11tC-Scot-fst-art - 7/26/10

"The Recipes for a Feast to Celebrate The Coronation of Siredean and Sile, the Sixth Day of March, A.S. XXXVIII" by THL Suzanne de la Ferté.

NOTE: See also the files: fd-Scot-11tC-art, fd-Scotland-msg, Scotland-lnks, Scotland-msg, salmon-msg, oatcakes-msg, turnips-msg, roast-meats-msg.

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NOTICE -

This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium. 

These files are available on the Internet at: http://www.florilegium.org

Copyright to the contents of this file remains with the author or translator.

While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.

Thank you,
Mark S. Harris...AKA:..Stefan li Rous
stefan at florilegium.org
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NOTE: More articles written by this author can be found in her website at: http://sites.google.com/site/suzannebooth/home/historical-research

NOTE: The documentation used in preparing this feast can be found in the <TBD> file in the FEASTS section of the Florilegium.

The Recipes for
A Feast to Celebrate
The Coronation of Siredean and Sile
The Sixth Day of March, A.S. XXXVIII

by THL Suzanne de la Ferté
Barony of the Lonely Tower 
Kingdom of Calontir

---------
THL Suzanne posed the question on Mon, 12 Jan 2004 under the 
Subject: Sources - 11th Century Scotland? She asked:

Does anyone on this list have a good source (or sources) for recipes that may have been used in 11th century Scotland?  I'll be doing Calontir's coronation feast at the beginning of March and that's the time period/location the new Prince/Princess have selected.  (I'm lucky -- they started out with 7th century Scotland, but were convinced to move the time period up by one of their entourage!)
Thank you for your help!

—Suzanne THL Suzanne de la Ferté
Barony of the Lonely Tower Kingdom of Calontir

I answered that I had the books in hand, but that I resided far to the east in the Midrealm. E-mails back and forth ensued. It became apparent that the feast in question was happening on short notice. Work on any early period feast is challenging. Coming up with an 11th Century "authentic" feast in less than two months time was almost daunting in nature. So I volunteered to do the background notes from my sources at hand. Suzanne then took those notes and came up with the menu and recipes. 

The feast was served to great acclaim on March 6, 2004. In many ways this feast represents the best of what can be accomplished these days when cooks in varying kingdoms work together to share ideas and resources. To better promote such cooperation and to show that it is feasible, we’ve produced this article from the original notes and recipes. (A year later in March 2005, we are happy to report that we finally had the opportunity to meet in person.)

We hope you enjoy the effort.

THL Johnnae llyn Lewis				THL Suzanne de la Ferté
Midrealm							Kingdom of Calontir

----------
First Course
Scottish Baps, Barley Bannocks, Oatcakes
Cheddar Cheese, Butter, Honey
Smoked Salmon

Second Course
Lamb Pottage

Third Course
Roasted Beef
Roasted Fowl
Roasted Carrots
Neep Bree
Kale

Fourth Course
Black Bun
Baked Apples
Assorted Dried Fruits and Nuts

Scottish Baps

Recipe By     : Step-by-Step Scottish Cooking, p.14
Serving Size  : 6    Preparation Time :1:45
Categories    : Breads

Amount	Measure	Ingredient -- Preparation Method	
1/4	Oz	Yeast	
1	Tsp	Sugar	
3-1/2	C	Flour, all-purpose	
1	C	Milk – lukewarm	
1-1/2	Tsp	Salt	
3-1/2	Tbsp	Lard – melted	
1	Tbsp	Flour, all-purpose	

Yeast measurement equivalents: 1 package dried yeast or 2-1/2 tsp dried yeast.

Lightly dust two baking sheets with flour. Combine yeast, sugar, and 2 tbsp flour in a bowl. Gradually add milk; blend until smooth. Stand, covered with plastic wrap (or damp towel), in a warm place 10 minutes (or until foamy). Sift remaining flour and salt into a large bowl. Make a well in the center, add the melted lard (or shortening or butter) and yeast mixture.  Using knife, mix to soft dough.

Turn dough onto lightly floured surface, knead 3 minutes or until smooth. Shape into ball, place in large oiled bowl. Leave, covered with plastic (or damp towel), in warm place 1 hour or until well risen.

Heat oven to moderately hot (375 - 400 F).

