Rosee

"Cury" R 52 Rosee
Original Recipe
Take thyk milk as to fore welled. Cast thereto suguar a gode porcioun pynes. Dates mynced. Canel. & powdour gynger and seeth it, and alye it with flores of white Rosis, and flour of rys, cole it, slat it and messe it forth. If thou wilt in stede of almaunde mylke, take swete cremes of kyne.
Ingredients
1	cup	ground almonds
3	cups	water
0.4	cup	sugar
1	cup	almonds slivered
1.5	cups	chopped dates
1	tsp	cinnamon
0.5	tsp	galingale (substitute for ginger)
1	cup	rose petals
3	TBS	rice flour
Method
Make the almond milk by boiling the water and steeping the ground almonds in the water. Let it soak for a bit, then strain the ground almonds from the almond milk. (I prefer to let my almond milk be a bit chunky, but that's my taste, others prefer to strain it through a hair strainer, ie, a finer mesh strainer). Add sugar. A good portion pynes - in general, I've used pine nuts. This time I didnt' have any and substituted slivered almonds. Chop the dates and add to the mix, along with the spices. Add the rose petals (I'm too lazy to chop the whites off) and the rice flour, cook until thickened, adding rice flour as necessary. Put into a serving dish, let it cool and serve. Don't add too much rice flour as it will thicken as it cools, I made it so it was like a thicker custard. too thick and it would be gummy.
Notes; some recipes have you steep the rose petals in water first, strain them and then add them to the pudding. You can then use the rose water for something else. Also, I've read somewhere that you take off the little inside bits fo the rose petals as otherwise it makes it bitter. I generally don't bother. I also used red roses, as that's what I grow - pesticide free - so it wasn't a pure white pudding, but it would be stunning more white! We generally substitute ginger as one of the people we cook for at cooks' guild is allergic to ginger. The reference to sweet cremes of kyne is full cream milk.

Mawmenee

"Cury" R 20 Mawmenee
Original Recipe
Take a pottel of wyne greke. And ii. Pounde of sugur take and clarifye the sugur with a qantite of wyne and drawe it thurgh a straynour in to a pot of erthe take flour of Canell and medle with sum of the wyne an caste to gydre. Take pynes with dates and frye hem a litell in grece other on oyle and cast hem to gydre. take clowes an flour of canel hool and cast thereto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt thereto. and lat it seeth; warly with a slow fyre and not to thyk, take brawn of capouns yteysed other of Fesauntes teysed small and cast thereto,
Ingredients
4	cups	wine
1.5	cups	sugar
1	tsp	cinnmon
2	cups	dates
70	grams	pine nuts
4	TBs	butter
0.4	tsp	mace
0.5	tsp	cloves
0.5	tsp	galingale
1	whole	cooked chicken
Method
Hm, I did this one rather a while ago and my notes are just listing the ingredients. I basically followed the steps - a pottel is a measurement, wyne greke is ecipe calls for "wyne greke" or Greek Wine, which the glossary in Curye on Inglysch defines as "...a sweet type of wine which actually came from Italy..." . I used a fulsome bodied (cask) red wine (given that it's with a stronger flavoured meat - ie, pheasant /capon. We don't need to clarify the sugar, as modern sugar is highly processed; but I dissolved the sugar in the wine, added cinnamon. Chop the dates, add the pine nuts and fry in butter until the dates soften slightly. Add this mixture to the sweetened wine and add the remaining (ground) spices. You could read this take whole cloves and flour of canel (ie ground cinnamon) which makes more sense than flour of canel hool. Simmer this for a while, the dates do dissolve and get fairly thick, hence the warning not to let it thicken too mcuh. What the recipe doesn't say is that the chicken or pheasant shoudl be cooked, but in general, the yteysed is used in conjunction with already cooked meat - and means to pull in pieces by the fingers, which is more difficult to do with raw meat. I also opted for cooked meat as you add the meat and it's a 'cast thereto' with no further instructions to seeth, so the assumption is that the meat is mixed together with the wine and spices, picking up that flavour, and being served thereafter.

