Activities through 6-10-17 War in the Trees

We had a productive week, with pouches and pincushions and needles getting steadily finished. Anja never did find a ride to War in the Trees, but it turned into Water Ballet in the Trees (according to Geoffrey the Rogue) and just a very, very soggy event, with lots of folks heading home early and having to dry things out.

Tuesday Anja and Loren are heading in to Couer de Val to drop off the stick horses so they’ll get to Investiture, since Anja has no ride to that. We’re going to try again on Wednesday for Cheese and then the rest of the weekly meetings will go on as usual.

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Next one on 6/14. Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 6/25

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/

Early Week – …started with Anja finishing cutting out the fabrics for the project that she did the embroidery for last week. It’s eventually going to be one of her embroidery patterns from Mab’s Creations, but this version is going for an SCA gift exchange. (pix below) She also worked on a pouch that got started awhile back. Loren kept working on needles and finished one on Tuesday.

Cheese and Wine Workshop – …was supposed to happen Wednesday evening, but it got later and later and no one showed up, so Loren and Anja decided to skip it to next week.

Sewing Time – …was Anja, Loren and Amy. Amy started a pincushion. Anja is still sewing things up, mostly working on her apron, but also on a pouch that was driving her mad. It’s done now, so she can go back to the normal level of insanity…

Two pincushions, the floral one stitched by Amy, partly done.

Then on Saturday it was time to make pouches. Anja worked on a new blackwork pattern in between sorting out the pouch-making process. We really whomped through a lot. We’ve got some pouches to block-print again!

The finished heap – 25 pouches for block-printing

Project Day

Anja started the day finished up the pouches that got started on Sunday. Loren finished one needle and started another. Then Stella got there and we got her sunhat be-ribboned so she wouldn’t scorch in the sun, losing it to the local wind. Anja got some measurements for her so she could use the smock generator. After that we all sat and talked and worked for quite a while, working on pincushions and pouches and bone needles. The pouches got finished right at the end of the day when Amy got there.

6 finished pincushions, one, previously done and one still needing the “dimple” (we need a longer needle)

The gift thing, still needs filled, but we’re out of filling!

Music

Updated Pages – List of period cheeses – http://wp.me/p8ngGY-5W

Link for a custom smock/tunic generator – http://www.elizabethancostume.net/smockpat/

Miscellaneous pix

The sempster – Middelaldercentred Nykobing Falster Denmark Michael Anderson

Hours of Louis de Laval France ca 1480 BnF Latin 920 fol 182r

Gentile da Fabriano – The Yorck Project 10.000 Meisterwerke der Malerei DVD-ROM 2002 ISBN 3936122202 Distributed by DIRECTMEDIA Publishing GmbH

Funnies

Anja, Loren, Amy, Stella

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = 111 plus 4 sewing box (in process), varnished stuff (124), 1 pouch, 6 stick horses, 1 embroidered pouch, 6 pincushions, 25 pouches for block-printing
Total as a Household = 3470 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 6/5/17 & published 6/11/17 (C)M. Bartlett
Last updated 6/11/17

June 12, 2017 0

Activities through 6-3-17 Moar Egil’s

Lots of Egil’s stuff to start the week! …and the rest of the week just went.

War in the Trees is coming up next weekend!

Sewing Night – At Ancient Light, Thursdays, 6-8pm
Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Silliness

Project Day – At Ancient Light, Sundays, Noon to 6pm
Cheese & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 5/21

Egil’s report from Stella – How I spent my Memorial Weekend. Egils 43.

Easy travels, came in and found a good camp place fairly quickly. How fortunate! The good people at The Gate were sorting out the usual… one woman seemed a little faint and flushed from the heat as I was greeted in, so when I got my camp roughed out, I went back to Gate to lend a hand. I was given what seemed to be an almost silly task– folding the voluminous program schedules*. However, apparently it was appreciated and a needful tiny project. Lesson: Create small tasks so that everyone can participate and enjoy the satisfaction of contributing to the Event. Conversely, don’t be afraid to ask TO help– who knows that a small favour might benefit new friends.

052817 Diana Tripp Brazil Temperance and Tryggr

I also went back to Gate because, as per instructions, I had left there the packages which House Capuchin assigned to me to be delivered. I was a little concerned about the cold-package of vittles for vigils, because I had no idea where its destination was located. However, just as I was explaining to the new Gateperson why I was poking around the packages, up bounded a big healthy enthusiastic lad from the very vigils camp, so he relieved us of the heavy load. The other package recipient was known by some at Gate, and so I trust that package was properly received as well.

