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  1. From: "Jennifer A. Newbury" jn1t


  3. 13 Oct

  4. Contents

  5. A Jellie of Fyshe

  6. Crustade of Chicken and Pigeon

  7. Fenkel in Soppes' or Braised Fennel with Ginger

  8. Lozenges or Curd Cheese Pastries

  9. Griddled Trout with Herbs

  10. Hare, Robbit, Veal, or Chicken Stew with Herbs & Barley

  11. Small Bird & Bacon Stew with Walnuts or Hazelnuts

  12. Summer Fruit, Honey & Hazelnut Crumble All from

  13. The British Museum Cookbook

  14. by Michelle Berriedale-Johnson,

  15. 1987, British Museum Publications. --

  16. *A Jellie of Fyshe

  17. Serves 6 Ms. Berriedale-Johnson explains that elaborate and highly decorative

  18. jellies were "the delight of the artistic medieval cook, often enhanced

  19. with edible gold and silver."

  20. 225 g (8 oz) hake, cod, haddock, or other well-flavored white fish

  21. 3 scallops

  22. 75 g (3 oz) prawns (shrimp)

  23. 2 onions, roughly sliced

  24. 1 tablespoon white wine vinegar

  25. 25g (1 oz) ginger root, peeled and finely chopped

  26. 1/3 teaspoon sea salt,

  27. 1/4 teaspoon white pepper

  28. 450mL (15 fl oz, 2 cups) each white wine and water

  29. 20g (3/4 oz) gelatine

  30. Put the white fish in a pan with the onions, vinegar, ginger root,

  31. spices, wine and water. Bring it gently to the boil and simmer for 10

  32. minutes. Add the scallops and prawns and cook for a further 3 minutes.

  33. Remove the fish; bone and skin the white fish and set it all aside.

  34. Strain the cooking juices and set aside to cool for several hours by

  35. which time a lot of the sediment will have settled in the bottom of the

  36. bowl. Carefully pour off the juices, leaving the sediment, and then

  37. strain several times through a clean teacloth. You should have

  38. appoximately 750mL (25 fl oz, 3 cups) of liquid left. Melt 20g (3/4 oz)

  39. of gelatine in a little of the liquid, cool it to room temperature, then

  40. mix it into the rest of the juices.

  41. 1 cm (1/2 inch) of the juice into the bottom of a

  42. 2 pint,

  43. 5 cup

  44. to set. Flake the white fish into smallish flakes; remove the coral from

  45. the scallops and cut the white flesh into three of four pices. Once the

  46. jelly is firm, arrange the most decorative of the fish in the bottom of

  47. the dish-- some scallop coral in the middle, prawns around the outsides,

  48. flakes of white fish in between or however you feel inspired. Spoon a

  49. little more of the juice and return it to the fridge to set. Continue to

  50. layer the fish in the mould, setting each layer with a covering of juice

  51. until you have used up all the fish and juices. Leave the jelly to set

  52. for at least 4 hours in a fridge. Unmold and decorate with fresh herbs;

  53. serve as a starter.

  54. -- *Crustade of Chicken and Pigeon

  55. 6 225-350g (8-12oz) wholemeal or wholewheat pastry

  56. you want a lid on your crustade)

  57. 1 pigeon

  58. 2 chicken joints (2 breasts or 2 whole legs)

  59. 150mL (f fl oz, 2/3 cup) dry white wine

  60. several grinds of black pepper

  61. 4 cloves

  62. 15 g (1/2 oz) butter

  63. 50g (2oz) mushrooms, roughly chopped

  64. 25g (1oz) raisins

  65. 3 large eggs

  66. salt, pepper, and 1/2 teaspoon ground ginger

  67. Roll out 225g (8 oz) of the pastry and line a 20cm (8 inch) flan dish;

  68. back the crust blind.

  69. Put the pigeon in a pot with the stock, wine, pepper and cloves and cook

  70. very slowly for an hour. Add the chicken and continue to cook for a

  71. further 45 minutes or till the meat of both birds is really tender.

  72. Meanwhile cook the mushrooms lightly in the butter. Remove the birds

  73. from the stock and bone them. Cut the flesh into quite small pieces, mix

  74. it with the mushrooms and the raisins and spread them over the base of

  75. the flan case. Beat the eggs with a fork and season with the salt,

  76. pepper, and ginger. Add 240mL (8floz, 1 cup) of the cooking juices and pour over the meat in the flan case. If you want to have a lid, roll out

  77. the rest of the pastry and cover the flan. Bake it in moderate oven

  78. 25 minutes if uncovered,

  79. 35 minutes if

  80. covered. Serve warm with a good green salad.

  81. For a more 20th century flavor-- double the chicken, leave out the

  82. pigeon, and substitute 25g (1 oz) chopped fried bacon for the raisins.

  83. -- *'Fenkel in Soppes' or Braised Fennel with Ginger

  84. Serves 6 The original version of this recipe comes from the "Forme of Cury," a

  85. collection of 196 "receipts" copied by Richard II's scribes at his

  86. cooks' directions.

  87. 750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks

  88. 225g (8 oz) onions, thickly sliced

  89. 1 heaped teaspoon of ground ginger

  90. 1 level teapsoon of powdered saffron

  91. 1/2 teaspoon of salt

  92. 2 tablespoon olive oil

  93. 150mL (5 fl oz, 2/3 cup) each dry white wine and water

  94. 6 thick slices of coarse wholewheat or wholemeal bread

  95. Put the fennel in a wide, lidded pan with the onions. Sprinkle over the

  96. spices and salt, then the oil and finally pour over the liquids. Bring

  97. to the boil, cover and simmer for 20-30 minutes or till the fennel is

  98. cooked without being mushy. Stir once or twice during the cooking to

  99. make sure the spices get well distributed. Serve it alone with a roast

  100. meat or griddled fish or place one slice of bread on each warmed plate,

  101. cover it with the fennel and pour over the juices.

