Note re allergies, clearly marked on all the dishes listed below
gf- gluten free
vg – vegan
lf – lactose free
n – contains nuts
all of the above plus “a” = lactose free, gluten free etc version available at table, please identify yourself to the servers.
Please also note; no dish will be prepared with onions or other aliums, likewise no dish containing citrus will be in the kitchen, the crystallised fruit will be pre-prepared elsewhere and served on a sidetable. Saffron will be substituted.
Tuscan Ribollita (Bean and vegetable stew)
gf,v, vg,lf (contains gluten- free lentil pasta)
Dejaj mashi (Chicken stuffed with lamb)
Tartelletes of pork
Black pudding, bacon, sausage, vegetarian sausage
Fried eggs, omelettes to order
Mushrooms fried in butter or oil as preferred
“Love apples” fried.
Polenta with cheese
Pie of fish and root vegetables
lf, gf available
Grete pye of meats and game
gf version available
Lentils and chestnuts
lf, gf, v, vg nuts.
Breads and cheeses
The leaves have fallen, the apples are all gathered in and cooks are hard at work salting, preparing and preserving meat against the dark days of winter’s blast, there is troubling news in the land outside these walls, and rumour stalks, but there is yet light in the darkness. Our Queen an Our Princess grace the royal table with their beauty and wisdom and the strong arm of our prince, hardened in battle, prepares to raise a tankard full to the brim with the last of autumn’s riches.
But what is this? In the depths of Buckden’s cellars labour the alchemists, those inspired heretics,(heretics they are indeed, for they consult divers documents of differing times to bring you a feast inspired by the transformations and arcane colors of their prima materia). We begin with black, for Saturn and winter,with the rich ripeness of figs and herbed meats of the winter-running boar and his friend, the pig. Then the white of purification and of fresh snowy, nesshe cheese. We move to the red, and ripening for Mars with divers roots and worts; but beware, they are “armored” against those who seek to devour them. For the green of spring’s growth, and the Lady Venus we have the hare who starts from cover and a tart of the herbs she eatsin the field. Then the rainbow of the peacock in his glory flaunting his tail and at last to the moon’s silver and the immutable gold, Our Gold which transforms all things – and makes all things sweet. (Plus a few surprises… )
Course the first; Back to black
Cured meats and black puddings
Nesshe cheese and divers butters
Compost (pickled vegetables)
Course the second; Albedo to rubedo
Civey of Hare
Beets and goats’ cheese tartelettes
“Bread of Vetch”
Rapes in their armour
Course the third; Viriditas
Chicken Stuffed with grapes
Green Sauce (Verde Sauce)
Pottage of Peas
Course the fourth; The Marriage of Sol and Luna
Crystallised fruit available throughout the feast
And for those scholars and gentles who take pleasure in such things.. the documentation is served below.
(Thorn has been rendered “th” in all documentation below)
(Forme of Cury, A Roll of Ancient English Cookery (1390) Samuel Pegge X. XIII. IX)
Take Almaundes blanched, gyrnde hem and draw hem up with water and wyne, quarter fygur, hole raisons, cast therto powder ginger and honey clarified, seethe it wel and salt it and serve it forth.
Divers butters; honey butter, anchovy butter
Nesshe cheese; mozzarella, taleggio, ricotta with herbs and similar.
Curye on Englyssh;
Take rote of persel, of pasternak,of rafens, scrape hem and washe hem clene, take rapes and caboches,ypared and icorne, take an erthen panne with clene water and set it on the fire. Cast alle this therinne. Whan they buth boiled cast thereto theeres and parboile hem wel. Rake thise thynges up and lat it kele on a fair cloth, do thereto salt whan it is colde in a vessel take vineger and powdour and safroun and do thereto and lat al thise thinges lye therin all nyzt other al daye, take wine,greke and hony clarified togethir lumbarde mustard and raisouns corance al hool. And grnde podour of canel and powdour douce and aneys hole and fenell seed, take alle these thynges and cast togyder in a pot of erthe and take therof wan thou wilt and serve forth.
