Wednesday, December 10, 2008

William Marshall (08) second remove


Jacobin Sops

Early French Cooking page 107, no original given

Ingredients For 50

For 70

for 100

No. Quantity Item

1.2 kilos kilo chicken 6.0 whole kilo chicken
8.4 whole kilo chicken
12.0 whole kilo chicken

1 kilos beef bone 5.0 cracked beef bone
7.0 cracked beef bone
10.0 cracked beef bone

4 cloves cups water 20.0 cups cups water 28.0 cups cups water 40.0 cups cups water

3 TBS tsp parsley 15.0 tsp tsp parsley 21.0 tsp tsp parsley 30.0 tsp tsp parsley

2 leaves thyme 10.0 tsp thyme
14.0 tsp thyme
20.0 tsp thyme

2 leaves marjoram 10.0 tsp marjoram
14.0 tsp marjoram
20.0 tsp marjoram

1 kilos hyssop 5.0 tsp hyssop
7.0 tsp hyssop
10.0 tsp hyssop

kilo brie cheese 1.25 kilos kilo brie cheese
1.75 kilos kilo brie cheese
2.5 kilos kilo brie cheese

slices toasted bread 40 slices slices toasted bread
56 slices slices toasted bread
80 slices slices toasted bread


Roast the chicksn. Pick the meat from the bones and tear it into strips, separating the dark meat form the breast meat. Combine the water or boullion, and bones. Combine herbs in pot, ie., as a bouquet garni. Bring to boil, simmer, add more herbs if desired. Keep the boullion warm. Peel and discard the brie crusts (or cop the brie crusts and spread them onthe toast before placing hte first layer of cheese on the pieces). To assemble: lay pieces of talst on the bottom of a flat, wide brimmed soup bowl. Distribute the cheese, then white meat and dark meat evenly on top of the toast. Remove the bones from the boullion, skim and pour the boullion over the sops. Decorate with parsley sprigs and serve.

For the vegetarian option, make a vegetarian boullion, and put that over the bread and cheese - ie, like a french onion soup.


Early French Cooking page 265, no original given

Ingredients For 50

For 70

No. Quantity Item

1 kilos cabbage 5.0 whole cabbages
4.0 whole cabbages

4 kilos TBS butter 20.0 TBS butter
28.0 TBS butter

0.5 cloves cup bread crumb 2.5 cups bread crumbs 3.5 cups bread crumbs

0.25 TBS cooked sausage 1.3 kilos cooked sausage 1.8 kilos cooked sausage


Peel and discard the outer leaves. Cut the cabbage into quarters. Fry the sausages. Put the cabbages into a large pot of boiling salted water. Parboil for 10-15 minutes; drain. Cut the cabbage into strips. Brush a medium sized casserole dish with butter and sprinkle with 2TBS of bread crumbs. Layer half the cabbage strips, half the sausage, dot with butter and bread crumbs, repeat. Dot the top with butter and bread crumbs. Cover the casserole dish. Bake in a 200 celcius oven for 40 minutes. Remove the cover and bake for a further 15 minutes.

For the vegetarian option, omit sausages, just add butter, pop it in a casserole dish with some extra vego broth and cook.

Pies of Paris , Take a Thousand Eggs p 125

Take andsmite fair butts of port and veal, and put it in a fair pot, And put thereto fair broth, and a quantity of Wine, And let it all boil togetehr til it is enough. And then take it from the fire, and let it cool a little, and cast thereto raw yolks of eggs, powerder of ginger, sugar and salt, minced dates, raisins or Corinth; make then coffins of fair paste, and put it therein and cover and let it bake enough.