  102. -- *Lozenges or Curd Cheese Pastries

  103. Serves 6 225g (8oz) wholemeal or wholewheat shortcrust pastry

  104. 225g (8 oz) curd cheese

  105. 25g (1oz) very finely chopped stem or crystallized ginger or plump raisins

  106. 15g (1/2 oz) toasted and chopped pine nuts

  107. sugar to taste

  108. lemon juice to taste

  109. Roll the pastry out very thin and cut it into small rectangles--

  110. 15x8 cm (6x3 inches). You should have at least

  111. 24. Bake

  112. 190C,

  113. 375F, Gas Mark

  114. or till they are crisp and brown. Remove them and cool on a rack.

  115. Meanwhile mix the curd cheese with the ginger or raisins, the pine nutes

  116. and the sugar and lemon to taste. Set aside. When you are ready to

  117. serve, sandwich together two pieces of pastry with the cheese mixture.

  118. They can be used as a dessert or as a snack.

  119. -- *Griddled Trout With Herbs

  120. Serves 6 The herbs below are what might have been used in Anglo-Saxon East

  121. Anglia, but use whatever you might fancy. Try to use fresh, although

  122. dried is acceptable.

  123. 6 fresh cleaned trout

  124. 6 sprigs fresh rosemary, or 1-2 tablespoons dried

  125. 75g (3 oz) soft butter

  126. 18 fresh mint leaves or 6 sprigs fresh thyme or 2 teaspoons dried

  127. 6 fresh sage leaves or 1 scant teaspoon dried

  128. 1-2 teaspoons coarse sea salt

  129. 6-9 grinds black pepper

  130. Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the

  131. soft butter. Use this to coat the fish generously on each side. Griddle,

  132. barbeque or grill it for 4-5 minutes on each side or till the skin is

  133. well browned and the flesh flaking off the bone. Baste now and then with

  134. the butter which runs off. Serve at once with lot of fresh bread and a

  135. salad or a simple green vegetable.

  136. -- *Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley

  137. 6 In 7th century England, herbs were one of the few flavourings available

  138. to cooks and were used heavily...

  139. 50g (2oz) butter

  140. 1 -1 1/2kg (2-3 lb) (depending on the amount of bone) of hare or rabbit

  141. joints, stewing veal or chicken joints

  142. 450g (1lb) washed and trimmed leeks, thickly sliced

  143. 4 cloves garlic, chopped finely

  144. 175 g (6 oz) pot barley

  145. 900 mL (30 fl oz, 3 3/4 cups) water

  146. 3 generous tablespoons red or white wine vinegar

  147. 2 bay leaves, salt, pepper

  148. 15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage

  149. Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly

  150. browned. Add the barley, water, vinegar, bay leaves and seasoning. bring

  151. the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the

  152. sage and continue to cook for several minutes. Adjust the seasoning to

  153. taste and serve in bowls-- the barley will serve as a vegetable.

  154. -- *Small Bird and Bacon Stew with Walnuts or Hazelnuts

  155. Serves 6 6 fatty rashers of bacon, chopped roughly

  156. 3 cloves garlic

  157. 4 pigeons or other small game birds (6 if very small)

  158. 225 g (8 oz) mushrooms, whatever variety, chopped roughly

  159. 75 g (3 oz) roughly chopped roasted hazelnuts or walnuts

  160. 300 ml (10 fl oz, 1 1/4 cups) real ale

  161. 150 ml (5 fl oz, 3/4 cup) water

  162. 2 or 3 bay leaves

  163. a little salt and freshly ground black pepper

  164. 6 coarse slices brown bread

  165. Fry the bacon, with the garlic, till it is lightly browned in a heavy

  166. bottomed casserole. Add birds and brown on all sides. Add the mushrooms

  167. and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves.

  168. Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours--

  169. the birds should be falling off the bone. Remove the birds from the

  170. juices, cool juices completely and remove any excess fat. The birds can

  171. be served whole on or off the bone. If the latter, carve them while they

  172. are cold then return to the skimmed juices and reheat gently. Adjust

  173. the seasoning to taste and serve either the whole birds of the slices on

  174. the pieces of bread, with plenty of the juices and "bits". A good green

  175. salad to follow is the best accompaniment.

  176. -- *Summer Fruit, Honey, and Hazelnut Crumble

  177. Serves 6 ...A baked dessert like this would have been sunk in the embers of the

  178. log fire with a cauldron or pot upturned over it to form a lid...

  179. 1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries,

  180. strawberries, currants, bilberries or whatever is available

  181. honey or brown sugar to taste

  182. 75 g (3 oz) tasted hazelnuts

  183. 75 g (3 oz) wholemeal or wholewheat brown breadcrumbs

  184. Put the fruits in a pan or microwave dish with about 20 cm (1 inch)

  185. 10-15 minutes

  186. 4-6 minutes in

  187. microwave), or till the fruits are soft without being totally mushy.

  188. Sweeten to taste with honey or brown sugar (Saxons would have used

  189. honey); how much you need will depend on what fruits you have used.

  190. drain the excess juice and save to serve with the pudding. chop the

  191. hazelnuts in a processor or liquidiser until they are almost as fine as

  192. the breadcrumbs, but not quite, then mix the two together. Spoon the

  193. fruit into an ovenproof dish and cover with a thick layer of hazelnuts

  194. 180C,

  195. 350F, Gas Mark

  196. 20 -

  197. minutes or till the top is slightly cruncy and browned. Serve with lots

  198. of cream or plain yogurt and the warmed fruit juices.


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