Experimenting with reproduction cooking utensils in camp can be a bit of a chore but the results are impressive. Cooking tends to get smoky, greasy and hot and it was no different in the middle ages. Jason does the cooking as it was usually the man who did unless they were out working.
Seasonal Recipes and favourites.
Recipes for Autumn.
Tortes de harbe, fromaige, et oeuf
Pies of Herbs, Cheese, and Eggs: Take parsley, mint, chard, spinach, lettuce, marjoram, basil and wild thyme, and grind everything together in a mortar, moisten with pure water and squeeze out the juice; break a large number of eggs into the juice and add powdered ginger, cinnamon and long pepper, a good quality cheese, grated, and salt; beat everything together. Then make very thin pastry to put in your dish, of the size of your dish, and then line your dish with it; coat the inside of the dish with pork fat, then put in your pastry, put your dish on the coals and again coat the inside of the pastry with pork fat; when it has melted, put your filling in your pastry and cover it with the other dish and put fire on top as well as underneath and let your pie dry out a little; uncover the top of the dish and put five egg yolks and fine spice powder carefully over your pie; then replace the dish as it was before and let it gradually cook in a low coal fire; check often to see that it is not overcooking. Put sugar over the top when serving it.
Lombard Mustard
A simple preparation for such a well liked sauce.
2/3 cup honey
4 Tbsp. prepared mustard
1/4 cup red wine
Mix ingredients in a small saucepan and bring to a low boil. Simmer for about 15 minutes. Serve warm with roasted meat and goes particularly well with roast ham.
2/3 cup honey
4 Tbsp. prepared mustard
1/4 cup red wine
Mix ingredients in a small saucepan and bring to a low boil. Simmer for about 15 minutes. Serve warm with roasted meat and goes particularly well with roast ham.
Pottage of Turnips
For a peasants meal we've kept this recipe basic but other ingredients can be added. Put turnips into a pot with enough water to cover them. Bring to a boil, and allow to simmer until they start to soften. Drain and add the stock and onions and a little salt. Return to boil, reduce heat, and continue to cook until done.
4 - 5 turnips, cut into half-inch cubes
1/2 medium onion, chopped
2 cups meat stock boiled from bones
1/4 tsp. salt
4 - 5 turnips, cut into half-inch cubes
1/2 medium onion, chopped
2 cups meat stock boiled from bones
1/4 tsp. salt