Lady Rosalind and Lady Safiya did an excellent job at Midwinter AS51 and were kind enough to provide their receipes, scaled down to a normal portion serving. Here it is for everyone to enjoy the delicious receipes. The original source has been provided and then a modern redaction of how it was made, making it clear and easy to understand.
Louise has generously allowed us to publish the 14th century menu for the 2016 St Ives 14th Century Village.
It’s not an accurate representation of how a 14th Century encampment would eat because it needs to take into consideration modern eating times, and the practicalities of cooking in a camp rather than a castle kitchen. But it did work as an excellent modern mediveal faire menu.
?
Friday
Saturday
Sunday
Monday
Breakfast
Porridge
Porridge
?
Scrambled eggs and ham (G/F)
Scrambled eggs and ham (G/F)
?
Bread and honey
Bread and honey
?
Snacks
Fruit
Fruit
?
Almonds
Almonds
?
Boiled eggs
Boiled eggs
?
Lunch
Cold spread
Cold spread
?
Chicken meatballs
Leach Lombard with sauce
?
Broad beans yfried
Green Poree
?
Lamb Ausoerre (Lamb cooked in green sauce)
Gele of Flesh (Chicken Jelly)
?
Cheese fritters
Fenkel in Sops
?
Salat
Salat
?
Tarte in Ymbre day (Onion and Egg Pie)
Tarte in Ymbre day
?
Fruit tarts
Fruit tarts
?
Afternoon snack
Cheese and herb ‘pizza’
?
Leftover cold spread
?
Dinner
Soup Kitchen:
Vegetable soup or Chicken and vegetable soup
Beef cooked as Venison, served with Frumenty
Pease Pottage
?
Lentil Pottage, served with pickled vegetables
Pease pottage with ham
?
The Castle Subtelty from Forme of Curye with individual sambocade tarts
Applemoy
?
Chamber spices
Chamber spices
Louise is a member of Company of the Staple, a Living History 14th Century group which focuses on Calais in 1376. Company of the Staple were the host group of the 14th Century Village at St Ives 2016, and members from Company of the Staple did the majority of kitchen organisation and cooking for this event.
This is an example menu of a 14th Century English (with French and German influences) done for 50 people, and oculd easily have done 100). This feast was held in 2011.
This feast was done in the “messes” style, with 6 to a mess, unless otherwise stated. There were 3 servers/pantlers bringing out the messes to the table. ?Each course had 2 removes (except for first course). As is common in 14th century feasts, the sweet and savoury are mixed between courses (because of the need to balance the humours).
On Table for the entire feast:
Fruit; apples, pears, citrus, dried fruit and nuts tray/platter/board
Bread, salt, oil, butter?
Green salat decorated with flowers
To be refreshed at the end of each course.
R = to be removed
1st course: on table with above. Mess of 8 x 5
1st remove
Sweet/fruit
Savoury
Vegetarian
Sauce
Strawberyes with cr?me wastard (in a pastry shell)
Chicken meatballs endored?
Mushroom stuffed rolls
Garlic and cheese sauce
*gyngre brede on plate with Tourtelete
Allows de beef?
Iflagun?
Tourteletes in frytour?
After first course, remove all dishes except permanents which should be refreshed.
2nd course: Mess of 8 x5:
1st remove
Sweet/fruit
savoury
Vegetarian/grain
Sauces
R Applemoy and *biscuit?
R Drechouns ?
R Gourdes in potage
*verde sawse
R Grete pyes
Funges?
*Iance sawce
Black porray
Frumenty?
2nd remove
Sweet/fruit
savoury
Vegetarian/grain
Sauces
Almond cream + Sr Plum preserve pud tartlets
Rst boned stuffed joint of kid or Lamb
Rstd garlic
Piper?
Eggplant?
Complete removal except permanents ?
3rd course:
1st remove
Sweet/fruit
Savoury
Vegetarian
Sauce
Candied walnuts and pine nuts
R samon roste in sauce
Spinach with, lemon & ricotta
R verde sawse
syrosye and *biscuit
*Duck liver flans
Blamanger
*Iance sawce
2nd remove
Sweet/fruit
Savoury
Vegetarian
Sauce
* gyngre brede
Citrus chicken??
Slyt soppes
n/a
Tart de bray
The meal ended here but wafers and hippocras (spiced red wine) would be the traditional finish to the meal.
