The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Thursday, January 31, 2008

February Recipe: 2 Lenten dishes

Both dishes looked like a lot of fun so I made both of them the February recipe. You can cook one or another or both, whatever you choose.

Flownys in Lente

PERIOD: England, 15th century SOURCE: MS Douce 257 CLASS: Authentic
DESCRIPTION: Almond Cream Custard Pie


ORIGINAL RECEIPT:
For to make flownys in lente, tak god flowr & make a god past; & tak god mylk of almandys & flowr of rys other of amydoun & boyle hem togedere that they be wel chariand. Wan yt is boylid thykke take yt vp & ley yt on a feyre bord so that yt be cold, & wan the cofyns ben makyd tak a perty & do vpon the coffins, & kerf hem in schiueris; & do in hem god mylk of almandys & fygis & datys & kerf yt in fowre pertys, & do yt to bake & serue yt forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


Fake Fish and Calf's Ears
The original text as given in the manuscript. KANTL 15, vol.1, recipe 64.

Om gheuormde wijs te maken in die wasten ende oeck calfsoeren.
stoet jn enen mortijer vijf of sees appellen schon gheschelt sonder kersel huijs ende doter jnne van ghestoten amandellen of gheroost pepercock met een luttel sofferaens ende backt dese jn olye of mackt groten wijs backse gheuerwet ende van gheghat jnden ouen
Item calfs oeren maeckt aldus nempt gheplet deck sausijer ronde maeckt dat dobbel ende dan slaet die tve langen eynden te samen ende dan nempt scherp eynde tussen tve wijnhgheren ende steckt jrst dat runt ende en luttel daer nae met allen ende als dit stijf is nempt dat wijt ende doet daer jnne vanden vorseyde stof sonder sieden ende dijnt dat.

Translation
To make formed fish during lent and also calf ears

Crush in a mortar five or six apples, peeled and cored. Add sugar, ginger and cinnamon, and add some pound almonds or toasted gingerbread with some saffron. Bake this in oil. Or make a big fish: bake this in the oven, painted and with some holes in it.

Calf ears are made thus: Take the flattened dough, rounded like a saucer. Make it double, and take the two long ends together. Then take the pointed end between two fingers, and put first the rounded end in [the boiling oil], and shortly afterwards the whole. Take it out when it is crunchy, and put some of the afore mentioned stuffing in it without boiling [it], and serve it.

3 comments:

Sarra Romney said...

For Fake Fish and Calf's Ears: am I interpretting this acurately...that the filling should be in some sort of crust? The ingredients listed don't seem stable enough to be fried without falling apart and the second recipe refers to it as a "filling". Thoughts?

Liz said...

There is a link to the page where the recipe is cited in the title.
http://www.coquinaria.nl/english/recipes/03.2histrecept.htm
I think that should explain the dish further.

To make the fish, you shape pastry and fill it, I'm thinking the crust is implied.

Sarra Romney said...

Well, I feel rather silly. Blogger seems very alien after years of lj. I completely missed that. Thanks :)