Medieval Combat Society

Saturday, 20 May 2017 01:01

Boor in Brasey (Pork in Broth)

Written by
Rate this item
(0 votes)
Illuminated B Smalloor in Brasey

1lb good pork

1lb ground pork

3 cups beef stock

1 cup dry red wine

½ cup wine vinegar

1 cup breadcrumbs 

½ cup pine nuts

½ cup currants

⅛ tsp cloves

⅛ tsp mace

⅛ tsp saffron

½ tsp cinnamon

Butter for sautéing

 

Take the ribbes of a boor while thai byn fresh, and parboyl hem tyl thai byn half sothen; then take and roste hom, and when thai byn rosted, take and chop hom, and do hom in a pot, and do therto gode fresshe brothe of beef and wyn, and put therto clowes, maces and pynes, and raisynges of corance, and pouder of pepur; and take onyons and mynce hom grete, do hom in a panne with fresh grees, and fry hom, and do hom in the potte, and let hit wel sethe al togedur; and take brede stepet in brothe, and drawe hit up and do therto, and colour hit with saunders and saffron; and in the settynge doun put therto a lytel vynegur, medelet with pouder of canell; and than take other braune, and cut smal leches of two ynches of length, and cast into the pot, and dresse up the tone with the tother, and serve hit forthe.

Trim the good pork and dice to a one-inch cut. In a large pot cook through the minced pork then combine with beef stock, wine, pine nuts, currants, and all spices except cinnamon. Bring to a boil, lift pot to reduce heat, and simmer, covered, for fifteen minutes. While simmering, brown the pieces of good pork well in a frying pan. Set aside but keep warm. Melt butter in the frying pan and sauté the onions until they are translucent. Stir the onions and the bread crumbs into the pot, and simmer, stirring occasionally, for another ten minutes. Remove from heat, stir in vinegar, cinnamon, and the browned good pork. Serve.

Pour into a dish, sprinkle with sugar and cinnamon and serve.

A dish of ‘whatever’ in brewes or in bruette was boiled in a broth or sauce. I use good pork in place of ribs and don’t use sandalwood. This dish works well with 8oz mushrooms added to the brew.

Thursday, 11 May 2017 19:05

Blanch Porre (Stewed Leeks and Onions)

Written by
Rate this item
(0 votes)
Illuminated B Smalllanch Porre

1lb of the white part of leeks, finely chopped

1 large onion, finely chopped

1 pint vegetable stock

Pinch of saffron

½ tsp sugar and cinnamon mixed

Take the qwyte of lekes and parboyle hom, and hew hom fmalll, and take onyons and mynfe gom therewith, and do hom in a pot, and put thereto gode broth, and let hit boyle, and do therto fmale briddes, and feth hom therewyth , and colour hit wyth faffron, and do therto pouder marchant, and ferve hit forthe.

Simmer the leaks and onions in the stock for some 15 minutes until tender; add the saffron, stirring for a few minutes to dissolve its colour.

Pour into a dish, sprinkle with sugar and cinnamon and serve.

The original recipes all parboil the leeks before adding the onions but todays leeks do not require this preparation.

Thursday, 11 May 2017 20:05

Blanch Porre (Stewed Leeks and Onions)

Written by
Rate this item
(0 votes)
Illuminated B Smalllanch Porre

1lb of the white part of leeks, finely chopped

1 large onion, finely chopped

1 pint vegetable stock

Pinch of saffron

½ tsp sugar and cinnamon mixed

Take the qwyte of lekes and parboyle hom, and hew hom fmalll, and take onyons and mynfe gom therewith, and do hom in a pot, and put thereto gode broth, and let hit boyle, and do therto fmale briddes, and feth hom therewyth , and colour hit wyth faffron, and do therto pouder marchant, and ferve hit forthe.

Simmer the leaks and onions in the stock for some 15 minutes until tender; add the saffron, stirring for a few minutes to dissolve its colour.

Pour into a dish, sprinkle with sugar and cinnamon and serve.

The original recipes all parboil the leeks before adding the onions but todays leeks do not require this preparation.

Thursday, 11 May 2017 19:02

Bouce Jane (Chicken in a Herbed Milk Sauce)

Written by
Rate this item
(1 Vote)
Illuminated B Smallouce Jane

2lb Roast Chicken

½ pint milk

1 tbsp. pine kernels

1 tbsp. currents

¼ tsp each finely chopped parsley, sage, hyssop and savoury or other fresh herbs as available.

Take gode cowe mylk, and put hit in a pot, and fethe hit, and take fage, parfel, yfope, and favory, and other gode herbes, and fethe hom, and hew hom fmalle, and do hom in the pot; then take hennes, or capons, or chekyns, when thai byn half rofted; take hom of the fpit, and fmyte hom on peces, and do therto, and put therto pynes and rayfynges of corance, and let hit boyle, and ferve hit forthe.

Remove the meat from the chicken, cut into cubes and simmer with the remaining ingredients for 5-10 minutes.

The disk is done when the milk has all but evaporated.

A simple and easy dish because of the use of pre-cooked chicken.
Thursday, 11 May 2017 19:56

Caboches (Cabbage cooked in stock)

Written by
Rate this item
(0 votes)
Illuminated C Smallaboches

1½ lb spring greens

1 pint beef stock

1 tsp salt

3oz breadcrumbs

Pinch of saffron

Take caboches, and waflie hom in clene water, and boyle hom wel, and at the feconde boyle, take hom doun oft the fyre, and preffe hom wel tyl the water be clene oute, and then cutte hom in grete peces, and cafte hom in the broth of beef, and feth hem up with maribones, and colour hom then with faffrone, and thikke hit with grated bred; but for a lorde hit fchal be thikked with yolkes of eyren beten, and thenne let hit ones boyle, and ferve hit forthe.

Remove the coarser outer leaves, enclose in a linen bag if possible, plunge into boiling water, and simmer for some 45 minutes, then drain, press dry, chop in pieces, and discard any tough stems.

Bring the beef stock, salt and saffron to the boil, add the spring greens and cook for a further 5-10 minutes until tender, then thicken with breadcrumbs before serving.

For a lord, replace the breadcrumbs with 4 beaten egg yolks scalded with some of the stock and returned to the pan.

Medieval cabbages appear to have had a much stronger flavour than those of today and lacked the large compact hearts of more recent varieties. Spring Greens is the nearest modern equivalent.

leafborder