“Treat Your Friends With Recipes for a Medieval Feast”
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Here are seven great Medieval meal recipes, a large collection of Original Ancient Recipes, some history on Medieval Traditions and some background on the worst Medieval Jobs available to you back then.
2 packages of active dry yeast
1 3/4 cups warm water
6 tbsp. honey
7 to 8 cups (or more) unbleached white wheat flour
6 small whole eggs plus one yolk
2/3 cup currants, softened in warm water
1 2/3 tbsp. melted butter or oil
1 1/2 tsp dried rosemary
1 1/2 tsp. dried basil
2/3 cup finely chopped fresh parsley
1 1/2 tsp. cinnamon
Several drops green vegetable color
Butter for greasing bowls and cookie sheet
Sprinkle yeast on 1/2 cup of the warm water; stir in honey.Let proof for 5 minutes.
Add remaining warm water; beat in about 2 1/2 to 3 cups offlour. Beat with wooden spoon for about 200 strokes. Coverwith damp towel, put in warm place, and allow this sponge torise for 30-45 minutes, or until doubled.
Beat 5 whole eggs plus one yolk. Stir in currants. Beat insalt and melted butter or oil. Mix into the dough.
In a mortar crush the dried herbs and chopped parsley to apaste. Mix in cinnamon. Add to batter and beat well. (Breadshould be a delicate green hue. If color from parsley isn'tstrong enough, add green food color - sparingly.) Add remainingflour first with a spoon, then with hands, until dough comesaway from the side of the bowl.
Turn out onto lightly floured board or marble and knead untilsmooth, shiny, and elastic, about 10-12 minutes, adding smallamounts of flour if necessary.
Place in buttered bowl; cover with damp towel. Let rise inwarm place until doubled in bulk, about 50 minutes.
Punch down. Cover; let rise again until doubled in bulk, about30 minutes. (This rise, though unnecessary, gives the bread afiner texture.)
Punch down. Turn out onto floured surface. Let rest for fiveminutes. Shape into one or two free-form curls or twists. Place on buttered cookie sheet. Cover lightly with damp toweland let rise in warm place to double, about 25 minutes.
Preheat oven to 375 degrees. Brush loaf or leaves withremaining whole egg, beaten. Bake for about 50 minutes, oruntil nicely browned and loaf sounds hollow when rapped on topand bottom. Cool on rack.
Serve with hard cheese, fresh butter and white wine.
1 bunch watercress
1 bunch fennel, thinly sliced
1 clove garlic, minced
6 to 8 scallions, minced
4 shallots, minced
2 leeks, thinly sliced
1/2 tsp. each of dried sage and borage, or a few fresh leaves
1 sprig rosemary
2 tbsp. minced parsley
Vinaigrette Dressing: oil, vinegar, a touch of mustard, saltand pepper
Combine all ingredients except dressing in a bowl. Toss withdressing. Serves 4.
CREAMED TURNIP AND PARSNIP SOUP
1 cup peeled, fresh turnips, diced
1/2 cup scraped, fresh parsnips, diced
1 1/2 cups beef broth
1/2 cup coarsely ground almonds
1 cup heavy cream
3 egg yolks
1/2 tsp. salt
Juice of 1/2 lemon
Gently simmer the turnips and parsnips in the broth until thevegetables are soft, about 12 minutes.
Stir in the almonds and heat for 3 minutes.
Mix the yolks and salt with the cream; add the lemon juice; pour 1/2 cup hot soup into egg mixture, stirring well. Thenslowly pour this mixture into the soup. Stir well.
Heat 2 or 3 minutes, stirring and serve warm.
1 1/4 pounds lean lamb, cut into small pieces 1/2 by 1/2 inch
1/4 tsp. pepper
1/2 tsp. salt
2 tbsp. butter for sauteing
1 cup chicken broth
1 cup dry lentils
4 cups beef broth
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. dried basil
1 cup diced turnip or squash
1 cup currants
2/3 cup coarsely cut figs
Garnish:"gold" leaves of any edible plant - such as young celery leavesor 6 to 8 yellow dandelion flowers
Salt and pepper lamb and then brown in melted butter.
Add the cup of chicken broth; gently simmer for 45 minutes oruntil lamb is tender. Drain.
Bring lentils to boil in 4 cups of beef broth, reducing heat tolow; simmer for 15 minutes.
Combine cinnamon, salt, basil and stir into diced turnip.
Add turnip, currants and figs to the lentils and cook veryslowly for 10 minutes.
Stir lamb into lentils. Turn out into attractive serving bowland garnish.
1 1/2 pounds smoked carp or about 12 slices
1/2 cup candied ginger, slivered or coarsely grated
1/2 tsp. rosemary
3/4 tsp. dried sweet basil
1/2 tsp. crushed pine nuts
1/2 cup beef or fish stock
Preheat oven to 350 degrees. Place carp slices side by sidein baking dish. Combine spices and herbs with stock. Pourthe thick spiced stock onto the sliced carp.
Bake for 10 minutes. Serve hot or cold, making sure flakes ofginger accompany each portion. Garnish with parsley.