Of the many vegetables suggested above, carrots and cauliflower were used and mushrooms added.
The first reference to powder is taken to be powder forte, as the second mention clarifies douce.
Civey of Hare
An Ordinance of Pottage, Yale, MS Beinecke 163, ed. Hieatt, Constance B, Prospect 1988 p 29
Hare yn cyve. Smyte a hare in small pecys, perboyle hem yn swete broth with his own blode. Cast hem in a cold watyr. Pike hem clene, do hym in a pott. Clarifye the broth clene do thereto oynons and herbes mynsyd. Take hole clovys, macys and powder and drow a thyn lyour of crystys with rede wyne. Boyl hit tyl it be ynowghe, sesyn hit up weith powdyr of gynger, venyger and salt, an loke it bit a gode color of blood.
Due to the unavailability of hare as a meat today, rabbit was subsituted as being widely available. Recipe instructions to cook in its own blood were omitted for modern sensibilities. Instead the pieces were parboiled in a meat stock prepared from the previous night’s Traveller’s Fayre. Due to allergies the dish was prepared with fennel and celery as an onion substitute, herbs were added per the recipe: rosemary, thyme, parsely, cloves, mace and mixed spice for the bread. Red wine added the necessary colour.
Bread used, for authenticity was some of the period bread (pandemain) baked the previous day.
Bread of Vetch
As vetch, though commonly eaten in period is not recommended today, due to potential toxicity, lentil flour was substituted to preserve color and the concept of a bean or pulse bread. This bread was traditionally served to the poorer populace to feed large numbers, or in emergency having been served by Bernard of Clairvaux to his parishoners in the famine of 1122-24 and was among the grains stored by Italian city-states for crisis purchase on loan in lean times.
Rapes (Turnips) in their Armour
Platina, de honestate voluptate, no.62
Those who have a taste “with ramparts” want rape to be called “armored” which is rolled in cheese like a cuirass and breastplate, as if it in no way seemed to be safe going down to the depths without arms..what profit is it that what was invented for safety turned totally tot he ruin of rape since the gluttonous, as if they were the strongest athletes in the cookshops, prefer to devour an armed enemy .rather than an unarmed one. Cut up the rape in pieces, either boiled or cooked under ashes. Also do the same for not quite fresh and rich cheese but these pieces should be thinner than those of the rape. Make a first layer of cheese in a pad oiled with butter or fat, the second of rape and so on, continously pouring on spice and some butter. This mixture is quickly cooked and must also be quickly eaten but since it is dangerous, let it be served to the very greedy Domitanus.
We chose a good mature cheddar for Platina’s not “not quite fresh cheese”. Spice used was a little whole nutmeg; by Platina’s unique logic, which is half humanism and half the doctrine of signatures/sympathetic magic we decided having a hard shell and requiring grating it might fight back against the armed turnips or at least put up spirited opposition!. We do not however suggest the populace bolt their food, nor do we by this dish make comment on their relative rapaciousness in consuming it! It is the turnips own issue if they fail armor inspections, as an eagle-eyed marshal will note they are not wearing their gorgets, knees or elbow cops – nor any helm!
Forme of Cury XX; VII
Take parsell, mint, garlek a little serpell, sawge a little canel, ginger piper, wyne brede and salt, grynde I smal with safroun and messe it forth;
The choice of herbs here was mint, flat leaved parsley, thyme, ginger, black pepper, whote bread was used and white wine and white wine vinegar. Serpell is the wild thyme with small leaves not the more common garden variety which is larger.
Harleian MS 4016.
There are a number of period stuffings for a roast chicken. Here a chicken has been stuffed with a mixture of grapes, fennel subsituted for onion, butter, salt, pepper, ginger and cinammon, roasted in its juices.
