| Ingredients | Brief Method |
|---|---|
| 1 duckling 1 onion 1 carrot breadcrumbs 2oz raisins 2 oz almonds rind and juice of 1 orange 1 egg (beaten) 1 oz sugar corn flour for thickening |
Remove the giblets and use them to make stock: simmer along with the onion and carrot for about an hour. The stuffing is made by mixing the breadcrumbs with the almonds, raisins, orange rind, and the egg. Stuff the duckling. Prick the skin all over. Roast the duck at 400°F for 20 minutes, then reduce the heat to 350°F and cook until done (about 70 minutes). Baste frequently. To make the gravy, put the sugar in a saucepan over medium heat until carmelized (be careful not to burn it). Add the orange juice, then strain the stock from the vegetables/giblets into the pan and boil for 10 minutes. Add the gravy to the juice from the duck (strain off the grease first), then thicken with the corn flour. To avoid greasy duck; parboil the bird briefly first, then put it in the fridge to cool it. Then stuff and roast it. |
| Ingredients | Brief Method |
|---|---|
| 3 stalks celery 5 medium carrots 1 medium onion 5 cups water 1 medium onion, diced 3 shallots, diced 2-3 cloves garlic, diced 2 tbs. butter 1 tsp. lemon zest 1 bay leaf 1 cup lentils juice of 1 lemon pinch of basil salt and pepper to taste |
Clean, peel and chop the first three ingrediants, add the water and cook until the vegetables are very soft. Pureé this broth and set aside. Sauté the diced onion, shallots, and garlic in the butter. When the onions are clear add the pureéd broth along with the lemon zest, bay leaf and the lentils. Simmer about 40-60 minutes until the lentils are cooked. Just before serving, add the lemon juice, basil and season with salt and pepper to taste. |
| Ingredients | Brief Method |
|---|---|
| 1½ cups each cooked green beans, wax beans, kidney beans and chickpeas 1 large onion 2/3 cup olive oil 2/3 cup cider vinegar salt and pepper to taste 2 Tbs. sugar 2 hard boiled eggs |
Toss everything except the eggs together and refrigerate overnite. Slice the eggs and lay on top; serve. It can also be garnished with lemon wedges. |
| Ingredients | Brief Method |
|---|---|
| 1 ½ lb. red cabbage 2 oz. butter 6 oz. granny smith apples pinch of nutmeg 2 oz. cider vinegar 5 oz. wine (red or white) 1 oz. brown sugar 1 tsp. salt |
Shred the cabbage. Melt the butter, and sauté the cabbage. Season with the salt, nutmeg and vinegar and stir well. Cover and cook (stirring occasionally) for 10-15 minutes. Peel, core and chop the apples. Add to the cabbage along with the sugar. Mix well, transfer to a casserole dish with a lid, and moisten with the wine. Cover and cook in a pre-heated oven at 325°F for 90 minutes, stirring occasionally. If you subsitute some green cabbage for red, there should be enough dye from the red to color them. I used granny smith apples for their firm texture and tart flavor. I have found that even some avowed cabbage-haters will love this recipe. |
| Ingredients | Brief Method |
|---|---|
| 12 dried figs 4 oz sweet mead (you may substitute wine if you can't get mead 4 oz. water 2 lb. boneless loin of pork olive oil salt, pepper, and parsley cornflour |
Soak the figs overnight in the mead/wine and water. Simmer the figs until tender, remove from heat and reserve. Slice the loin into medallions. Season with the salt & pepper, and brush with oil. Fry in a pan until just cooked, remove from the pan and keep warm. Strain any grease from the pan, add the reserved fig juice and boil 2-3 minutes. Thicken with cornflour, bring back to a boil, and season with salt and pepper to taste. Pour the sauce over the pork rosettes and the figs, and serve. |
| Ingredients | Brief Method |
|---|---|
| 5 large potatoes 3-4 leeks water to cover 1½ cups cream 2 Tbs. dill (optional) 1 tsp. salt pepper to taste parsley and chives to garnish |
Dice the potatoes to about ½ inch; slice the leeks. Put everything except the parsley and chives into a pot and simmer gently until done. Garnish with the parsley and chives when done. If you don't like dill, it can be safely ommitted. |
| Ingredients | Brief Method |
|---|---|
| 2 Tbs. butter ½ cup ale 2 egg yolks ½ tsp. dry mustard pinch pepper 1 tsp. worcestershire 3 cups shredded cheese (I used chedder) Bread hollowed out to make bowls |
Use a double boiler! Melt the butter. Beat the ale, yolks and seaonings together and have it ready. Add the cheese to the butter, a little at a time, while stirring constantly in one direction only. Add the ale mixture as the cheese sauce thickens. When thick, pour into the bread bowls and serve. NOTE: the bowls should be a little crusty. I used homemade bread that was made in advance and frozen for about 1 month - seemed to taste just fine judging by the way it flew off the tables! |
| Ingredients | Brief Method |
|---|---|
| 1/3 lb. frozen spinach 2/5 lb. cottage cheese 2/5 lb. mozzarella ½ cup diced green onions 1 cup grated parmesan 5 eggs ½ tsp. salt ½ tsp. pepper ½ tsp. nutmeg (or less) 9 inch pastry shell |
Thaw spinach and squeeze all the water out. Mix the first five ingrediants, then add the salt, pepper and nutmeg. Mix in the eggs last, put into a pastry shell and bake uncovered at 350°F until done (about 40 minutes). The original recipe called for cheeses translated as "grated" and "fresh", plus some "curdled milk"; thus I used the combination of hard, soft and cottage cheeses. This dish is very dense, filling, and incredibly easy to prepare. |
| Ingredients | Brief Method |
|---|---|
| 1 lb. raw carrots 1 cup ground almonds 2 cups white wine 1 tsp. dried parsley 1/4 tsp. dried sage |
Clean, peel and boil carrots about 20 minutes or until soft. Drain and mash them. Mix the almonds and wine together, bring to a boil. Add the carrots, parsley and sage and cook until the liquid is gone (stir constantly!). Many of the medieval recipes I have seen seem to involve cooking food by itself, and then adding a bunch of ingrediants and cooking it again. |
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