Knead dough again for 2 minutes or until smooth. Divide into 12 pieces. Knead one portion at a time on lightly floured surface for 1 minute, roll into ball, and shape into flat oval. Repeat with remaining dough.

Place ovals onto prepared trays; dust with extra flour. Leave, covered with plastic wrap (or damp towel) in warm place 15 minutes or until well risen. Make an indent in center of each oval with finger. Bake 30 minutes until well browned and cooked through. Cool.

Barley Bannocks (Outer Hebrides)

Recipe By     : Scottish Regional Recipes, p.120
Serving Size  : 9    Preparation Time :1:00
Categories    : Breads

Amount	Measure	Ingredient -- Preparation Method	
2	C	Flour, barley	
1/2	C	Flour, all-purpose	
1	Tsp	Cream of tartar	
1/2	Tsp	Salt	
1	C	Buttermilk	
1	Tsp	Baking soda	

Preheat the griddle - it should feel nicely warm if you hold your hand about an inch from the surface.

Sift the barley flour, wheat flour, cream of tartar, and salt into a bowl. Add the baking soda to the buttermilk and stir well. Make a well in the center of the flour mixture and add the buttermilk.  Lightly make into a soft dough and turn out onto a floured board. Flour the top and press out with your hand to make a round about 1/2" thick. Cut into quarters or sixths and bake on a hot griddle.  Turn and brown on the other side. Wrap up in a cloth to keep them soft.

Midlothian Oatcakes

Recipe By     : Scottish Regional Recipes, p.11
Serving Size  : 12   Preparation Time :0:40
Categories    : Breads

Amount	Measure	Ingredient -- Preparation Method	
1/3	C	Lard	
2	Tbsp	Lard	
2-1/2	C	Oatmeal	
1	C	Flour, oat	
1	Tsp	Baking powder	
1	Tsp	salt	

Preheat the oven to 300 F.

Melt fat (lard, dripping, margarine, or butter) in a pan.  Put flour, oatmeal, baking powder, and salt into a bowl. Make a well in the center and add fat and enough water to make a stiff dough. Roll dough out and cut into rounds about 2-1/2" in diameter.  (For Coronation feast, make the rounds smaller - approximately 1-3/4" in diameter.)  Bake in warm oven for 30 minutes.

Smoked Salmon

Recipe By     : Ld Angus de Botha
Serving Size  : 280  Preparation Time :0:00
Categories    : Appetizers And Snacks

Amount	Measure	Ingredient -- Preparation Method	
17-1/2	Lb	Salmon fillets	
5	C	Salt – non-iodized	
12	Tbsp	Pepper – freshly ground	
4	Tbsp	Cayenne pepper	
24	Ea	Garlic cloves	
5-1/4	C	honey	

Create your dry brine by mixing the salt, peppers, and minced garlic.

Using several large roasting pans or aluminum foil oven liners, lay out the fillets (we used  7 2.5- lb salmon fillets) in a single layer skin side down and cover the fillets with a 1/8 to 1/4 inch layer of the dry brine. Cover the pans with foil and place in a cool spot (or the refrigerator) and let stand 6 hours or overnight. 

After standing, remove the fish from the pans and rinse thoroughly with fresh cold water.  Allow the fish to air dry on a drying rack until a glaze forms and the fillet looks dry (at least 2 hours).  

You are now ready to smoke the salmon.  Smoke the fillets thoroughly (approximately 1/2 - 3/4 hour each).  Preheat your smoker for 15 minutes to get it up to temperature. Put your rack of fish into it, and add your wood chips to get it smoking. The amount of wood chips and what type you use are completely up to your tastes (we used black walnut for half the batch and pecan for the other half).

At this point, the salmon can be chilled before progressing to the final step.

Preheat oven to 175 F or bring smoker up to 175 F.

Cover each of the 7 salmon fillets with approximately 3/4 c honey; then place in smoker or oven for at least 1/2 an hour.  From that point on, the dryness is a matter of taste. 

Remove from heat, wrap and refrigerate.

Before serving, slice each fillet into 40 servings (slicing through flesh, but not all the way through the skin).