Ingredients For 50

For 70

For 100

No. Quantity Item

1 kilos cup beef broth 5.0 cups beef broth
7.0 cups beef broth
10.0 cups beef broth

0.5 kilos cup white wine 2.5 cups white wine 3.5 cups white wine 5.0 cups white wine

0.1 cloves kilo grouund pork 0.5 kilos ground pork 0.7 kilos ground pork 1.0 kilos ground pork

0.25 TBS kilo ground beef 1.3 kilos ground beef 1.8 kilos ground beef 2.5 kilos ground beef

3 leaves egg yolks 15.0 yolk egg
21.0 yolk egg
30.0 yolk egg

1 leaves tsp ginger 5.0 tsp ginger
7.0 tsp ginger
10.0 tsp ginger

1 kilos tsp sugar 5.0 tsp sugar
7.0 tsp sugar
10.0 tsp sugar

tsp salt 2.5 tsp salt
3.5 tsp salt
5 tsp salt

date, minced 10 whole date, minced
14 whole date, minced
20 whole date, minced

TBS currants 5 TBS currants
7 TBS currants
10 TBS currants

pie dough


Bring the beef broth and wine to boil, Add pork and beef and cook until no trace of pink remains. Remove from heat, cool. Take the cooled meat and 1/2 cup of the cooking lquid and mix together the eggs, date, currants and spices in a large bowl. Roll out half the pastry. Line an 8 inch pie pan wiht the pastry. FIll with meat mixture. Roll out remaining pastry. Cover pie with the top crust and seal the edges. Cut stam vents in the top crust. Bake at 225 Celcius for 25-30 minutes. Remove from oven and serve hot.

Cherries - Renfrow, p. 175

Take cherries, and pick out the stones, wash them clean in wine, then wring thm through a cloth and put in a pot, and put thereto white grease in a quantity, and a part of flour of rice and make it thick; put thereto white honey or sugar; point it with vinegar, season it with strong powder of connamon and galingale and mix it with a great portion of yolks of eggs, colour it with saffron or saldanwoods, and when thou serve in plant it with cherries and serve forth

Ingredients For 50

For 70

For 100

No. Quantity Item

0.5 kilos kilo cherries 2.5 kils cherries
3.5 kils cherries
5.0 kils cherries

1 kilos cup white wine 5.0 cups white wine 7.0 cups white wine 10.0 cups white wine

1 cloves TBS rice flour 5.0 TBS rice flour
7.0 TBS rice flour
10.0 TBS rice flour

1 TBS TBS lard/butter 5.0 TBS lard/butter
7.0 TBS lard/butter
10.0 TBS lard/butter

2 leaves TBS sugar 10.0 TBS sugar
14.0 TBS sugar
20.0 TBS sugar

1 leaves TBS red wine vinegar 5.0 TBS red wine vinegar 7.0 TBS red wine vinegar 10.0 TBS red wine vinegar

1 kilos tsp cinnamon 5.0 tsp cinnamon
7.0 tsp cinnamon
10.0 tsp cinnamon

tsp galingale 5 tsp galingale
7 tsp galingale
10 tsp galingale

saffron 0.5 pinch saffron
0.7 pinch saffron
1 pinch saffron

egg yolks 15 yolks eggs
21 yolks eggs
30 yolks eggs


This will be the same method with cherries, strawberries or blackberries. Pour wine into glass bowl. If cherries, pit and half them. If strawberries, half them; cover and soak for 15 - 20 minutes. Blend wine and cherries in a blender. Pass the pulp through a fine sieve (cheeselcoth). Reserve joice, discard pulp. Pour juice into saucepan. Heat over medium heat. Add lard or butter and stir until melted. Add rice flour and stir. Add sugar, vinegar and spices. stir well. Remove from htat. Cool. Add egg yolks and stir. Return pot to the heat and stir until thickend. Do not boil.

William Marshall (08) pre and first remove


Chickpea Puree (Early French Cookery p. 79)

No original recipe given - it's a Chiquart recipie. This is an appetiser only, so making it for 50 is sufficient

For 50

No. Quantity Item

0.75 cups dry chick peas 3.8 cups dry chick peas

2 TBS almond oil 10.0 TBS almond oil

3 TBS lemon juice 15.0 TBS lemon juice

0.25 tsp salt 3.8 tsp salt

1 tsp cinnamon 5.0 tsp cinnamon

1.5 tst sage 7.5 tst sage

3 TBS parsley 15.0 TBS parsley


1. Add water to cover the chickpeas, bring to a boil, turn off heat, soak 2 hours then cook until tender (or soak overnight).

2. In a saucepan over laow heat, whisk together oil, lemon juice, salt cinnamon and sage.

3. mix and puree all ingredients to obtain a mayonnaise like consistency using enough resverd liquid from the chickpea cooking water. Garnish with parsley.



