Activities through 11-15-20 Potluck

Some weeks fly by so fast that you wonder whether the time actually existed. That was this week. It seemed that the whole week was nothing but cookery, although the usual work stuff, plant stuff and embroidery happened, at the least.

Pretty much everyone else but Estella forgot about things this week. There’s some non-potluck about that. 🙂 Interesting stuff included a storm this week that threatened the plants that are in buckets and a few words from Sasha and Amor. …and Amy finished the scarf she’s been working on.

With a new shutdown coming up and a holiday your scribe isn’t sure how much of a report there will be this week!….although we do have a few more dishes to try.

All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm. We’re also doing mini-potlucks, just Anja & Loren and one other “pod” at a time. Let us know if you’re interested!

Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Project Day – At Ancient Light, Sundays, Noon to 6pm
Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
Next Virtual Potluck – 10/18
Next Winter Feast tentative Date is 2/15/21, Probably not being held….

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Educational Events
- A Master List for finding classes, webinars and other things – https://moas.eastkingdom.org/list-of-online-webinars/?fbclid=IwAR20OE8b6vvYKvmwrqwpule27szarZ7EPV-8R72F1eV2CxcdmOXQhZf9ayk
- Collegium 11/14 – https://antir.org/events/kingdom-collegium/
- Northshield’s Online SUN! November 13-15th, 2020 (Stellar University of Northshield) https://sites.google.com/view/northshieldsun

SCA POC GlowJam November 2020

Classes –

Fantastic Feasts and How to Build Them

VIrtual Paternoster Craft Along

A Castilian Funeral Gown – Maestra Ana de Guzman, OL (East Kingdom) – https://www.youtube.com/channel/UC2RmLGx_KiNzoFiM6GAu5Hg/videos

Early Week – Most of what got done through Thursday was prep work for the potluck feast. The drippings and broth from the chicken were used to cook the giblets and the livers got chopped for fritters. The carcasses were picked for bone broth and mortar chickens. Stuffing got made to go with the meat and into squash (no, not period….) Estella sent some pix of a non-dinner, 🙂 and says, “I keep forgetting to send pics of my projects, except that being recorded songs, most of them are aural, not visual. However, here is a picture of my Thanksgiving Dinner. It’s called Lucky Mercy Talulah Turkey. I’m sparing this daring wild hen’s life, as she taunts me on her daily saunters across my yard, mere feet from my door. Instead, despite the temptation to shoot-and-stuff, I will dine on Coho salmon and rice.Run, Talulah, run!”

Cookery – Early week was all prepping things for the potluck. Eggs were obtained. Bread was made. Bone broth on Friday.

Picking the meat off (this went into the salad)

Anja – On Saturday we got serious about putting things together after Loren did a store run. I watched a video of how to open a pomegranate and got a little inspired.

Anja -I picked through the stuff that hadn’t been fridged and laid things out. After that I seeded a pomegranate, and yeah, that was pretty easy, even if it was 20 minutes and not 10.

Ready to serve with pickled cukes and onions

Anja -I got the mortar chickens set up so that Loren and I had a good snack. We had some pickles with it. Those are the last of the “Farmer’s Market” pickles.

Anja -After that I tried the Lanncz (chicken offal fritters). (recipe below) It’s not as bad as it sounds, although I wouldn’t serve ’em to Loren. He’d freak. It’s chicken livers, mixed with egg and fried as “ribbons”, where you scrape the dough off a cutting board with a knife as a thin, but long piece into the oil. They were actually quite tasty and if you didn’t know it was chicken liver… well… you wouldn’t. …although I have to admit they look…. like poop….

Anja -I set up the saffron butter for the papyns and “perry of pesoun”, made the yogurt and poppyseed dressing for the pomegranate and filled a jar with the wine cherries for the Transylvanian Cherry dish, washed the curd (cottage cheese) for the curde frytours and then made up the batter, so that things would be easier for the Sunday cookery. …and promptly forgot it on the counter… eggs… no, that went into the trash. Pix are below.

Berenjenas para todos (Eggplants for everyone) – Cazuela mogi de berenjenas, receta del siglo XVI, procedente de un tratado cristiano.(Aubergine mogi casserole, recipe from the 16th century, from a Christian treatise.)

Tasty Tudor Recipes — Elizabethan Naughty Cake

Making Medieval Mead like a Viking

A *very* bad, but laughable, translation – Cook with the Dwarf!

