped Chives
1/2 bunch watercress
1/2 c Shredded red cabbage
1/2 bag baby spinach
Dressing (Serves the entire feast hall)
Equal parts fig and pear balsamic vinegars (10-12 oz each)
Extra virgin olive oil (~25 oz)
Squeeze of lemon juice from fresh lemon
1.5 Tblsp Sel de Provance (from The Spice House, here in Milwaukee – can substitute sea salt and Herbs de Provance)

Combine all of the ingredients except the greens. Let it sit for an hour or so to allow the flavors to incorporate. When you’re ready to serve, toss the greens in the serving dish, drizzle with the oil and vinegar mixture.

Pescodde
Le Menagier de Paris
In new peas cooked to be eaten in the pod, you must add bacon on a meat day: and on a fish day, when they are cooked, you separate the liquid and add underneath melted salt butter, and then shake it.

Serves 8
1.5 lb fresh pea pods or green beans
3-4 slices apple wood smoked bacon

Clean peas/beans. Parboil until bright green and still crisp. Dice bacon and sauté until half-cooked. Drain off excess fat. Return bacon to the heat and add the beans. Cook over medium heat until the bacon is a bit crispy and the beans are to your desired tenderness.

Funges
Forme of Cury

12. Funges. Take funges and pare hem clene, and dyce hem; take leke and shrede hym small, and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort.

Serves 8
1 leek
1 lb fresh mushrooms (button or baby bellas)
1 cup vegetable stock
½ c white wine
2 Tblsp butter, divided
Several threads saffron
Pepper

Clean leek and cut the white into half-rounds ~1/4 inch wide. (Save the green parts to make broth!) Clean and slice the mushrooms. Sauté the mushrooms and leeks in butter. Add stock and wine spices and remaining butter. Cook until liquid reduces to somewhere between soup and gravy consistency, although thicker and thinner both work well…

Macrows [1].
Cury on Inglysh XX.IIII. XII.

Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.

Serves 8
1 lb egg noodles
½ c small curd cottage cheese
2 T butter, divided
½ c shredded Jarlsburg

In a small sauce pan, heat 1T butter and the cottage cheese until melty – the cheese will probably form a gooey ball in the middle surrounded by milk. Add milk if the cheese is very dry. Boil the pasta in salted water until al dente. Strain pasta and pour into crock-pot. Pour melty cheese through a strainer to remove solids and pour the liquid over the pasta to coat along w/ remaining butter. (Save the gooey part to eat on toasty bread.) Sprinkle with shredded Jarlsburg when ready to serve.

Gingerbrede
Curye on Inglysch p. 154 (Goud Kokery no. 18)

To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.

12 oz honey
1 loaf of bread
1+ T powdered ginger
1+ t ground cubebs
1+ t ground cloves
2 T sugar in the raw
1/4 c water 1 c powdered sugar
(NOTE: I put 1+ for each spice as tastes may vary as may the strength of your available spices. Also, fresh ginger and/or candied ginger may also be used.)

Toast the bread until very lightly browned or leave out to dry overnight. Shred the bread into breadcrumbs (sawdust consistency, I used a food processor.) The crumbs can be made ahead if necessary. When ready to make the gingerbread balls, mix the dry ingredients together except the powdered sugar. Empty the container of honey into a large pot, I used a non-stick dutch oven. Bring the honey to bubbly over medium heat. Then add the spices and water. Simmer while stirring until the honey has lost much of its viscosity. Then pour in the crumbs, turn off the heat, and stir until the bread absorbs the melted honey. When cool enough to touch, knead a few times to make sure that all the bread is coated. Roll into large-grape to walnut sized pieces and roll in remaining sugar. Will store well in a cool, dry place.

Burrebrede
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cups unbleached flour
3/4 cup oat flour
1 cup butter, softened
(Note: The amount of flour will vary with humidity.)

Preheat the oven to 350 degrees F (175 degrees C). Stir together the sugar, spices, and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy. Kneading with your hands actually works better than using a spoon. Press the dough evenly into an 8 inch square pan. Cut into 1×2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes. Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

With great pride and joy do I look forward to serving Northshield. My thanks to Hrothgar for the work he has done in the past.I look forward to meeting all the archers and working together toward the future of archery in our kingdom.

In service

Gwyn

I hope this missive finds everyone in the kingdom safe and well in the middle of our summer season. First, let’s tend to the old business. Thanks to all those who administered, marshaled and participated in the Winter Shoot program. It is always a great way to keep in practice and compare your scores to years previous and to the other archers in the realm.

The new kingdom handbook is online in the marshals section of www.northshield.org. Remember that you need three sections to have the complete handbook; administrative, the Northshield archery book and the Societies’ handbook. In order to make downloading and revising easier we no longer have just one giant handbook. Most of the rules for participants are the same as before but some things have changed for MIT’s. There is now a tracking system that a training marshal fills out for the MIT for each of the four sets of signatures required. These are forwarded to the Regional deputies and used to evaluate the prospective marshal. MIT’s are requires to report semiannually just like warranted marshals. Group MIT’s are now possible so a group can have limited practices without having a fully warranted marshal present as in the past. These are some of the high points so be sure to read the new handbook and note the changes.

This year will be over before I know it so it is time for me to start looking for a replacement to take over after the Dec, 1st Domesday report. As AG, you are basically responsible for the overall safety standards of the Northshield archery program. This is making sure that marshals are up to speed on the rules and procedures and to make sure that the MIT’s are qualified to be warranted. You and the Regional Deputies also act as facilitators to help shires create archery programs, make sure archery can be part of an event if so requested and help monitor the safety programs at events you attend. The AG reports to the KEM and to the Society Archery Marshal on a quarterly basis, and compiles the semiannual reports from the Regionals. You must possess tact, diplomacy, common sense and the responsibility to get paperwork done on time.

There are also going to be two openings for Regional Deputies as well. This is for the East and the Central portions of the Kingdom. The job description is basically the same but the scale is somewhat smaller and you only report to the Archer General. I also wish to thank all three of my Regionals for the excellent job they have done so far and the fact it has made my job so much easier and enjoyable. As always, I am grateful that the marshals and participants in this Kingdom are so safety oriented and I thank you for your vigilance. So go and shoot safely, shoot well, shoot often and I shall see you throughout the summer.

Yours in Service to the Dream,
THL Hrothgar the Lucky

10/30/1969
At a Tolkien Fantasy conference in Green Bay, WI, members of the early Middle Kingdom hold a Masked Ball. This is attended by the Midrealm Crown, and also by Alixe of Livonia (later Pflau von Hirschfield) who would become first Baroness of Castel Rouge.