From Anglo Saxon cooking, I've forgotten where the recipe comes from now.

For 50

For 70

For 100

No. Quantity Item

1.5 kilos beef 7.5 kilos beef
10.5 kilos beef
15.0 kilos beef
0.45 kilos onion 2.3 kilos onion
3.2 kilo onion
4.5 kilo onion
4 cloves garlic 20.0 cloves garlic
28.0 cloves garlic
40.0 cloves garlic
900 ml water 4500.0 ml water
6300.0 ml water
9000.0 ml water
3 TBS red wine 15.0 TBS red wine
21.0 TBS red wine
30.0 TBS red wine
2 leaves bay leaves 10.0 leaves bay leaves
14.0 leaves bay leaves
20.0 leaves bay leaves
15 leaves sage 75.0 leaves sage
105.0 leaves sage
150.0 leaves sage
1 bag carrots 5.0


1.0 bag carrots
0.175 kilos barley 0.9 grams kilo
1.2 grams kilo
1.8 kilo barley


Heat olive oil or butter in a fry pan, and sautee the meat, a little at a time to brown the outside only. Transfer to the stock pot. Add everything except the barley, and cook for ages. While cooking for ages, add the chopped carrots. About an two hours before serving, add the barley and simmer. Adjust spices. VEGTARIAN: grab some mushrooms from the funges recipe, sautee in butter, brown really nicely and then add water, spices and carrots - boil for about an hour, then add the barley and cook for at least another hour.

CORMARYE. XX.II. XIII. Forme of Cury

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 50

For 70

For 100

No. Quantity Item

1 kilo pork roast 5.0 kilos pork roast
7.0 kilos pork roast
10.0 kilos pork roast
2 TBS Coriander 10.0 TBS coriander
14.0 TBS coriander
20.0 TBS coriander
1 TBS Caraway 5.0 TBS caraway
7.0 TBS caraway
10.0 TBS caraway
2 tsp peppercorns 10.0 tsp peppercorns
14.0 tsp peppercorns
20.0 tsp peppercorns
4 cloves garlic 20.0 cloves garlic
28.0 cloves garlic
40.0 cloves garlic
2 cups red wine 10.0 cups red wine
14.0 cups red wine
20.0 cups red wine
1 tsp salt 5.0 tsp salt
7.0 tsp salt
10.0 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 in red wine for at least 1 hour.

3. Reserve marinade to baste meat and add to meat juices to make gravy.

4. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.

5. Use the remaining marindade and meat juices to make gravy, heat on stovetop, strain and serve

APPULMOY. XX.III. XIX., Forme of Cury

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.


For like 40

For 70

No. Quantity Item

6 kilos apples

3 kilos apples

2 cup almond milk

1 cup almond milk

1 cup sugar

0.5 cup sugar (*to taste)

8 TBS rice flour

4 TBS rice flour

2 pinch saffron

1 pinch saffron

1 tsp ginger

0.5 tsp ginger

1 tsp cinnamon

0.5 tsp cinnamon

1 tsp pepper

0.5 tsp pepper

1 tsp cloves

0.5 tsp cloves

mace or nutmeg

mace or nutmeg


1. Take Apples and cook them in water until soft

2. Draw them through a strainer.

3. Add rest of ingredients (spice fairly delicately) and cook until thickened

FUNGES X., Forme of Cury (cross ref. Recipe 21 from The Medieval Kitchen

Take Funges and pare hem clere and dyce him. Take leke and shred hym small and do hym to seeth in gode broth. Colour it with safron and do thereinne powdour fort.

