Clan Black Wolf's Camp Cooking
4 cups sugar
2 1/2 cups water
1 cup wine vinegar
1 oz fresh mint leaves
Dissolve sugar in water; when it comes to a boil add wine vinegar. Simmer 1/2 hour. Add an ounce of fresh mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). Pour into a tupperware 1 qt decanter. The syrup stores without refrigeration. In Hildegarde's opinion, the best dilution for this is 3/4 inch of syrup in the bottom of a pitcher, fill to an inch and a half from the top with water, and add ice.
Primus
3 cups water and 3 cups milk, mixed. (Can use powdered milk and 6 cups water)
2 pkgs yeast
3/4 cups honey
4 cups unbleached white and 4 cups barley flour, mixed.
Secondus
2 teaspoons salt
1/2 cup melted butter
4 cups barley flour and 3 cups oatmeal, mixed (or 7 cups pure barley)
extra barley flour for kneading
Egg wash and sesame seeds/ground barley
vegetable oil
Mix sponge - primus mixture.
Let stand 20 minutes in warm place.
Add secondus to primus.
Knead well together.
Coat with oil and cover with cloth.
Let rise 1 hour or until doubled.
Punch down 25-30 times.
Let rise 1 hour.
Shape dough into 4 rounds, sprinkle sesame seeds or barley on cookie sheets, and place bread rounds on top. Add egg wash (and seeds).
Let rise 30 minutes.
Bake at 350 degrees 50-70 minutes - tap top of bread - if it sounds hollow, it's done.
Cool one hour.
2 cups dark rye flour
1 cup legume flour
(made from 1/4 cup dried soup legumes, 1/2 cup navy beans and 1/2 cup kidney
beans, all ground in the food chopper to a fine flour)
1 tsp sea salt
(although they would have used rock salt, if they could have afforded it)
1/2 cup natural white vinegar
2 tbs wild flower honey
1 cup tap water
Mix first three ingredients together in a bowl. Combine last three ingredients. Make a well in the flour mixture and add liquid all at once and stir vigorously in one direction to develop the gluten. Turn out dough onto a floured board and knead. Divide into eight sections and flatten each with the heel of your hand and pat out into disks about 1/4" thick. Place in a heated iron skillet and cook about two minutes on each side.
Alternatively, preheat oven to 450F and place unglazed quarry tiles (or baking sheets if you have no quarry tiles) about one inch apart on the middle rack of the oven. This somewhat recreates a stone oven.
Bake flatbreads for about five minutes. Cool on rack.
Variation: substitute nut flour (hazelnut, beech, acorn or even walnut) for the legume flour for a sweeter, less bitter, bread.
6 to 8 cups hard white flour
2 cups brown ale sediment as leavening agent (barm)
3 cups barley and malt mash from a beer batch
3 cups rolled oats
Combine mash and oats with 5 cups of flour. Add the sediment and combine well, stirring in one direction to develop gluten. Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour. It will have the consistency of a heavy biscuit dough.
Shape into a smooth ball and place in a lightly oiled large stainless bowl. Cover and let rise in a warm, humid place until about double in bulk, about two hours.
Punch down and divide into four loaves. Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
Preheat oven to 400 degrees F and bake loaves for approximately one hour.
2 cups coarse barley meal
1 cup cracked wheat
4 - 6 cups dark rye flour
1 cup barm
2 cups warm water
Soak barley and cracked wheat in 2 cups of warm water. In a large bowl measure out flour. Drain barley and cracked wheat; add to rye flour. Add barm to mixture and stir until too stiff to work. Turn out onto floured surface and knead until smooth and elastic. Let rise, covered, about two hours until double in size. Punch down and shape into round loaf. Cover and let rise one hour. Bake at 400F in a preheated oven, about one hour.
2 1/2 cups brown rice flour
1 tbsp xanthan gum
1 tsp baking soda
1 tsp salt
2 tsp dried orange peel
2 cups buttermilk
1/2 cup dark brown sugar
1/2 cup (1 stick) butter or margarine, melted
Preheat oven to 425.
In a medium bowl, blend together the flour, xanthan gum, baking soda, salt, and orange peel. Set aside.
In a large mixing bowl, stir together the buttermilk, sugar, and butter. Add half the flour mix and beat with a spoon to a smooth batter. Stir in the remaining flour to form a thick dough. (You may have to add a bit more flour. Humidity and the thickness of the buttermilk will make a difference - Bette uses powdered buttermilk and makes it thicker than the box suggests.)
Pick up small portions of the dough and, using your hands, roll into 1 inch balls. Add more flour if necessary. With your hands, flatten these balls to the thickness of pie dough and into circles 2 1/2 or 3 inches in diamater. Place on an ungreased baking sheet and prick all over with a fork before baking.
Bake for 8 to 10 minutes, turning once if they are browning too much on one side. After all the biscuits are baked, pile them together on one baking sheet and return to the oven. Turn off the oven and let them sit 5 to 6 hours (or overnight).
If they are not crisp enough, reheat the oven, turn it off, and put the hardtack back for another 2 hours. Store in airtight containers for up to a month. To keep longer, freeze. Makes 6 dozen 2 1/2 to 3 inch crackers.
The above was a gluten-free recipe. Here is a rye-based recipe which is not gluten-free, for Swedish hardtack. It comes from the excellent site Hardtack which has a number of recipes and historical information about hardtack. Note that the name "hardtack" is an artifact of the American Civil War.
1 cup water
3 tbsp. vegetable oil
3 tbsp. honey
3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
1 1/2 tbsp. brewer's yeast (optional)
1/4 tsp. salt
Mix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.
GF Dry Yeast
1 cup water
2 Tbsp brown sugar
1 cup brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
3 tsp caraway seeds
2 tsp flax seeds (optional)
1 tsp instant coffee powder
1/2 tsp onion powder
2 tsp xanthan gum
1 tsp unflavored gelatin powder
1 tsp salt
6 Tbsp dry milk powder
2 tsp Egg Replacer (optional)
1 Tbsp cocoa
2 large eggs at room temperature
2 Tbsp cooking oil
2 Tbsp molasses
1 tsp cider vinegar
Cooking spray
Combine 1 tbsp yeast, warm water (105 degrees) and 2 tsp of the brown sugar in small bowl. Set aside to foam, about 5 minutes.
In large mixer bowl using regular beaters (not dough hooks), combine remaining dry ingredients (including remaining brown sugar) and blend on low speed.
Combine eggs, oil, molasses, and vinegar and combine with yeast mixture after yeast has begun to foam.
With mixer on low speed, add liquid to dry ingredients. Once liquid is incorporated, increase mixer speed to high and beat for 2 minutes.
For small loaves, coat three 5 x 2 1/2-inch loaf pans with cooking spray. Divide dough among pans and put in warm place to rise for 45-60 minutes, or until doubled in bulk. Preheat oven to 350. Bake loaves for 25-30 minutes.
For large loaf, coat an 8 inch pie plate with cooking spray and place dough in it. Let rise about 35-40 minutes or until doubled in bulk. Bake for 40-50 minutes.
3 cups GF Flour Mix (2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour)
2 1/2 tsp xanthan gum
1 tsp salt
2 tsp Egg Replacer (optional)
1/4 cup dry milk powder
1 tsp unflavored gelatin
2 tsp cardamom
1 tsp dried lemon peel
3/4 cup finely chopped mixed dried fruit
1/4 cup sugar
1 egg plus 2 egg whites, or 2/3 cup liquid egg substitute
3 Tbsp margarine or butter, melted
1 tsp vinegar or dough enhancer
1 2/3 cups water (scant) (add 2-3 tbsp more for hand mixed)
2 1/4 tsp (1 packet) dry yeast (double this for hand mixed)
BREAD MACHINE:
In a bowl, combine the flour mix, xanthan gum, salt, egg replacer (if used), milk powder, gelatin, cardamom, lemon peel, fruit, and sugar.
