April 2011


Sauge – Chicken with Sage Sauce (serves 4)

Harleian MS. 279, Volume I

Take Ginger, Galingale, Cloves & grind in a mortar; then take a handful of Sage & put thereto, grind well together; take Eggs & seethe them hard, take the yolks, grind them with Sage & with the spices & mix it up with Vinegar or wine vinegar or with Ale vinegar, take the white of the Egg & seethe them & mince them small & cast thereto; when it is mixed, take Flesh of hens or Fishes & lay on dishes & cast thine meat above.

My Thoughts:

Enough chicken for four people made as you wish. For example 4 roasted chicken legs.

Sauce

3 hard boiled eggs

1 teaspoon ginger

½ teaspoon galingale

½ teaspoon cloves

½ dl fresh sage leaves

3 tablespoon wine vinegar

(salt)

Chop sage leaves finely and mix together well all ingredients. Add salt if needed. Serve cold with the chicken. That’s very easy ;).

Comments:

I made simple roasted chicken legs in oven and used only salt and black pepper to season the legs. I have seen this sauce recipe many times and I have wanted to try it a long time. I don’t remember that I have tasted this sauce before. This is maybe one of the best medieval sauce recipe I have seen and tasted this far!! I am sure that I will do it again someday. It will be good sauce for example white fish and pork.

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Last weekend we went to see our friend Liisa. Together with her we tried some new recipes from Thousand eggs. This time we ended up making five new dishes, some of which turned out to be once again excellent. One of the recipes was so big flop it was hard to stop laughing. Yes, I will post the flop also but later. Anyway now is the time for the wonderful and tasty pear dish.

Peris in Syrippe (serves 6)

Harleian MS. 4016, Volume II

Take Wardons, and cast them in a fair pot. And boil them till they are tender; and take them up, and pare them in two or three. And take powder of Cinnamon, a good quantity, and cast it in good red wine, And cast sugar thereto, and put it in an earthenware pot, And let boil; And then cast the pears thereto, And let them boil together awhile; take powder of ginger, and a little saffron to color it with, And loo that it is poignant/ And also Sweet/.


My thoughts:

3 pears

½ bottle of sherry, red wine or port

1 tablespoon cinnamon

1 tablespoon sugar

water

1 teaspoon ginger

a pinch of saffron

Make the wine syrup first. Put half a bottle of wine to the saucepan with cinnamon and sugar and cook over a medium heat, until half the liquid has gone. Peel the pears and cook them whole, for 5-10 minutes in boiling water seasoned with sugar, until the pears are almost done. Cut the pears in half and put them in the syrup. Add a little ginger and saffron to the pears and heat.

Comments:

I would use red wine or port to the dish. But sherry is not bad either. The dish should taste sweet and sour.

Yesterday was yet again fun day. I spend six hours at the kitchen slowly making food from Thousand eggs. I managed to make four new dishes. Again all of them were very simple. It took six hours for me to do things because there was no hurry and I enjoyed every minute as always. I made one dish and then we ate it and then I made another and so on. But today I am writing about something else that I made couple months ago. It is time for some sweet desserts!

Doucetes (serves 6-8)

Harleian MS. 279, Volume I

Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; then strain it through a strainer into a bowl; then take Sugar enough & put thereto, or else honey for default of Sugar, then color it with Saffron; then take thine coffins & put in the oven empty & and let them be hardened; then take a dish fastened on the Baker’s peel’s end; & pour thine mixture into the dish & from the dish into the coffins & when they do rise well, take them out & serve them forth.

My thoughts:

Pie crust

3 dl flour

1 teaspoon salt

100 g butter

1 egg yolk

ice water

(saffron)

Filling

3 dl cream

4 egg yolks

3 tablespoons honey (or sugar)

a pinch of saffron

Heat the oven to 200 C. Mix flour, salt, butter and one egg yolk together. Add ice water as much as it takes to have good dough (couple spoonful). If you want to colour the crust with the saffron, add saffron to the ice water before adding ice water to the flour mixture. Beat together all the filling ingredients in a bowl. Butter the pie dish and put the dough to the dish. If you want you can pre-bake the crust about 10 minutes. Then add the filling and bake as long as the pie is golden brown, about 15-20 minutes.

Comments:

I totally forget to buy dry peas or beans for the pre-baking. You should use foil and pea/beans if you want to pre-bake the crust before filling it. So I skipped the pre-baking thing. I also decide not to colour the crust with the saffron. The pie was very good!