Connates (Quinces)

"Cury" R 18 Connates
Original Recipe
Take Connes and pare hem. Pyke out thte best and do hem in a pot of erthe. Do herefto whyte gece that he stewe ther inne. And lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do thereinne powdour fort and Safron. and loke that it be yleesshed.
Ingredients				For Powder Fort		Alt.
2	whole	quince		ginger		cloves
1	TBS	butter		cinnamon		mace
0.5	cup	sugar		cloves		cubeb
2	yolks	egg		grains of paradise		cinnamon
0.5	cup	almond milk		cubeb		ginger
						pepper
Method
Connates are quinces (note 1: connat seems to be a kind of marmalade of connes, or quinces, from FR.Coing). I peeled, quartered and cored the quinces. I cooked the quinces in butter, over a low flame (gas) (in a stainless steel saucepan, an earthenware pot would've been better). I used sugar as it was a cooks' guild and there is a honey allergy. Remove the quinces, and add sugar to the liquid, mix until dissolved. Let it cool slightly, then stir in the raw egg yolks to thicken, ensuring that they don't curdle (ie, cook). Return the quinces, and add a bit of almond milk, and spices. Mix. (Yleesshed in hte notes is verb, 'gloss')

Rapes in Potage

"Cury" R 5 Rapes in Potage
Original Recipe
Take rapus and make hem clene and waissh hem clene. Quare hem. Parboile hem. Take hem up. Cast hem in a gode broth and seeth hem. Mnce Oynouns and cast thereto Safround and salt and messe it forth with powdour douce. The wise make of Pasturnakes and skyrwates.
Ingredients
3	whole	turnips (these were small)
1	whole	medium onion
1	pinch	saffron
1	pinch	salt (to taste)
1	pinch	powdour douce
Method
I peeled and chopped the turnips and parboiled briefly. While the turnips were were being parboiled, I minced (but not too finely) the onion. I used a commercial beef stock and simmered the turnips with the onion for approximately half an hour, until tender but not translucent. The recipe does seem to say that the onions should not be cooked, but I personally can't stand raw onion, and so added to the broth. Towards the end of the cooking, add the saffron (once dissolved in warm water), and spices. Pasternaks in the footnote are parsnips (or carrots) and a skirrit is a root vegetable (refer, Polish cooking).

Caboches in Potage

"Cury" R 4 Caboches in Potage
Original Recipe
Take caboches and quarter hem seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and coure smale and do per to safroun an salt and force it with powdour douce.
Redaction for 6 - 10
Ingredients
0.4	whole	cabbage		for poweder douce
3	medium	onions		anise
1	white only	leek		hyssop
		beef stock		fennel
				sugar
				recipe from eary french cooking
Grind together a pinch of anise and fennel seed in a mortar; I had fresh hyssop so I used a few leaves of that as well in the mix. Add a small pinch of sugar. I personally dislike powder douce, so used a very small pinch of that in the caboches.
Method
I only used a quarter of a cabbage, this being tested for a cooks' guild. Mince the onions, and chop the whites of the leeks (I used up and slightly into the green of the leek). Simmer the vegetables in beef stock (commercial brand) until they are soft - cabbages don't need to cook forever, about 20 mintues to half an hour, is sufficient to soften them without making a mush. Dissolve a pinch of saffron in warm water, add to the vegetable stock. Salt to taste. Add powder douce to taste.

