Medieval Combat Society

Fish Dishes

Fish Dishes (4)

Thursday, 11 May 2017 18:52

Charlet Counterfeited of Fish (Fish Charlet)

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Illuminated C Smallharlet Counterfieted of Fish

8oz cooked haddock or cod

8oz ground almonds

2 tbsp. sugar

2 tbsp. white wine vinegar

2 tbsp. sweet white wine

¼ tsp. mixed ground ginger, mace and cinnamon

Pinch of saffron

Take almondes, & drawe up a gode thik mylk with faire water, or with eongur broth; then take codlynge, or haddok, or thornbag fothen, & do away the fkyn, & the bones, & then breke the fysfhe in a ftreynour, with thyne honde; then take one pynt of the fame mylk, & put hit in a poftenet, & do the fame fysfhe therto, & boyle hit that hit be thik, & ftere hit with a pot-ftik; & put therto fugre, & faffron; & in the fettynge doune, put therto a lytel vynegur that hit crudde, & then fhete hit into a faire clothe, & let the qway renne away; & then lay hit in a chargeoure, & preffe hit, & then cut hit on leches, & lay hit in disfhes, & take the remnant of the mylk, & fet hit over the fire, & put therto fugre, arid colour hit depe with faffron, & let hit boyle; & in the fettynge doune put therto a lytel wyne, & poure the fyrip above the leches; & then take pouder of ginger, fugre, launders, & maces, & drawe thereon; & canei medeled altogeder, & ferve hit forthe.

Grind the almonds with 1 pint water, and strain off the almond milk through a cloth.

Beat the fish to a smooth paste, having removed all bones, stir in ½ pint pf the almond milk, 1 tbs. sugar and the saffron, and heat to boiling, stirring continuously.

Remove from the heat, stir in the vinegar, leave to stand for 10 minutes, then pour into a piece of muslin, and hang up in a cool place to drain for an hour or two, then press it into a deep dish, and leave for a further hour.

Turn the charlet out of its muslin onto a clean board, cut across into slices and arrange in a dish. Heat the remaining almond milk and sugar with a little more saffron. Bring to the boil, remove from the heat, stir in the wine, and pour this sauce over the sliced charlet.

Mix the spices into a further 2 tsp. sugar, and sprinkle on top just before serving.

Thursday, 04 May 2017 21:25

Salomene (Twice Cooked Fish in Sauce)

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Illuminated S Smallalomene

4 fish fillets (ideally perch, trout or roach)

½ Cup red wine

½ Cup water

Cup sugar

½ tsp powder fine

½ slice bread, crumbed

Olive oil

Mace

Cloves

Pepper

Salt

Take gode wyne, an gode pouder & bread y-ground, an sugre, an boyle it y-fere; than take Trowtys, Rochys, Perchys, other Carpys, other alle these y-fere, an make hem clene, & aftere roste hem on a grydelle; than hewe hem in gobettys: whan they ben         y-sothe, fry hem in oyle a lytil, then caste in the brwet; and whan thou dressist it, take Maces, Clowes, Quybibes, Gelofrys; and cast a-boue, & serve forth.

Rinse fish fillets, place in a baking bowl and bake in a covered pot for 15-20 minutes.

Put wine, water, bread crumbs and fine spice powder in pan and bring to the boil. Lift to a medium heat and simmer for about 20 minutes.

Remove the fish from the pot and fry in a skillet in olive oil for about 10 minutes. Sprinkle with salt, pepper, cloves and mace to taste.

Serve hot topped with the sauce.

Fish dishes that will please the majority of people can be hard to find and medieval ones are even harder to come by. This recipe makes a light dish while the combination of wine and spices removes all trace of fishiness. Perfect for fussy re-enactors.

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Illuminated S Smallpyced Crème of Muskels

4lb fresh mussels

1 Cup white wine

2 Shallots, finely chopped

2 Sticks of celery sliced

1oz butter for frying

4ox crème fraiche

3 tsp plain flower

Spices as available

Pepper to season

Chopped parsley, to serve

Take and seep muskels; pyke heme clene, and waisshe hem clene in wyne and boile ær þon heme ontynan and keep ye broth, drawe it þorgh a streynour. Macian doh of spice. Frye lytel oynouns and cellery, add broth, creme and doh. Hat it and add parcely and serve hem forth.

Scrub the mussels in a large bowl of cold water and remove beards, discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over the heat until the mussels are open, normally about 3-4 minutes.

Remove the mussels and strain the cooking liquid through cloth to remove any grit. Keep the mussels warm. Make a paste with flour, spices as required or available (curry powder, and all spice are good suggestions) and a little water.

Fry the shallots and celery in the butter until softened, but not browned, stir in the paste and cook for about 1 minute. Add the cooking liquid and season with pepper. Stir in the crème fraiche add the mussels and warm through until thickened and glossy. Sprinkle with parsley and serve.

A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days

Saturday, 15 October 2016 12:42

Spyced Creme of Muskels

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Spyced Creme of Muskels

 

Take and seep muskels; pyke heme clene, and waisshe hem clene in wyne and boile aer pon heme ontynan and keep ye broth, drawe it forgh a streynour. Macian doh of spice. Frye lytel oynouns and cellery, add broth, creme and doh. Heat it and add parcely and serve hem forth.

 

  • 4 pounds fresh mussels
  • 1 cup white wine
  • 2 Shallots, finely chopped
  • 2 Sticks of celery, sliced
  • 1 ounce of butter for frying
  • 4 ounces creme fresh
  • 3 teaspoons plain flour
  • Spices as availible
  • Pepper to season
  • Chopped parsley, to serve

 

Scrub the mussels in a large bowl of cold water and remove beards, discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over the heat until the mussels are open, normally three to four minutes.

Remove the mussels and strain the cooking liquid through cloth to remove any grit. Keep the mussels warm. Make a paste with flour, spices as required or availible (curry powder and all spice are good suggestions) and a little water.

Fry the shallotts and celery in the butter until softened, but not browned, stir in the paste and cook for about one minute. Add the cooking liquid and season with pepper. Stir in the creme fraiche, add the mussels and warm through until thickened and glossy.

Sprinkle with parsley and serve.

 

 

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