In another bowl, whisk the eggs and add the butter, vinegar, and water (at the temperature suggested by your breadmakers manual). Place in the breadmaker in the order suggested on p. 42. Add yeast to dry ingredients in round-pan models; put it in a well on top in square upright or rectangular ones. Use the setting for white bread with a medium crust.
HAND-MIXED AND OVEN BAKED:
Prepare three small 3 1/2" x 7 1/4" pans, or two 4 1/4" x 8 1/4" pans, or one large 5" x 9 1/4" bread pan as well as several muffin cups, by spraying them with vegetable oil spray and dusting them with rice flour.
In a medium bowl, place all the dry ingredients except 1 tsp of the sugar. Dissolve this sugar in the amount of water called for in the recipe (the water should be lukewarm) and add the yeast. Set aside to foam.
Break the eggs into the bowl of a heavy duty mixer. Add the oil, melted shortening, or margarine, plus any liquid sweetener such as molasses or honey, and vinegar or dough enhancer. Using the heavy beater (not the dough hook), beat lightly on low speed. Add the yeast water. Add the flour mix gradually.
Beat at the highest speed for 3 1/2 minutes.
Spoon the dough directly into your prepared pans, filling them 2/3 full. The overflow from the large pan will make several muffins.
Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk), 45 to 60 minutes for regular yeast, about 30 to 35 minutes for rapid rising yeast.
Preheat oven to 400 degrees. Bake the large loaf for approximately 1 hour, small loaves for 40 to 45 minutes and rolls for about 25 minutes. Cover with foil after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
1 cup GF cereal, crushed
3 cups Bread Flour Mix (1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour)
1 tsp cardamom or cinnamon
1 tsp dried orange peel
2 1/2 tsp xanthan gum
1 1/2 tsp salt
1/2 cup dry milk powder
1 1/2 tsp Egg Replacer (optional)
1/4 cup sugar (slightly more if desired)
1 egg plus 2 egg whites
3 Tbsp Butter Flavor Crisco, melted
1 tsp vinegar, or 2 tsp dough enhancer
1 2/3 cups water (add 2-3 tbsp more for hand mixed)
2 1/4 tsp (1 packet) dry yeast (double this for hand mixed)
BREAD MACHINE:
In a bowl, combine the crushed cereal, flour mix, cardamom, orange peel, xanthan gum, salt, egg replacer (if used), milk powder.
In another bowl, whisk the eggs slightly and add the melted shortening, vinegar, and water (at the temperature suggested by your breadmakers manual). Place in the breadmaker in the order suggested on p. 42. Add yeast to dry ingredients in round-pan models; put it in a well on top in square upright or rectangular ones. Use the setting for white bread with a medium crust.
HAND-MIXED AND OVEN BAKED:
Prepare three small 3 1/2" x 7 1/4" pans, or two 4 1/4" x 8 1/4" pans, or one large 5" x 9 1/4" bread pan as well as several muffin cups, by spraying them with vegetable oil spray and dusting them with rice flour.
In a medium bowl, place all the dry ingredients except 1 tsp of the sugar. Dissolve this sugar in the amount of water called for in the recipe (the water should be lukewarm) and add the yeast. Set aside to foam.
Break the eggs into the bowl of a heavy duty mixer. Add the oil, melted shortening, or margarine, plus any liquid sweetener such as molasses or honey, and vinegar or dough enhancer. Using the heavy beater (not the dough hook), beat lightly on low speed. Add the yeast water. Add the flour mix gradually.
Beat at the highest speed for 3 1/2 minutes.
Spoon the dough directly into your prepared pans, filling them 2/3 full. The overflow from the large pan will make several muffins.
Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk), 45 to 60 minutes for regular yeast, about 30 to 35 minutes for rapid rising yeast.
Preheat oven to 400 degrees. Bake the large loaf for approximately 1 hour, small loaves for 40 to 45 minutes and rolls for about 25 minutes. Cover with foil after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
1 cup flour
3 1/2 cups oatmeal
1/2 cup dry milk powder
1/2 cup honey
1 cup butter or margarine, softened
1 egg, slightly beaten
2/3 cup raisins
1/2 cup chopped dates
1/2 cup sliced almonds, pecan chips or chopped walnuts
shortening
Cream together the margarine and honey. Add the slightly beaten egg and blend well. Mix the flour, oatmeal, and dry milk in a large mixing bowl and sift the mixture with your hands until ingredients are well combined. Add the dry ingredients to the margarine, honey and egg mixture. Mix well, then add the raisins, dates and nuts. Stir well. Using a good load of shortening on a paper towel, grease a 9x13x2 inch cake pan. Spread the batter into the pan. Bake at 300 degrees for 45 to 50 minutes. The bread will be a warm bronze color when done. Cut the bread into slices. Let the slices cool slightly, then remove them from the pan. Allow the bread to dry on a baker's rack for 15 to 20 minutes before wrapping in plastic or foil. Eat plain or spread with honey or peanut butter.
1/2 cup brown sugar
1/4 cup dark corn syrup
1/3 cup sweetened condensed milk
2 Tbsp butter or margarine, melted
1/2 tsp vanilla
4 1/2 cups Granola (purchased GF or see below), chopped in food processor to very course granules.
Mix brown sugar, corn syrup, condensed milk, butter, and vanilla together well. Pour over the granola and mix thoroughly. It will be sticky.
Butter your hands and flatten the mixture into a greased 9" x 13" pan. Bake in preheated 350 oven for 20 minutes.
Let cool about 10 minutes and cut into 1 1/2 x 3 inch bars. If you leave it longer, it will be hard to cut. Makes 20 bars.
GRANOLA (makes 10 cups)
6 cups puffed rice
1 cup dry-roasted soy-beans
1 cup unsweetened flake coconut
1 cup sunflower seeds
1/4 cup honey
1/4 cup vegetable oil
2 cups raisins
Spray Pam in a large roaster. Put in the puffed rice, soybeans, coconut, and sunflower seeds.
In a saucepan, combine the honey and oil and heat to boiling. Watch and stir constantly, as the mixture has a tendency to foam over the minute it comes to a boil. Remove from heat and drizzle this over the mixture in the roaster. Stir in well.
Bake in preheated 225 oven for 2 hours, stirring every 30 minutes to keep the mixture from sticking together. Then add raisins and turn off the oven. Put the pan back in the oven and let the granola cool down and dry out some. (This can easily be left overnight.) Store airtight in cans.
4 cups crushed GF flaked cereal
1 1/2 cups sliced almonds, crushed
1 cup semisweet chocolate chips
1 cup chopped dried fruit
1 cup peanut butter
3/4 cup light corn syrup
Spray a 15" x 10" jelly roll pan with vegetable oil spray.
In a large mixing bowl, blend the cereal, almonds, chocolate chips, and dried fruit.
In a small saucepan, combine the peanut butter and corn syrup. Cook, stirring constantly, until hot and smooth, about 5 minutes. Pour the hot syrup over the cereal mix and blend well. Press the batter into the prepared pan. Refrigerate for 15 minutes, or let stand for an hour or so. Cut into bars. Makes 4 dozen bars.
2/3 cup dates, chopped
2/3 cup dried apricots, chopped
2/3 cup golden raisins
1 tbsp lemon juice
1 cup water
1/4 cup margarine or butter
1 cup GF Flour Mix
2 tbsp soy flour
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp dried orange peel
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 tbsp brown sugar
2 eggs, beaten
1/2 cup chopped walnuts
Preheat oven to 350.
In a medium saucepan, combine dates, apricots, raisins, lemon juice, and water. Simmer 5 minutes, stirring occasionally. Stir in margarine and set aside to cool.
