This is my favourite sauce so far. Its very sweet, not savoury which I was expecting, but that probably reflect how sweet and juicy these apples are and the sweetness of the wine.
Although it is a stuffing all the recipes for donuts, cakes and strudels I used it as a pancake topping. I think it is a flexible sauce.
The next dishes are made from apple. Peel the apple, slice it into little pieces, put them into a clean pan, add some wine, then some black pepper and ginger, then cook it. Do what I told you before, you can use this for stuffing cakes or strudels.The Prince of Transylvania’s Court Cookbook (Hungary, 16th c.)
4 cups of apples, peeled, cored, and roughly chopped
2 cups wine
1 tsp Black pepper fresh ground, (or more)
1 slice of dried ginger
Combine ingredients in sauce pan and bring to boil. Cover and reduce heat and simmer until apples fall apart.
Remove ginger slice and then use a potato masher to smooth out sauce.
I discussed this redaction with people on the Facebook SCA Cooks group because I think there is a lot of room for interpretation with this recipe:
To make a Tarte of preserued stuffe. You must take halfe a hundreth of Costardes, and pare them, and cut them, and as soone as you haue cut them, put them into a pot, and put in two or three pound of suger, and a pint of water, and a little Rosewater, and stirre, them from the time you put them in, vntill the time you take them out againe, or else you may also put it into a dishe, and when your Tart is made, put it into the Ouen, and when it is caked endore it with butter, and throw suger on the top, & then do on your sauce, & set comfets on the top, and so serue it vp.The Good Housewife’s Jewell (1596)
I was drawn to the recipe because it mentions “preserved stuff” and I had a lot of apples to use up. If you take 50 apples you will make aproximately 12 cups of apples sauce. I felt that this would have preserves as described would be use for more than one recipe, not one really huge tart–however I can see why some people thought that this is a reasonable interpretation.
The “confits” sprinkled on top can be many different kinds of candies, in 1596 they candied a lot of things. I used candied fennel, but candied pepper or almonds would work. I was tempted to use cake sprinkles in heraldic shapes and colours but I refrained. If you do that please post pictures down below.
Sauce (1 litre of apple sauce)
I ~15-20 apples
1 cup of sugar
1/2 cup of water
1/2 tsp of rose water.
1 pie shell
1 tbsp butter
1 tbsp raw can sugar
1 cup of sauce
1 tbsp of candied fennel
Combine sauce ingredients bring to boil on medium-high. Reduce heat, cover pot, and simmer for 30 minutes or until apples are mushy. Use potato masher to encourage the mushy. *
Pre-heat oven to 350. Place pie shell in oven and bake until golden (~25 minutes). Remove from oven.
Cover hot tart shell with butter so it is evenly coated.
Sprinkle a layer of sugar onto the buttered crust.
Pour 1 cup of “preserved stuff” into the coated tart shell.
I had leftover rabbit to use up and some grapes that were no longer completely firm. So…. pie!
There are many examples of layered pies so I did the layering here. I believe it would work if you mixed all the ingredients together instead of using layers, but I’d add some more egg yolk for binder and reduce the amount of grapes or gooseberries.
A Book of Cookrye (1591) mentioned a similar dish but using verjuice and butter as a replacement for fruit, you could do that here instead of the grapes.
To bake a Connie, Veale, or Mutton.. Take a Conny and perboile it almost enough, then mince the flesh of it very fine, and take with it three yolks of hard eggs, and mince with it, then lay another Conny in your Pie being parboiled, and your minced meat with it, being seasoned with Cloues, Mace, Ginger, Saffron Pepper & Salt, with two dishes of swéete butter mixed with it, lay upon your Connie Barberries, or grapes, or the small raisins, and so bake it.
This is another meatball in sauce recipe that I am trying out as an idea for Feast of the Hare in November.
Again the meat is paired with a ‘lemon’ flavour, but this time it will be barberries not salted lemons. The meatballs are shaped like pears, which is cute.
I also have fresh thyme and parsley and this recipe will be excellent use for them.
This recipe is fussy especially compared to the above linked meatball recipe but it is so much amazing. John, one of my stunt eaters, called the barberries taste explosions.
To make Peares to be boiled in meate. TAke a peece of a legge of Mutton or Veale raw, being mixed with a little Sheepe sewet, and halfe a manchet grated fine, taking foure raw egges yolkes and al. Then take a little Time, & parsely chopped smal, then take a few gooseberies or barberies, or greene grapes being whole. Put all these together, being seasoned with Salte, saffron and cloues, beaten and wrought altogether; then make Rowles or Balles like to a peare, and when you haue so done, take the stalke of the sage, and put it into the ends of your peares or balles, then take the freshe broth of beefe, Mutton or veale, being put into an earthen pot, putting the peares or balles in the same broth wyth Salt, cloues, mace and Saffron, and when you be ready to serue him, put two or three yolkes of egs into the broth. Let them boile no more after that but serue it forth vpon soppes. You may make balles after the same sorte. Thomas Dawson, The Second part of the good Huswives Jewell (1597)
.6 kg beef, veal or mutton ground
100 g suite or lard
150 g bread crumbs
2 branches of thyme, leaves minced
2 branches of parsley, leaves minced
100 g barberries
1 tsp salt
1 tsp cloves, ground
2 liter beef broth
1 tsp salt
8 cloves, whole
1 flake mace
3 egg yolks, beaten
Mix ground meat, and the ingredients for meatballs together. It should hold its shape when formed into “pears”. Make meat mixture into pears, 2 oz each.