LEMON RICE WITH ALMONDS
1 large unblemished lemon
1 cup raw rice
2 cups water
1/2 tsp. salt
1/2 tsp. cinnamon
1 tbsp. butter
2/3 cup coarsely ground almonds
2/3 cup currants
1 cup dry white wine
1 cup fresh peas
Garnish: 12 tsp. honey
Finely grate the skin from the lemon. Then cut the lemon,thoroughly squeezing its juice and removing most of the pulp. Reserve the skin, juice and soft pulp, discarding the membranesand pits.
In a large enamelled pot bring to a brisk boil the water, rice,salt, cinnamon, butter and lemon, reducing heat to simmer untilmost fluid is absorbed (about 10 minutes). Stir once or twicewhile simmering; otherwise keep pot tightly covered. Removepot from heat.
Slowly simmer the almonds and currants in white wine for 7minutes.
Fluff rice gently with a fork. Add the wined almonds to thelemon rice.
Stir in fresh peas. Very slowly simmer for 5 to 7 minutes. Ifthe rice begins to stick to the bottom of the pot, add smallamounts of boiling water.
Garnish with 1 tsp. honey for each portion.
12 cups apple cider
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
6 sticks cinnamon
1 1/2 cups brown sugar
1 bottle Calvados or applejack
Put the cider in a large saucepan. Add the spices tied incheesecloth and the brown sugar. Bring to a boil, stirringgently to dissolve sugar. Simmer for 10 minutes to blendflavors. Add Calvados. Simmer for 1 minute; discard spices. Serve in heated mugs. Makes 18 drinks.
ENJOY serving these medieval meals to your dinner guests, maybe even try some of the ORIGINAL MEDIEVAL RECIPES in the Ancient manner of cooking and language and entertain them with some of the stories and information below about the history of life in medieval times.
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Ancient Cooking Ways - Expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of Flesh and Fish, &c.
To make a Posset, the Earle of Arundels Way..
Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on the fire, and let it boyl a little while, and as it is boyling take a Pot or Bason, that you meane to make your Posset in, and put in three spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar, then set it over the coles to warm a little while, then take it off and let it stand till it be almost cool, then put it into the Pot or Bason and stir it a little, and let it stand to simper over the fire an hour or more, for the longer the better.
To boyle a Capon larded with Lemons.
Take a fair Capon and truss him, boyl him by himselfe in faire water with a little small Oat-meal, then take Mutton Broath, and half a pint of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce, put Marrow, Dates, season it with Sugar, then take preserved Lemons and cut them like Lard, and with a larding pin, lard in it, then put the capon in a deep dish, thicken your broth with Almonds, and poure it on the Capon.
To Bake Red Deere.
Parboyl it, and then sauce it in Vinegar then Lard it very thick, and season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with good store of sweet butter, and let it bake, when it is baked, take a pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg, little Vinegar, poure it into the Pye in the Oven and let it lye and soake an hour, then take it out, and when it is cold stop the vent hole.
To make fine Pan-cakes fryed without Butter or Lard.
Take a pint of Cream, and six new laid Egs, beat them very well together, put in a quarter of a pound of Sugar, and one Nutmeg or a little beaten Mace (which you please) and so much flower as will thicken almost as much as ordinarily Pan-cake batter; your Pan must be heated reasonably hot & wiped with a clean Cloth, this done put in your Batter as thick or thin as you please.
To dresse a Pig the French manner.
Take it and spit it, & lay it down to the fire, and when your Pig is through warme, skin her, and cut her off the Spit as another Pig is, and so divide it in twenty peeces more or lesse as you please; when you have so done, take some White-wine and strong broth, and stew it therein, with an Onion or two mixed very small, a little Time also minced with Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a very little sweet Butter, and Gravy if you have it, so Dish it up with the same Liquor it is stewed in, with French Bread sliced under it, with Oranges and Lemons.
To make a Steake pye, with a French Pudding in the Pye.
Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a Tray then take a piece of the leanest of a Legg of Mutton and mince it small with Suet and a few sweet herbs, tops of young Time, a branch of Penny-royal, two or three of red Sage, grated bread, yolks of Eggs, sweet Cream, Raisins of the Sun; work altogether like a Pudding, with your hand stiff, and roul them round like Bals, and put them into the Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry them, and stick them upright in the wals, and serve your Pye without a Cover, with the juyce of an Orange or Lemon.
An excellent way of dressing Fish.
Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water, and let it lie a while in it, then put it into a great Pipkin with a cover, and put to it some six spoonfuls of water and four of Vinegar, and as much of white-wine, a good deal of Salt a handful of sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and there let it stew three hours._You may do Carps, Eeles, Trouts, &c. this way, and they Tast also toyour mind._
To fricate Sheeps-feet.
Take Sheeps-feet, slit the bone, and pick them very clean, then put them in a Frying-pan, with a Ladlefull of strong Broth, a piece of Butter, and a little Salt, after they have fryed a while, put to them a little Parsley, green Chibals, a little young Speremint and Tyme, all shred very small, and a little beaten Pepper; when you think they are fryed almost enough, have a lear made for them with the yolks of two or three Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a Lemon wrung therein, and put this lear to the Sheeps feet as they fry in the Pan, then toss them once or twice, and put them forth into the Dish you mean to serve them in.