In a large mixing bowl, blend together the flour mix, soy flour, xanthan gum, baking soda, orange peel, salt, cinnamon, nutmeg, cloves, and brown sugar. Stir in the fruit mixture and eggs until well blended. Add the nuts.
Spread the batter in a greased 9x13 baking pan and bake for 15 to 20 minutes or until top springs back when touched lightly. Cool before cutting into 1 by 2 inch bars. Makes 4 1/2 dozen bars.
1 cup crushed sliced almonds
1 1/4 cups GF Flour Mix
1/4 cup sweet rice flour
3/4 tsp baking soda
1 1/4 tsp apple pie spice
1/4 tsp salt
1 stick plus 2 Tbsp margarine
1 cup plus 2 Tbsp dark brown sugar
1 egg
1/2 cup grated apple
1 cup dried fruit bits
Preheat oven to 350. Spray 2 cookie sheets with vegetable oil spray.
In a large bowl, blend the almonds, flour mix, sweet rice flour, baking soda, apple pie spice, and salt.
In a large mixing bowl, beat the margarine and sugar with electric mixer until fluffy. Beat in the egg and apple. Add the dry ingredients and mix until well combined. Stir in the fruit bits. Drop by rounded teaspoonfuls onto the prepared sheets, about 2 inches apart. Bake about 10 minutes or until the cookies are a light golden. Makes about 4 1/2 dozen cookies.
1 cup butter
1 1/2 cup sugar
6 egg yolks
3 egg whites
3 1/2 cups sifted flour
powdered sugar
1 Tbsp baking powder
3/4 cup milk
1 Tbsp caraway seed
1 1/2 tsp vanilla or rosewater
1/4 tsp salt
Cream butter and sugar; beat in yolks. Stir in slightly mixed egg whites. Beat well for 1 minute. Resift flour, salt and baking powder 3 times. Fold into batter alternating with milk. Fold in seeds and vanilla. Pour into a buttered and floured 9 inch tube pan. Bake at 350 for 50-55 minutes or until toothpick comes out clean. Cool 2-3 minutes, unmold and invert to cool on cake rack. Serve sprinkled with powdered sugar. Medieval. Also called Seed Cake.
2 2/3 cups bread crumbs - soft (stuff won't stick together if you use the dry crumbs they sell in the store)
2 cups (about one pound) pitted dates
1/3 cup ground almonds
1/3 cup ground pistachios
7 tablespoons melted butter or sesame oil
enough sugar
We usually mix dates, bread crumbs, and nuts in a food processor or blender. For "cabobs," roll into one inch balls. Good as caravan food (or for taking to wars). They last forever if you do not eat them, but you do so they don't.
NOTE: Beware... many blenders have had their engines burned out by this recipe, due to the overly eager attempting to do the whole thing in one go.
Premix the ingredients, then process in about 4 batches in the food processor/blender. You'll have to let it process for about a minute before the dates are ground up enough for the balls to stay together. Rolling the balls requires squeezing... it's not as easy as something really greasy like peanut butter balls. This is a good recipe for having some helpers. One person runs the food processor, another makes the balls, and another rolls prepared balls in granulated sugar and then puts them in the tupperware for storage.
2 pkg Pie Crust (Pillsbury All Ready)
2 celery stalks, diced (about 2 cups)
1 turnips, small, diced (about 1 1/2 cups)
1 leek, washed and chopped (about 1 1/3 c, ps)
1 1/3 cup carrots, diced
4 cup cheddar cheese, grated
mace, pinch of
1/4 tsp black pepper, freshly ground
1/8 tsp cayenne
1 1/2 tsp prepared horseradish
In a large bowl, mix together all the filling ingredients. Preheat the oven to 375 F. Cut each pie crust into 4 pieces.
Place 1/8 of the filling in the middle of each pastry triangle. Pack it down so that it will fit. Fold from the apex of the triangle and
halve the base to make a triangular turnover. (If this doesn't make sense, fold it the only way it will hold together.) Seal the edges
together. Turn the edges over all around and press with a fork or your fingers to double seal. Cut slits in the top of each pastie so
that steam can escape.
Bake for 15 minutes at 375, then reduce the heat to 350 and bake for 15 to 20 minutes more, until lightly golden. Let the pasties rest for
at least 5 minutes out of the oven before serving.
1 1/2 lb ground pork
1 egg
2 Tbsp ginger, finely minced
pepper and salt
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp mace
1/2 cup raisins, finely chopped
1 Tbsp wine vinegar
OLD FASHIONED PIE PASTE or use Pillsbury All Ready Pie Crusts
2 cup flour
1 tsp salt
3 Tbsp shortening
1/2 cup meat broth
1 Tbsp white vinegar
To make the meat filling, just mix the stuff together like meatloaf. Put it in the pie crust without precooking. Just be sure to cook them
long enough. Wrap the filling in the crust, and after sealing the edges (roll them over twice) slash the top, or poke in several places
with a fork. Bake at 325 for 1 to 1 1/4 hrs.
(Being lazy, I often use a box of Pillsbury All-Ready Pie Crust, quartered to make 8 pasty wrappers... however, to do it right) To make the "paste":
Combine the flour and salt. Cut in the shortening and blend with your fingertips until the mixture resembles fine crumbs. Add the broth and vinegar and blend until the mixture forms a ball. Alternatively, you may combine all the ingredients in the bowl of a food processor fitted with the metal blade. Using the pulse switch, combine only until the dough holds its shape. Turn out onto a floured surface and roll out to a thickness of about 1/8 inch.
1 lb mushrooms
1/2 lb grated cheddar cheese
1/2 teaspoon salt
2 tablespoons olive oil
4 grinds fresh black pepper
1/4 teaspoon dry mustard powder
1/4 teaspoon garlic
Prepared pie crust
Preheat oven to 400 degrees (F)
Bring pot of lightly salted water to boil. Clean and trim mushrooms. Lightly parboil them in boiling water (30 seconds). Drain mushrooms, pat dry and chop or slice them thinly. Add oil, cheese and seasonings. Mix to blend. Allow to marinate overnight in refrigerator. Cut out 48 2" round pie crusts. Line cup cake tins with half of the pie crusts, pierce with fork. Fill prepared pie crusts almost full. Top with reserved pie crust rounds. (to seal a beaten egg brushed around the edges works really well). Pierce top once to vent. Bake 15-18 minutes or until golden brown.
Make the filling. Mix your mushrooms with the cheese, the olive oil,
and the spice powder. If you use premixed spice powder, remember it probably
already has some pepper. Season with salt and, if necessary, pepper. If
you're using a commercial baked pie shell, add one or two beaten eggs to
hold the filling together. If using frozen wrappers, follow package directions for thawing and
keep covered with a slightly damp towel. If you're using homemade wrappers
do the same. Fill two or three wrappers at a time, keeping the rest covered. If necessary,
brush inside edges with water or beaten egg to seal. Pinch shut any cracks
the same way; a rub with a wet fingertip erases them. Crimp the edges with
fingers or a fork (optional). Fried pasties need to be well sealed or they'll
explode and fill your oil with brown curds. Baked ones are easier, but
not as good. Any leftover beaten eggs can be used to glaze the baked version.
Deep-fry at 350° F, til golden, or bake at 375° F for 25 minutes
or until a knife point comes out clean.
Cheese Filling:
Spinach Filling:
Sift salt and flour together. Soften butter and cheese, mix together. Add flour mixture. Refrigerate 1 hour. Bread dough
1 lb. ground beef, browned
Mix all ingredients except bread dough together and brown, drain well.
