House Capuchin 3

This week’s report is late because of the duck. I’ve never run across a fowl that took 5 days to thaw in the fridge! …but it did. So, since it was part of the potluck, this waited an extra day. 

This week’s stuff is already in process, mostly herbs, but a bit of sewing, so far. This coming week is the Virtual May Crown. No pre-reg necessary! Just show up!

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!

When will we be able to do these in person? We’ll probably keep right on with the virtual ones side-by-side with the actual. 

• 

  
  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 – 4/18, 5/16, 6/20 
• No Winter Feast in 2021. We’ll revisit for one in 2022 sometime in the next two months.

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
• May 22 at 8:30 AM PDT – May 23 at 9 PM PDT – An Tir May “Crown” Grand Ithra 2021 – Free – Facebook Live – Event by Sheila Louise Wright, Alysa Harron – Welcome one and all to An Tir’s MAY “CROWN” GRAND ITHRA, May 22 & 23, 2021. – There will be classes for everyone, themed discussion salons, social rooms, bardic and COURT with our Long-lived Majesties, Christian & Helene. All classes are FREE and Ithra credits given for classes taken or taught in An Tir and in your home Kingdom as they allow. Student registration will open on May 8th and a schedule posted at that time. https://www.facebook.com/events/373200300521935/
• Jun 5 at 7 AM PDT – Jun 6 at 3 PM PDT – Sparkly and Shiny – https://www.facebook.com/events/467194268026910 
• June 4-5 Known World Colegio de Iberia II, a Virtual Event, held on the first weekend of June 2021! – The focus of the virtual classes is on the lives and times of the people who dwelt in the lands which we now call Spain and Portugal. The symposium covers the period from the Celtiberians, Roman occupation, the Visigoths, the Muslim Umayyad Conquest, and includes the great Muslim city-states and the four Christian kingdoms (Kingdom of Castile y Leon, Kingdom of Aragon, Kingdom of Navarre and Kingdom of Portugal), ending with death of the Habsburg king Philip II. We also explore some of the worlds who experienced colonization or occupation by these kingdoms, as well as the relationships held by other countries. Website – We have a website which will contain information about classes and our teachers, as well as the schedule. This is getting updated all the time so visit regularly! It is located here: https://scaiberia.com/known-world-colegio-de-iberia-2021/ And you can contact us by email: scaiberia@westkingdom.org
• Known World Science Symposium – JUN 25, 2021 AT 8 AM PDT – JUN 27, 2021 AT 11 AM PDT – Barony of Gryphon’s Lair – https://www.facebook.com/events/456485881710498/

 Other Good Stuff

Knowne Worlde Entertainment Guide – KWEG – Entertainment List – https://docs.google.com/spreadsheets/d/1xEZAwCca4IQham3TpxfWnonQscG668mmYgIMA18YZ-E/edit?fbclid=IwAR3UAXblIOd9u-N5IKtJNLzLFS52KPibZEAuwoDHjWzFoCtN_gDHETI9iCo&fbclid=IwAR3zne1DsdAtuMBtK0qmaRI5jf1HVc-rOFaokhJTLkYYGY49iRnFZBJbzjo#gid=0

Dance Vids – History & Dance Steps of Il Torneo Amoroso – Lynne Fairchild – Il Torneo Amoroso was a late 16th century / early 17th century dance published in Cesare Negri’s dance treatise called Le Gratie d’Amore. Il Torneo Amoroso translates to English as the Love Tournament. This particular dance style was known as combat dance, which was popular during the Elizabethan age. This dance is danced by a couple (two people: one in the lord’s position and one in the lady’s position). It has courting, an argument, and the make-up after the argument. Also, learn some history about this dance master, as well as different interpretations (and Italian to English translation) of Il Torneo Amoroso (the 7th dance in Negri’s treatise). Plus, instructions of how to do the various dance steps in this dance.

Early Week – Only plant things…..

Cookery – The week was crazy enough that the duck didn’t come out of the freezer until Thursday and it wasn’t thawed by Saturday night, despite sitting out a couple of times. We didn’t manage to get the extra apples, so Sunday ended up with only two dishes other than nibbles. There just wasn’t enough time this week. Coming up on summer…. …and then it took two days to finish the third! 

