Title: Hatherleigh-art
Subject: Menu and and some recipes from the twelfth annual Hatherleigh Fire Festival Medieval Dinner hosted by Rudd Rayfield in his home.
Author: Edited by Mark Harris
Last saved by: Mark S. Harris
Keywords: feast, menu, recipe, event, bruet, egg. annual

Hatherleigh-art - 10/19/00

Menu and and some recipes from the twelfth annual Hatherleigh Fire Festival Medieval Dinner hosted by Rudd Rayfield in his home.

NOTE: See also the files: stews-bruets-msg, eggs-msg, feast-menus-msg, headcooks-msg, p-menus-msg, cookbooks-bib, feast-ideas-msg.

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Date: Sun, 21 Nov 1999 14:06:35 EST
From: RuddR at aol.com
Subject: SC - Hatherleigh '99

On Saturday, 20 November, I hosted the twelfth annual Hatherleigh Fire
Festival Medieval Dinner at my home.  This year there were twenty-six at
table.

Menu, sources, and new redactions follow:

First Course
Mortrewes -  Austin, p. 70
Wardonys in Syryp - Austin, p. 7 (Master Huen's redaction)
Boiled Beef with Piper for Feel & Venysoun - Austin, p. 110
Pork with Sauce Gauncile -  Austin, p.110
Votte Lombard - The Vivendier, p. 35
Crustade Lumbard - Austin, p. 51

Second Course
Buttered Wortes - Austin, p. 69
Bruet of Lumbardy - An Ordinance of Potage, p. 50
Chicken with Sauce for a Gos - Austin, p. 109
Losyns - Curye on Inglysch, p. 108
Sambocade - Curye on Inglysch, p. 138 (Master Huen's redaction)

_____________________________________________________________________

 BRUET OF LUMBARDY
Boiled Chicken in Almond Milk Pepper Sauce

Take hennys, chikens, konyngs, or other flesch, sodyn; do hit in a potte.  Do
therto mylke of almondys.  Do therin pepyr, and alay hit with bredde, & do
therin yolkes of eyron sodyn hard, growndyn & drawyn up with percellye; & do
therto a lytyll grece or claryfyd boture or the fat of pork, & sesyn hit up
with poudyr, salt, & venyger, & make hit rede as blod.
MS Beinecke 163

(The almond milk may be made with the broth the chicken was boiled in.  I
found it more convenient to make the sauce separately and add the chicken to
it, rather than make the sauce around the chicken, as the original recipe
implies.  I also added a quarter tsp. of cubeb to the spice powder mix.  Not
having any period red food coloring on hand, and disliking the idea of
loading this dish down with FD&C reds 40 and 3, I chose to serve this dish
uncolored.)

1 Three- to four-pound chicken, cut into serving pieces
1 1/2 C unstrained almond milk
1/2 C white bread crumbs
3 hard boiled egg yolks
1 T parsley, minced
1 T butter
1 tsp black pepper
1/8 tsp ea. powdered ginger, cinnamon, mace
Salt to taste
Red food coloring, optional

1. In a large pot or Dutch oven, over medium heat, put chicken and about two
cups of water, bring to a boil, reduce heat, and simmer, covered, for about
half an hour or until chicken is cooked through.  Remove the chicken and pour
off stock, reserving for later use.  The almond milk may be made from this
stock.

2. In a bowl, mash egg yolks and parsley together into a paste.

3. Combine almond milk and spices in the pot, and, over medium heat, bring to
a boil and reduce heat, and simmer, stirring constantly, for five minutes.
Stir in remaining ingredients, and continue to simmer, stirring constantly,
for another five minutes.

4. Add boiled chicken to the pot, and stir it into the sauce completely
covering the pieces.  Cover, and simmer for a further two or three minutes,
stirring carefully, making sure the sauce does not burn on the bottom of the
pot.

Serves six to eight.

VOTTE LOMBARDE
Scrambled Eggs with Brie

To make a Votte Lombarde.  Get fresh eggs, fine runny cheese, grated or
chopped finely or cut into cubes, with fresh cream and wine, cinnamon and
sugar; beat everything together.  Then get hot melted fresh butter and out
this in it, stirring attentively so it doesn't burn.
Kassel MS Medica 1, trans. Terence Scully

(Votte is an Old French word that means "omelet", or "crêpe."   This dish is
of a consistency that it could be molded turned out for serving when cold,
although I resisted the temptation to do that.)

6 eggs
1/2 lb brie cheese
1/2 C cream
2 T dry wine
1 T sugar, or to taste.
1/2 tsp cinnamon
1 T butter for frying

1. In a bowl, beat eggs, cream, wine, cinnamon and sugar together.

2. Pare the rind off the brie, cut the cheese into small pieces, and add them
to the egg mixture.

3. In a large frying pan, over medium heat, melt butter and pour in the egg
and cheese mixture.  With a spatula or large spoon, stir constantly until
cheese is melted and incorporated into the mixture, and the scrambled eggs
are thoroughly cooked.

Serves six to eight.

Rudd Rayfield

<the end>

Edited by Mark S. Harris	Hatherleigh-art	 of