| Bruet of Egges to Potage | Cheese/Lemon/Egg soup ( Muenster) |
| Cheese and Walnut Loaves | (Cheshire Cheese) |
| Sausage and Onion pies | (Emmentaler Cheese) |
| Pickled Eggs | |
| In season raw vegetables | |
| Drinks: coffee, tea,sekanjabin |
| Opening (to get everyone settled) | |
|---|---|
| Small cheese sample plate, fresh vegetables, sausage | |
| First course | |
| Potage d'oignons avec des pois | Onion/pea soup |
| Sallat | salad |
| Lese fryes | Cheese tart (Brie Cheese) |
| Tailliz de karesme | dried fruit compote |
| Bread and butter | |
| Second course | |
| Fettuccini di Bengodi a la Ostgardr | Green & white noodles with parmesan cheese |
| Pommeaulx | Meatballs |
| Champignons | Mushrooms (separate dish)/meat free |
| Appelmoyse | Apple pudding |
| Third course | |
| Chykens en Hocchee | Chickens stuffed with grapes |
| Rapum Armatum | turnips with cheese (Cheddar) |
| Ceci con ove | Chickpeas with eggs and cheese (provolone) |
| Wardonys en syryp | Pears in wine syrup |
Take faire watur, and let hit boyle, then do therein butter and gobbettes of cheese. And let hit seth togedur; take egges and wrynge hom thurgh a streynour, and bete hom well togedur, and medel hit wel with verjous, and do hit in the pot, but let hit not boyle, and thereto pouder, and serve hit forthe.
My comments: My first time with this recipe. I wanted to give an alternative to thickened sops to balance out what will be a heavy meal in the evening. It looked like egg drop soup, and was ...interesting.
Cut up turnips that have been either boiled or cooked under the ashes. Likewise do the same with rich cheese, not too ripe. These should be smaller morsels than the turnips, though. In a pan greased with butter or liquamen, make a layer of cheese first, then a layer of turnips, and so on, all the while pouring in spice and some butter, from time to time. This dish is quickly cooked and should be eaten quickly, too.
My comments: thinly slice and place in the oven to soften, remove and top with cheese. Return to oven to let cheese melt and turn golden. A good side dish.
Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this until it takes the form of a syrup. Drink an uqiya of this with three of hot water when fasting: it is beneficial for fevers of jaundice, an d calms jaundice and cuts the thirst, since sikanjabin syrup is beneficial in phlegmatic fevers: make it with six uqiyas of sour vinegar for a ratl of honey and it is admirable.
This is the only period recipe found (as of yet) and omits the mint that many people like. It is intended to be diluted in either hot or cold water before drinking. We will be adding mint.
My comments: taken directly from Duke Cariodoc's Miscellany. I used honey instead of sugar and thinned it out at the site to taste ( mine). This was the first time for many participants drinking this and it went over well.
A jour de poisson, quant les pois sont cuis, l'en doit avoir oignons qui aient autant cuit comme les pois en un pot et le lart en autre pot, et que de l'eaue du lart l'en paist et sert les pois;tout ainsi, a jour de poisson, quant l'en a mis ses pois au feu un pot, l'en doit mettre a part ses ongnons minces en au autre pot, et de l'eaue des oignons servir et mettre dedens les pois en passant; et quant tout ce est cuit, frire les oignons et en mettre la moictie es pois, et l'autre en la puree dont il sera parle cy apres, et lors mettre du sel.
For fish days, when the peas be cooked, they must have onion, which cooks like the pea in a pot and the lard in other pot, and that some of lard the in paste and be useful the peas; thus, for fish days, they have put its pea pot within the fire, then put a share of onions thin in with other pot, and of onion be useful and as all it is cooked, to fry onions and to put the peas, and the other spices in the puree of which it will be spoken after, and at the time put in salt.
My comments: Gee, I wish that in my classical private school education I had learned French! (Spanish, only). However, I had done this dish before and I am happy with my redactions. I made a seperate vegetarian alternative w/o lard as well. A good appetizer soup.
Take fressh chese, and pare it clene, and grind hit in a morter small, and drawe yolkes and white of eggs thorgh a streynour, and caste it there-to, and grinde hem togidre; then cast thereto Sugur, butter and salt, and put al togidre in a coffyn of faire paast. And lete bake ynowe, and then serue it forthe.
Take soft cheese, pare it, and grind it small. Put eggs through a strainer and put them in with the cheese. Mix, and add sugar,butter. And salt. Put it in a pie crust (with cover), bake until golden, and serve.
My comments: This is a recipe that my friend loves, and I love to do, so I included it in the event.
Prenez amendez pelle et broyez tres bien en ung mortier, puis ayez eaua boullue et reffroidiee comme tedde et deffaictes les amendes et coulez parmy l'estamine, et faictes boullir vostre lait sur ung petit de charbon;puis prenez deseschaudez cuitz de ung jour ou de deux et les tailliez en menuz morceaulx come gros dez ; puis prenez figues, dates, et raysins de Daigne et trenchez lesdictes figues et dates comme les eschaudez et puis y gettez lout et le laissiez especir comme frommentee; et mettre du succre boullir avec; et fault mettre boullir une onde ou deux ledit lait d'amendes; et pour luy donner coulleur convient avior du saffren pour le colourer comme fromentee; et qu'il soit doulx sale.