3/4 lb ground veal TOURNEY COOKING: 1st Caerthen Cookbook
1 lb. hamburger
TOURNEY COOKING: 1st Caerthen Cookbook
1 package pita bread "Compot. Take rote of persel, of pasternak, of rafens, scrape hem
and waische hem clene. Take rapes and caboches, ypared and icorue. Take
an erthen panne with clene water and set it on the fire; cast alle þise
þerinne. Whan þey buth boiled cast thereto peeres, & perboile
hem wel. Take alle þise thynges vp & lat it kele on a faire cloth.
Do þerto salt; whan it is colde, do hit in a vessel; take vyneger
& powdour & safroun & do þerto, & lat alle þise
thynges lye þerin al nyzt, oþer al day. Take wyne greke &
hony, clarified togider; take lumbarde mustard & raisouns coraunce,
al hoole, & grynde powdour of canel, powdour douce & aneys hole,
& fenell seed. Take alle þise thynges & cast togyder in a
pot of erthe, & take þerof whan þou wilt & serue forth."
From _The English Hous-wife_ c. 1615:
2-3 lbs ground beef
1 1/2 lbs cold boiled (or roast) pork or chicken (to serve 4-6 people)
3/4 cup plain yogurt
SALAD
Take the braun of capounes or of hennes ysothe or
rosted and bray it in a morter small as myed bred, and take good
almound melk lyed with amodyn or with floure of rys & colour
it with safroun and boyle it wel. & carge it with rosted braun,and
sesn with honey and salt, and florsche it with maces and quibybes.
4 cups cooked chopped chicken
Boil the wine and sugar together for ten minutes or until it thickens
and clings to the spoon. Add honey, spices, and raisins, and
boil for another 5 minutes.
4 cooked boneless, skinless chicken breast halves
2 cups chicken meat, cooked and cut small (1 large breast or 3 legs)
3 to 3-1/2 lb. bone-in chicken pieces
3 cups cooked wild rice
3 cups cut-up cooked turkey
SALAD
In medium saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Cool 20 minutes, stirring occasionally.
SALAD
2 pkg tri-color vegetable spirals pasta
1/2 cup uncooked regular long grain rice
1 bag shredded cabbage or 3/4 head of cabbage
1/2 lb. small mushrooms serves about a dozen
1 qtr watermelon
2-3 pounds beef (roast), cubed
2 lb meat (lamb)
2 lb chicken thigh quarters (Angharad - 1 chicken)
1 3 to 3 1/2 pound chicken (use boneless breasts for camping)
1 boiling fowl, about 3 lbs, cut up, or 6 chicken legs (use boneless breasts for camping)
2 tbl butter
1 head cabbage, cored and quartered
The noodles (prepare ahead):
To cook and serve the noodles:
Grate cheese or slice thin and mix up powder douce (sugar, cinnamon, ginger). Bring broth to a boil, put in pasta, cook 10-12 minutes, and drain. Put about 1/5 of the cheese in a dish, sprinkle about 1/5 of the powder douce over it, and layer 1/5 of the hot pasta on top;
repeat until you run out of cheese and pasta, reserving a little powder douce to sprinkle on top; we are using more layers than the
recipe calls for because we are making such a large batch. Let sit a couple of minutes to melt cheese and serve. The recipe suggests
layering in an iron pot so it all stays hot.
To make pasta (make it ahead of the event): stir the water into the flour and knead until smooth. Divide in sixteen portions, roll each
out flat to about 12" diameter. Cut in lozenges (diamonds), leave to dry. This produces 38 oz dried pasta (for 25 servings), which will
keep at least three weeks.
Eight frozen empanada wrappers (Goya makes cool yellow ones, 10 per
pack!) or one recipe standard short piecrust, divided into eight and rolled
out into thin circles, or one frozen 9-inch pie-shell, partially prebaked.
12 ounces, drained weight, canned sliced mushrooms plus one ounce soaked
dried wild mushrooms, chopped and sauteed (we used porcinis)
OR
1 1/4 pounds sauteed fresh mushrooms, sliced
2 -3 Tbs extra virgin olive oil
1/2 cup ricotta cheese or equivalent in cheese of your choice
2 Tbs grated parmesan cheese
2 tsp quatre epíce or mixed pepper, ginger, nutmeg, and cloves
salt and pepper
3-4 cups vegetable oil for deep-frying, if you're going that way
Chawettys (Pork and Blue Cheese Pasties)
p. 123 Thousand Borek
TOURNEY COOKING: 1st Caerthen Cookbook
Borek is a Turkish food made from thin sheets of dough rolled out , then layered or folded into various shapes before being filled with cheese or meat mixes and baked or fried.
1 lb. grated cheddar or Gruyere with parmesan
2 eggs, beaten
white pepper to taste
Mix all ingredients together.
1 lb. fresh spinach
1 Tbsp. butter
1/4 lb. Gruyere, grated
1 egg
black pepper
1/4 tsp nutmeg
Cook the spinach, finely chopped, in a pan with the butter over low heat until tender. Add cheese, egg and seasoning.
Pie Dough:
3 1/2 cups flour
1/2 tsp salt
2 sticks butter (1/2 lb)
2 eggs
1/4 cup water
1 egg beaten with 1-2 Tbsp water, to glaze
Sift flour and salt into a large bowl. Work in the butter. Add eggs and work them in well. Gradually, add water and work it gently until the dough forms a soft ball. Allow it to rest, covered, in a cool place for 1 hour.
Roll dough thinly and cut rounds about 3 inches in diameter, or take walnut size lumps of dough and flatten as thin as possible.
Place filling in center of each circle. Fold over pastry and pinch edges together to seal. Place on ungreased baking tray. Brush tops with egg and water glaze. Bake at 350 degrees for 45 minutes.
Makes about 30 borek.
Russian Meat Pies
1/4 lb cream cheese
1/4 lb butter
1 egg yolk
1 cup flour
salt
1 lb. ground beef
2 oz. Crumbs
3 oz. Milk or yogurt
chopped onion
chopped dill
bovril or bouillon or roast drippings
an egg or the white from above
salt and pepper
Mix as in meatloaf, then pre-cook meat in pan until slightly brown. Roll out dough, fill with meat, close up and put on greased cookie sheet. Bake at 375 till light brown (about 45 minutes).
Rastons (Stuffed Loaves)
TOURNEY COOKING: 1st Caerthen Cookbook
Cariadoc's Miscellany has a recipe (with source) for a sweet Rastons. This savory version does not have any period documentation.
1/3 lb. sausage
1/3 lb. mushrooms, chopped
1 Tbsp poppy seeds
1 tsp sage, thyme, rosemary, and/or marjoram
Form bread dough into large rolls and bake according to recipe, removing them just before they are done. Cut a circular "lid" from the top of each roll and scoop out inside, grind to fine crumbs.
Fry sausage and mushrooms together, drain. Add seasonings, onion salt, if desired, poppy seeds, and bread crumbs. Mix well and fry lightly. Stuff mixture back into rolls, top with lid and return to oven for 2-3 minutes, being careful not to let rastons dry out.
Meatroll
TOURNEY COOKING: 1st Caerthen Cookbook
1/2 lb mushrooms, chopped
1/4 cup almonds, chopped
onion salt to taste
season with any of these herbs: sage, thyme, rosemary, basil, marjoram
1 recipe bread dough
A two loaf recipe for bread will make two meatrolls. Roll out into a large rectangle, and spread with the meat filling. Roll long ends together, like a jelly roll and pinch shut all seams, or join both short edges to make a circular roll.
Brush with melted butter and bake according to recipe.
Veal Pasties
TOURNEY COOKING: 1st Caerthen Cookbook
2 hard boiled eggs, chopped
3 tbsp currants
3 tbsp pinenuts
3 tbsp minced dates
3 tbsp minced prunes
1 tsp brown sugar
1/4 tsp fennel seed, crushed
1/4 tsp cinnamon
1/4 tsp salt
1/8 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 double crust recipe pie crust
Combine all the ingredients except pastry. Make 3-inch rounds of pastry - very thin.