Berries with Cold Almond Cream

Berries with Cold Almond Cream (cold almond cream from Take a Thousand Eggs, vol. 1 p. 227
take almonds, and blanch them, and wash them in fair water, and bray them small in a mortar with fair water. And then take them and the water togther somewhat thick, and draw them through a strainer into a fair pot, And set them over the fire, and let them boil once, and take them down, and cast thereto salt and let stand a furlong-way or two. And cast a little vinegar thereto, then cast it on a fair linen cloth that is fair washed, and the water wrung out thereof; and cast it all about with the ladle, and let men hold the cloth all about; and then take a ladle, and draw under the cloth, and draw away the water all that a man may. And then gather all the cream together in the cloth; and then take the cloth with the cream, and hang it upon a pin, and let the water drop out two or three hours more. And then take it off the cloth, and put it in a bowl of wood, and cast sugar enough thereto and a little salt. And if it wax too thick, take sweet wine and mix it withal; then take raisins of corinth, clean and washed, and put them therein that they are not seen, and when it is dressed in the manner of a mortrews, take red anise in comfit or else leaves of borage, and set thereon in a dish.
No.	Quantity	Qantity	Item	Per 50		Per 100
1		carton	strawberries	5	cartons	12	cartons
Method
Wash and hull the strawberries; refrigerate. The almond 'cream' has already been made from the pink dish from the first remove. Strain it; squeeze in a cloth, let it hang for several hours. Either mold the almonds around the currants, or poke some currants in the molds. The variation is instead of a sweet wine, I've got excess rose cordial or lavendar cordial - which will be ladelled around the almond cream. The berries either will be plated with the cream, if possible or served in small bowls separately .

Cold Sage Sauce - Taillevent

A Cold Sage Sauce Friod Sauge- no. 73
Cook your poultry in water, then set it to cool. Grind ginger, cassia buds grains of paradise and cloves, and do not strain them; then grind bread**** (note; for high table, use rice flour!) , parsley and sage, with a little saffron if you wish in this greenery to make it a bright green, and sieve this, and some people add strained, hard cooked egg yolks steeped in vinegar; do not boil. Brak apart yoru poultry into halves, quarters or members, set it out on plates with the sauce oer and hard cooked egg whites on top. If you use hard eggs, cut them up with a knife rather than by breaking them by hand.
No.	Quantity	Qantity	Item	Per 50		Per 100
1		big	chicken	5.0	chickens	12	chickens
0.5		tsp	ginger			5	tsp
0.5			cinnamon			5	tsp
0.5			grains - pepper & cardamom			5	tsp
0.5			cloves			5	tsp
0.25		cup	parsley			2.5	cups
0.25		cup	sage			2.5	cups
1		pinch	saffron			5	pinches
0.5		cup	bread crumbs	approx.		5	cups
4		TBS	rice flour	approx.		4	TBS - approx
2		TBS	verjuice			0.5	bottle verjuice
Method
This is a an adaption for a large feast. We are roasting the chicken, and serving the cold sage sauce as an accompaniment. For the roast chicken, sprinkle with salt, pepper and a splash of lemon juice. Roast in a moderage oven (200 degrees C) for approximately 1.5 to 2 hours, until the juices run clear. For the sauce, grind the spices and greens in the mortar, add the bread crumbs (or rice flour) until thick; moisten with verjuice as appropriate. Should be tangy.

A pink dish for Meat Days - Taillevent

Ung Roze a chair: A Pink dish for Meat Days - no.191
Grind unskinned almonds well, then take beef broth, wine and verjuice and steep your almonds in it and strain them; then take your meat - that is, breast of veal, or whole or quartered chicken cooked with a knucke of beef, or with some other good cut of beef - fry this meat in bacon grease until it is a russet colour, then take a very small amount of fine cinnamon, white mecca ginger, and lesser spices such as grains of paradise, cloves and long pepper. For colour you should have orchil and alkanet - alkanet is as suitable as orchil, if you can get it, becuase its colour is not so pronounced as is that of orchil; it should be soaked in a little water, which is hot and not just wrm, for three or foru hours; then put it into the pottage after it has boiled, and stir it thoroughly until it has the proper colour for a Pink Dish.
No.	Quantity	Item	Per 50		Per 100
0.5	cup	ground almonds	2.5	cups	5	cups
1	cup	boiling water	5	cups	10	cups
	splash	wine & verjuice
800	grams	beef	4	kilos	8	kilos
0.5	tsp	cinnamon	2.5	tsp	5	tsp
0.25	tsp	ginger (galingale)	1.25	tsp	2.5	tsp
0.25	tsp	ground cloves	1.25	tsp	2.5	tsp
1	pod	cardamom, ground	5	pods	10	pods
1	pinch	Salt
1	tsp	pepper	5	tsp	10	tsp
Method
Make the almond milk - boil the water, and pour over the ground almonds. Leave it sit until it is cool enough to handle, strain. RESERVE the almonds - it is used for the cold almond cream! Add a splash of wine & verjuice to the almond milk. Set this on the stove to simmer gently. I didn't colour it in the test recipe - but a drop of food dye would be nice (see the notes on orchil p. 244). Add the spices - the flavour should be predominatly pepper-ish - effectively this is a medieval poivrade. Correct as necessary and add salt. Leave to warm while frying the beef. The beef should be done at the last minute. Heat skillet and fry the beef in lard until browned (don't over cook). I am choosing to serve the sauce separately to the beef.

