The Blog of Lord Martym de Lagos

This was not the feast I originally planned but a couple issues prevented the original from coming to fruition.  In the next post I will put the original up so I can use it another time.  This feast was based on varied sources From Apicius to Welserin.  At the end are my thoughts and notes about the event (from my perspective).

At Table
Herbed Eggs (Rumpolt)
A Sallet of Lemmons (Good Huswife’s Jewel)
Cheese
Bread (donated by Breadsmith)
Sallet of Herbes (Forme of Cury)
Extemporaneous Soup (Le Menagier de Paris)

Second Course
Roast Chicken
Makerouns (Forme of Cury)
Saulce d’un poucin rostis en esté (Pleyn Delit 52)
Pesen (Forme of Cury)
Cariota (Plantina)

Third Course
Roasted Hogs (Purchased and brought on site)
Cameline Sauce ()
Lumbard Mustard (Pleyn Delit)
Pear Mustard (Welserin)
Root Vegetables*
Almond stuffed Dates baked in Honey (Apicius)

For the High Table:
Boeuf a la Ragout
Elderberry Melomel

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Herbed Eggs: Harten Eier. (Rumpolt)

23.

Nimb harte Eyer/ gib sie besonder neben dem Salat/ bestraew sie mit grün Pettersilgen vnd Saltz/ vnd geuß Essig darüber.

23. Take hard (boiled) eggs/ Give them especially next to salad/ strew them with green parsley and salt/ and sprinkle vinegar over them.

Hard boil eggs. Peel them and slice evenly. Take a handful of parsley and chop it coarse. Sprinkle the parsley over the eggs and then sprinkle a dash of salt and a little vinegar. Serve with salad.

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To make a sallet of lemmons:

The Good Huswifes Jewell, Thomas Dawson, 1596

Cut out the slices of the peel of the Lemmons long Waies, a quarter of an inch one piece from an-other, and then slice the lemmon very thin, and lay in a dish Crosst, and the peels about the Lemmons, and scrape a good deale of sugar upon them, and so serve them.

I am using oranges, lemons and limes in this recipe.

After washing and drying the fruits remove narrow strips of zest lengthwise, half an inch apart, and reserve. Slice the fruits as thinly as possible. Remove seeds.

Arrange the slices on a platter in a pattern, sprinkle the sugar over them, and garnish with the zest.

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Salat: Forme of Cury

78.

Salat. Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.

Salad. Take parsley, sage, green garlic, scallions, lettuce, leek, spinach, borage, mints, primroses, violets, “porrettes” (green onions, scallions, & young leeks), fennel, and garden cress, rue, rosemary, purslane; rinse and wash them clean. Peel them. (Remove stems, etc.) Tear them into small pieces with your hands, and mix them well with raw oil; lay on vinegar and salt, and serve.

Jungle Jim’s has a wonderful selection of greens, I used pea tips, mustard and turnip greens, a couple varieties of leaf lettuce, spinach, violet flowers, radishes, a small bit of kale and fresh sage and some walnuts for garnish.

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Extemporaneous Soup: Le Ménagier de Paris

Take some parsley and fry it in butter, then add boiling water and bring to the boil. Salt, and put your slices of bread [in the plates] as for pea broth. For meat days, take some meat broth and have ready some bread soaked in the lean portion of this meat broth, then mash it and [add] six eggs. Strain and mixwith broth in a pan with spices, verjuice, vinegar, and saffron. Remove when it comes to the boil and serve it in soup plates.

I have opted to use a vegetable stock for this soup rather than the meat broth listed above.

Soak bread in water. When it has softened, squeeze it out and mash it with a pestle or a fork. Beat the eggs and mix into the bread.

Press the mixture through a coarse sieve or puree in a food processor and stir in the spices, vinegar and verjuice.

Melt the butter in a sauce pan over medium heat and gently saute the parsley. Add 1C water per person and bring to the boil. Add the bread mixture return to the boil and cool briefly. Add salt to taste and serve.

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Makerouns:  Forme of Cury

95.Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

Macaroni. 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.

