TO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in quarters and take out the eye[114] and the seeds, then cook them in good red wine and then strain through a strainer: then take honey and boil it for a long time and skim it, then put your quinces in it and stir thoroughly, and keep boiling until the honey is reduced by half; then throw in powdered hippocras, and stir till cold, then divide into portions and keep it.
HARICOT of MUTTON. Cut it into small pieces, then bring it just to the boil, then fry in bacon grease, and fry with onions chopped small and cooked, and mix in beef stock, and add mace, parsley, hyssop and sage, and put it on to boil together.
Menu for Blacktown Medieval Fair 2018
Saturday only
Fennel in Sops (v)
Roast Beef
Chicken Meatballs
Sunday only
Pea and Ham soup
Pea Soup (v)
Crustardes in Flesh
Ham
Both Days
Fruits, cheese, cold meats
Bread
Originally posted to the forum – research about kitchen knives for Company of the Staple by Richard.
I have been looking through various books and manuscripts in pursuit of images of kitchen and dining scenes. Sadly the desire to draw meticulously detailed pictures of kitchen and table implements seems to have been slightly lacking in the mind of the 14th century artist.
(Le Menagier de Paris also has a variation on the cheese fritter although that recipes involves a slightly harder cheese and cutting it into sticks and frying it.)
BENES YFRYED. XX.IX. I.
Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.
Company of the Staple is a living history group in Sydney, Australia for living history portrayals of life in Calais, 1376