Put a teaspoon of meat on pastry and fold in half. Crimp edges. Place on buttered baking sheet and bake at 375 degrees for 25 minutes.
Makes about 24.
Pasties as you like them
(Any resemblance to the traditional Cornish pasty is entirely fortuitous)
1 pkg Jimmy Dean hot sausage
6 potatoes or turnips
1 pkg carrots
3 leeks (or more)
1/2 can mushroom soup (undiluted)
salt (quite a bit)
pepper (a couple of shakes)
Lawry's Pinch of Herbs (a shake)
Pastry (about 3 1-crust recipes)
Take some ground beef and spicy ground pork and fry it up till it's brown with some leeks. Cut up a goodly bunch of carrots and the same of turnips (or those large white roots from the new world) and boil them till they are almost cooked, in salted water. Add all together and season with salt and pepper and a pinch of herbs. Moisten it with some concentrated soup of mushrooms.
Now take some of your most cooperative pastry recipe and divide it into balls, about the size of a small fist. Roll them out and place on them enough of the meat mixture to fill the pastry when it is folded over. Close up the edges and pierce tops, then cook them till they be done, about 40 minutes at 400 degrees.
These can be eaten hot or made ahead and frozen. Taken along for a tournament they are quite tasty cold.
Hot Water Shortening Dough
Dream Pastry Mix
From The Gluten-Free Gourmet Cooks Fast and Healthy : Wheat-Free With Less Fuss and Fat by Bette Hagman
Baker's Best Bean Pastry
From The Gluten-Free Gourmet Cooks Fast and Healthy : Wheat-Free With Less Fuss and Fat by Bette Hagman
Hot Pockets
From The Gluten-Free Gourmet Cooks Fast and Healthy : Wheat-Free With Less Fuss and Fat by Bette Hagman
Pita Pizza
(Utterly modern, but convenient camp food)
1 recipe spicy tomato sauce
1/2 lb grated mozzarella
1/2 lb sliced pepperoni
Slice open one end of pita bread, and spread inside with a layer of tomato sauce, pepperoni and cheese.
These keep very well for at least a week. When ready to eat, warm them until cheese is melted.
PICKLES AND SUCH
Pickled Herring
Purchase prepared pickled herring
Olives
Purchase cans of black olives and jars of green olives
Compost
Curye On Inglysch, Book IV, Forme of Cury, ed. Constance
B. Hieatt & Sharon Butler, Oxford University Press, Oxford 1985.
Redaction by Gideanus Adamantius (Phil Troy)
Basically, the compot is part chutney and part Italian mustard fruits. Rote of persel, rafens, and rapes were unavailable at marketing time, so we went ahead and made the stuff without parsley roots, and substituted daikon icicle radish for both the white radishes and the turnips. Same with Lombardy mustard, which is essentially wholegrain honey mustard, so we had to make do with Guldens, whole mustard seed, and extra honey. Currants became ordinary raisins, Greek wine became Rhine wine, instead of Grenache or retsina. The list goes on and on.... However, this is one of those melánges where the flavors are so mixed and masked that it almost doesn't matter what's in it. One French version calls for green pickling walnuts and the then-exotic medieval prototype of the carrot: looked like a radish, tasted more like a beet.
Below is in feast quantity... needs to be scaled down still.
40 pounds pears
10 pounds parsnips
10 pounds daikon
5 pounds cabbage
3/4 pound salt, approximately
3 quarts white wine
3 quarts red wine vinegar
5 pounds raisins
4 1/2 pounds honey
12 ounces prepared mustard
2 ounces whole yellow mustard seed
1 1/2 ounces anise seed
1 1/2 ounces fennel seed
1/4 gram saffron
Pickled Eggs
xxx
Pickled Lemons
xxx
Rapeye
(applesauce) p. 146 Thousand
Pokerounce
p. 182 Thousand
SALADS
Salad itself was perfectly period. As noted by Angharad ver' Rhuawn, "There's a recipe for salad in Forme of Curye (one of the best known collections of recipes from period, dating to late 14th C England). I rather suspect that it's actual purpose was to remind folks that there are more interesting things to put in salads than simple leafy vegs. Anyhow, the text is as follows:
Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waische hem clene. Pike hem. Pluk hem small wi(th) (th)yn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.
Slightly modernized:
Take parsley, sage, green garlic, chiboles, onions, leeks, borage, mint, poretts, fennel, and garden [town] cress, rue, rosemary, parsley; lave and wash them clean. Pick [the nasty bits out of] them. Pluck them small with your hand, and mix them will with oil; add vinegar and salt, and serve it forth.
"
To compound an excellent Sallet, and which indeed is usall at great Feasts, and upon Princes Tables
Take a good quantity of blaunch't Almonds, and with your Shredding knife cut them grosly; then take as manie Raisyns of the sunne cleane washt, andthe stones pick't out, as many Figges shred like the Almonds, as many Capers, twise so many Olives, and as many Currants as of all the rest cleane washt: a good handfull of the small tender leaves of red Sage and Spinage; mixe all these well together with a good store of Sugar and lay them in thebottome of a great dish, then put unto them Vinegar an dOyle, and scrape more Sugar over all; then take Orenges and Lemmons, and paring away the outward pills, cut them into thinne slices, then with those slices cover the sallet all over; which done, take the thin leafe of the red Coleflowre,a nd with them cover the Orenges and Lemmons all over, then over those red leaves lay another course of old Olives, and the slices of wel pickld Coucumbers, together with the very inward hart of your Cabbage lettice cut up into slices, then adorne the sides of the dish and the top of the Sallet with more slices of Lemons and Orenges and so serve it up.
Taco Salad
This is not intended to be period... but is a good practical summertime camping meal
serves about 8
2 envelopes taco seasoning
1 jar salsa
2 bags pre-torn lettuce (salad "kit")
3 tomatoes (dice when ready to eat)
1 bag shredded cheddar cheese
1 container sour cream
1 bag fritos
Precook the ground beef with the taco mix according to package directions. Double bag in ziplocs and refrigerate. When it's time to eat, dice the tomatoes, set out serving utensils and set out all the salad makings and let people mix their own.
Saugee (Cold Pork in Sage Sauce)
Take good spices, that is, ginger, cloves, cinnamon, and galingale, and grind them in a mortar; then take a handful of sage and grind well in the same mortar with the spices; then take eggs and hardboil them; remove the yolk and grind with the sage; blend with wine vinegar, cider vinegar, or malt vinegar; take the egg white and chop finely and add to the sage mixture; put in pig's trotten or other cold meat and serve. (A-N.A 3)
Pleyn Delit 20.
2 tbsp dried sage or 12 fresh leaves, minced; if dried sage used, 1-2 tsp minced parsley is optional
4 hard-boiled eggs
1/4 cup vinegar (white wine, cider, or malt)
1/2 tsp salt
1/8-1/4 tsp ground ginger
optional: pepper, galingale, cloves, and or cinnamon
Separate yolks and whites of boiled eggs. Blend or process the yolks, sage, parsley (if used), vinegar, and seasonings. Separately, chop the whites as finely as possible; stir into the yolk mixture, and if it seems too thick, add a little more vinegar. Arrange the sliced meat on a suitable serving dish and pour the sauce around or over it.
Ham Waldorf Salad
Betty Crocker #82 "Summer Salads and Veggies" p. 31
6 servings
1/2 tsp ground nutmeg
1/2 tsp Worcestershire sauce
3 cups cut-up fully cooked smoked ham (about 1 pound)
1 cup seedless grapes
1/2 cup chopped walnuts
1/4 cup sliced green onions (2 to 3 medium)
2 medium unpeeled apples, chopped (about 2 cups)
2 medium stalks celery, sliced (about 1 cup)
Mix yogurt, nutmeg and worcestershire sauce in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until chilled.
