Fourteen more of Roberts pictures from the Easter weekend are up at Flickr now, like this one:
So, what are we going to be doing next weekend then? ............
Some recipes we've never done before.........along with some old friends.........which shold give us an interesting time I hope, along with some good stuff to talk to visitors about.......not too sure about
¶Soupes Jamberlayne.
¶Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, þan take a straynoure & hange it on a pynne, an caste ale þer-to, an let renne twyis or þryis throgh, tyl it renne clere; an þen take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in þe same lycowre, an ley it on a dysshe, an caste blawnche powder y-now þer-on; an þan caste þe same lycour vp-on þe same soppys, an serue hem forth in maner of a potage.
but I've been wrong before!! This one looks intriguing too
¶Malmenye Furne.
¶Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or þe brawn of a Capoune, oþer of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt, & coloure it with Alkenade, oþer with Saunderys; & if it be Red, a-lye it with olkys of Eyroun; & make smal cofyns of dow, & coloure hem with-owte, & bake on an ovyn, & coloure with-ynne & wyth-oute; þen haue Hony y-boylid hote, & take a dyssche, & wete þin dyssche in þe hony, & with þe wete dyssche ley þe malmenye & þe cofyns; & whan þey ben bake, & þou dressest yn, caste a-boue blaunche pouder, Quybibe, mace, Gelofre; & þanne serue it forth.
But as usual, we'll have to wait and see how it all goes next week.....Now, off to sort through some of those pictures for you....
4 comments:
Howdy,
Thanks for all the pics - I'll be digging through them as soon as I'm home.
I'm curious about the Capon in Salome recipe. I assume it's the one from Two Fifteenth-Century Cookery-Books. I suspect it's the meat-day version of the fish recipe called "Salomene" (or maybe Salomene is the fish day version of your recipe - guess it depends on the viewpoint).
And speaking of fish, I liked the video of the roasting turbot. Did it hold together well? How did it smell while/after roasting? What did you serve it with?
As always, I love the work you do!
you and me both with regard to the Capoun in Salome recipe Doc, it certainly could be the meat version of Salomene, probably worth a comparison sometime in the future I think!
The turbot was surprisingly firm when on the spit. It stayed on for at least 15 minutes before Ross shouted that it was going to fall off if we didn't take it off, which seemed to be a good indicator that it was cooked.
It smelt faintly of cooked fish when cooked and as with all the roasted foods there was no smell when on the spit as the draw of the fire takes all the smells up the chimney. It was planned to be served with its sauce- the baste reduced and poured over the top, but there was only a thimble full of that left so it was served on its own- luke warm by the time we got to it as it happened but nice none the less.
I will be interested to see if you get the "marble" color with the saunders (and saffron). What fat source will you be using? Some of the chicken fat from roasting? Did the marble coloring work?
fingers crossed that the guys had some success with the colours.....Marc H and I had a chat about the red last night and he's thinking of using some almond oil to draw out the saunders, which should go well with the almond milk.....but only time will tell though!!
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