My husband had put this up on his website at the time, but that page no longer exists. I was quite proud of presenting the first (and so far only) full feast at an event within the Canton of Brokenbridge (Brooklyn, NY). Even though I no longer live there, Brokenbridge and the people in it have a special place in my heart. :- )
The Coney Hop
in the Canton of Brokenbridge within the Crown Province
17 February, AS XLII (2008)
The canton had been inactive for some time, and in incipiency for even longer. Having recently experienced a resurgence, this is our first feast since obtaining full status. We are, understandably, quite celebratory.
I decided to try a menu of dishes containing ingredients that would have been available in late February to a late-medieval cook. This meant some meat, many dried fruits and vegetables, root vegetables, and greens that are available in the winter. I did adapt one recipe to use dried peas rather than fresh, but otherwise the recipes were chosen with this in mind.
The Menu
Bread: from commercial bakery
Mushroom soup: “Funges” from Curye on Inglish based on translation and redaction by James L. Matterer in A Boke of Goode Cookery .
~ chicken broth ~ mixed dried mushrooms ~ crimini mushrooms ~ button mushrooms ~ leeks ~ pepper ~ cloves ~ mace ~ saffron
The First Course
Hedgehogs: a sotteltie based on “Almond Fricatellae”, from Platina. Translation by David Friedman in Cariadoc’s Miscellany, redaction and adaptation by Lord Ibrahim al-Rashid (Matthew Pius).
~ chicken breasts ~ almond flour ~ almond milk ~ sugar ~ bread crumbs ~ egg whites ~ rose water ~ olive oil ~ slivered almonds ~ raisins and a whole clove (garnish)
Buttered Greens: “Buttered Wortes” from Harlein MS 279, based on translation by James L. Matterer in A Boke of Gode Cookery, redaction by Lord Ibrahim al-Rashid (Matthew Pius).
~ green and red cabbage ~ kale ~ spinach ~ chickory ~ swiss chard ~ butter ~ salt ~
Chyches: “Chyches” from Curye on Inglish based on translation and redaction by James L. Matterer in A Boke of Goode Cookery
~ chickpeas ~ garlic cloves ~ water ~ olive oil ~ pepper ~ ginger ~ mace ~ salt ~ saffron
Syrup of Lemons: “Syrup of Lemon” from An Anonymous Andalusian Cookbook of the Thirteenth Century, translation by David Friedman in Cariadoc’s Miscellany.
~ water ~ sugar ~ lemon juice ~
The Second Course
Tartes de Chare: “a-nother manere” of Tartes de Chare from Harlein MS 279, based on translation and redaction by James L. Matterer in A Boke of Gode Cookery
~ pork ~ dates ~ pepper ~ ginger ~ honey ~ salt ~ egg yolks ~ pre-made pie shells
Turnips & Carrots: “To Make a Made Dish of Turnips” from Sallets, Humbles, and Shrewsbury
~ turnips ~ carrots ~ butter ~ cider vinegar ~ vegetable broth ~ ginger ~ pepper ~ sugar ~ salt
Green Peas Royal: “Green Pesen Royal” from Ancient Cookery, based on translation and redaction by David Friedman in Cariadoc’s Miscellany.
~ dried split peas ~ parsley ~ mint ~ almond milk ~ sugar ~ saffron ~ egg yolks
Apple Cider
There was also a lovely dessert sideboard composed of contributions from many members of Brokenbridge and arranged by Lady Lillie Redtower.
Recipes
Mushroom soup: “Funges” from Curye on Inglish based on translation and redaction by James L. Matterer in A Boke of Goode Cookery . <linkto: http://www.godecookery.com/goderec/grec3.htm>
I used a mixture of 3 parts pepper, 1 part cloves, and 1 part mace for the powder forte in this dish.
Hedgehogs: a sotteltie based on “Almond Fricatellae”, from Platina. Translation by David Friedman in Cariadoc’s Miscellany, redaction and adaptation by Lord Ibrahim al-Rashid (Matthew Pius).
The original recipe is for patties that get fried (hence the name):
“Pass almonds that have been well cleaned and ground through a strainer with milk and rosewater. And to these add the breast of a chicken, boiled and ground separately, and blend in well some meal, two or three egg whites, and sugar. When this has been prepared, as you wish, fry them either in oil or liquamen.”
