MedSoc Kitchen

For other authentic Medieval recipes, check out the collection at http://www.godecookery.com/

Meat:

Pike in Rosemary Sauce
Corned Beef with Chestnuts

Gilded Meatballs with Currants

Roast Beef with Garlic Pepper Sauce

Chicken in White Wine Sauce

Salmon and Leeks in Almond Sauce

Vegetables:

Herb Fritters

Fried Beans

Buttered Greens
Green Peas

 

Soups:

Fennel Soup

Squash in Broth
 

Desserts:

Brie Tarts
Mushroom Pasties

Tart in Ymbre Day

Elderflower Cheese Tarts

Apple Tart

Strawberry Pudding

Spiced Wine

 

Meat Dishes

 

Pike in Rosemary Sauce

 

1-2 whole pike (or pickerel), cleaned for roasting
1/2 cup red wine
2 tsp wine or cider vinegar
1 tsp chopped fresh rosemary, or 1/4-1/2 tsp dried
1/4 tsp ground ginger

 

Grill the pike in a broiler or over charcoal. While it cooks, mix the sauce ingredients and simmer over low heat for at least 10 minutes. If too much of the wine evaporates, add a little water: but it should boil down a bit. When the fish is done, salt it and pour the sauce over it n a serving platter.
 

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Corned Beef with Chestnuts

 

4-5 lb piece of corned beef
1-2 cups white wine
1/2 lb chestnuts 
Lumbard Mustard, as a side dish

 

Cover beef with water and bring to a boil; simmer about 3 hour, then drain, rinse, and let cool. Slice thinly, and put back to cook for another 1/2 hour in a mixture of white wine and fresh water to barely cover. Meanwhile, roast chestnuts: after cutting a crisscross gash on the bottom of each nut, place on an oiled baking sheet and bake 20 minutes in a 450 oven. When they are cool enough to handle, peel the nuts.
Just before serving, arrange slices of meat on serving dish and scatter chestnuts on top. Strain cooking broth, bring to a boil and pour over the dish.

 

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Gilded Meatballs with Currants

 

2 lbs. ground raw pork
2 whites of eggs
1 tsp. salt
1/2 tsp. each ground ginger and mace
1/4 tsp. each ground cardamom and cinnamon
1/8 tsp. ground cloves
finely minced parsley, and/or flour, ginger

 

Moisten pork and seasoning with beaten eggs, mixing thoroughly. Shape into balls. Parboil in salted water for about 10 minutes. Put on skewers and grill, turning regularly. when almost done, gild by brushing on a mixture of almond milk (made with ground almonds and water or broth) with flour, sugar, and eggs, with or without something to make the glaze green (parsley juice, for example - or green food colouring). Do not overcook after adding finishes, especially if meatballs are to be reheated before serving.

 

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Roast Beef with Garlic Pepper Sauce

 

Roast Beef (whatever cut you prefer, roasted as you like it)
2 slices whole-wheat bread
2 tbs. wine vinegar
wine and/or stock, in quantities to produce desired consistency
2 cloves garlic, crushed
1/4 tsp. each freshly ground black pepper, salt

 

When roast beef is almost ready to serve, toast the bread, then crumble it into a small bowl and pour vinegar over it. Let this sit and soak for at least five minutes. Mash and put through a strainer, or blend in a blender. If you wish to make a boiled sauce, add about 1 cup of beef stock and/or red wine; if, however, you wish to serve this as a very thick relish, add only enough wine to make the paste of a soft consistency (up to 1/4 cup). Stir in garlic and seasonings, tasting to see whether more salt is needed. Serve as is if giving the thick version, or, if making the thinner sauce, boil for a few minutes, and serve hot.

 

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Chicken in White Wine Sauce

 

1 chicken
1 1/2 cups each chicken broth, white wine
1/4 tsp each mace, cinnamon
1/8 tsp (or less) each ground cloves, pepper
1/2 tsp salt, or to taste
1/4 cup bread crumbs
2 tsp vinegar

 

Roast the chicken in a hot oven (ca 450) for half an hour, then cut it into serving pieces and brown in a little fat in a frying pan. Then put the chicken pieces in a cooking pot or casserole, and add wine, broth, and spices. Simmer for half an hour; then take a little of the cooking broth, plus vinegar, and mix the breadcrumbs into a smooth paste. Add this to the pot, and stir over medium heat to thicken.