Velcro soup – Liber de Coquina XIVw.–

· 0,5 kg of Velcro (probably burdock root)

· 40 kg of bacon

· 2-3 eggs

· half a glass of milk (goat’s preferably)

· 0,5 tsp black pepper grains

· water and preferably vegetable broth

· saffron

· “worn-out cheese” (grated) optional

Method

1. We peel and cook velcro in slightly salted water until
it is medium hard.

2. We cut bacon and throw it in the pot, fry it on a small
fire in its own fat until it blush,

3. pour water or broth and throw pepper and saffron grains
in mortar.

4. We cook about 5-10 minutes and add previously cooked
velcro.

5. We cook until it softens.

6. We scatter one egg with a bit of water into smooth
emulsion.

7. We’re putting it in the soup.

8. We add milk and cook for a moment until the whole egg
cuts off.

9. We cook other eggs hard.

10. You can also sprinkle the whole thing with worn-out cheese.

11. Serving hot.

Bacon, eggs, milk, “velcro” (are there black turnips?)

Sewing – A new motif is being worked on the sampler and some samples for Anja’s Yule Kit got started.

Herb Bunch – We moved the plants that needed to be less exposed on Thursday, so that Friday’s storm wouldn’t wreck them. A pot of fairy fishing poles was created on Sunday.

Project Day – Doing a lot of cooking…. Once I was caught up on photos and uploading those to various places I pulled out my embroidery because I was waiting for Loren.

The parry of pesoun recipe we did quite a while ago. (https://housecapuchin.com/portfolio/activities-through-11-4-18/) The “granati” is pretty simple. It’s just pomegranate seeds and the little bowl is about an 1/2 cup of greek yogurt mixed with an 1/2 tsp of nutmeg and a tablespoon of poppyseed.

I finally started cooking at 3pm, but 1/2 was done yesterday. More below.

Potluck

We nibbled all day, having had two dishes on Saturday. We sat down for the main course a bit past 6 and then, stuffed, decided to put off any sweets.

Those happened late in the evening.

Potluck Menu

Nibbles

Curd fritters (didn’t happen)
Lanncz – Chicken offal fritter (of chicken liver and lamb) Lamb hasn’t happened, yet.
Pickled brussels sprout
Pickled mushroom
Bean pickle
cheese
garlic cheese
Bread
garlic Butter

Main

Pease Pottage (last week)
Papyns (below)
Mortar chicken on trenchers with pickled onion and pickled cucumber (below)
Chicken and apple salad (below)
Parry of Pesoun https://housecapuchin.com/portfolio/activities-through-11-4-18/

Afters

comfits
Pomegranate seeds with yogurt and poppyseed dressing
Transylvanian Cherry dish https://housecapuchin.com/portfolio/activities-through-5-24-20-egils-weekend/
Elizabethan Naughty cake (below)

Mortar Chickens

Parry of Pesoun

Transylvanian Cherry Dish (just pix, recipe at

Recipes

Lanncz – fried chicken liver mush – (Meister Hans 1460 cookbook, trans Volker Bach)

I started with chicken livers cooked in broth, when I did the giblets. They were cooled and sitting in jellied broth, which I think is why I needed the bread crumbs.

2 chicken livers (cooked)
1 egg
½ tsp salt
½ tsp caraway
¼ tsp horseradish
Breadcrumbs (if needed) added 2 tsp
Frying fat (mine is a mix of bacon fat and butter, carefully saved from previous dishes)

Method

Chop and then mash the livers.
Muddle egg and add.
Stir well.
Add spices and salt and stir well.
If too liquid add breadcrumbs.
Stir well and let stand while the oil heats.
Pour about ½ onto a cutting board and moosh it around with a knife until you have a 2-4 inch by ½ and inc bit to shove off into the fat.
Repeat until you have what you pan will hold (mine was 3)
Let fry until one side starts to brown and then flip them. (took 3 minutes on the first side, two on the 2^nd).
Put onto a trencher or something to catch the hot fat.
Eat while still warm. (I had this with pickled mushrooms and onions)

Recipe #74 Ain essn von hünern das man nennet lanncz – A dish of chickens that is called lanncz

Item take chicken livers and stomachs and cut them thinly and deep-fry (pachs) them in fat. Add to them fat, pepper, eggs, caraway, and salt. Stir it together as soft as (the filling for) filled eggs (and) push (streich) them into boiling fat in a pot so that they stay whole. That way they are fried until done. Then serve it, this is called lanncz. In the same way, you can prepare young chickens or lamb.

(I read this as meat fritters bound with egg. I am not entirely sure the meat is fried twice or just once, but I would tend towards once. The verb ‘streich’ is particularly interesting, it suggests a consistency similar to spaetzle batter since the action it implies is spreading the mass on a board and slicing off a piece of it that is them deftly pushed into the hot fat without allowing it to fall apart. It suggests a soft but cohesive batter that suggests raw meat cut into very small pieces to me. This might well be worth trying out in a variety of ways.)