Ham and Swiss with Rice Salad p. 55 PB #209
Pillsbury #209 "Salads for Dinner" p. 55
4 servings
2 cups cold cooked long-grain white rice
2 cups diced cooked ham
4 oz. diced Swiss cheese (1 cup)
1/2 cup thinly sliced celery
DRESSING
1/2 cup sour cream
1/3 cup mayonnaise
1 tsp cream-style horseradish
2 tsp prepared mustard
In large bowl, combine cooked rice, ham, cheese and celery; toss to mix. In small bowl, combine all dressing ingredients; blend well. Pour over rice mixture; toss to coat.
Viaunde of Cypres Ryalle (Cold Chicken Mincemeat)
p. 51 Siobhan Medhbh O'Roarke's Traveling Dysshes (see http://www.innercite.com/~patmcg/disshes.html)(serves 8-10 at feast or 4-6 as entree), also in p. 99 thousand
Caellyn FitzHugh, Two Fifteenth Century Cookery Books,1430-1450, England
and France
1 cup white wine
¼ cup sugar
½ cup honey
½ tsp each ground cloves, mace, ginger
¼ cup ground almonds
½ cup currants
Arrange the cold cooked chicken in your serving dishes. Pour the hot syrup over the chicken. Chill well; serve cold.
Tapenade Chicken Salad
Linda Miranda at National Chicken Cooking Contest
Serves 4
1/2 cup pitted Greek black olives
1/4 cup pitted Spanish olives
2 cloves garlic, minced
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/8 teaspoon pepper
1/2 teaspoon anchovy paste
1 package (8 oz.) salad greens
1 small red onion, sliced thin
1 pint cherry tomatoes
1/2 pound mozzarella cheese, sliced thin
4 teaspoons balsamic vinegar
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
Julienne cooked chicken breasts. In food processor or blender, place black olives, Spanish olives, garlic, 2 tablespoons of the olive oil, pepper and anchovy paste; process to form a paste. Remove to bowl, add chicken and toss to coat evenly. Cover and refrigerate. In large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly. In small container with lid, shake together remaining 1/4 cup olive oil and vinegar; add to greens mixture, toss to coat and arrange on serving dish. Place chicken on top and sprinkle with Parmesan cheese and basil. Makes 4 servings.Ilyana's Sallet of a Cold Hen or Pullet
Serves 6-8
1 large lemon
1 cup fresh parsley, torn or minced small
3 apples, unpeeled, cut small
1 Tbsp onion, minced small
1/2 tsp salt
1/8 tsp pepper
2 Tbsp oil
1/2 tsp wine vinegar
Cut the lemon in slices. Cut out the flesh and shred it, saving the juice. Combine all the ingredients. Serve garnished with lemon peel. This will keep nicely for several hours, because the lemon juice keeps the apples from turning brown.
Chicken Salad with Fruits and Nuts
Joanne Weir in Fine Cooking article
Serves 6
1 small bunch flat-leaf parsley
1 bay leaf
2 Tbsp mayonnaise
1/4 cup plain yogurt
4-1/2 tsp lemon juice
1 tsp honey
1-1/2 cups seedless green or red grapes, halved
1 large tart red apple, halved, cored, and cut into 1/2-inch dice
1 large ripe but firm Bartlett or Comice pear, halved, cored, and cut into 1/2-inch dice
1 cup pecan halves, toasted
salt and pepper to taste
Bring a large pot of salted water to a boil. Put in the chicken, parsley, and bay leaf
and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about
25 min. for the breasts, 35 to 40 min. for the thighs and legs. Remove the chicken and set
it aside until cool enough to handle.
Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice, and
honey.
When the chicken has cooled, remove and discard the skin and bones. Dice the meat into
1/2-inch pieces and add it to the bowl with the dressing, along with the grapes, apple,
pear, and pecans. Toss together. Season with salt and pepper.
Zizania Chicken Salad
California Table Grape Commission in online article
Serves 4
2 cups cooked and cubed boneless, skinless chicken breasts
2 cups seedless grapes
1/4 cup chopped celery
1/4 cup chopped green onions
2 Tbsp chopped walnuts
2 Tbsp chopped parsley
1/2 tsp salt
1/4 tsp pepper
Prepare Orange-Herb Dressing. Set aside.
Mix warm, cooked wild rice with 2 tablespoons Orange-Herb Dressing; mix well and cool. Add remaining ingredients including remaining dressing. Serve immediately or cover and refrigerate until serving. Makes 4 servings.
Orange-Herb Dressing: Combine 1/4 cup orange juice, 2 tablespoons white-wine vinegar, 2 teaspoons sugar, 1 teaspoon grated orange peel, 1 teaspoon fresh thyme leaves, 1/2 teaspoon minced fresh rosemary leaves, 1/2 teaspoon salt and 1/4 teaspoon bottled hot pepper sauce. Makes 1-3rd cup.
Note: To cook wild rice, rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes or until kernels puff and open. Makes about 3 cups cooked rice.
Turkey Salad with Fruit
Betty Crocker #140 "Easy Salads and Desserts" p. 42
6 servings
3/4 cup seedless red grapes
1 can (11 oz) mandarin orange segments, drained
1 can (8 oz) sliced water chestnuts, drained
2 medium stalks celery, thinly sliced (1 cup)
2 medium green onions, thinly sliced (1/4 cup)
1 container (6 oz) peach, orange or lemon yogurt (2/3 cup)
2 Tbsp soy sauce
Mix turkey, grapes, orange segments, water chestnuts, celery and onions in large bowl. Mix yogurt and soy sauce. Pour over turkey mixture; toss. Cover and refrigerate about 2 hours or until chilled.
Deli Chicken Salad
1 1/2 lb chicken pieces, cooked (Simmer for 45 minutes with 2 stalks chopped celery, 2 chopped carrots, 1 chopped onion, pinch thyme, a bay leaf, and salt and pepper to taste. Then take the meat off the bones and chop.
1 cup celery, diced
1 cup mayonnaise
4 hard cooked eggs, shredded
3 Tbsp pickle relish
Combine all the ingredients and chill. Optional, also add 8 oz cream cheese at room temperature.
Smoked Turkey Quinoa Salad
Pillsbury #209 "Salads for Dinner" p. 22
4 servings
1/2 cup uncooked quinoa, rinsed
1 cup chicken broth
1/2 lb. smoked turkey, cubed (1 1/2 cups)
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh mint
2 green onions, chopped
1 medium tomato, chopped
1 small cucumber, peeled if desired, seeded and chopped
4 oz. feta cheese, crumbled (1 cup)
DRESSING
1/4 cup lemon juice
2 Tbsp olive oil
1 garlic clove, minced
In large bowl, combine cooked quinoa and all remaining salad ingredients; mix well.
In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to mix. Cover; refrigerate at least 1 hour.
Quinoa-Almond Salad
Betty Crocker #82 "Summer Salads and Veggies" p. 69
6 servings
1 cup uncooked quinoa
2 cups water
1/2 tsp salt
1/2 cup coarsely shredded carrot (about 1 small)
1/4 cup sliced almonds, toasted
1/4 cup dried cherries
BALSAMIC VINAIGRETTE
1/4 cup olive oil
2 Tbsp chopped fresh parsley
2 Tbsp balsamic vinegar
1/2 tsp salt
pepper
Rinse quinoa. Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 12 to 15 minutes; remove from heat. Let stand 5 minutes. Fluff quinoa with fork. Cool 15 minutes.
Shake all vinaigrette ingredients together in tightly covered container. Mix vinaigrette, quinoa, carrot, almonds and cherries. Cover and refrigerate about 4 hours or until chilled.