Lamb Pottage (Scotch Broth)

Recipe By     : Step-by-Step Scottish Cooking
Serving Size  : 6    Preparation Time :2:25
Categories    : Soups And Stews

Amount	Measure	Ingredient -- Preparation Method	
1/4	C	Peas, dried	
2	Tbsp	Pearl barley	
1-1/2	Lb	Lamb – cubed 	
1-1/2	Qt	Water	
1	Ea	Leek – cut in 1/2" pieces	
1	Ea	Turnip – cut in 1/4" cubes	
1	Ea	Carrot – cut in 1/4" cubes	
1	Ea	Celery stalk – sliced	
2	C	Cabbage – shredded	
1	Tsp	Salt	
1	Tsp	Pepper	
1/4	C	Parley -- chopped	

1. The night before, place dried peas in a bowl. Cover with warm water; stand uncovered overnight. Rinse and drain well.
2. Place cubed lamb in a large heavy-based pan with a little vegetable oil (or melted lamb fat) and brown the meat.
3. Add peas, barley, and wate; bring to a boil. Remove froth from the top; add leek and turnip. Reduce heat to low, simmer uncovered for 1-1/2 hours.
4. Add carrot and celery to pan. Simmer uncovered for a further 30 minutes.
5. Add cabbage, stir just until heated through and tender; season to taste. Stir in parsley just before serving.

Roast Aberdeen Angus Beef

Recipe By     : Scottish Regional Recipes, p.23
Serving Size  : 12   Preparation Time :4:00
Categories    : Meats

Amount	Measure	Ingredient -- Preparation Method	
4	Lb	Beef sirloin roast	
7	Tbsp	Dripping or rendered fat	
1	Tbsp	Mustard powder	
2	Tbsp	Flour, white – lightly browned	
1	Tsp	Pepper – freshly ground	
1	C	water	

Preheat the oven to 400 F.

Melt the dripping (or butter) and whisk in the mustard powder, flour, and freshly ground pepper.  Pour this mixture over the meat, spreading evenly over the entire surface. Leave at room temperature for about an hour to absorb the flavors.

When ready to roast, put the meat onto a rack over a roasting tin and put into a hot oven for 20-25 minutes to brown the meat.  Reduce the heat to 350 F and allow 15-20 minutes per pound if you like the meat rare, 20-25 minutes per pound for medium, or 25-30 minutes per pound for well done.

Remove the meat from the oven and season with salt. Place on a heating serving tray and keep in a warm place 15-20 minutes before carving. This allows the juices to settle and the meat to set which makes it easier to carve.

Meanwhile, prepare the sauce by pouring off the excess fat and leaving the residue. Add water and bring to the boil, stirring in the pan residues.  Simmer to reduce slightly.  Season and strain into a sauceboat to serve with the roast.

NOTES : Roasting was not a method of cooking which the Scots indulged in a great deal. Scant supplies of fuel meant that the country generally depended more on the boiling-stewing tradition. However, roasting meat would have been appropriate for a royal banquet to show the affluence of the person hosting the feast.

Roast Goose

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

Amount	Measure	Ingredient -- Preparation Method	
8	Lb	Goose	
1	Ea	Apple	
1	Ea	Onion	
1	Ea	Celery stalk	
1	Ea	Carrot	
2	Tbsp	Olive oil	
2	Tbsp	Salt	
1/2	Tsp	Pepper	
1	C	Water	

Preheat the oven to 375 F.

Chop the apple, onion, celery stalk, and carrot into large chunks.

Mix the salt and pepper together in a small bowl.

 Trim any excess fat off the bird, rinse it inside and out, then pat dry. Slip your fingers or a rubber spatula between the fat and the meat to separate them, and prick the skin all over with a sharp tined fork, taking care not to prick the meat.  If possible, turn on a fan to let the bird air dry while it comes to room temperature. Stuff the bird three-quarters full with the chunked vegetables.  Rub the outside with the olive oil, then massage the bird thoroughly with the salt and pepper mixture.  Tie the legs together loosely.

Put the bird in a roasting pan (preferably fitted with a rack). Pour the water in the pan.  Position the pan so that the bird's legs point towards the back of the oven. Roast for 45 minutes.  Remove the pan from the oven and pour off the fat and water.  Separate the fat to use for basting.

Return the bird to the oven and increase the temperature to 400 F.  Continue to cook another 2 hours.  During this time, pour grease off once or twice more.

For the last hour of roasting, turn the pan so that the legs face the front of the oven. Refrain from basting the last half hour of cooking time.  The bird is done when the juices run clear from a thigh pricked all the way down to the joint and when a meat thermometer inserted in the inner thigh below the leg joint reads 175 - 180 F.  Transfer the bird to a platter and let rest 15 minutes before carving.