Pastez Nourroys (Norse Pies) Taillevent

Pastez nourroys: Norse Pies no 208
Makes approximately 48 very small tartlets; allow 24 tartlets per table of 10
Take finely chopped, well cooked meat, pine nut paste, currants, finely crumbled rich cheese, and a very little salt.
No.	Quantity	Item	Per 50		Per 100
300	grams	beef mince	0.75	750 grams	1.65	kilos
500	grams	mushrooms vego option			1	kilos	also, can make some with the leftover spinach from the liquid of the pies in 2nd remove
60	grams	pine nuts	180	grams	330	grams	# get extra for vego option
100	grams	neufchatel cheese	300	grams	550	grams	*plus topping - 2-300 grams
0.5	cup	currants	1.5	cups	2.75	cups
1	tsp	sugar			0.4	cup
0.5	tsp	salt *omitted from trial recipe
		shortcrust pastry -for 2 pies
		flour
		crisco
		salt
		water
Method
Make up pastry; put in tart shells. No need to blind bake. Brown the mince in the bacon fat (cooking lard), until well cooked. While the beef is cooking, crush the pine nuts in a mortar; the pine nuts are very oily and it will make a 'paste' just by crushing. When the beef is done cooking, 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 beef. 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.

Green Garlic Sauce - Taillevent

Green Garlic Sauce No 158
Grind garlic, bread and greenery, and steep this together in verjuice
	*enough for 2 tables		Per 50		Per 100
2	heads	garlic	5		10
0.5	cup	parsley	0.5		2.5
2	TBS	verjuice	3.75		7.5
Method
Peel the garlic cloves; put in a stainless pan, cover with water, and simmer until softened. Blanch the parsley, drain, then finely chop the parsley. Add the parsley to the garlic cloves, and pound with a mortar, or blend in blender, or hit with potato masher until it is nice and smooth. IF it needs thickening, then for Her Majesty, do NOT add bread, rather, use a bit of rice flour to thicken.

Hericoc de Mouton

Hericoc de mouton - no. 4 Taillevent
Original Recipe: Sautee your raw mutton in bacon grease and cut it up into pieces together with finely minced onions in a covered pot, stirring often; moisten with beef broth and wine, add verjuice, mace, parsley, hyssop and sage and optionally saffron; boil all together. The neck, shoulder, and breast of mutton is good for this dish.
Per table (10 to a table
No.	Quantity	Item	Per 50		Per 100
500	grams	Lamb, diced	2.5	kilos	5	kilos
2	small/med	onions	10.0	onions	20	onions
10	grams	lard
1.5	cups	beef broth* (stock cubes = liquid)	3.8	cups	7.5	cups
0.5	cups	red wine*	1.3	cups	2.5	cups
4	TBS	verjuice*	10.0	TBS	20	TBS
		*makes enough for 2 tables
0.25	tsp	mace (1/4 tsp)	1.3	tsp	2.5	tsp
4	TBS	parsley	20.0	TBS	40	TBS	about a cup and a half
0.5	tsp	hyssop	2.5	tsp	5	tsp
4	TBS	sage	20.0	TBS	40	TBS
Method
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.