An English Manor for a Bowl of Stew? – Tasting History with Max Miller – LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Rose Water: https://amzn.to/2PRRW8A Ground Mace: https://amzn.to/3h2sOqP Dried Ginger: https://amzn.to/3xPyla7 Cloves: https://amzn.to/3aYA8jm Pine nuts: https://amzn.to/3f1OOQa LINKS TO SOURCES** **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Sewing – Sewing buttons on a dress and starting to stitch up some small embroidered pouches. 

Research on 16th Century Women’s Hoods with a Wimple-like Veil – Lynne Fairchild – This particular style of woman’s hood can be found in various 16th century Flemish paintings. However, this particular hood appears to have only been painted by one painter (that I can find). This hood is similar, but different, to the 16th century hoods worn by French women in mourning. Was this (not French) lady in mourning? There are various differences, though, between the French hoods women wore in mourning and this particular lady’s hood. For example, the veil appears to end above the shoulders and is pinned underneath the lady’s chin. ** Side note: when I refer to Tudor or Henrician dress (which is specifically English 16th century dress) in this video, I am loosely using these terms to give an idea of the type of European dress being worn at this time by women in the paintings (like kirtles, stiffened bodices, possible farthingales, etc).

Herb Bunch – The plants that have been living in a friend’s yard for the last two years, finally came home. Some were  dead (blueberry) but some, like the big pot of mint, have been thriving. Some went into transplant shock and needed extra water and tending. We managed to separate the one aloe, although it looks odd, as though it got frostbitten somehow, so goodness knows how well that will work. Two ferns got separated and we found a couple more jade plants. 

Project Day – Helena and Isabeau checked in early, Isabeau with a joke and Helena that she’s drafting at-shirt pattern. 

Potluck – Anja was cooking right up into the potluck time, but no one else posted anything. The nibbles photos had a lens smudge, so none turned out. Those were on the table all day. The duck had to wait, so Anja did the Lauchmusz first. It took a couple of hours because each separate thing to be cooked took 20 to 30 minutes. After we ate that (on trenchers) she started in on the Rique-Manger (which only took 20 minutes) we ate, and that was it for the evening! 

The duck was roasted on Monday and because Anja is unfamiliar with the new oven, it had to get finished on Tuesday. She turned the pilot light off, rather than turning the heat down! She took it apart, cold, and put the honey/pear glaze on. Loren put the dish back in the oven (he can reach the pilot light!) while she got the schmaltz taken care of. 

Potluck Menu

Nibbles

• Bread (light rye)
• Butter
• Goat cheese with garlic and herbs
• Brie
• Bean Pickles
• Mixed veg pickles

Main

• Pottage – A nameless leftover veg, chicken and barley from the freezer
• Lauschmutz – Leeks and pork in a cream sauce
• Rique-Manger – Cooked apples and eggs

• 

  
  Duck in honey pear glaze (not till later)

Sweets

• Marzipan
• Comfits

Recipes

Duck with pear/honey glaze – Mostly followed the rule in Joy of Cooking (Rombauer), but also with advice from the Medieval and Renaissance Cookery group on Facebook. 

• 6 1/2 pound duck, frozen
• Salt
• Large needle
• Roaster
• 1/2 cup of water
• Pot for extras
• Spoon for scraping up schmaltz and small canning jar for freezing it. 
• Knife & cutting board

