Perfidious Albion
Edinburgh University Medieval Society
Recipes (part 2)Garlic soup (vegetarian), turnips baked with cheese (vegetarian), rabbit stew, chicken in almond and rose petal sauce, wardonys in syryp (vegetarian)This is a very tasty recipe, but it does use a lot of garlic, so you might want to skip it if you have an important meeting or date in the next several days... Garlic Soup 16 cloves garlic, crushed 4oz butter 8oz flour thyme or marjoram pinch of salt and pepper 6 pints vegetable stock chopped chives to garnish cook garlic in butter over low heat stir in flour, salt, herbs, and seasoning heat until bubbly gradually add stock, stirring all the time Turnips Baked with Cheese 6lb white turnips 2½ lb Swiss cheese (Raclette or Gruyere or a mixture these with mild Cheddar) ¾ lb butter 1 teaspoon ground allspice, 1 teaspoon nutmeg salt and pepper Peel turnips and boil until barely tender Allow turnips to cool Grate cheese, then slice the turnips Place alternate layers of cheese and turnips in a buttered casserole dish, finishing with cheese on top. Add some butter, spice, and salt on top of each turnip layer. Place in a medium oven just long enough to melt the cheese Rabbit or hare stew with herbs and barley 6oz butter 6-9lb hare or rabbit joints (depending on the amount of bone) 3lb leeks 12 cloves garlic, 18oz pot barley 4½ pint water 9 tablespoons wine vinegar 6 bay leaves 3 tablespoon dried sage salt and pepper Chop garlic finely. Slice leeks Melt butter in a heavy pan and fry the meat with the leeks and garlic until the vegetables are slightly softened and the meat is lightly browned. Add the barley, water, vinegar, bay leaves salt and pepper. Bring to the boil, cover and simmer gently for 1-1½ hours. Add the sage and cook for several minutes. Minced Chicken in Almond and Rose Petal Sauce 9 cups diced cooked chicken 4 ½ cups hot chicken broth 4 ½ cups rose petals 6 oz chopped, slivered, or ground blanched almonds 3 tsp salt ½ tsp sugar ¼ tsp ginger Grind most of the rose petals with almonds Mix the resulting powder with chicken broth and allow to steep for about ten minutes Chop chicken and put it in a processor or blender with the broth mixture, blend thoroughly. Season and heat, stirring constantly, for no more than five minutes. (may add a couple of drops of red food colouring) Wardonys in Syryp 6lbs pears 1 bottle red wine 12oz sugar 3 teaspoons cinnamon 1 teaspoon ginger 20 whole cloves pinch of saffron 3 tablespoons lemon juice or vinegar, or lemon peel Parboil pears in water for 5 minutes peel them, cut in half and remove cores mix cinnamon and wine and strain into pan add sugar and stir over heat until it dissolves add pears and poach for 10 minutes on low heat add rest of ingredients towards end of cooking period leave to cool. Recipes (part 1) |