Sunday, August 17, 2008

Soiree Menu - Lady Isobel

Soiree Menu – Good Huswifes Handmaide for the Kitchen
Harvest Feast

First Course
French Pottage
Bread and Butter
Roasted Rabbit with Fine Sauce for a roasted rabbit: used for King Henry the eight.
Roasted Seasonal Vegetables
Tart of Spinnage
Tarte of Bread

Second Course
Stewed Steakes
Roast Mutton with sauce
Buttered Beans
Lumbardy Tarts

Third Course
Tart of Egges
Cheese Platter
Seasonal Fruits

Tarte of Bread.

Page 39
Take grated bread, and put to it molten butter, and a little rosewater and sugar, and the yolkes of egs, and put it into your paste, and bake, and when you serve it, cut it in foure quarters and cast sugar on it.
My Redaction.
1 loaf sourdough bread (crumbed)
½ cup butter
½ tbsp rosewater
1/8 c sugar (white)
6 egg yolks
Pastry (prebaked shell) See Egg tarts below.
Mix all together, and press into pastry bake 180C for 1hr?

Tart of Spinnage

Page 38
Take some cast creame, and seeth some spinnage in faire water till it be verie soft, then put it in a collender, that the water may soake from it: then let straine the sinnage, and caste the creame together, let there be good plenty of spinnage set it upon a chafingdish of coals, and put to it sugar and some butter, and let it boyle a while. Then put it in the paste, and bake it, and caste blanche powder on it, and so serve it in.
My redaction:
Boil a bunch of spinach in water, drain well.
Mix spinach and 600ml cream a sprinkling of sugar and a tablespoon of butter , put this in a fryingpan, boil together.
Put mixture into a pastry case and bake it.
Sprinkle (blanche powder) onto it immediately before serving.

Pastry (prebaked Shell)
See Tart of Egges, below.

Roasted Rabbit with a Fine Sauce

Roasted Rabbit with a Fine Sauce for a roasted rabbit: used for King Henry the eight.
Roasted Rabbit: Spit roasting?
Text: (for the sauce)
Take a handfull of washed parcelie, minced small, boil it with butter and vergious upon a chafingdish, season it with sugar and a little pepper grose beaten: when it is readie, put in a few crums of white bread amongst the others let it boile againe til it be thick: then lay it on a platter, like the bredth of three fingers, lay of each side one rosted cony or mo, + so serve the.

My redaction
Large bunch of parsley, washed and cut finely
2 tbsp butter, ¼ cup vergious, sprinkling of ground pepper
Fry these together, adding water to keep moist.
Add white spoonful breadcrumbs
Boil until thickened
Spread onto a serving tray and put the rabbit to the side of it.

Stewed Steaks

Page 18
To make stewed steakes.
Take the brest of Mutton, cutte it in peeces, wash it clean: then put it in a faire pot: and fill your pot with ale or halfe wine and halfe water, and make it seeth and scum it cleane. Then put into your pot a fagot of time and rosemarie, and parslie, and three of foure onions cut rounde, take a little parsley picked very small, let them boiyle together. Then take purnes, small raisons, and great dates, and let them boile altogether: then season your pot with these spices. Take salt an da little saffron, cloves, and mace, cinnamon, ginger and a little sugar: take a quantitiie of these spices, and put them itno your pot, + let them stew altogether, and whe they be tender, put a little vergious to them, an dlet them stew againe, then lay soppes of a manchet under them in a platter, and at the first, yee must put a good deale of marrow in it.

My redaction:1.2 kg forequarter lamb chops, including bones.
2 litres (home brewed) beer
3 sprigs rosemary
Equal amount parsley
Half that of thyme
3 medium sized onions
30g prunes
30g dates
30g sultanas
1 tsp salt
1 tsp saffron
1 tsp cloves
1 tsp mace
½ quill cinnamon
1 tsp galingale
1 tsp sugar
2-3 tsp verjuice
1 cup water
20g lard
4 slices pane de casa bread.
Bone and cut up lamb, wash and put in a pot. Add beer, bring to the boil and remove the scum. (20 min)
Tie herbs together and add to the pot
Put dried fruit in a small pot with 1 cup water. Boil it until fruit is tender. (10 min)
Add fruit and water to stew, continue to boil.
Pound spices and seasonings in a mortar add to the stew and continue to boil (1 min)
Add verjuice

Spread thick slices of bread with lard and fry.
Place bread on a platter, scoop some stew over, allow to soak in, and serve.
Quantity is enough to serve 20 for tastes,

Roasted Mutton with Sauce/Spit Roasted Lamb

Take onions, slice them, boil them in vergious, cut a peece of lean mutton that is almost rosted, mince it very small, put it to your sauce, let it boile altogether a good while, when you serve your mutton in, poure that upon it.

My redaction.
5 onions, finely slices and placed in a pot
Cover in verjuice, boil.
A piece of medium roasted lamb, minced small, mix this into your sauce,
Boil (half an hour?)
Pour sauce over roasted lamb.

Lumbardy Tarts

Page 39
To make lumbardy tartes
Take Beets, chop them small, and put to them grated bread and cheese, and mingle them well in the chopping, take a few corrans, and a dish of sweet butter, + melt it then stir al these in the butter, together with three yolks of egs, synamon, ginger and sugar, and make your tart as large as you will, and serve it in.
My redaction.
3 beetroots
3 slices sourdough bread
Equal quantity of cheese (mild edam style)
1 tbsp currants
½ cup butter
3 egg yolks
1 tsp cinnamon
1 tsp galingale
2 tbsp sugar
Prebaked Pastry Shell (see Egg Tarts Below)
Grate bread, cheese and beetroots, mix with melted butter and other ingredients (except pastry shell). Press into a prebaked pastry shell, and bake until top is firmed and golden.

French Pottage

Page 15
How to make a French pottage.
Take the ribs of Mutton, chop them small the bones and all, with the flesh in square peeces. Then take Carret roots, and for lack of them, onions, or both together and if you will, or els hearbes, such as you like: seeth al these together, and when you will serve it season your pot with a little synamon, pepper and salt, and so serve it foorth.

My redaction:
2 Kg Lamb ribs, cut into strips
1 Kg Carrots
2 onions
Boil these in a pot until tender

2 tsp Cinnamon
2 tsp pepper
2 tsp salt.
Add the above to taste.