To fricate Calves Chaldrons.
Take a Calves Chaldron, after it is little more then half boyled, and when it is cold, cut it into little bits as big as Walnuts; season it with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion, Parsley, and a little Tarragon, all shred very small, then put it into a frying-pan, with a Ladle-full of strong broth, and a little piece of sweet Butter, so fry it; when it is fryed enough, have a little lear made with the Gravy of Mutton, the juyce of a Lemon and Orange, the yolks of three or four Eggs, and a little Nutmeg grated therein; put all this to your Chaldrons in the Pan, Toss your Fricat two or three times, then dish it, and so serve it up.
To Fricate Champigneons.
Make ready your champigneons as you do for stewing, and when you have poured away the black liquor that comes from them, put your champigneons into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme, sweet Marjoram, a piece of Onion shred very small, a little Salt and fine beaten Pepper, so fry them till they be enough, so have ready the lear abovesaid, and put it to the champigneons whilst they are in the Pan, toss them two or three times, put them forth and serve them.
To make buttered Loaves.
Take the yolks of twelve Eggs, and six whites, and a quarter of a pint of yeast, when you have beaten the Eggs well, strain them with the yeast into a Dish, then put to it a little Salt, and two rases of Ginger beaten very small, then put flower to it till it come to a high Past that will not cleave, then you must roule it upon your hands and afterwards put it into a warm Cloath and let it lye there a quarter of an hour, then make it up in little Loaves, bake; against it is baked prepare a pound and a half of Butter, a quarter of a pint of white wine, and halfe a pound of Sugar; This being melted and beaten together with it, set them into the Oven a quarter of an hour.
To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c.
Take a quart of water to a Gallon of Vinegar, a good handful of Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put all these together, and let it seeth softly, and season it with a little Salt, then fry your Fish with frying Oyle till it be enough, then put in an earthen Vessell, and lay the Bay-leaves and Rosemary between and about the Fish, and pour the Broth upon it, and when it is cold, cover it, &c.
To make a Calves Chaldron Pye.
Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince it as small as grated bread, with halfe a pound of Marrow; season it with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the outmost rind of a Lemon minced very small, and wring in the juyce of halfe a Lemon, and then mix all together, then make a piece of puff Past, and lay a leaf therof in a silver Dish of the bigness to contain the meat, then put in your meat, and cover it with another leaf of the same Past, and bake it; and when it is baked take it out, and open it, and put in the juyce of two or three Oranges, stir it well together, then cover it againe and serve it. Be sure none of your Orange kernels be among your Pye-meat.
To make a Pudding of a Calves Chaldron.
Take your Chaldron after it is half boyled and cold, mince it as small as you can with half a pound of Beef Suet, or as much Marrow, season it with a little Onion, Parsley, Tyme, and the outmost rind of a piece of Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed together, with the yolks of four or five Eggs, and a little sweet Cream; then have ready the great Gutts of a Mutton scraped and washed very clean; let your Gutt have lain in white-wine and Salt halfe a day before you use it; when your meat is mixed and made up somewhat stiff put it into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it to the Table in the Gutt.
To make a Banbury Cake.
Take a peck of pure Wheat-flower, six pound of Currans, half a pound of Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much new-milk as will serve to knead it, and when it is almost cold, put into it as much Sack as will thicken it, and so work it all together before a fire, pulling it two or three times in pieces, after make it up.
To make a Devonshire White-pot.
Take a pint of Cream and straine four Eggs into it, and put a little Salt and a little sliced Nutmeg, and season it with Sugar somewhat sweet; then take almost a penny Loaf of fine bread sliced very thin, and put it into a Dish that will hold it, the Cream and the Eggs being put to it; then take a handfull of Raisins of the Sun being boyled, and a little sweet Butter, so bake it.
To make Rice Cream. Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a pound of Sugar and flower beaten very small, mingle your Sugar and flower together, put it into your Cream, take the yolk of an Egg, beat it with a spoonfull or two of Rose-water, then put it to the Cream, and stir all these together, and set it over a quick fire, keeping it continually stirring till it be as thick as water-pap.
To make a very Good Great Oxford-shire Cake.
Take a peck of flower by weight, and dry it a little, & a pound and a halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat your Salt and Spice very fine, and searce it, and mix it with your flower and Sugar; then take three pound of butter and work it in the flower, it will take three hours working; then take a quart of Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs, eight of the Whites, mix these with the flower, and knead them well together, then let it lie warm by your fire till your Oven be hot, which must be little hotter then for manchet; when you make it ready for your Oven, put to your Cake six pound of Currans, two pound of Raisins, of the Sun stoned and minced, so make up your Cake, and set it in your oven stopped close; it wil take three houres a baking; when baked, take it out and frost it over with the white of an Egge and Rosewater, well beat together, and strew fine Sugar upon it, and then set it again into the Oven, that it may Ice.
To make a Pumpion Pye.
Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them; then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thinne round wayes, and lay a row of the Froiz, and a layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it; when the Pye is baked, take six yolks of Eggs, some white-wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, and so serve it up.
To make the best Sausages that ever was eat.
Take a leg of young Pork, and cut of all the lean, and shred it very small, but leave none of the strings or skins amongst it, then take two pound of Beef Suet, and shred it small, then take two handfuls of red Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an Onion, chop them altogether with the flesh and Suet; if it is small enough, put the yolk of two or three Eggs and mix altogether, and make it up in a Past if you will use it, roul out as many pieces as you please in the form of an ordinary Sausage, and so fry them, this Past will keep a fortnight upon occasion.
To boyle a Fresh Fish.
Take a Carp, or other, & put them into a deep Dish, with a pint of white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet Butter, and let him boyle between two dishes in his owne blood, season it with Pepper and Verjuyce, and so serve it up on Sippets.
To make Fritters.
Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs, yolks and whites, beat them very well, the Egg first, then altogether, put in some Ginger, and Salt, and fine flower, then let it stand an houre or two; then shred in the Apples; when you are ready to fry them, your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet tryed out of the leafe.
To make Loaves of Cheese-Curds.
Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so much flower as will make it stiff, then take a little Ginger, Nutmeg, & some Salt, make them into loaves and set them into an oven with a quick heat; when they begin to change Colour take them out, and put melted Butter to them, and some Sack, and good store of Sugar, and so serve it.
To make fine Pies after the French fashion.
Take a pound and half of Veale, two pound of suet, two pound of great Raisins stoned, half a pound of Prunes, as much of Currans, six Dates, two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make three fair Pyes, with two quarts of flower, three yolks of Egges, and halfe a pound of Butter.
A Singular Receit for making a Cake.
Take halfe a peck of flower, two pound of Butter, mingle it with the flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound of Sugar, leave some out to strew on the top, mingle these well with the flower and Butter, five pound of Currans well washed, and pickt, and dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the whites, a quart of Cream boyled and almost cold againe: work it well together and let it be very lith, lay it in a warm Cloth, and let it lye half an hour against the fire. Then make it up with the white of an Egg, a little Butter, Rosewater and Sugar; Ice it over and put it into the Oven, and let it stand one whole hour and a half.
To make a great Curd Loaf.
Take the Curds of three quarts of new milk clean whayed, and rub into them a little of the finest flower you can get, then take half a race of Ginger, and slice it very thin, and put it into your Curds with a little Salt, then take halfe a pint of good Ale Yeast and put to it, then take ten Eggs, but three of the Whites, let there be so much flower as will make it into a reasonable stiff Past, then put it into an indifferant hot cloth, and lay it before the fire to rise while your Oven is heating, then make it up into a Loaf, and when it is baked, cut up the top of the Loaf, and put in a pound and a half of melted Butter, and a good deale of Sugar in it.
To make buttered Loaves of Cheese-curds.
Take three quarts of new Milk, and put in as much Rennet as will turn, take your Whay clean away, then breake your Curds very small with your hands, and put in six yolks of Eggs, but one white; an handfull of grated bread, an handfull of Flower, a little Salt mingled altogether; work it with your hand, roul it into little Loaves, then set them in a Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe them over with a feather, then set them in the Oven as for Manchet, and stop that close three quarters of an hour, then take halfe a pound of butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, set it on the fire, stir it till it be thick; when your Loaves are baked, cut off the tops and butter them with this Butter, some under, some over, and strow some Sugar on them.
To make Cheese-loaves.
Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight yolks of Eggs and four whites, and beat them very well, then take a little Cream but let it be very thick, put altogether, and make them up with two handfuls of flower, the Curds must be made of new milk and whayed very dry, you must make them like little Loaves and bake them in an Oven; and being baked cut them up, and have in readinesse some sweet Butter, Sugar, Nutmeg sliced and mingled together, put it into the Loaves, and with it stir the Cream well together, then cover them again with the tops, and serve them with a little Sugar scraped on.
To make Puff.
Take four pints of new milke, rennet, take out all the Whay very clean, and wring it in a dry Cloth, then strain it in a wooden Dish till they become as Cream, then take the yolks of two Egges, and beat them and put them to the Curds, and leave them with the Curds, then put a spoonfull of Cream to them, and if you please halfe a spoonfull of Rose-water, and as much flower beat in it as will make it of an indifferent stiffnesse, just to roul on a Plate, then take off the Kidney of Mutton suet and purifie it, and fry them in it, and serve them with Butter, Rose-water and Sugar.
To make Elder Vinegar.
Gather the flowers of Elder, pick them very clean, and dry them in the Sun on a gentle heat, and take to every quart of Vinegar a good handfull of flowers and let it stand to Sun a fortnight, then strain the Vinegar from the flowers, and put it into the barrell againe, and when you draw a quart of Vinegar, draw a quart of water, and put it into the Barrell luke warme.
To make good Vinegar.