Put beef broth, 1 tsp salt, whole cloves, meat mace flake, and pinch of saffron into a large sauce pan and bring to boil. Drop “pears” gently into pot and then reduce heat. DO NOT stir for at least 10 minutes. Remove meatballs after 10 minutes and set into warm bowl.
Remove large spices from broth if possible. Add a 1/4 cup of cooking liquid to egg yolks, blend well, then add egg mixture to pot. Simmer on medium for 10 minutes to thicken sauce.
Peach doughnut. Cut open the ripe peach, take out the seed, make the same kind of dough we made for the salads or the elderberry. For we don’t add eggs to sage dough, but we do add eggs to peach dough, sometimes a little wine, too.
Dip the peeled peach into the dough, then fry it and serve it when hot, add sugar. If the peach is clingstone, slice it into circles. The herb masters cut this into four, pour
some wine onto it, then mix it with flour, finally, they fry it. The Prince of Transylvania’s court cookbook, 16th Century
1 cup flour
2 tbsp wine
2 peaches, peeled and sliced into rounds
2 tbsp raw cane sugar for garnish.
Butter for frying
Mix flour, egg and wine together with a fork.
Heat frying pan on medium heat, then add butter.
Dip peach discs into batter from step one and then carefully lay your peach pancake into the hot pan. Fry for 5 minutes on each side, or until brown.
Place cooked peach slice on plate and sprinkle with sugar. Serve warm.
2 tbsp wine*
1/2 cup flour
Butter for frying
Cover the peaches with the wine and stir to coat.
Heat frying pan on medium heat, then add butter.
Dip peach quarters into flour and then gently place on frying pan.
Heat each side of the peach triangle for ~5 minutes or until browned. Serve warm.
* the wine will be the strongest flavour giving a tangy or sour cooked end product. If you use a really sweet wine, or a really ripe peach it would work better. I coated these peach doughnuts with raw sugar as well.
Its harvest time! Mushrooms were plentiful so I bought plenty. I had enough to make Bacon Fried Mushrooms and “Mushroom Tart” from my book for #Blantant Self Promotional Friday. I don’t pick my own mushrooms, I didn’t grow-up in Ontario so I am not 100% confident in my ability to not poison myself. You do you.
Bitter mushroom cooked with butter or bacon fat. Clean it, wash it in clean water, add some salt, but don’t burn the bottom, add some butter or bacon fat while cooking, serve it hot; if you’re cooking for someone that’s fasting, add salt or oil only. The Prince of Transylvania’s court cookbook 16th Century
4 cups mushrooms, cleaned
1/3 cup bacon fat (or oil)
Salt to taste
Place skillet onto a medium heat and warm pan. Add bacon fat to melt and then dump in mushrooms. Fry them stirring often for ~30 minutes, and they are all browned. Serve garnished with a large steak.
Parboiling is a technique where you place something in a pot of water, bring the water to a boil and then remove the item. Why would so many medieval recipes call for parboiling meat, especially poultry?
For things like hearts or livers, or wild game, it removed the “gamey” or “green” taste. For things like duck or chicken this isn’t necessary, they don’t taste “gamey” in a bad way.
Poultry is most often described as choleric, a hot dry humour. One of the symptoms of and abundance of choler is vomiting.
Vomiting is also one of the symptoms of food poisoning. If one first parboiled the poultry, then roasted it, you are more likely to get the bird up to temperature required for eating, than by roasting alone. Sometimes fire runs hot and will burn the outside before the bird is cooked, parboiling would help insure the duck is cooked through.
To Bake Wilde ducks. When they be fair dressed and perboiled, season them with Pepper and Salt, a few whole cloves amongst them, and Onions small minced, and sweet butter, vergious and a little sugar. A Book of Cookrye (1591)
* 1 duck
* Pepper and salt to taste
* 1/2 tsp cloves, ground
* 2 onions minced
* 2 tbsp butter
*2 tbsp verjuice
* 1 tbsp raw cane sugar
Place whole duck into a large pot and cover with water. Heat pot on high until pot comes to boil.
Preheat oven to 375F.
Sprinkle duck with lots of salt, pepper and cloves.
Mix onions, butter and sugar and stuff into cavity (or combine into a paste and spread over duck).
Bake duck for 1 hour 30 minutes (or until internal temperature is 185F, and wings should pull away when twisted).