Friday, December 28, 2007

Drawen Benes


Take benes and seeþ hem and grynde hem in a morter and drawe hem up with gode broth an do Oynouns in the broth grete mynced an do þerto and colour it with Safroun and serve it forth.
No. Quantity Item For 40

2 cups split fava beans 4 cups fava beans

4 cups beef stock 8 cups beef stock

2 medium onions 4 medium onions

5 strands saffron 10 strands saffron


1. Simmer beans in stock for about and hour or until nearly soft.

2. Fry onion and add and simmer for another 20-30 minutes until beans are really soft
3. Add saffron and serve



Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. cast þerto erbes yhewe gode wyne. and a quantite of Oynouns mynced. Powdour fort and Safroun. and alye it with ayren and verious. but lat not seeþ after.

No. Quantity Item For 40

500 grams Lamb, diced, or beef 3 kilos

2 med onions 8 onions

10 grams lard

1.5 cups beef broth* (stock cubes = liquid) 3 cups beef broth

0.5 cups red wine* 1 cup red wine

4 TBS verjuice* 8 TBS verjuice

*makes enough for 2 tables

0.5 tsp thyme 1 tsp thyme

4 TBS parsley 0.5 cup parsley

0.5 tsp hyssop 1 tsp hyssop

4 TBS sage 0.5 cup sage

Powder fort pinch powder fort

1 pinch saffron pinch saffron

pinch salt if needed

Preheat oven to 180 degrees C. If using stock cubes, use 1.5 cubes per 1.5 cups water. Heat water and add cubes. Add red wine and verjuice, mix thoroughly. Heat skillet; add bacon grease - enough to coat the pan. Sear the lamb (Use pre-diced) in the bacon fat. Remove and put in casserole dish. Sautee the onions in bacon fat until they are lightly translucent; transfer them to the casserole dish. Add in the broth, to cover the meat. Add in the spices. Mix well, cover, and bake for about 3-4 hours. Check and adjust seasoning - add a pinch of salt if needed. Serve hot.

Spynoches Fryed


Take Spynoches. perboile hem in seþyng water. take hem up and presse . . . out of þe water and hem in two. frye hem in oile clene. & do þerro powdour. & serue forth.
Blanch spinach, add some nice spices and serve

Cormayre (roast pork)


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

For 40

No. Quantity Item

750 grams pork roast 3.0 kilos pork roast

2 TBS Coriander 8 TBS coriander

1 TBS Caraway 4 TBS caraway

2 tsp peppercorns 2 tsp peppercorns

4 cloves garlic 8 cloves garlic

2 cups red wine 4 cups red wine

1 tsp salt 4 tsp salt


1. Use a mortar and pestle to a coarsely grind the spices.

2. Prick the pork roast all over with a knife and marinade for at least 1 hour.

3. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.
4. Use the meat juices to make gravy, strain and serve



Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.

2 heads of Garlic.

2-3 TBS Butter.


1 tsp Powdered Fort


1. Peel the garlic cloves and leave them whole.

2. Put them in a stainless steel saucepan, and just cover them with water. Add the butter.

3. Bring to gentle simmer for about 20 minutes, until the garlic is translucent - but not too mushy.

4. Drain the liquid, put in a serving dish and sprinkle with the powdered fort.



Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng.

No. Quantity Item

3 kilos apples

1 cup almond milk

0.5 cup sugar

4 TBS rice flour

1 pinch saffron

0.5 tsp ginger

0.5 tsp cinnamon

0.5 tsp pepper

0.5 tsp cloves

mace or nutmeg


1. Take Apples and cook them in water until soft

2. Draw them through a strainer.

3. Add rest of ingredients and cook until thickened



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.

For 40

No. Quantity Item

1 bag egg noodles
3 bags egg noodles
1 TBS oil

2 cups grated cheese
6 cups grated cheese
1 stick butter
1 block butter


Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.

Norse Pies

Pastez nourroys: Norse Pies no 208

Makes approximately 48 very small tartlets
Take finely chopped, well cooked meat, pine nut paste, currants, finely crumbled rich cheese, and a very little salt.
No. Quantity Item

500 grams spinach

60 grams pine nuts

100 grams neufchatel cheese

0.5 cup currants

1 tsp sugar

0.5 tsp salt *omitted from trial recipe

shortcrust pastry -for 2 pies






Make up pastry; put in tart shells. No need to blind bake. Crush the pine nuts in a mortar; the pine nuts are very oily and it will make a 'paste' just by crushing. Thaw the spinach, transfer it to a mixing bowl, add the pine nuts, currants. Chop the cheese into chunks or break it up and add it to the spinach. Get your hands in there and squish it to mix it thoroughly. Sprinkle a tiny bit of sugar through it - the dish should not be really sweet, but have a nice balance. Check the filling, but omit the salt as the cheese is salty enough.



Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.

No. Quantity Item

500 grams veal

6 whole pitted prunes

10 whole pitted dates

100 grams raisins

50 grams pine nuts

2 2 hard boiled eggs

0.5 tsp mace

0.5 tsp white pepper

0.5 tsp nutmeg

6 whole cloves


1. Slice the veal into strips and boil it with a dash of vinegar and a pinch of salt. Hard boil and cool two eggs. While they boil, mince the prunes, dates, raisins and pine nuts and mix in a bowl. Mince the veal and mash the eggs when they are done, and add them to the bowl. Then add the spices and mix the lot thoroughly.
2. Using your favourite shortcrust pastry, after first greasing the muffin tray, line the molds with the pastry. Spoon in the filling, and cover with more pastry.
3. Cook in a medium oven for 25 minutes (fan forced convection) or a bit longer in a conventional oven. When the pastry is golden brown it is done. Serve it first (not fourth, that's too long to wait!).

Rastons (bread)

Bread (rastons, from take a thousand eggs, p. 187)

Note: bread is for lunch and dinner

For 40

No. Quantity Item

2 TBS sugar 8.0 TBS Sugar

eggs, beaten 8

1 cup warm water 4 cups water

1 package yeast 4 packets yeast

3 cups flour 12 cups flour


*** Double the recipe to make - trying to do all at once is too much to knead! Put flour and yeast in large mixing bowl. Add sugar. Mix eggs and warm water together and add to flour. Knead to make a stiff dough. Place in greased bowl and cover and let rise until double in bulk. Punch down. Form into a round loaf and place on greased baking sheet. Cover and let rise for 45 minutes. Bake at 200C (400F) for 25-30 minutes until loaf sounds hollow when tapped. Remove from oven and put on wire rack.

Guild Ascension Day Feast

The following is the menu for the Guild Ascension Day Feast held in Krae Glas. There were all day collegia classes, followed by a feast in the evening. (Krae Glas Report of Event)


First Remove
Second Remove
Hard boiled eggs Cormayre (Roast pork) Monchelet
Assorted tarts
Norse Pies
Aquapatys (garlic) Drawen beans
Rose conserve

Peach Fool


Layt Larde

Layt larde R. 200 - Larded Milk

Set milk to boil on the fire, get beaten egg yolks, then take the milk down off the fire, place it on some coals and pour the eggs into it. Should you wish ti for a meat day, take rashers of bacon, cut them into two or three pices and put them with the milk to boil and shoudl you wish it for a fish day, you should not put any bacon in it; but add in wine or verjuice before it is taken down in order ot make it curdle. Then take it off the fire and put it in a clean cloth and let it drain, and wrap it in two or three laywers of the cloth and squeeze it until it is as hard as beef liver. Then put it on a talbe an dcut it into slices the size of the palm of your hand or of three fingers; interlard them with cloves and fry then until they are russet coloured. Set them out garnished with sugar.
No. Quantity Qantity Item

cups milk

yolks eggs

cups vinegar

TBS cloves

oil for frying


Doucettes - p. 219 (Take a thousand eggs)

Take Pork, and hack it small, and eggs mixed together and a little milk and mix them together with honey and pepper and bake them in a coffin and serve forth.
No. Quantity Qantity Item

grams pork

whole eggs

cup milk

TBS honey

tsp pepper

These are going to be min-tartlets. Finely chop pork and mix the remaining ingredients. Bake in small tartlet shells at 180 - 200 celcius until cooked.

Fritters (clary sage)

Fritters - R. 177

Take the herb called clary and grind it, steep it in pure water and beat well sieved flour into this; add in some honey and a little white wine and beat these togetehr utnil smooth; then fry small spoonfuls of this mixture in oil, as is done for fritters and put rosemary generously on each fritter; squeeze your fritters between two blades to drain off the oil, then put them in a fine new pot beside the fire. Dress them on a plate with sugar.
No. Quantity Qantity Item

cup clary sage

cup flour

TBS honey

cup white wine

oil for frying

cup finely chopped rosemary

TBS sugar


Mix the flour, sage, honey, and wine to make a batter. Deep fry in oil until golden brown and drain on a plate. Sprinkle the fritters with rosemary and sugar.