Take one strike of Malt, and one of Rye ground, and mash them together, and take (if they be good) three pound of Hops, if not four pound; make two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head where the Sunne may have power over them, and when it is ready to Tun, fill your hogs-heads where they lye, then let them purge cleer and cover them with two flate stones, and within a week after when you bake, take two wheat loaves hot out of the Oven, and put into each hogs-head a loaf, you must use this foure times, you must brew this in Aprill, and let it stand till June, then draw them clearer, then wash the Hogs-heads cleane, and put the beer in again; if you will have it Rose-vinegar, you must put in a strike and a half of Roses; if Elder-vinegar, a peck of the flowers; if you will have it white, put no thing in it after it is drawn, and so let it stand till Michaelmas; if you will have it coloured red, take four gallons of strong Ale as you can get, and Elder berries picked a few full clear, and put them in your pan with the Ale, set them ouer the fire till you guesse that a pottle is wasted, then take if off the fire, and let it stand till it be store cold, and the next day strain it into the Hogs-head, then lay them in a Cellar or buttery which you please.
To make a Coller of Beef.
Take the thinnest end of a coast of beef, boyl it and lay it in Pump-water, and a little salt, three dayes shifting it once every day, and the last day put a pint of Claret Wine to it, and when you take it out of the water, let it lye two or three hours a drayning, then cut it almost to the end in three slices, then bruise a little Cochinell and a very little Allum, and mingle it with the Claret-wine, and colour the meat all over with it, then take a dozen of Anchoves, wash them and bone them, and lay them into the Beef, and season it with Cloves, Mace, and Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme, and when you make it up, roul the innermost slice first, and the other two upon it, being very wel seasoned every where, and bind it hard with Tape, then put it into a stone-pot, something bigger then the Coller, and pour upon it a pint of Claret-wine, and halfe a pint of wine-vinegar, a sprig of Rosemary, and a few Bay-leave and bake it very well; before it is quite cold, take it out of the Pot, and you may keep it dry as long as you please.
To make an Almond Pudding.
Take two or three French-Rowles, or white penny bread, cut them in slices, and put to the bread as much Cream as wil cover it, put it on the fire till your Cream and bread be very warm, then take a ladle or spoon and beat it very well together, put to this twelve Eggs, but not above foure whites, put in Beef Suet, or Marrow, according to your discretion, put a pretty quantity of Currans and Raisins, season the Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for it will make it sad and heavy; make a piece of puff past as much as will cover your dish, so cut it very handsomely what fashion you please;
Butter the bottome of your Dish, put the pudding into the Dish, set it in a quick Oven, not too hot as to burne it, let it bake till you think it be enough, scrape on Sugar and serve it up.
To boyle Cream with French Barly.
Take the third part of a pound of French Barley, wash it well with fair water, and let it lie all night in fair water, in the morning set two skillets on the fire with faire water, and in one of them put your Barley, and let it boyle till the water look red, then put the water from it, and put the Barley into the other warme water, thus boyl it and change with fresh warm water till it boyl white, then strain the water clean from it, then take a quart of Creame, put into it a Nutmeg or two quartered, a little large Mace and some Sugar, and let it boyl together a quarter of an hour, and when it hath thus boyled put into it the yolks of three or foure Eggs, well beaten with a little Rose-water, then dish it forth, and eat it cold.
To make Cheese-Cakes.
Take three Eggs and beat them very well, and as you beat them, put to them as much fine flower as will make them thick, then put to them three or four Eggs more, and beat them altogether; then take one quart of Creame, and put into it a quarter of a pound of sweet butter, and set them over the fire, and when it begins to boyle, put to it your Eggs and flower, stir it very well, and let it boyle till it be thick, then season it with Salt, Cinamon, Sugar, and Currans, and bake it.
To make a Quaking Pudding.
Take a pint and somewhat more of thick Creame, ten Egges, put the whites of three, beat them very well with two spoonfuls of Rose-water; mingle with your Creame three spoonfuls of fine flower, mingle it so well, that there be no lumps in it, put it altogether, and season it according to your Tast; Butter a Cloth very well, and let it be thick that it may not run out, and let it boyle for half an hour as fast as you can, then take it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.You may stick some blanched Almonds upon it if you please.
To Pickle Cucumbers.
Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a Lay of Cucumbers, and so till they be all Layed, put in some Mace and whole pepper, and some Fennel-seed according to direction, then fill it up with Beer-Vinegar, and a clean board and a stone upon it to keepe them within the pickle, and so keep them close covered, and if the Vinegar is black, change them into fresh.
To Pickle Broom Buds.
Take your Buds before they be yellow on the top, make a brine of Vinegar and Salt, which you must do onely by shaking it together till the Salt be melted, then put in your Buds, and keepe stirred once in a day till they be sunk within the Vinegar, be sure to keep close covered.
To keep Quinces raw all the year.
Take some of the worst Quinces and cut them into small pieces, and Coares and Parings, boyle them in water, and put to a Gallon of water, some three spoonfuls of Salt, as much Honey; boyle these together till they are very strong, and when it is cold, put it into half a pint of Vinegar in a wooden Vessell or Earthen Pot; and take then as many of your best Quinces as will go into your Liquor, then stop them up very close that no Aire get into them, and they will keep all the yeare.
To make a Gooseberry Foole.