My redaction is:
2 pounds of chicken, boiled until done, then put through a meat grinder
1 cup of almond flour
6 ounces of almond milk (I chose to substitute this for cow’s milk)
4 tsp rosewater
1 cup of bread crumbs
10 egg whites
2 Tbsp sugar
All ingredients are mixed together and then shaped into a loaf. This was then brushed with olive oil, and studded with slivered almonds to resemble a hedgehog. Bake at 325 degrees for 30 minutes.
The eyes are 2 raisins, and I used whole cloves to make the nose.
Buttered Greens: “Buttered Wortes” from Harlein MS 279, based on translation by James L. Matterer in A Boke of Gode Cookery, <linkto: http://www.godecookery.com/goderec/grec38.htm>
I adjusted Matterer’s redaction, but mostly in the amount of butter used. I chose green and red cabbage, kale, spinach, chickory, and swiss chard, based on what types of greens are in season in February, and what was resonably priced at the produce market. The “hedgehogs” were served on top of a plate of the greens, as shown in the picture.
Chyches: “Chyches” from Curye on Inglish based on translation and redaction by James L. Matterer in A Boke of Goode Cookery <linkto: http://www.godecookery.com/goderec/grec58.htm>
The powder forte in this dish was 4 parts ginger, 2 parts pepper, and 1 part mace.
Syrup of Lemons: “Syrup of Lemon” from An Anonymous Andalusian Cookbook of the Thirteenth Century, translation from Cariadoc’s Miscellany.
“Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup.” This was then diluted to taste.
Tartes de Chare: “a-nother manere” of Tartes de Chare from Harlein MS 279, based on translation and redaction by James L. Matterer in A Boke of Gode Cookery <linkto: http://www.godecookery.com/goderec/grec46.htm>
The recipe is Matterer’s redaction. I added about 6oz of dates to each pie, which went through the grinder with the meat. Most of the pies used pre-made crusts. For their Excellencies, the Viceroy and Vicereine, at the head table I decided to do something a little special. Baroness Johanne ap Wisby made up a batch of green dough for me, so we could re-create the canton’s newly registered arms (Vert, semy of bees Or marked Sable, on a pale Argent, a coney rampant and a laurel wreath Vert). The bees are just sliced almonds.
Turnips & Carrots: “To Make a Made Dish of Turnips” from Sallets, Humbles, and Shrewsbury
This recipe is somewhat later than the rest (16th century):
“To Make a Made Dish of Turneps
Pare your turneps as you would pare a pippin, then cut them in square pieces, an inch and a halfe long & as thicke as a Butchers pricke or skewet, put them into a pipkin with a pound of butter, and 3 or 4 spoonfuls of strong broth, and a quarter of a pint of vinegar seasoned with a little Pepper, Ginger, Salt, and Sugar, and let them stue very easily upon a soft fire, for the space of two houres or more, now and then turning them with a spoone, as occasion shall serve, but by all means take heade you breake them not then dish them up upon Sippets, and serve them to the Table hot.”
My redaction is:
3 pounds of vegetables (I used half turnips and half carrots for color)
6 sticks of butter (yes, that’s 1 ½ pounds)
½ cup of vegetable broth
1 ½ cups of apple cider vinegar
2 tsp pepper
4 tsp ginger
½ cup sugar
2 tsp salt
I cut the turnips into square pieces about an inch wide and and inch-and-a-half long, as best I could considering that turnips are round. The carrots were cut to inch-and-a-half lengths and then either cut in half or quarters lengthwise depending on the thickness. I put the butter into the pot with the liquids and heated it all until the butter was all melted. Then I added the spices and the vegetables. There should be not quite enough liquid to cover the vegetables. My experience has been that when cut to this size, they will cook in about an hour-and-a-half at a simmer. It is important to stir them up while cooking, but as the original says, make sure you don’t break them up as they get soft.
Green Peas Royal: “Green Pesen Royal” from Ancient Cookery, based on translation and redaction by David Friedman in Cariadoc’s Miscellany.<linkto: http://www.pbm.com/~lindahl/cariadoc/vegetables.html#>
The only change I made to Cariadoc’s redaction was to use dried split peas instead of fresh ones (substituting ½ lb of dry peas for 1 lb of fresh).
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