Method

1. Allow plenty of time for the duck to thaw in the fridge. This took 5 days! 
2. Once duck is thawed, remove giblets, extra fat bits and wingtips. Set aside in cookpot in the fridge.
3. Prick the duck skin through all over to allow extra fat to escape. Hold the needle slaunchways, so you’re not pricking the meat. 
4. Salt well, add water. 
5. Roast covered in 350F oven 2 hours, breast down, flip and pour off cooking liquid.
6. Put back (covered) until breast registers 135F and legs 165F. 
7. Remove from heat and pour off cooking liquid. (This is the point where it went back into the fridge.)
8. Disassemble duck, putting meat into a roasting pan and carcass and skin into the pot from step two. 
9. Add water to cookpot and boil for an hour, strain, separating solids and liquids. Fridge. You can pick the carcass later, and the schmaltz (duck fat) will form on top of the liquid. (More next week on this part.)
10. Peel, core  and cut up pear. 
11. Microwave 1 minute. 
12. Mash. 
13. If it doesn’t completely turn to mush, nuke it for another minute and mash again. 
14. Add 1/4 cup honey and mix well. 
15. Pre-heat oven to 450. 
16. With the meat in the roasting pan, pour glaze over all. 
17. Turn the oven temp to 350 and heat for 20-30 minutes until the glaze begins to caramelize and the duck is heated through. Serve. 

Note from Rombauer’s Joy of Cooking – “Duck and goose are carved in the same basic way as chicken and turkey, except that their leg and wing joints are located closer to the back and are harder to get at. For this reason duck and goose are best carved in the kitchen rather than at the table (but do exhibit it at the table first), since disjointing the bird is inevitably a bit of a struggle.” She’s not kidding!

Lauchmusz  – Leeks and pork

• 5 large leeks
• 1/3 pound bacon cut into squares. 
• Extra bacon grease or butter or duck fat
• 1 cup water
• 1 cup Milk
• Cream (optional)
• 1/2 cup Bread crumbs
• 2 boneless pork chops

1. Cook bacon in a pan.
2. Reserve grease in the pan and pull out the meat, once it’s cooked.
3. Cut just the white part of the leeks into about ½ inch wheels.
4. Sauté them in the bacon grease over medium heat until they begin to caramelize. FLip onto the other side and repeat. 
5. Pour water into the pan, turn to low heat, put on a lid and let simmer until done.
6. Strain through a colander. (reserve liquid and greens for soup!)
7. Put back into the pan on low heat.
8. Add milk and maybe a little cream.
9. Dice pork chop and add.
10. Cook until pork pieces are done (Time depends on how large the pieces are…)
11. Add bread crumbs and stir until thickened.
12. Crumble bacon on top of the dish and serve hot.

Rheinfränkisches Kochbuch- 23 If you would make a spoon dish of leeks (lauchmusz), take white leeks and cut them a finger’s length and sautee them well with animal fat. Pour water into it and let it boil up lay it in a colander (syep), so the wet (the cooking liquid) comes off it. Afterwards, lay it in a pot and pour milk into it that has been passed through a cloth with white bread, add fat to it, and boil it with pork.

Rique-Manger – France, XIV century

• 2 TBSP water
• 1 apple
• 2 eggs
• 1 tablespoon butter
• 1/4 tbsp poudre fina
• ¼ tsp ground ginger or 1 slice fresh root (see steps 2 & )
• a pinch of saffron

Method

1. Put water into a thick-bottomed pot or frying pan.
2. Add saffron (and ginger root, if you’re using that rather than powder)
3. Warm up (low heat) until the saffron colors the water (and the ginger root is cooked)
4. Pour into a cup and set aside.
5. Peel the apple and cut it up.
6. Put into the pot.
7. Add water from the cup back to the pot.
8. Cook for 10 minutes until the fruit has begun to soften.
9. Pour off liquid (reserve to make a sauce with honey), but keep apples cooking until the dry a little.
10. Add butter and spices.
11. Stir eggs into the mix and cook, stirring constantly until done.
12. Serve warm with bread.

From the Medieval and Renaissance Cookery list on Facebook – 1 apple, 2 eggs, 1 tablespoon butter, 1/4 tbsp powder fine*, a pinch of saffron – We peel the apple and cut it into a cube or slices, throw it into the pan, water it with a small amount of water and cook it for a few minutes until the fruit softens slightly, we are draining. (I didn’t pour water, but I poured it into a cup, added a little honey and that way I received an addition to the dish in the form of a delicious compote. )) We roast apples for a while in the pan to get rid of the leftover water, add butter and fine powder and fry for a few more minutes for the fruits to take root. We stick eggs, add saffron and mix the whole thing until the proteins are cut. Serving warm, with bread. Today we have a guest at the Dwarf’s cooks by Agnieszka ENJOY!!!