For 50

For 70

For 100

No. Quantity Item

0.5 kilo mushrooms 2.5 kilos mushrooms
3.5 kilos mushrooms
5.0 kilos mushrooms
0.5 whole onions 2.5 white bits onions
3.5 white bits onions
5.0 white bits onions
0.5 tsp ginger 2.5 tsp ginger
3.5 tsp ginger
5.0 tsp ginger
0.5 tsp cinnamon 2.5 tsp cinnamon
3.5 tsp cinnamon
5.0 tsp cinnamon
0.5 tsp cloves 2.5 tsp cloves
3.5 tsp cloves
5.0 tsp cloves
0.5 tsp grains of paradise 2.5 tsp grains of paradise 3.5 tsp grains of paradise 5.0 tsp grains of paradise
1 tsp cubeb 5.0 tsp cubeb
7.0 tsp cubeb
10.0 tsp cubeb
0.5 tsp salt 2.5 tsp salt
3.5 tsp salt
5.0 tsp salt
2 TBS olive oil 10.0 TBS olive oil
14.0 TBS olive oil
20.0 TBS olive oil

Roughly chop the mushrooms. Finely chop the onions. Sweat the leeks in olive oil, then add the mushrooms and saute for a bit. Add the spice, *WARNING* use common sense with the spices, start with fewer and add, do not go straight up to 9 times the recipie!!!!! add a bit of water and simmer until cooked.

JOUTES xx.iiii.vii

Take erbes, boile hem, hewe hem and gryne him smale, and drawe hem up with water, set hem on the fire and seeth the rowtes with the mylke and cast thereon sugur and salt and serve it forth.

For 50

For 70

For 100

No. Quantity Item

0.5 kilo spinach 2.5 kilos spinach
3.5 kilos spinach
5.0 kilos spinach
0.5 leaves sage 2.5 leaves sage
3.5 leaves sage
5.0 leaves sage
0.5 tsp marjoram 2.5 tsp marjoram
3.5 tsp marjoram
5.0 tsp marjoram
0.5 tsp chard 2.5 tsp chard
3.5 tsp chard
5.0 tsp chard
0.5 tsp rosemary 2.5 tsp rosemary
3.5 tsp rosemary
5.0 tsp rosemary
2 TBS olive oil 10.0 TBS olive oil
14.0 TBS olive oil
20.0 TBS olive oil

wash and roughly chop the spinach (or chard, or silverbeet). Chop the herbs. Cook in water, remove. (NOTE: the recipe has been altered to remove the almond milk.)

Custard Lombard - Renfrow, page 285

Take good cream, leaves of parsley and eggs, the yolks and the whites, and break them thereto and strain through a strainer, til it is so stiff that it will bear himself, then take fair marrow, and dates, cut in 2 or 3 prunes and put the dates and the prunes and marrow in a fair coffin, made of fair paste and put the coffin in the oven till itis a little hard; then draw them out of the oven; take the liquor and put therefon and fill it up and cast sugar enough on and salt; then let bake ogether till it is enough; and if it is in Lent, leave the eggs and the marrow out and serve it forth.

No. Quantity Item 3 pies

For 70

For 90

1 cup cups cream

2.5 cup cream
3.333 cup cream
1 sprig sprig parsley

2.5 sprig parsley
3.333 sprig parsley
6 eggs whole eggs

15 eggs eggs
20.000 eggs eggs
0.005 grams pinch marrow

0.0125 pinch marrow
0.017 pinch marrow
12 whole whole dates

30 whole dates
40.000 whole dates
3 whole whole prunes

7.5 whole prunes
10.000 whole prunes
2 tsp tsp sugar

5 tsp sugar
6.667 tsp sugar


pastry shell


Blind bake the pastry shell for about 5 minutes. For the marrow, get your butcher to cut a marrow bone in half. Chop the dates and prunes. Add the dates and prunes to the pie shell, and scrape out about half of the marrow bone (if it's a beef shank). Dot the marrow in amongst the chopped dates and prunes. Bake this in the oven for about 7 minutes (pour yourself and some friends a glass of wine, have a chat and when you just begin to smell the pie, have a loook and if the marrow is melted, take the pie out of the oven). Now for the interesting part of the recipe. Put the parsely in a colander. Break the eggs over the colander and 'mash' the eggs through the colander. The parsley helps to froth the eggs, ie, whisking without a whisk. Pour the egg (add the cream too) mixture through the sieve a few times until the mix is frothy and thickened. Add the cream mixture on top of the dates in the pie shell, and sprinkle with sugar. Bake at 200 celcuis for approximately 45 minutes until the pie has set like a custard. This is a delicately flavoured, superb custard, don't be put off by the beef marrow - it's a subtle enrichment to the pie. NOTE: Need one vegetarian and gluten free pie