171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury)
This year, as it has for the past three years now, Company of the Staple will be cooking, and feeding 150 people over the course of a weekend event. While talking to the public about the cooking and medieval food. (And many many other things.)
One of the challenges given to me is to find a better way to cook breakfast. Because trying to cook a breakfast for over a hundred people when you only have a campfire and anything that you were able to precook in your residential kitchen, is quite frankly, an absolute nightmare.
Crustardes of Flessh – Forme of Cury
Take pejouns, chykens and smale briddes; smyte him in gobettes and sethe hem alle ifere in god broth and in gres with verjows. Do therto safron and poudur fort. Make a crust in a trap, and pynche it and cowche the flessh therinne; and cast therinne rasouns coaunce, powder douce and salt. Breke ayren and wryng hem thurgh a cloth & swyng the sewe of the stew therwith, and helde it upon the flessh. Covere it and bake it well and serve it forth.
Original recipe calls for pigeons, chickens and other small birds, I just use chicken.