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hrjSunday: The Forme of Curye
The overall strategy for the day was to tackle the remaining fresh ingredients.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
madbaker took the mushrooms off my hands and the cabbages looked like they'd survive the trip home well enough, so it was down to the apples, pears, and squashes -- plus the remaining plums I'd brought from my tree.
Plum Goo
The plums were just dying to become more of the plum goo thatblondefeather made on Friday, so I snagged the recipe from her (from Early French Cookery) which boiled down to: cook plums in red wine, puree through a strainer, add honey and rice flour, salt and strong spices. (I.e., really similar to all the other fruit dishes I did.) It's really really good.
Applemoy
Take apples and seeth hem in water; drawe hem thurgh a straynour. Take allmaunde mylke & hony and flour of rys, safroun and powdour fort and salt, and seeth it stongyng.
Pare and core apples and cut into pieces. I decided to cook them in wine rather than water simply because I'd brought some for cooking with and didn't want to haul it home again if possible. When the apples were starting to get mushy, I drained them (and saved the liquid for a refreshing afternoon beverage over ice) then pureed them through a strainer. I think I added about half the quantity of almond milk to apples. A dollop of honey. Spices as listed. Rice flour made up first into a slurry with water. Then simmer until thickened.
Peeres in confyt
Take peeres and pare hem clene. Take gode rede wyne & mulberries, other saundres, and seeth the peeres therin, & whan thei buth ysode take hem vp. Make a syryp of wyne greke, other vernage, with blunche powdur, other white sugur and powdour gynger, & do the peres therin. Seeth it a lytel & messe it forth.
Pare and core pears and slice them thinly. Simmer them in red wine until tender but not mushy. Remove the pears and set them aside. Add enough white sugar to the wine to make a syrup, add powder douce. Simmer the syrup uncovered until it thickens a bit then add the pears back in to cook a little and let them sit until it's time to serve. I made this quite spicy to balance the sweetness.
And for a final meat dish ...
Gourdes in potage
Take yong gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do therto a gode pertye of oynouns mynced. Take pork soden grynde it and alye it therwith and with 3olkes of ayren. Do therto safroun and salt, and messe it forth with powdour douce.
I used a mixture of zucchini and crookneck squashes that I got in my produce box. Pare them and slice them thinly. At this point the meat I had left was some lamb that had originally been meant for something else, so never mind the original recipe, lamb it was. I cooked the lamb up in water to make a broth then set it aside and cooked the squash and a chopped onion in the broth. Just for fun, I decided to try grinding the meat before adding it back (rather than chopping it up) and found that my mortar worked very well for the purpose, although I had to do rather small amounts at a time. After the vegetables were cooked I added in the meat and some saffron and salt. Then I beat up a couple-three egg yolks, tempered them with the broth and added it to the pot and let it heat gently to thicken. Sprinkle powder douce on before serving.
The featured dish at dinner was, of course, the bear:
I've heard a couple of different stories about the bear, so I'm not precisely sure on the details, but at any event, a bear that was taken in a legal hunt was brought to the war and offered around to any camps that wanted to try cooking bear. The cooks' camp took on the challenge and found a recipe for roasted bear in Scappi. There conveniently happened to be a large charcoal-roaster device in camp (that had been brought by another group to roast a whole lamb -- it was located in the cooks' camp because that was a useful place for people to hang out while minding the roaster).
The bear was ... chewy, but had good flavor.
After dinner and cleanup, we took some of the remaining eggs off on a "Cooking Laurels Gone Wild" tour to other campfires until we found one where we could demonstrate our egg-spitting techniques to the masses. But I was pretty dead on my feet at that point and did last very late.
Planned recipes that didn't get made: Cabbages in pottage, Fungus, Tartelettes, Paynfondu, Leche Lombard, Brewet of ayron, one of several possible oyster or mussel dishes (pending fresh ingredients -- there were oysters available but at that point I'd decided to cut this option), assorted vegetable and fruit fritters (similar to what I'd done at Mists Coronet), Hastelets of fruit.
Monday
Monday was just tearing down, packing up, and going home. Packing the car with the new firebox was a minor challenge, but I don't normally have it very full even will all my gear, so once I'd given up on having a rear view mirror there weren't any problems. A bunch of us stopped for brunch at Mattie's Pancake House in Brookings about an hour south of the site. What with long lines for the holiday brunchxrian and I didn't get back on the road until nearly 1pm, so what with the detour over to the valley I didn't get home and unpacked until around midnight.