Perrey of Peysoun
Forme of Cury XX;III;X
Take peysoun and seethe them fast until they berst. Then take up them and cole them thru a clothe. Take oynouns and setthe them in the same stewe and oile therewith, cast thereto sugar salt and saffroun and seethe them wel therafter.
Due to alium allergies the dish was made with peas solely. As we used peas which had been fresh frozen the cooking process was the latter part of cooking with salt, sugar and saffron.
Herb Tart ; torta
Platina, de honestae voluptate.
“this dish which we call torta I think has taken its name from twisted (tortus) and cut up herbs.
Using the basic torta recipe in Platina’s white pie (no 26 of the de honestae recipies), “ a pound and a half of the best fresh cheese, cut up especially fine, twelve to fifteen egg whites, a half ounce of white ginger, a half a pound of pork fat and the same of fresh butter and as much milk as will be enough. When you have spread a thin pastry crust in an earthenware pot put in all of these things. When it has been placed on top of the hearth , cook on a slow fire. When it is cooked and taken from the fire, sprinkle ground sugar with rosewater on it.”
For torn herbs we have used Swiss chard and other available broadleaved herbs, such as sage.
Due to dietary restrictions the pork fat was excluded and replaced with butter. For the fresh cheese a mixture of ricotta and mascarpone has been used for a creamy flavour.
Platina, de honestae voluptate, 58
Make a little crust.. put in two well beaten egg yolks, cinammon and sugar. Stir for a log time on the fire until it is thick.
Platina no 63
Toast chunks of bread crust a little on both sides. When they are toasted soften with rosewater in which there are both beaten eggs and ground sugar. When they are taken out, fry in a pan with butter or fat far apart so they do not touch each other. When they are fried and transferred into a serving dish sprinkle with rose water colored with saffron.This pleases M Antonius notbundeservedly, for it fattens the body, helps liver and kidneys, and stimulates passion.
We hope the populace is as pleased with this dish, which we place at the feasts end, make of this what you will…..
Crystallised Fruit; Rancita
Barbara Santich, Original Mediteranean Cuisine, 2003 after Libro per Cuoco, 15th century.
“Toy la scorza del ranzo e fane quelli pezi que tu vole e curali ben dentro,miti a mole per 15 zorni poy le lessa in acqua tanto che sia tenere,lasale sugare per tri zorni,poy lo miti in lo mele che tu la voi bolire per tri zorni,poi la fa bolire un poco e chambia poy quello mele e miti l’altro chon le spezie, ma prima le spezie siano messe dentro sia spumato lo mele, bolla tanto che l’mele sia ben cocto,poy la lassa alquanti zorni a l’aiere senza sole.”
“Remove the peel and cut into as many strips as you like. Cure till soft, let dry for 15 days in water and in sugar for 3 days, boil in honey, strain and change the honey frequently, adding spices once the honey froths, keep boiing till the honey is well cooked through, an leave to dry several days again. “
No specific fruit is detailed here, however citrus was selected as it lends itself more easily to the process than many other fruits. For reasons of time a much simplified redaction has been used here by Santich. The peel of oranges, lemons and limes was dried and sugared for 24-48 hours, boiled repeatedly with honey, cinnamon and ginger skimming the froth. Then a further drying period of at least 24 hours followed with sugar, cinnamon and ginger on top.
Libro del Coch
Forme of Cury XX;ii.x
Take pork ysdoe and grynde it smal with saffroun, medle it with ayren and raisons of courance and powdour fort and salt and make a foil of dowhz, and close the fars therinn.Cast the tartellettes in a pan with faire water boiling and salt, take of the clene flesshe withoute ayren and boil it in gode broth. Cast therto powder douce and salt and messe the tartes in dishes and helde the sew theronne.