Pasta Salad
Another practical modern camp lunch for about a dozen
1 broccoli
1 cauliflower
1 pkg mushrooms
1 ea green & sweet red peppers
2-3 carrots
2 cans artichoke hearts
4-5 green onions
(veggies of your choice)
VINAIGRETTE:
3/4 cup vegetable oil
3/4 cup apple cider vinegar
3/4 cup water
6 tsp paprika
6 tsp prepared horseradish sauce
1 1/2 tsp onion salt
1 1/2 tsp crushed red pepper
Cook the pasta and drain. Cut the veggies into bite-size pieces. Mix up the vinaigrette ingredients. Combine pasta, veggies and vinaigrette, and toss well. This can be done ahead of the trip and brought in a cooler, or you can do it on site.
Greek Vegetable-Rice Salad p. 66 BC #82
Betty Crocker #82 "Summer Salads and Veggies" p. 66
4 servings
1 cup water
1 medium unpeeled cucumber, chopped (about 1 1/4 cups)
1 small green bell pepper, chopped (about 1/2 cup)
12 pitted large ripe olives, cut in half
1/4 cup olive oil
1/4 cup lemon juice
1 Tbsp chopped fresh or 1 tsp dried dill weed
1/2 tsp salt
1/4 tsp pepper
1/4 cup crumbled feta cheese
Heat rice and water to boiling in 1-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Fluff rice with fork. Cover and let stand 5 minutes.
Mix rice and remaining ingredients. Cover and refrigerate about 3 hours.
Medieval Coleslaw
This coleslaw has a nice tasty peri-oid dressing (at least as period as honey butter...) Do this ahead and refrigerate to let the flavors blend.
DRESSING:
3/4 cup olive oil
1/3 cup wine vinegar
1/3 cup dry white wine
2 1/2 teaspoons worcestershire sauce
1/4 teaspoon cumin
pepper
2 1/2 teaspoons caraway seed
1/4 teaspoon crushed coriander
3 sliced green onions
1 teaspoon sugar
In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.
Mushrooms in Olive Oil
TOURNEY COOKING: 1st Caerthen Cookbook
1 1/2 Tbsp water
4 Tbsp olive oil
salt
pepper
juice of 1/2 lemon
2 cloves garlic, crushed
5 Tbsp chopped parsley
Pour oil and water into a deep frying pan. Add all ingredients except mushrooms. Cut mushrooms in half and add. Simmer 10 minutes, or until they are tender. Serve cold, but adjust the seasoning first.
Fruit Salad
1 half honeydew
1 cantaloupe
1 pkg strawberries
1 pkg blueberries
1 bag grapes
3 apples
(fruits of your choice)
Bring the fruits washed but whole, in a cooler to the campsite. When people are ready to eat fruit salad, use a melon baller on the melons and cut up the apples. Toss lightly in a mega-sized bowl and let folks dig in.
STEWS, SOUPS AND ENTREES
MILLET CEREAL:
Millet, like oats and barley, must be presoaked (preferably
overnight) before cooking. Millet increases in bulk. You can count on 4
- 6 servings for each cup of uncooked cereal.
Start with 1 quart of rapidly boiling water. Slowly add
1 cup presoaked millet so that the water keeps boiling. This allows each
individual grain to be surrounded by hot water and thus, quickly penetrated.
The boiling point of the water must be maintained throughout as the cereal
is added. Following this procedure you will not have "gummy" millet...
as the boiling water allows the outer starch layers to stabilize and keeps
the granules separated after swelling.Cover and let simmer for about 45 minutes or until millet
is soft and translucent.
Beef Stew
serves about a dozen... to make it serve more hungry campers, I've made it less period by adding the root vegetables... as you can see from the original recipe, it was just stewed beef and onions, rather than the beef stew we think of today.
Stwed Beeff: Take faire Ribbes of ffresh beef, and (if thou wilt) roste hit til hit be nyghe ynowe, then put hit in a faire possenet; caste therto parcely and onyons mynced, reysons of courauns, powder peper, canel, cloves, saundres, safferon, and salt; then caste there-to wyn and a littul vynegre; sette a lyd on the potte, and lete it boile sokingly on a faire charcole til hit be ynogh, then lay the fflessh, in disshes, and the sirippe there-vppon, And serve it forth.
1/2 cup flour
2-3 onions minced
5 tbsp oil
5-6 cups beef stock
2 tbsp minced parsley
1-2 tsp salt
1/4 cup raisins or currants
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp mace
4 black peppercorns
1/2 cup red wine
2 tsp wine vinegar
pinch saffron
4 cups chopped root vegetables: carrots, parsnips, turnips
Put flour and onions in a gallon ziploc, add the beef cubes and shake to coat. Brown the beef and onions in the oil. Add the rest of the ingredients down to the wine. Increase liquid with more water if needed to cover meat and vegetables. Cover and simmer 2 hours. If you used root vegetables, add them 45 minutes before serving. Just before serving add the wine, vinegar and saffron. To prep ahead, prebrown the beef and onions (keep the juice it makes!) and bring double-bagged in ziplocs in the cooler. Blanch the chopped vegetables and bring them ziploced in the cooler. Make a little jar with the spices mixed. Then the construction is easy to do even in a state of mild intoxication!
Braised Beef Ribs
p. 73 Pleyn Jazariyyah
Meat is boiled with a little water. Carrots, garlic cloves and peeled onions are put with it, then crushed garlic is put with it. Some people put spinach with it also; some make it without spinach. Walnuts and parsley are put in. (Ibn al-Mabrad p. 18 [15th c. eastern Islamic])
Cariadoc's Miscellany
4 carrots
6 whole garlic cloves (about .6 oz)
4 small onions (5 oz)
2 cloves crushed garlic
2 cups spinach
1/4 cup walnuts
1/4 cup parsley
1/2 tsp cinnamon
1/4 tsp pepper
1/4 tsp coriander
1/4 tsp salt
Cut the lamb up small and put it in 1 1/2 cups water with cinnamon, pepper, coriander and salt. Simmer 10 minutes. Add carrots cut up, whole garlic cloves, and small onions. Simmer 10 minutes. Add crushed garlic. Simmer 20 minutes. Add spinach. Simmer 10 minutes. Garnish with walnuts and parsley. The spices are based on similar recipes in al-Bagdadi.
Mawmenee
Take a potell of wyne greke and ii pounde of sugur; take and claryfye the sugur with a quantite of wyne & drawe it thurgh a straynour in to a pot of earth. Take flour of rys and medle with sum of the wyne & cast togydre. Take pynes with dates and frye hem a litell in grece other in oyle and cast hem togydre. Take clowes & flour of canel hool and cast therto. Take powdour gynger, canel, clowes; colour it with saundres a lytel yf hit be nede. Cast salt thereto, and lat it seeth wrly with a slowe fyre and not to thyk. Take brawn of capouns yteysed other of fesauntes teysed small and cast thereto. (Mawmenee. Curye on Inglysch, FoC 22, 102)
Take the chese and of flessh of capouns or of hennes & hakke smal, and grynde hem smale in a morter. Take mylke of almaundes with the broth of freissh beef other freissh flessh, & pout the flessh in the mylke other in the broth, and set hem to the fyre; & alye hem with flour of ryse or gastbon, or amydoun, as chargeaunt as the blanke desire, & with gholkes of ayren and safroun for to make hit ghelow. And when it is dressit in dysshes with blank desire, styke aboue clowes de gilofre, & strawe powdour of galyngale aboue, and serue it forth. (Mawmenny. Curye on Inglysch, Foc202, 144)
Redaction by Lady Dante de Felice, suggested variations informed by Rialto note from Angharad ver' Rhuawn.