And that's what I did on my 4th of July weekend.
The overall strategy for the day was to tackle the remaining fresh ingredients.
madbaker took the mushrooms off my hands and the cabbages looked like they'd survive the trip home well enough, so it was down to the apples, pears, and squashes -- plus the remaining plums I'd brought from my tree.Plum Goo
The plums were just dying to become more of the plum goo that
blondefeather made on Friday, so I snagged the recipe from her (from Early French Cookery) which boiled down to: cook plums in red wine, puree through a strainer, add honey and rice flour, salt and strong spices. (I.e., really similar to all the other fruit dishes I did.) It's really really good.Applemoy
Take apples and seeth hem in water; drawe hem thurgh a straynour. Take allmaunde mylke & hony and flour of rys, safroun and powdour fort and salt, and seeth it stongyng.
Pare and core apples and cut into pieces. I decided to cook them in wine rather than water simply because I'd brought some for cooking with and didn't want to haul it home again if possible. When the apples were starting to get mushy, I drained them (and saved the liquid for a refreshing afternoon beverage over ice) then pureed them through a strainer. I think I added about half the quantity of almond milk to apples. A dollop of honey. Spices as listed. Rice flour made up first into a slurry with water. Then simmer until thickened.
Peeres in confyt
Take peeres and pare hem clene. Take gode rede wyne & mulberries, other saundres, and seeth the peeres therin, & whan thei buth ysode take hem vp. Make a syryp of wyne greke, other vernage, with blunche powdur, other white sugur and powdour gynger, & do the peres therin. Seeth it a lytel & messe it forth.
Pare and core pears and slice them thinly. Simmer them in red wine until tender but not mushy. Remove the pears and set them aside. Add enough white sugar to the wine to make a syrup, add powder douce. Simmer the syrup uncovered until it thickens a bit then add the pears back in to cook a little and let them sit until it's time to serve. I made this quite spicy to balance the sweetness.
And for a final meat dish ...
Gourdes in potage
Take yong gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do therto a gode pertye of oynouns mynced. Take pork soden grynde it and alye it therwith and with 3olkes of ayren. Do therto safroun and salt, and messe it forth with powdour douce.
I used a mixture of zucchini and crookneck squashes that I got in my produce box. Pare them and slice them thinly. At this point the meat I had left was some lamb that had originally been meant for something else, so never mind the original recipe, lamb it was. I cooked the lamb up in water to make a broth then set it aside and cooked the squash and a chopped onion in the broth. Just for fun, I decided to try grinding the meat before adding it back (rather than chopping it up) and found that my mortar worked very well for the purpose, although I had to do rather small amounts at a time. After the vegetables were cooked I added in the meat and some saffron and salt. Then I beat up a couple-three egg yolks, tempered them with the broth and added it to the pot and let it heat gently to thicken. Sprinkle powder douce on before serving.
The featured dish at dinner was, of course, the bear:
I've heard a couple of different stories about the bear, so I'm not precisely sure on the details, but at any event, a bear that was taken in a legal hunt was brought to the war and offered around to any camps that wanted to try cooking bear. The cooks' camp took on the challenge and found a recipe for roasted bear in Scappi. There conveniently happened to be a large charcoal-roaster device in camp (that had been brought by another group to roast a whole lamb -- it was located in the cooks' camp because that was a useful place for people to hang out while minding the roaster).
The bear was ... chewy, but had good flavor.
After dinner and cleanup, we took some of the remaining eggs off on a "Cooking Laurels Gone Wild" tour to other campfires until we found one where we could demonstrate our egg-spitting techniques to the masses. But I was pretty dead on my feet at that point and did last very late.
Planned recipes that didn't get made: Cabbages in pottage, Fungus, Tartelettes, Paynfondu, Leche Lombard, Brewet of ayron, one of several possible oyster or mussel dishes (pending fresh ingredients -- there were oysters available but at that point I'd decided to cut this option), assorted vegetable and fruit fritters (similar to what I'd done at Mists Coronet), Hastelets of fruit.
Monday
Monday was just tearing down, packing up, and going home. Packing the car with the new firebox was a minor challenge, but I don't normally have it very full even will all my gear, so once I'd given up on having a rear view mirror there weren't any problems. A bunch of us stopped for brunch at Mattie's Pancake House in Brookings about an hour south of the site. What with long lines for the holiday brunch
xrian and I didn't get back on the road until nearly 1pm, so what with the detour over to the valley I didn't get home and unpacked until around midnight.And that's what I did on my 4th of July weekend.