Ok, gotta add spices so I’ll throw in some bread crumbs

It stands up and doesn’t run on the cutting board

Elizabethan Naughty Cake – from https://www.youtube.com/watch?v=W81cj0559pc – No bake!

½ cup chopped mixed dried fruit
¼ cup of glace cherries
1/3 cup of chopped nuts
½ cup of crumbled Nilla wafer (recipe specifies “biscuit”….)
1 tsp nutmeg
¼ tsp cinnamon
1/3 cup butter
3 TBSP honey

Method

Crunch or chop fruit, cherries, nuts and cookies.
Mix.
Add spices and mix.
Take a square of cling wrap and lay it over a 7 inch plate or pie pan.
Heat butter and honey in microwave for 1 minute. Stir.
Repeat.
Mix butter/honey mix and fruit mix together very thoroughly.
Dump out onto cling wrap.
Fold edges up and over and squash the mix together hard.
Let cool.
Slice and serve.

Anja’s version of Papyns – Medieval Eggs Benedict!

1/2 cup flour
1/2 stick of butter
Several pinches of saffron
6 eggs
Box chicken broth
3 tbsp sour cream
FLour

To cook:

Pour at least 2 inches of the broth (it was our whole box) and bring to a very soft boil in a saucepan with a cover.
Stir in sour cream and bring up to simmer again.
One at a time, break each egg carefully into the broth, being sure not to break the yolk.
Allow the eggs to poach just until the yolks have cooked; remove from the water with a slotted spoon and put into a heat-proof bowl.
In the saucepan, melt the butter and add the saffron. Turn off heat and let stand for about 20 minutes.
Add flour, shaking or sifting into hot butter so that it cooks & thickens, but does not brown, stirring constantly (it helps to have an extra hand, Mrs. Weasley’s wand or a prehensile tail for this step!) then begin adding the broth back until you have a smooth, gravy-like sauce.
Heat slowly until the color changes as the saffron finishes cooking into the sauce. The color of the sauce needs to be a golden yellow, so adjust the saffron or food coloring as needed. Stir frequently to prevent sticking or scorching.
Pour over eggs
Season with salt & pepper if desired.
Papyns.—Take fayre Mylke an Flowre, an drawe it þorw a [leaf 9.] straynoure, an set it ouer þe fyre, an let it boyle a-whyle; þan take it owt an let it kele; þan take ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-to; þan take sugre a gode quantyte, and caste þer-to, an a lytil salt, an sette it on þe fyre tyl it be sum-what þikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng. FIFTEENTH CENTURY COOKERY BOOK. I.
HARLEIAN MS. 279, ab. 1420 A.D.

Chicken and Apple Salad

Chicken and Apple Salad – Anja’s version – 17h Century, England – https://thequeensmeal.blogspot.com/2020/07/chicken-and-apple-salad-17h-century.html?fbclid=IwAR2yNf8jiVwWjpASmsdzLde9Kp1YLR3nIa0CDsGzHWxuxyBpRpLbPKEUQ_I – July 13, 2020

1 ½ cups of chicken bits (picked from carcass)
2 TBSP frozen lemon bits
1/8 tsp dried lemon peel
1 chopped apple
1/3 cup chopped onion
1/2 tsp fresh parsley
1/2 tsp salt
1 tsp wine vinegar
1 tbs olive oil

Method

Hacky-choppy and toss in a bowl, finally adding salt, vinegar and oil. Toss well.

“Take a hen and roast it, let it be cold, carve up the legs, take the flesh and mince it small, shred a lemon and a little parsley and onions, an apple, a little pepper, and salt, with oyle and vinegar; garnish the dish with the bones and the lemon peel and so serve it”.

Bibliography: The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664 in https://archive.org/details/courtkitchinofel00unse/page/n17/mode/2up

Driver, Christopher and Berriedale-Johnson, Michele – Pepys at Table, Seventeenth Century Recipes for the Modern Cook, 1984, Bell & Hyman, London.

Brears, Peter – Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160.