Boil noodles with oil & salt until al dente (tender-crisp). Drain well. In a serving bowl or platter place some melted butter and cheese. Lay noodles on top and add more butter and cheese. Serve as is or continue adding layers of butter, cheese, and noodles. Use extra cheese as necessary. Serve immediately, or place in a hot oven for several minutes and then serve.

Cheeses used: Parmesan, Romano and Gruyère

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Pesen: Forme of Cury

71 Perry of pesoun. Take pesoun and seth hem fast,     and couere hem, til thei berst; thenne take hem vp     and cole hem thurgh a cloth. Take oynouns and     mynce hem, and seeth hem in the same sewe, and     oile therwith; cast therto sugar, salt and safroun,     and  seeth hem wel therafter, and serue hem forth.

Bring to a boil the onions & peas; add the remaining ingredients and return to boil. Reduce heat slightly and cook until the vegetables are tender. Drain & serve. Dress with a little extra olive oil if desired.
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Cariot:  Cariota Platina book 5

Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar, a bit of wine; scatter a few mild herbs on top.

Scrub and scrape Carrots, and brush lightly with oil. Roast in a 400 deg. oven. Slice into a serving dish and dress with minced Herbs, Oil, Vinegar, Wine, and Salt and Pepper. Allow to marinate for awhile. Serve.

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Roasted hogs were brought in from Hickory River in Tipp City the meat was tasty and moist.

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Roasted Vegetables

Simply a mix of turnips, parsnips, onions, carrots etc.  Roasted in a broth and sprinkled with powder douce before serving.

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Almond Stuffed Dates baked in honey: Apicius (Vehling, Joseph Dommers)
dates, pitted
blanched almonds
honey
salt
Stuff each date with 1 almond. Sprinkle stuffed dates with salt. Place in a baking pan, cover with honey and bake at 325° F for 15 minutes, stirring  halfway through. Let sit until cooled and put away. Remove dates from honey before serving.

This is something I like to add to a feast whenever possible, they are delicious (thank you to all those unwilling to try them.  It left plenty of them behind for me!)

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Mustards

Lumbard mustard

A simple mix of black and yellow mustard seeds ground and mixed with honey, wine (lightly spiced) and a touch of vinegar.
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Pear Mustard (Welserin)

34 To make the mustard for dried cod (Welserin)

Take mustard powder, stir into it good wine and pear preserves and put sugar into it, as much as you feel is good, and make it as thick as you prefer to eat it, then it is a good mustard.

pears, peeled, cored and cut in chunks,
white wine and white grape juice
sugar
mustard powder
cider vinegar

Simmer pears in the grape juice till tender, remove pears and put through a food mill and let cool. Continue to simmer the juice till it thickens somewhat, let cool. Combine mustard and vinegar, blend and let sit to mellow. Combine all ingredients and let mellow in the refrigerator for several days.

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Boeuf A La Ragout

A “False Venison” dish - contributed by Judith Carr

Brown beef, set aside. Take stock, wine, garlic, salt, bay leaf, & simmer until well blended. Saute onions. (To extend, add any combination of the vegetables.) Add beef and veggies to stock. Add pepper and ginger, simmer covered for 2-4 hours, until stock is reduced and meat is very tender. Make an infusion of the turnsole and stir it in at the very last minute, as it will darken if you cook it longer.

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Chocolatl

There is debate on the ‘periodeness’ of this drink but I chose to include it for two reasons, the theme of this event and the fact that I have adopted a late 16th century Portuguese persona so it is not inconceivable that I would have heard about the drink. In testing this recipe (culled from the Florilegium and associated links) I tried two versions, one with milk and one without. Both were very good and although I prefer the milk version I thought that was too much of a stretch for this feast.

The basic ingredients are cocoa, piloncillo (sugar), cinnamon and a wee pinch of pepper and water.

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Elderberry Melomel

Found the last bottle of Elderberry Melomel (fruit mead) in the back of my closet and thought I might share it. It was made two years ago with elderberries, water, honey and yeast.

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