Take your Gooseberries, and put them in a Silver or Earthen Pot, and set it in a Skillet of boyling Water, and when they are coddled enough strain them, then make them hot again, when they are scalding hot, beat them very well with a good piece of fresh butter, Rose-water and Sugar, and put in the yolke of two or three Eggs; you may put Rose-water into them, and so stir it altogether, and serve it to the Table when it is cold.
To make an Otemeale Pudding.
Take a Porringer full of Oatmeale beaten to flower, a pint of Creame, one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of Sugar, a pound of Beefe-suet well minced, mingle all these together and so bake it. An houre will bake it.
To make a green Pudding.
Take a penny loafe of stale Bread, grate it, put to halfe a pound of Sugar, grated Nutmeg, as much Salt as will season it, three quarters of a pound of beef-suet shred very small, then take sweet Herbs, the most of them Marigolds, eight Spinages: shred the Herbs very small, mix all well together, then take two Eggs and work them up together with your hand, and make them into round balls, and when the water boyles put them in, serve them with Rose-water, Sugar, and Butter or Sauce.
To make good Sausages.
Take the lean of a Legge of Pork, and four pound of Beefe-suet, or rather butter, shred them together very small, then season it with three quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace mixed together, as the Pepper is, a handfull of Sage when it is chopt small, and as much salt as you thinke will make them tast well of it; mingle all these with the meat, then break in ten Eggs, all but two or three of the whites, then temper it all well with your hands, and fill it into Hoggs gutts, which you must have ready for them; you must tye the ends of them like Puddings, and when you eat them you must boyle them on a soft fire; a hot will crack the skins, and the goodnesse boyle out of them.
To make Toasts.
Cut two penny Loaves in round slices and dip them in half a pint of Cream or cold water, then lay them abroad in a Dish, and beat three Eggs and grated Nutmegs, and Sugar, beat them with the Cream, then take your frying Pan and melt some butter in it, and wet one side of your Toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them; send them in with Rosewater, butter and sugar.
Put hot water in a bucket and go with it to the Milking, then poure out the Water, and instantly milke into it, and presently strain it into milk-Pans of an ordinary fulnesse, but not after an ordinary way for you must set your Pan on the ground and stand on a stool, and pour it forth that it may rise in bubbles with the fall; this on the morrow will be a very tough Cream, which you must take off with your Skimmer, and lay it in the Dish, laying upon laying; and if you please strew some sugar between them.
To make Clouted Cream.
Take foure quarts of Milke, one of Cream, six spoonfuls of Rose-water, put these together in a great Earthen Milke-Pan, & set it upon a fire of Charcoale well kindled, you must be sure the fire be not too hot; then let it stand a day and a night; and when you go to take it off, loose the edge of your Cream around about with a Knife, then take your board, and lay the edges that is left beside the board, cut into many pieces, and put them into the Dish first, and scrape some fine Sugar upon them, then take your board and take off your Cream as clean from the Milk as you can, and lay it upon your Dish, and if your Dish be little, there will be some left, the which you may put into what fashion you please, and scrape good store of Sugar upon it.
A good Cream
When you Churn Butter, take out six spoonfuls of Cream, just as it is to turne to Butter, that is, when it is a little frothy; then boyle good Cream as must as will make a Dish, and season it with Sugar, and a little Rose-water; when it is quite cold enough, mingle it very well with that you take out of the Churn, and so Dish it.
To make Piramidis Cream.
Take a quart of water, and six ounces of harts horn, and put it into a Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut, put all this into the Bottle, which must be so big as will hold a pint more; for if it be full it will break; stop it very Close with a Cork, and tye a Cloth about it, put the Bottle into a pot of beef when it is boyling, and let it boyle three hours, then take as much Cream as there is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so that you cannot discern what they be, mingle the Cream and the Almonds together, then strain it, and do so two or three times to get all you can out of the Almonds, then put jelly when it is cold into a silver Bason, and the Cream to it; sweeten it as you like, put in two or three grains of Musk and Amber-greece, set it over the fire, stirring it continually and skimming it, till it be seething hot, but let it not boyle, then put it into an old fashion drinking-Glasse, and let it stand till it is cold, and when you will use it, hold your Glass in a warm hand, and loosen it with a Knife, and whelm it into a Dish, and have in readinesse Pine Apple blown, and stick it all over, and serve it in with Cream or without as you please.
This makes interesting reading about living in Medieval times. Take a look..... believe it or not
LIFE IN THE 1500'S
The next time you are washing your hands and complain because the water temperature isn't just how you like it, think about how things used to be. Here are some facts about the 1500s:
Most people got married in June because they took their yearly bath in May, and still smelled pretty good by June. However, they were starting to smell, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.
Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children Last of all the babies.
By then the water was so dirty you could actually lose someone in it. Hence the saying, "Don't throw the baby out with the bath water."
Houses had thatched roofs-thick straw-piled high, with no wood underneath. It was the only place for animals to get warm, so all the cats and other small animals (mice, bugs) lived in the roof.
When it rained it became slippery and sometimes the animals would slip and off the roof. Hence the saying "It's raining cats and dogs."