Miscellaneous pix

Historical Italian Cooking / Cucina Italiana Storica 8mtsSponahlsored · English/Italiano Cured pork fatback, in Latin lardum or laridum, was one of the most important ingredients in medieval high-end cuisine. In the 6th century, the Byzantine physician Anthimus noticed that Franks ate huge quantities of lardum, even raw, and reckoned that for this Germanic population lardum must be a sort of medicine. Ancient Romans instead considered it mainly a plebeian food, used in the country and as a religious offering paired with another traditional dish: fava beans. In our new article on Patreon, you find information about the story and uses of lardum in ancient Roman and early medieval cuisine, as well as many other articles about food and recipes in ancient Rome and Middle Ages. https://www.patreon.com/historicalitaliancooking Image: A butcher shop by Bartolomeo Passerotti (16th century)

Monk’s Modern Medieval Cuisine – Just been writing about a 14th-century sauce/condiment called Galentine. So decided to do a quick experiment based on the recipe in Forme of Cury (Richard II’s cookery book): white wine vinegar, bread (gluten-free for me), galangal, ginger, cinnamon, and salt; ground in my pestle and mortar, then passed through a sieve. I could imagine this served alongside the king’s roasted boar or, dare I say it, roasted peacock. Oddly, quite nice just dipping some bread into it. Taste profile: acidic like mustard with warm spices that linger.

G.R.H. Routiers YteclstthuergdaSdgdpmoaoy at gnsch1:0for5rhnl nAMedd · PEAS #routiersGotujzKrasnalem Peas is the most popular leguminous plant in the Middle Ages. It comes from the Middle East, it has reached Europe in antiquity. Due to the ease of cultivation (can be sown early in the spring, after frosting), growth speed (maturity reaches 2-3 months from sowing) and small sunlight requirements – gained great recognition as an ingredient of many dishes. Used for soups, stews, as an addition to meat, stuffing. The popular ′′ fake dishes ′′ in the Middle Ages were poured from the cooked and torn to the paste. Dried pea grains were perfectly stored. The ground ones were also added to the baking of bread. Contrary to bobu, peas were not considered to be poor food and often hosted higher layers on tables, and served as ′′ money ′′ that were paid to English peasants. Read more about Veggies in the Middle Ages on our blog: https://grhroutiers.wixsite.com/…/sredniowieczne-warzywa Icons. Tacuinum Sanitatis, th century.

There was a time when almost every rural British family who kept bees followed a strange tradition. Whenever there was a death in the family, someone had to go out to the hives and tell the bees of the terrible loss that had befallen the family. Failing to do so often resulted in further losses such as the bees leaving the hive, or not producing enough honey or even dying. Traditionally, the bees were kept abreast of not only deaths but all important family matters including births, marriages, and long absence due to journeys. If the bees were not told, all sorts of calamities were thought to happen. This peculiar custom is known as “telling the bees”. The practice of telling the bees may have its origins in Celtic mythology that held that bees were the link between our world and the spirit world. So if you had any message that you wished to pass to someone who was dead, all you had to do was tell the bees and they would pass along the message. The typical way to tell the bees was for the head of the household, or “goodwife of the house” to go out to the hives, knock gently to get the attention of the bees, and then softly murmur in a doleful tune the solemn news. Little rhymes developed over the centuries specific to a particular region. In Nottinghamshire, the wife of the dead was heard singing quietly in front of the hive, “The master’s dead, but don’t you go; Your mistress will be a good mistress to you.” In Germany, a similar couplet was heard, “Little bee, our lord is dead; Leave me not in my distress”. But the relationship between bees and humans goes beyond superstition. It’s a fact, that bees help humans survive. 70 of the top 100 crop species that feed 90% of the human population rely on bees for pollination. Without them, these plants would cease to exist and with it all animals that eat those plants. This can have a cascading effect that would ripple catastrophically up the food chain. Losing a beehive is much worse than losing a supply of honey. The consequences are life threatening. The act of telling the bees emphasizes this deep connection humans share with the insect. Art: The Bee Friend, a painting by Hans Thoma (1839–1924) (Written by Robin Clark, collected on Facebook 11/11/20)

Music – Laudario di Cortona (completo)

https://www.youtube.com/watch?v=rLHUEiWrWic&t=14964s

Video Links

Autumn Harvest in Hillsborough Castle’s Walled Garden

https://www.youtube.com/watch?v=aLu_P69ZkuI

Grandad’s old fashioned kite shield in battle!

https://www.youtube.com/watch?v=e2NzNSDeAII

Arrows Vs Brigandine

https://www.youtube.com/watch?v=DCf-CnjbWcg

Was This King Arthur’s Castle? | Extreme Archaeology | Absolute History

https://www.youtube.com/watch?v=QRR39mOkII8

Funnies

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = 304
ASLIII – 146
ASLIV – 227 (included 3 balls) plus 4 puppets, 3 hippocras mix, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 9 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries, 1 woolen spool-knit cord

Total as a Household = 4058 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 11/8/20 & published 11/16/20 (C)M. Bartlett
Last updated 11/16/20

House Capuchin 3

An historical recreation household centered on the Central Oregon Coast (households are not official groups of the Society for Creative Anachronism and do not represent the views or policies of SCA, Inc. )