When made as redacted by Lady Dante de Felice, it was too sweet for my modern taste. It smelled SO good until I spiced it... then it was cloying. I was especially sad about adding the cinnamon. So to make a wonderful chicken stew to modern taste (though it won't be Mawmenee), cook the chicken in wine and beef broth, add chicken and veg, & voila. Peri-oid it up with the almond milk and pine nuts if desired.
*
10 oz beef broth (1 can)
1 cup white wine (Angharad - 2 cups white wine + 1 cup water)
*
1 cup ground almonds
1 cup water (Angharad - 1 1/4 cups almonds)
*
1 Tbl rice flour (Angharad - 5 oz. rice flour)
*
1/2 cup pine nuts
10 dates, chopped (Angharad - 1/4 cup pine nuts, no dates)
*
1/2 tsp ground cloves (Angharad - 1/4 tsp cloves)
1/2 tsp ground ginger (Angharad - 1/2 tsp ginger)
1 tsp cinnamon, ground (Angharad - none)
1 tsp sugar (Angharad - 1 cup sugar)
Wash chicken in cold water. Put in stew pot and cover with broth, almond milk, and wine. Add more water or wine if needed to cover. Bring to a boil and cook until chicken is cooked through. Remove meat from the pot and cut/pull chicken off the bones. Return meat to pots. Add the seasonings. Caution - add some, then taste before adding the rest. Just before serving, fry the pine nuts and chopped dates in a little bit of oil or chicken fat until pine nuts are toasted/brown. Dissolve rice flour in water or in some wine. Add the rice flour/wine mixture to the sauteed pine nuts. Add this mixture to the stew. With simmering, it should thicken it.
Chykonys in Bruette
Take an Sethe Chykonys, & smyte hem to gobettys; than take Pepir, Gyngere, an Brede y-grounde, & temper it vppe wyth the self brothe, an with Ale; an coloure it with Safroun, an sethe an serue forth. (Harleian MS 279 lxxxxij. Chykonys in bruette.)
Take a Thousand Eggs or More p. 77 (see also Gode Cookery)
2 cups water
12 ounces ale
1/2 tsp pepper plus a dash pepper
2 1/2 tsp ginger powder
2 pinches saffron
3 Tbsp breadcrumbs - use Gluten Free Rice Pecan bread
Cut the chicken into 10 pieces. Trim excess fat. Reserve giblets (excluding the liver). Put chicken and giblets in a large pot with water, ale, 1/2 teaspoon pepper, 2 tsp ginger powder, and a pinch of saffron. Cover. Bring to a boil. Reduce heat and simmer until the chicken is done, about 30 to 35 minutes. Remove chicken and giblets from the pot and set aside on a serving dish.
Drain the fat from the broth in the pot. Reduce broth by half. Add breadcrumbs. Stir until thickened slightly. Strain the broth through a strainer. Add 1/2 tsp ginger, dash pepper, and a pinch of saffron. Boil. Remove from heat and pour the broth over the chicken on the serving platter.
Hennys in Bruet
Hennys in bruet schullyn be schaldyd & sodyn wyth porke; & grynd pepyr & comyn, bred & ale, & temper it wyth the selve broth & boyle it, & colowre it wyth safroun & salt it, & mes it forth.
Pleyn Delit 71 (DS 7)
In France, this is a Comine'e. Very delicious... just need to make it less complicated to construct for camping.
2 strips bacon, blanched in boiling water for a few minutes
1 cup ale or beer (English 'bitter,' if available), or 1/2 cup each ale or beer and chicken broth
1-2 slices bread - use Gluten Free Rice Pecan bread
1 tsp ground cumin
1/4 tsp ground pepper
1 tsp salt, or to taste
optional: 1/4 tsp ginger, pinch saffron
Chop bacon into small pieces and cook in a frying pan over medium heat until it has rendered a good deal of fat and is brown and crisp; remove and reserve bacon pieces, and brown the chicken in the fat. Meanwhile, steep spices and bread in ale or beer (and broth, if used). When chicken is sufficiently borwn, arrange it in a flameproof or ovenproof pan and add the bacon. Blend sauce ingredients - adding a little more liquid if it looks too thick - and pour over chicken. Cover tightly, and simmer over low heat or in a 350 oven about 30 minutes, checking every 10 minutes too see whether more liquid is required, and to stir. Salt to taste.
Hildegarde's Lentil Pottage
This yummy peri-oid stew is very practical for camping, as spoilage of the ingredients is not such a worry. It started as a recipe for mjudra (mujaddara, also known as koshary and khichri. In fact, there is a recipe for khichri in Cariadoc's miscellany from Ain i Akbari, a 16th century book written during the reign of the Moghul emperor Akbar). Mjudra is an ancient middle eastern dish, and often said to be the recipe for Esau's "mess of pottage". Made in this version, however, it is no longer appropriate for Moslems, due to the smoked sausage. If you omit the sausage, use a vegetarian broth instead of a chicken broth, and margarine instead of butter, this is an excellent vegan dish. Serves about a dozen, and VERY cheap and good.
2 tbl olive oil
4 cups sliced onions
1/4 head cabbage shredded (or part of a bag)
**
5 cups water
2 cup lentils
**
6 cups water
6 cubes chicken bouillon
1 cup rice (uncooked)
1 1/2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon pepper
**
3 smoked sausages
In the dutch oven over a slow heat, heat butter and olive oil until butter
melts. Add onion and cabbage and cook slowly about 20 minutes stirring
occasionally. You want the onions browned (carmelizing but not burnt!).
Set them aside.
At the same time (if you're coordinated) bring water and lentils to
boiling, cover and simmer about 20 minutes. Drain the lentils and set
aside.
Put 6 cups water and the bouillon cubes in. Dump in the lentils and
onions and cabbage, add rice and spices Cover and cook over slow fire
until the rice has absorbed water and cooked.
Take the pot off the fire to cool a bit and grill the sausages. Cut them
up into 1-1 1/2 inch slices and put them in the pottage as well.
Stone Soup
If you are making a stone soup, where random vegetables and such are added to simmering stock, add vegetables in the following order. Beets, parsnips, potatoes, onions, barley, turnips, dried peas and limas, carrots, beans, mushrooms, peas, peppers, broccoli, celery. Be careful with beets, broccoli and members of the cabbage family as they will take over the soup. Just a little bit of those will go far.
Caboches in Potage
Siobhan fidhleir, Forme of Cury, #78, 1390, England and France.
Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and whyte of lekes yslyt and ycorve smale. And do thereto safroun & salt, and force it with powdour douce.
From Siobhan Medhbh O'Roarke's Traveling Dysshes (see http://www.innercite.com/~patmcg/disshes.html). Highly Recommended that you get this book.
Also 22 Pleyn Delit (FC 6)
2 chopped onions
2 chopped leeks
8 cups broth (vegetable or chicken)
2 tsp salt
1/4 tsp each cinnamon, sugar, cardamom, galangale
pinch saffron
Heat a little oil in the soup pot and cook onions until translucent. Add broth, bring to boil, add cabbage, leeks and spices, and cook until the cabbage is done to your liking.
Losyns
Medieval Layered Pasta and Cheese
From Tournaments Illustrated article, see also 12 Pleyn Delit (FC 50)
Losyns: Take good broth and do in an erthen pot. Take flour of payndemayne and make therof past with water, and make thereof thynne foyles as paper with a roller; drye it harde and seeth it in broth. Take chese ruayn grated and lay it in disshes with powdour douce, and lay theron loseyns isode as hoole as thou my3t, and above powdour and chese; and so twyse or thryse, & serve it forth.
Serves 25
5 1/3 cup white flour
2 2/3 cup whole wheat flour
2 cup water (2-3 c)
21 cups beef bouillion
3 lb mozzarella cheese
3/4 lb parmesan cheese
8 tsp sugar
4 tsp cinnamon
2 tsp ginger
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