* powder fine: 3 tablespoons ginger, 2 tablespoons sugar, 1 tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon paradise grain (aframon can be replaced with pepper, just remember this one is less smoking)

Apple mush loaf (Didn’t have the different types, so put off for another time, that’s why no amounts are given)

• One each of three types of cooking apples. (Suggested are Gala, Yellow Delicious and Granny Smith)
• ?? Water
• Rice flour (in Lent) or eggs (non-Lent)
• Poudre Fina
• Saffron
• Honey

Method

1. Peel, core and cut up apples.
2. Put into a small pot with a tight lid.
3. Boiled until cooked through.
4. Melt butter in a thick frying pan.
5. For the Lenten dish add apples and simmer until about ½ the liquid is gone, then add rice flour and stir well, then go on with step 7
6. For the non-Lenten dish, skip step 5, add apples and simmer until most of the liquid is gone and let cool. Add eggs and stir thoroughly. Return to heat and keep stirring until the eggs are cooked through.
7. Add poudre fina, saffron, and honey and let stand over low heat until it colors.
8. Mold in 1 or 2 mini-loaf bread pans (ceramic will cool it the fastest). Pour off any liquid that hasn’t “set”.
9. Stick cloves into the top and let stand, covered with a thick towel to steam.
10. Serve warm with sweetened cream, if desired.

Mittelniederdeutsches Kochbuch – 42 Item if you would make a bread loaf (shaped dish) of apples, take moeseppele or goderlynghe or vlageeppele (three types of cooking apples not clearly identifiable). Peel them and cut them in quarters and cut out the core and everything that does not belong on them (wat dar nicht ane doch). Put them into a clean pot. Let them boil in clean water so that no water can get in (sealed pot or water bath?). Let them cook through and put them into a clean thick-walled cooking vessel (deghel). Take butter that you have washed clean of salt, or good clean animal fat that is not unpleasant (garstech), or poppyseed oil that is sweet, whatever the time of the day may be (i.e. whether a full or partial fast day) and let it boil in the fat. And take with that what the time of the day may be, eggs or white bread or pounded rice that is searced through a spice sieve. Take spices, pepper and saffron, honey. Put it into a thick-walled (deghelik) wooden vat shaped in the form of a bread loaf. And serve it.

Anja’s note – Oh, my goodness! This is what my grandmother called “squashed apple cake”! Her recipe called for red, yellow and green apples, butter, a couple of eggs, white bread crumbs, nutmeg, saffron and ginger and plenty of honey. She boiled the apples, first, whole, then cut them to take out the hard pieces, squashed ’em with a potato masher and she baked it in a mixing bowl! That’s just too close for coincidence! She would stick whole cloves in the top after baking and cover it with a thick towel to let it steam a little and serve it with cream. The house would smell wonderful!

Music – Media Vita In Morte Sumus – Musica Medievale

 

Links

Top 10 Villains of the Middle Ages – https://www.medievalists.net/2015/05/top-10-villains-of-the-middle-ages/?fbclid=IwAR19oI5UW7i-CjzqQz03y52RqV65yJ1KvhXrDmk_HETidVJHWSPPux21r0Y

Medieval Sex and Scandal: Consistory Courts and Morality in Medieval England – https://www.ancient-origins.net/artifacts-ancient-writings/medieval-sex-0015263

Boxer at Rest: The Most Iconic Ancient Bronze Statue in the World – https://www.ancient-origins.net/artifacts-other-artifacts/boxer-rest-0013268

Funnies 

• ASXLVII = 24
• ASXLVIII = 88
• ASXLIX = 794
• ASL = 2138
• ASLI = 731
• ASLII = 304
• ASLIII = 146
• ASLIV & ASLV = 230
• ASLVI = 0 plus 4 puppets, 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, 48 key bottle openers

Total as a Household = 4061 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/11/21 & published 5/19/21 (C)M. Bartlett
Last updated 5/19/21