Take almonds, shovel and crush very well in a mortar, then add boilng water, then take the almond milk ,add salt. Take cake a day or two old and cut them in morsels large and ; then take figs, dates, and raisins and cut them and cook them and then get there out and let it be like frumenty; and to put sugar to boil with; and fault to put to boil a wave or two the aforementioned milk of almonds; and to give it the color appropriate add saffron for the color like frumenty; and that it is not too dark.
My comments: Being allergic to almonds, I let others prepare the dish. But it looked good and was proclaimed tasty. It provided the sweet dish I was looking for.
Take chykens and scald hem. Take persel and sawge, with other erbes; take garlec & grapes, and stoppe the chikenus ful, and seeth hem in gode broth, so pat they may esely be boyled therinne. Messe hem amp; cast therto powdour dowce.
My comments: basic stuffed chicken recipe. I was happy with it. ( I sure wish the populace was more daring though, I really miss cooking the wild games and birds up here!)
"Maso rispose che le piu si trovavano in Berlinzone, terra de'Baschi, in una contrada che si chiamava Bengodi, nella quale si legano le vigne con le salsicce, e avevasi un'oca a denaio e un papero giunta, ed eravi una montagna tutta di formaggio parmigiano grattugiato, sopra la quale stavan genti che niuna altra cosa facevan che far maccheroni e raviuoli, e cuocergli in brodo di capponi, e poi gli gittavan quindi giu, e chi piu ne pigliava piu se n'aveva. "
"Maso made answere, that the most of them were to be had in Berlinzona, neere to the City of Bascha, which was in the Territory of a Countrey, called Bengodi, where the Vines were bound about with Sawcidges, a Goose was sold for a penny, and the Goslings freely given in to boote. There was also an high mountaine wholly made of Parmezane, grated Cheese, whereon dwelt people, who did nothing else but make Mocharones and Ravivolies, boyling them with broth of Capons, and afterward hurled them all about, to whosoever can or will catch them."
My comments: This was an "INSIST" from the event steward. He read the Decameron and asked me to base a recipe around this. It was rather simple, boiling salted water with chicken broth. Put in Fettucine ( Green-spinach and White -regular, which are the traditional Ostgardr colors) and cook until al dente remove and pile in a bowl with parmesan cheese.
Prenez d'un cuissot de mouton tout cru, et autant de la cuisse de porc meigre: soit tout ensemble hachie bien menu, puis broyez ou mortier gingembre, graine, giroffle, et mettez en pouldre sur vostre char hachee, et puis destrempez d'aubun et non pas du moyeu; puis paumoyez aux mains les espices et la char toute crue en luy donnant forme de pomme, puis quant la forme est bien faite, l'en les met cuire en l'eaue avec du sel, puis les ostez. Et ayez be broches de couldre et les embrochiez et mettez rostir; et quant ils se roussiront, ayez percil broye et passe par l'estamine et de la fleur meslee ensemble, ne trop cler ne trop espois, et ostez vos pommeaulx de dessus le feu et mettez un plat dessoubs, et en tournant la broche sur le plat, oingnez vos pommeaulx, puis mettez au feu tant de fois que les pommeaulx deviennent bien vers.
My comments: Green meatballs ( ala Ostgardr). They were good!
Champignons d'une nuyt sont les meilleurs, et sont pettiz. Vermeilz dedens,cloz dessus; et les couvient peler, puis laver en eaue chaudre et pourboulir. Qui en veult mectre en paste, si y mecte de l'uille, du frommage et de la pouldre. Item, mectez les entre deux plats sur charbons et mectez ung petit de sel, du frommage et de la pouldre, L'ien les treuve en la fin de may et en juing.
My comments: Mushrooms, Brie , and spices, how could this go wrong?
Nym Rhys, an bray hem wyl, & temper hem with Almaunde mylk, & boyle it, & take Applys,& pare hem, an small screde hem in mossellys; throw on sugre y-now, & coloure it with Safroun, & caste ther-to gode pouder, & serue forth
My comments: Another sweet dish. A redaction that I have done multiple times. It goes over well.
Take fresh young chickpeas, boiled; and pour off the water, then cook them with spices, saffron, salt, and oil and beaten eggs, cheese or meat, as you wish.
My comments: I like this dish. Not everyone feels this way, but it's their loss.
Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem up and pare hem, and kytte hem in to pecys; take ynow of powder of canel, a good quantyte, and caste it on red wyne, an draw it thorw a straynour; caste sugre therto, an put it in an erthen pot, an let it boyle: an thanne caste the ??? therto, an let boyle togederys, an whan they have boyle a whyle, take pouder of gyngere and caste therto, an a lytil venegre, an a lytil safron: an loke that it be poynaunt an dowcet.
I made this beforehand so I could reduce the sauce properly to a syrupy consistency. Again, a sweet dish that was well received. I allowed for a half a pear per person due to the large amounts of food ahead of it.
Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fennel, and toun cressis, rew, rosemarye, purslarye; lave and waische hem clene. Pike hem. Pluck hem small wip thyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serve it forth.
My comments: Several ingredients have been withdrawn due to availability. Lettuce was added to suit the modern taste. I removed the rue.