 

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Salmon and Leeks in Almond Sauce

 

chunk of salmon, ca 2 lbs.
3-4 leeks
2 tbs. olive oil
2 oz ground, blanched almonds
ca 5 tbs. breadcrumbs
1/4 tsp. ginger
1/8 tsp. cinnamon
1/2 tsp. salt

 

Poach the salmon in enough water to barely cover for about 15 minutes; remove and allow to cool. Strain broth and measure 2 cups into a saucepan. Wash the leeks, and slice the white part finely into the broth in which the salmon was cooked; stir in oil, and bring to a simmer. When the leeks have been cooking about 15 minutes, add the salmon, skinned and cut into chunks about 1-2 inches square. Stir about 1/2 cup of the broth into the almonds and breadcrumbs, and beat until thoroughly dissolved; then mix back into the pot. If the mixture is not thick enough, add more breadcrumbs. Season, and allow to simmer over low heat for a few more minutes before serving. The dish should be on the runny side, like a creamed salmon.

 

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Vegetables

Herb Fritters

1 package yeast
1 1/4 cup water
1 cup flour
3-4 tbsp mixed green herbs
1/4 tsp salt
honey (optional; as a sauce)

 

Dissolve yeast in 1/4 cup lukewarm water stirring. Then mix in flour, rest of water, finely chopped herbs, and salt. Cover and set in a warm place for about an hour. The drop by spoonfuls into fairly hot oil and fry, turning oven it you are not using deep fat.

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Fried Beans

2 lbs fresh fava beans, shelled and boiled until tender
2 onions
2 cloves garlic, minced
olive oil or other cooking fat

 

Parboil the onions with the beans for a few minutes, then remove them and let them cool while the beans finish cooking. Mince parboiled onions; drain the beans and mix with the onions and garlic. Sauté, stirring, about 5 minutes.

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Buttered Greens

2-3 lbs. mixed greens
2-3 leeks or onions
2 tbs. butter
4-6 slices bread, diced and lightly toasted

 

Blanch the greens and leeks or onions in a large pot of boiling, salted water for three or four minutes - no more. Drain, squeeze out excess water, and chop. Put in pan with the butter and about 1/2 cup fresh water; stir, cover, and leave over very low heat for another five minutes. Salt to taste and serve, mixed with toasted bread cubes.

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Green Peas

3 lbs fresh green peas, shelled
2 cups beef broth
2 sprigs parsley
a few leaves of mint
1 or 2 sage leaves and a bit of savory
1 sliced bread (slightly stale)

 

Boil the peas in broth until almost done ( about 12 minutes). Grind herbs and bread in a mortar or blender with some of the broth; add about 1/2 cup of the cooked peas and continue to blend, adding more broth, until you have a smooth, fairly thick sauce. Drain the rest of the peas and reheat (gently) in this sauce.

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Soups

Fennel Soup

1 bunch fennel
2 medium onions, minced
4 cups water
1/4 cup olive oil
1/8 tsp each ground ginger, pepper
1 tsp salt
pinch ground saffron (optional)
bread, toasted, for sops

 

Cut the white part of the fennel into shreds - about 1 inch by 1/2 inch. Save green, feathery tips for salad or other uses. Heat oil in a heavy pot. Add onions and fennel and stir over low heat until they are slightly wilted, but not browned. Add water and seasonings and bring to a boil. Simmer 20 minutes, to until fennel is tender. Place a slice of toasted bread in each bowl, and pour the soup over the toast.

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Squash in Broth

2 lbs winter squash or pumpkin, peeled, seeded, and cut into chunks
11-4 minced onions
2-4 cups beef or pork broth
1/2-1 cup ground cooked pork
pinch saffron
salt to taste
1/8 tsp each ground cinnamon and ginger
1 tsp sugar
1 egg

 

Boil squash and onions in broth; mash or blend. Stir in ground pork and seasonings. Remove from heat; beat in egg and reheat gently.

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Desserts

Brie Tarts

Pastry for one open tart
3 eggs
5 oz soft cheese, preferably Brie (rind pared off)
1/4 tsp each ground ginger, salt

 

Mix cheese, eggs, and seasonings in blender; if you must do it by hand, add beaten eggs to well-mashed cheese. Continue beating/blending until light and smooth. Bake in tart shell in a 375 oven 15-20 minutes, only until lightly browned. Do not overfill the shell: about half-full is enough, as the mixture will puff during baking. This puffy effect may fall a bit when tart is taken from the oven, but there should still be a slightly rounded look to the top.