Roast Chicken

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

Amount	Measure	Ingredient -- Preparation Method	
4	Lb	Roasting chicken	
1	Tsp	Salt	
5	Tsp	Pepper – freshly ground	
1	Med	Carrot – chunked	
1	Med	Onion – chunked	
1	Med	Celery stalk – chunked 	
1	Tbsp	Olive oil	
3	Tbsp	Butter – melted	
1	Tbsp	Olive oil	

Preheat oven to 450 degrees F. Wash the chicken quickly under cold running water and dry it thoroughly inside and out with paper towels. Rub the inside of the chicken with the salt and pepper.  Toss the chunked vegetables with 1 tbsp of the olive oil and stuff them into the chicken. Truss the chicken with white kitchen string.  Combine the melted butter with the rest of the olive oil and brush about half of it over the outside of the chicken. Place the chicken on its side on a rack in a shallow roasting pan just large enough to hold it comfortably (about 9x12) and place it on the middle shelf of the oven. After 10 minutes, turn the chicken onto its other side. Brush with butter and oil and roast for another 10 minutes. Reduce the oven heat to 350. Turn the chicken onto its back, brush it with butter and oil and salt it lightly. Spread the vegetables in the bottom of the pan. Roast the chicken, basting every 10 minutes.  Transfer the bird to a carving board, cut off the trussing strings, and let it rest 5 minutes or so before carving into serving size pieces.

Cariota (Roasted Carrots)

Recipe By     : Pleyn Delit (40)
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

Amount	Measure	Ingredient -- Preparation Method	
1	Lb	Carrots – scrubbed and scraped	
3	Tbsp	Olive oil	
1	Tbsp	White wine vinegar	
1	Tbsp	White wine	
2 1/2	Tbsp	Parsley – minced 	
1	Tsp	Dill – minced	
1	Tsp	Chives – minced	
1	Tsp	Salt	
1	Tsp	Pepper	

Brush carrots lightly with oil. Roast at 400 degrees (F) for 30 minutes (or until tender). In a small bowl, whisk together the minced herbs, oil, vinegar, wine, salt, and pepper. Slice the carrots into a serving dish and dress with the herb mixture.

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

Neep Bree (Bashed Neeps)

Recipe By     : Scottish Regional Recipes, p.76
Serving Size  : 6    Preparation Time :1:30
Categories    : Vegetables

Amount	Measure	Ingredient -- Preparation Method	
1 1/2	Lb	Turnips	
1	Med	Onion – finely chopped	
1/4	C	Butter	
1	Pinch	Ginger	
1/2	Tsp	Salt	
1/2	Tsp	Pepper – freshly ground	
4	C	Chicken stock	

Peel and chop the turnip roughly and blanch in boiling water for 2-3 minutes. Pour off water. Melt butter in a large pot and add onions and turnip. Season with salt and pepper and add ginger. Cover and cook very gently for about 10 minutes, stirring occasionally.

Add the water or stock, bring to the boil and simmer gently 30-40 minutes when the turnip should be tender. Liquidize until it is a very fine puree or pass twice through a fine sieve.

Correct the consistency with a little milk if it is too thick and check seasonings. Serve hot, garnished with chives (if desired).

Kale with Ginger and Garlic

Recipe By     : A Year in a Scots Kitchen, p.17
Serving Size  : 12   Preparation Time :0:30
Categories    : Vegetables

Amount	Measure	Ingredient -- Preparation Method	
12	Oz	Kale	
2	Tbsp	Olive oil	
3	Ea	Garlic cloves – crushed	
2	Oz	Ginger – freshly grated	
2	Oz	Raisins, seedless	

Remove the center core from the kale and chop leaves finely. This can be done in the food processor, but should not be cut too fine.

Heat a frying pan and add the oil. When hot, add the garlic and ginger. Stir for a few seconds until the aroma is released, then add the kale. Stir quickly over a strong heat until it just wilts. Add raisins and serve.