There was nothing to stop things from falling into the house. This posed a real problem in the bedroom where bugs and other droppings could mess up your nice clean bed.
Hence, a bed with big posts and a sheet hung over the top afforded some protection. That's how canopy beds came into existence.
The floor was dirt. Only the wealthy had something other than dirt. Hence the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh (straw) on floor to help keep their footing.
As the winter wore on, they added more thresh until when you opened the door it would all start slipping outside. A piece of wood was placed in the entranceway.
Hence the saying a "thresh hold."
(Getting quite an education, aren't you?)
In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot.
They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day.
Sometimes stew had food in it that had been there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."
Sometimes they could obtain pork, which made them feel quite special.
When visitors came over, they would hang up their bacon to show off It was a sign of wealth that a man could "bring home the bacon."
They would cut off a little to share with guests and would all sit around and "chew the fat."
Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning death.
This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.
Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."
Lead cups were used to drink ale or whisky. The combination would sometimes knock the imbibers out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial.
They were laid out on the kitchen table for a couple of days and the family would gather around and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."
England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave.
When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive.
So they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell.
Someone would have to sit out in the graveyard all night (the "graveyard shift") to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."
And that's the truth... Now, whoever said that History was boring ! ! !
Worst Jobs in Medieval Period
If you are living in the Middle Ages, you are experiencing the period between AD 1000 and 1500. This is a time of castle building and cathedral construction, honour, chivalry and the development of the law.
However there are also horrible wars and such significant hiccups as outbreaks of the Black Death and rebellions.
While noblemen and their ladies flounce around in sumptuous clothes and are entertained at court and tournament, an army of unlucky souls toils away in some spectacularly hideous employment. In this time of thanes and barons, the lowly peasant is in for a rough time. The worst jobs in the Middle Ages are pretty grim.
The 13th century is boom time for the wool trade. With three sheep to every man, woman and child, wool is our biggest export. But nobody likes stiff and itchy cloth that falls to pieces, so we have several openings for fullers.
As a fuller, you are expected to walk up and down all day in huge vats of stinking stale urine. The ammonia produced by the rotten wee may make your eyes water, but it creates the softest cloth by drawing out the grease (lanolin) from the wool. If you can dance up to your knees in urine for around two hours per length of cloth, you'll succeed in closing the fibres of the wool and interlocking them to produce cloth that is kind to the skin. You will be doing your part, along with the weavers, dyers and merchants, in making it a world-beating export.
You may stink and regularly have to fight back the urge to throw up, but you are guaranteed very clean toenails.
Want to be a cool knight in shining armour? Wearing all that bling makes you a guaranteed princess magnet. Here's an opportunity to get started in the career of a lifetime (which may be short if combat is encountered).
Welcome to the world of the arming squire. You will serve a five-year apprenticeship between the ages of 13 and 18. When qualified, you must be willing to run, unprotected, into combat to replace broken armour on your knight. After the battle, all the mud- and blood-coated and excreta-filled armour is stripped off and your boss – if he has survived – goes off to party. Meanwhile you are expected to flush out the suit and scour it with sand, vinegar and urine so that it's nice and shiny for the next day's action. Promotion is available for promising candidates.
The medical practitioners with amazingly high success rates (some even into double figures) require your help. Some people say this job sucks, but you know it makes sound medicinal sense.
A good fat leech – the king of worms – can suck the badness out of anybody, so all we need are people to go and get them. Openings currently exist in the Lake District for Scottish women with nice legs. Stamping barefoot among the reed beds, you will be expected to catch, via parasitic attachment, as many leeches as possible and transfer them from your scarred calves to jars. The containers of leeches are then transported to the leeches – that is, the doctors, for the worms are named after them.
Stylist and amputator required by trendy medieval boutique. You must be advanced in the tonsured monk, ringletted maiden and knight's mullet styles, but also able to turn your hand to the odd bit of surgery as this is where the big money is.
A complete set of tools will be provided for administering anal medication and rectal feeding. The successful applicant will also receive a lovely set of knives, including the curved muscle carver, for amputation. Experience in urine tasting, to determine the type of sickness, and in blood-letting is also an advantage. The knack of small talk while working – such as 'Where are you going on holiday this year?' – is not necessary as training will be given.
This post – part of a medieval positive discrimination campaign – carries with it a high risk of the occupier being branded a witch with subsequent Catch-22 punishments such as water ducking, leading to torture and death. But the big pay-off is that, while you are practising, you get to make other people take some truly awful cures.
You are required to be both feared and respected by the community. Diverse roles are combined within this post, including midwife, agony aunt and general practitioner. You must personally provide a plethora of paraphernalia to conduct your work. A fair understanding of old wives' tales and herbal remedies would be advantageous, as would a well-grounded appreciation of horrible concoctions and hideous dishes. Experience in making snot-flavoured worm stew would be a plus.
In this age of building castles and cathedrals, there are plenty of vacancies in the stone business.
For the less artistic, there is plenty of work at the quarry. This involves dangerous wedge and lever work to remove blocks directly from the rock and the more precise, measured cutting by delving with splitting wedges. If you chose to become a stone carver, you might be able to create gargoyles in the images of your bosses.