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Mushroom Pasties

Pastry dough rolled thinly and cut into pieces a little over twice the size of the desired pasties
3/4 lb small button mushrooms
1-2 oz cheese (eg. 1 oz each of cheddar and parmesan)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground pepper

 

Wash mushrooms and pare away the bottom of the stem, but leave whole. Parboil in salted water 3-4 minutes. Drain, and mix with oil, cheese, and seasonings. Make turnovers. Bake in a 425 oven for 12-15 minutes, or until lightly browned.

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Tart in Ymbre Day

2 large onions, peeled and sliced or chopped
1 tbsp chopped parsley
1 tsp chopped sage (less if dried)
3 oz cream cheese or 1/2 cup cottage cheese
4 eggs
2 tbsp butter
pinch ground saffron
1/2 tsp salt
2 tbsp currants
1/8 tsp sugar
pinch each ground cardamom, mace
unbaked pie shell

 

Parboil the onions and herbs; add butter to thoroughly drained onions. Blend the cheese with the eggs. Add butter, and remaining ingredients and stir in the onions and herbs. Bake in a 350 oven 30-40 minutes, until the filling is set and the pastry lightly browned.

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Elderflower Cheese Tarts

pastry to line a pie dish
12 oz cottage cheese, drained of any watery whey
1/2 cup sugar
4 egg whites
3-4 clusters elder blossoms or 1/4 cup dried elderflowers
1 tsp rose water

 

Leave elder sprays in a glassy of water until the crust is prepared: the blossoms discolour slightly if prepared too far in advance. When you are ready to make the filling, carefully strip off the whit blossoms, trying not to include any little green stems. Blend together all remaining ingredients; when the mixture is smooth, stir in the blossoms and pour filling into the prepared shell. Bake about 45 minutes in a 350 oven; serve either hot or cold.

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Apple Tart

ca 2 lbs tart apples
ca 1/2 cup dried figs or prunes, stoned and chopped
1/3 cup raisins
1/2 cup sugar (brown, white, or combination)
1/4 tsp each cinnamon, nutmeg, mace, salt
1/8 tsp ground cloves
pinch saffron  or turmeric
pastry for one pie shell

 

Peel and core apples and chop: pieces must be smaller than the slices used in a normal apple pie today. Put the fruits in prepared pastry shell; mix sugar and spices and spread them over. Cover the tart with a sheet of aluminum foil; bake about 45 minutes at 375, removing foil cover towards end of cooking time.

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Strawberry Pudding

1pt fresh strawberries
1/4-1/2 cup red wine
2 oz (1/4 cup) ground almonds
2 tbsp rice flour or cornstarch
1/3 cup sugar
1 1/4 cup water
pinch each pepper, ginger, cinnamon, salt
2 tbsp dried currants
1 tbsp lard or butter
2 tsp wine vinegar (or lemon juice)

 

Clean the strawberries, making sure to remove all bad places. Put in a bowl and pour the wine over them. Mix gently with your hand or a wood or plastic spoon; then pour off and discard the wine. Force strawberries through a sieve or strainer into a pot, and blend in remaining ingredients - or put them in a blender and blend everything together - except for the lard and vinegar. Bring mixture to a boil over medium heat, stirring constantly; let it boil for about two minutes to thicken, then remove at once and stir in, first, the lard, then the vinegar. Pour into a large serving dish or individual serving dishes, and allow to cool. Chill before serving.

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Spiced Wine

3 bottles red wine, use cheap wine
3/4 cup sugar
2 tbsp honey
1/4 cup cinnamon
2 tbsp ginger and /or galingale
1 tsp each nutmeg, mace, cardamom
1/2 tsp ground cloves
1/4 tsp paprika or long pepper

 

Heat the wine, and stir in sugar, honey, and spices, mixed into a paste with a little of the wine, over low heat. Stir until thoroughly dissolved, but avoid boiling. Let sit for few minutes before straining through a fine mesh strainer. Repeat in a few minutes when wine has had time to settle a bit again. Serve at room temperature.