Black Bun

Recipe By     : Scottish Cookery, p220
Serving Size  : 18   Preparation Time :0:00
Categories    : Desserts

Amount	Measure	Ingredient -- Preparation Method	
1 1/2	Lb	Raisins, seedless – dried	
1 1/2	Lb	Currants – dried	
1	C	Almond slices	
1	C	Candied fruit peel	
1	C	Dried apples – chopped	
2	Tsp	Cloves – ground	
4	Tbsp	Cinnamon – ground	
2	Tbsp	Ginger – ground	
3	Tbsp	Brandy	
8	C	Flour, all-purpose	
3/4	Lb	Butter	
1/2	Oz	Yeast	
2	C	Water – warmed	
1/2	Tsp	Salt	
1	Ea	Egg yolk	
1	Tsp	Water	
For the fruit and spice mix:
Mix together the fruit, spices, and brandy.  Let the mixture "marinate" for 1-7 days.

For the dough:
Proof the yeast by adding water.  Sieve the flour and salt and rub in the butter. Mix in the yeast mixture and knead to a smooth  pliable dough (adding more warm water if necessary.  Cover and set to rise in a warm place until doubled in size.

Putting it all together:
Preheat the oven to 350 F.
Grease and flour three loaf tins.
Divide the dough into 1/3 and 2/3 pieces.  Work the marinated spiced fruit mixture into the larger piece of dough (adding water if needed so that the dough is sticky).  This will be done most easily on a flat surface rather than in a bowl since you really have to knead the fruit in; not difficult, since the fruit sticks easily to the dough.  When well mixed in, divide into three loaf-shaped pieces.

Roll out the smaller piece of dough into three thin rounds large enough to entirely enclose the fruited dough.  Place the bun/loaf of fruited dough in the center of the thin sheet of dough and bring the sides up to meet in the center at the top. Bring all the edges together and mold evenly around the bun. Place buns in loaf pans seam side down. Leave to rise in a warm place for 30 minutes.  Prick all over with a long skewer right through to the bottom of the bun.

Make a glaze from the egg yolk and water and brush the tops of each bun with this glaze.
Bake for about 2 hours.

NOTES : Also known as 'Rich Bun' or 'Scotch Christmas Bun' or just 'Scotch Bun', it originated in bakers' shops in the days when they were only allowed to make cakes for special holidays. A lump of the bread dough  was set aside and fruit and spices worked in.  Selkirk Bannocks originated this way, but the Rich Bun was a much richer and spicier affair. In fact, it was so rich that the bakers had to wrap it up - since, with all the fruits and spices, it would never stay together on its own.

Baked Apples - Scottish Chutney Style

Recipe By     : THL Suzanne de la Ferté
Serving Size  : 12   Preparation Time :1:00
Categories    : Desserts

Amount	Measure	Ingredient -- Preparation Method	
1 1/2	Lb	Apples – cored and quartered	
1	Tbsp	Ginger root – chopped	
1/4	C	Orange juice	
1	Tsp	Cinnamon – ground	
1	Tsp	Cloves – ground 	
1	Tsp	Salt	
6	Tbsp	honey	

Preheat oven to 350 F.

Mix together all ingredients (except apples) into a small saucepan. Heat to a boil. Boil for 1-2 minutes, then remove from heat.

In a mixing bowl, pour the honey/spice mixture over the apples.  Toss to coat the apples well.

Place in a greased baking dish.  Cover baking dish with lid (or foil) and bake apples for 30-45 minutes or until fork-tender.

NOTES : This recipe is a combination of a personal baked apple recipe and the following chutney recipe from "Scottish Cookery" by Catherine Brown:
1.5 lbs Cooking Apples, coarsely chopped
1 tbsp Ginger Root, chopped
.5 c Orange Juice
1 tsp Cinnamon, ground
1 tsp Cloves, ground
1 tsp Salt
1 c Honey
1 c Cider Vinegar
Bring to the boil and simmer uncovered, stirring occasionally, for about 45-50 minutes. Cool and store.

You can see the similarities in the Scottish chutney recipe to: A potage of Roysons. Take Raysonys, & do a-way the kyrnellys; & take a part of Applys, & do away the curys, & the pare, & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, that it be clene chargeaunt, & strew uppe-on pouder of Galyngale & of Gyngere, & Serve it forth (Harlein MS. 279)

Submitted to the Florilegium 
February 2009

Published in Ars Caidis's issue on the Culinary Arts in November 2005.

Please do not re-publish without contacting the author.
------
Copyright 2009 by Suzanne Booth. <SuzanneBooth at yahoo.com>.

If this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.

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