General hard labour is always available in the transport section, while those with innate skills can gain training and promotion to become a mason. But that's more likely if you are a member of the middle class and have a talent for funny handshakes.
Even masons are occasionally required to work in dangerous conditions on unsafe scaffolding at a great height – in 1178, master mason William of Sens fell off the scaffolding of Canterbury Cathedral and was paralysed. However, the rewards are top rates of pay and the benefits of enjoying the community that gathers in support around your building project, not to mention shouting abuse from the scaffolding.
Do you like to live on the edge? How about creating and handling an extremely nasty chemical agent to make a vital component of mortar?
Running a lime kiln requires you to supervise the heating of chalk – or, near the coast, oyster shells – until they start producing incredibly toxic carbon monoxide. This can easily make you drowsy or even paralyse you before you suffocate. Don't worry, though – you only have to sit with the kiln for 48 hours at a time.
If you really like a risky challenge, the next process could be for you. The hard cake of quicklime (calcium oxide) is taken from the kiln and added to water. It immediately reacts, producing intense heat and a shower of caustic, agony-inducing specks of slaked lime (calcium hydroxide). These crumbly grains are then crushed into lime powder, which will be added to sand to make mortar. You obviously don't need safety goggles because they haven't been invented yet.
With so much work in the building trade, you know that this is the career for you. A vacancy has arrived following the tragic collapse of the crane at your local cathedral. Now a new one has been made, taking all the design faults of the original into account.
To operate this latest technological marvel, you'll be expected to walk the treadmill to provide the power for lifting blocks of stone weighing up to two tons. Preference will be given to the blind – they have proved great treadmill walkers in the past due to their lack of fear of heights.
This position is available for those artistic types who like living life at the sharp end. You will spend an age lovingly crafting a beautifully balanced weapon and then carefully painting and decorating it with intricate designs. Then a posh knight will smash it into thousands of pieces in moment.
Using an ash bow-lathe, you can create a lance handle in about half a day. Then the careful construction of the shaft can begin. By the precision placing of laminates, you will create the ultimate lance – one that can prise the opposition from their horse, but will also shatter on impact so as not to endanger the life of the knight. If you get the construction wrong and harm one of the medieval big cheeses, you can expect to pay with your life.
Large batch orders for lances are expected for international tournaments. Prissy types and those precious about their work need not apply.
Are you a veritable lord of the rings with a strong inclination towards monotonous repetitive tasks? If so, this could be the ideal job for you.
Become hypnotised as you endlessly wrap heavy wire around a handy pole. Get sore and swollen fingers as you carefully snip the resultant 'spring' into tiny rings with overlapping ends. Try not to set yourself alight as you singe your pinkies heating the rings until they are orange hot. A careful tap-tapping over a miniscule anvil ensures the ring ends are uniformly flat. Then a neat sharp hammer-and-punch action creates tiny holes into which you can then insert an incy-wincy rivet to close the ring.
Then the real fun begins as you start to knit the rings together. Just complete the task 30,000 times and you will have a fine chain-mail (or maille) shirt fit for a king. Work from home.
If you've got some meat and a length of string, this could be just what you're looking for. As royal falconer, you'll be responsible for training birds worth more than you could possibly imagine.
If you were the sort of kid who never lost the family budgie, you could be made of the right stuff. The price you'll pay for losing one of the king's birds will be either the loss of your eyes or your hands or the cutting off of your own flesh equal to the weight of the bird.
The sport is extremely popular with the royals. In 1355, when Edward III and the Black Prince invade France, they take 30 falconers with them. Under Henry VII, stealing hawks' eggs from the king is punishable by imprisonment for a year and a day. His son Henry VIII builds an elaborate and very costly mews – hawk quarters – in London where the National Gallery in Trafalgar Square now stands, and the crest of wife no. 2, Anne Boleyn, is a falcon. And it is said of Mary Queen of Scots, who goes hawking with Protestant leader John Knox, that she 'would rather look at a bird on the wing than one on the board'.
After training and caring for your feathery charges, you'll need to bring along your dad to act as the cadger on hunting trips. Encouraging him to jog along wearing a wooden frame – the 'cadge' – covered in birds, you will also have to surmount various obstacles in your path as you try to keep up with the hunting party on their horses. Fitness is key, and if you perform well, you can earn a fortune.
The Color Purple Maker
Seeking a man or woman to produce the exclusive colour of royalty. As a purple maker, you will be following in a long line of dye makers that stretches back to the Phoenicians.
Massive quantities of shellfish – Murex trunculus, actually – and a large hammer will be provided. The operative will be required to smash the molluscs to smithereens in a large vat and then add water and ash to the swill. A patient nature would be advantageous as you will need to watch the stinking mixture for 10 days as it gradually decays and ferments into a kind of purple morass.
The finest cloth can then be dunked into the vat and left to absorb the fragrant dye fully. On removal and after natural oxidisation, you can marvel at the transformation of the cloth into the most attractive purple, exuding an aura of affluence.
Having no sense of smell would be a distinct benefit for any applicants.
....... Do you still want to complain about your current job and work conditions???????
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