Ready minced pork was used in place of the pork ground after cooking with saffron.The saffro itself was omitted as not to all tastes and out of desire not to exclude anyone in a meal which has a limited number of dishes. There is no recipe given in period for the dough, other than that it is a single sheet, as this is a similar concept in the cookig method to a pork dumpling[ bao] as used in chinese cookery and also a pelmen, and of course ravioli, basic own dough recipe for these items was used to ensure the thickness was sufficient and the dumpling rose to the surface once cooked. For the gode broth, some of the juices from the first cooking of another dish in the traveller’s fayre,a stuffed chicken, were used. The broth was served separately with a separate dish of soured cream as an accompaniment for those that wished it.
Classic Tuscan, beans, celery, vegetable stock, lentil pasta. Carrot and fennel used in place of onion and tomatoes.
This has been provided in separate documentation with the bread recipes by Lord Wolfram and the goode ship Aerys.
Forme of Cury XX; ii;ix
Take brede and frye it in grece other in oil and lay it in rede wyne, grynde it with raisouns, take honey and do it in a pot and cast therin gleyres of ayren with a litel water and bete it wel togidir with a skylse, set it ouer the fyre and boile it and whan the hatte arisith to goon ouer, take it doon and kele it and whan it is ther clarified, do it to the other with sugar and spices. Salt it and lok it be standing, flourish it in white coliuandre in confyt.
Butter was used in place of lard for dietary reasons. The second line is unclear, assumed to be grind the raisins and the honey together, not grind the bread. “Spices” are not detailed, we opted for some cinammon and a pinch of nutmeg. The confit topping suggested was not used due to non availability, also not to overcomplicate the dish as the aim was to provide a “period” version of the popular dish know as “eggy bread” transmuted in this case with a cinammon toast or buns.
Monkfish, salmon, white fish with a root vegetable topping and a white sauce.
A Grete Pye
Take faire yonge beef. And suet of a fatte beast, or Motton and hak all this on a borde small: and caste thereto pouder of peper and salt; and whan hit is small hewen,put hit in a bolle. And medle him well, then make a faire large Cofyn, and couche some of this stuffur in.Then take Capons, Hennes, Mallardes, Connynges and parboile hem clene,take wodekokkes,teles, great brides and plom hem in a boiling pot. And then couche all of this fowle in a Coffyn and putte in euerych of him a quantite of pouder of peper and salt. Then take mary, harde yolkes of egges, Dates cutte in i pieces, raisons of courance, prunes, whole clowes, whole maces, Canell and saffron. But first whan though has couched all this foule, lye the remenaunt of thyne other stuffur of beef about-hem, as thou thenkest goode; and then strew on hem this: dates, mary and reysouns [etc]. And then close thi Coffyn with a lydde of the same past, And put hit in thi oven.And latte hit bake ynough but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, then hit wol neuer close.(4)
- The variety of meat recommended in the period dish is wide and includes some we would not eat today – eg plovers. However, the spirit and taste of this dish has been recreated by using a mix of game and wildfowl in this case; partridge, venison and duck and by using butcher’s sausagemeat and the insides of venison sausages for the higher fat content .
- Pastry – a pastry coffin was traditionally used to contain the filling and was not usually eaten. For ease of eating and to provide a pie which can be eaten as leftovers as a slicing pie a rich shortcrust pastry (half fat to flour) was used for this dish which is closer to the “royal paste” of contemporaneous recipes.
Lentils and chestnuts
Lentils and chestnuts are cooked separately, while pepper, cumin, coriander, asafoetida are moistened with anchovy essence, vinegar and honey. The mixture is then poured over the cooked chestnuts, olive oil is added, the mixture is brought to the boil and then the lentils stirred in. Tinned chestnuts will be used for ease here and one mashed tinned anchovy so as not to overpower the flavour. The sauce is the basic Roman garam, imported from the Phonecians which formed the staple flavouring of roman cookery. Thus this dish references ancient cookery and also the popularity and availability of chestnuts as a seasonal dish.spicing for this dish in the original recommends pepper, cumin, coriander seeds, mint rue and pennyroyal, due to their potential dangers, the last two herbs and simples have NOT been used in this dish.