Redacting Period Recipes
REDACTING PERIOD RECIPES: What do we mean by “redaction?” From the Oxford English Dictionary 1st edition in 2 volumes, vol 2, pg 293: Redact – past participle 1. Brought together in a written form (1432) 2. Brought or reduced into (in), to a state, condition, etc, or under one’s power (1432) 3. Of material things: [...]
Battle of the Oranges – 2008
Menu: 1st Course: A platter of greens, lightly dressed with oil , vinegar and herbs and ornamented with fresh fruits – Platina Hand-made ravioli stuffed with cheese – Martino Cold roast chicken with a variety of savory sauces – Martino “Stuffed” eggs, lightly fried – Martino An assortment of candied nuts – Platina 2nd course: [...]
Baronial Champions – 2006
On July 8th, 2006, I was head cook for Windmasters’ Hill Baronial Champions. There was no particular theme for the event; so I chose to honor the Baronage by choosing a course of dishes to match each of their personas – 14th century German for His Excellency Geoffrey, and 15th century Italian for Her Excellency [...]
Cameline Sauce, Three Ways
Introduction Cameline sauces were popular throughout the 14th and 15th century, and were found in every French cookbook of the time. Cameline sauce could even be purchased from a saucemaker by those who did not care to make their own. Though these sauces shared a name, and a signature ingredient (cinnamon) they varied in many [...]
Golden Chicken
Introduction This entremet is based on two recipes from Le Viandier du Taillevent. It was part of my 2007 Atlantian Pentathlon in Persona entry at the Kingdom Arts and Sciences Festival. For sources, please see the Pentathlon Bibliography. Original Recipes Glazings An entremets for a feast day or for a princely banquet on the three [...]
A Haricot of Lamb
Introduction This slightly sour stew of mutton, parsley and onions is from the French cookbook Le Recuil de Riom, which dates from 1466. It was part of my 2007 Atlantian Pentathlon in Persona entry at the Kingdom Arts and Sciences Festival. For sources, please see the Pentathlon Bibliography. Original Recipe Ung haricot de mouton despecié [...]
Gilded Beef Pie
Introduction The Canton of Nimenefeld holds an annual event, Cattle Raids, at which one of the competitions is “Best Celtic Use of a Cow”. This pie was entered at Celtic Cattle Raids 4, and ended up winning this category.I hadn’t originally intended to enter this competition, which is why the documentation for this entry [...]
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