*I rather liked the voluminous program “Book” –it was small-print, so there was a lot of good information and insight about Tournaments and general SCA knowledge. Oddly, although maybe there was meant to be, there was no map, which would have helped a lot, maybe a simplified version of the events area on the online map at http://adiantum.antir.sca.org/…/up…/2017/05/Egils-43-Map.pdf

I stayed at Gate awhile with Forest [?] and Moira [? my spelling of names is probably incorrect] partly because it was close to Field, and partly because it’s fun to watch people come in to The Gathering, new and old Family.
I walked around Camp for awhile, watched a little Beat-And-Greet… after all, like the Book says regarding the Egil Skallagrimsson Memorial Tournament on Sunday morning –“The reason we’re all here.” Ahhh… the smell of wet leather and sweat-soaked quilting and the sound of heavy blows and the ensuing grunts.
I wanted to watch some of the archery, too, but I know to pace myself, so I wisely went back to my camp to eat some cold Zucchini Squares and dense, moist Banana Bread –both made with green butter. Corn chips and cold raw zucchini slices. Swiss cheese. That’s all I ate all weekend, and it was excellent. [EXCEPT Sunday morning when I had a $5 plate of superb biscuits & gravy at McLavender’s cafe – good and reasonable.] I had a tot of rum and laid down early to a long quiet sleep. I had thought I wanted to be in Noisy Camp, but ya know… something to be said about peace and quiet, too.

Seamus in the now-famous nightshirt getting his Mano de Oro! From the Court Report “After congratulations to Sverre and Breaca, Their Majesties continued their stroll, and came upon the encampment of Seamus O’Caelligh. Seamus, resplendent in his morning glory, graciously received Their Majesties. Sir Phelan Tolusmidr, in his role as Herald to Their Majesties, delivered words from Dame Cristiana de Huntington, Minister of Arts and Sciences to the Kingdom of An Tir, regarding the many and diverse ways in which Seamus has contributed to the Arts and Sciences in our Kingdom. To quote Dame Cristiana, “He is consistently kind and joyful as he shows An Tir that medieval science is truly sexy.” Their Majesties confirmed these words by awarding Seamus the Mano d’Oro. All present cheered as Seamus, confidently beaming as his knees winked from beneath his nightshirt, gladly accepted this honor.”

Saturday, my first “mission” was to deliver a hand-made and blackwork embroidered pincushion to the Silent Auction before 10am – yikes! That’s early for me! Mission accomplished, with surprising ease. Then I walked around the merchants circle and spoke with some of the craftspeople. I was amazed at the reasonable prices being asked for amazing workmanship. I went to Gate for awhile and helped Xenos [?] by folding Books again – he took the time to teach me more about SCA traditions such as Three Pillars. Of course, when I heard the loud blows and grunts beginning from the Field, I excused myself and went to enjoy Holmgang armored fighting. Heavy chalk circle drawn on ground. “Pretend you’re fighting on an ice flow. You fall off, you die…”
Also watched some rapier action. Here’s where women seem to have an advantage – sprightly and intuitive can be more effective in this sport. Rapier is more dance-like, whereas the armored fighting is more brutal and intense. That being said, it sure was fun to cheer Vesta in the brutal-intense realm where she shines.

I never made it to any classes all weekend, my loss. There was so much to take in! Even studying peoples’ garb as they walked around was educational. Also, with no map it was less clear where classes were held and if at the time they were held, they were full, open, pay, free, pre-register, etc. even with the Book. Also I’m lazy. This Egils felt more like summer vacation than school.
I was able to discern where to work at Egils next time, where my talents will serve. Had I known I would be in shade in camp, I would have brought my guitar. I reconnoitered several places where a busker might serve very well!

With the award, but now properly dressed

Saturday afternoon I went back to my camp to rest for Court – and The Night. Court was beautiful and came to me. I was standing in the shade of a side pavilion towards the back of the Field to watch the proceedings, when Court suddenly realized that the Sun was all wrong. Heads will roll, I’m sure. Populace was solicited to physically move the 8-pole assembled pavilion and all its thrones and accoutrements to the other end of the Field, and suddenly I found myself “in the wings” where I could stand quietly unseen and yet see and hear up close and personal. It was a bold and brilliant decision, because now Royalty – and populace — were more comfortably in the shade of this late afternoon. Court was beautiful and made me get a tear or two in my eye – who doesn’t like to see the deserving receive their just awards?

Saturday Night. I am going to wander like The Lost and see where it gets me. Well, not far – K- Camp. Earlier in the day, I had crossed paths with brother Marcus from House Capuchin, and his pavilion was near the Trail which I was using to go to and from my camp. He mentioned that his neighbors were kind of rowdy. Perfect. When I went to their camp and introduced myself, I felt Camp-Mom and I were going to get along juuuust fine. And so it was. She was being responsible for children in camp and therefore politely declined the rum I offered — but there were other takers. So I sat around their fire, enjoying some truly unique conversation. And rum. There was lots of discussion about SeaDogs Nights and Gypsy Carnival. I am invited to camp with them. There are requirements to join this camp, of course, one being to construct a spork. www.seadognights.com

It was mentioned, almost as a dare, that Heresy Camp [graphically explained] was nearly next door down the path, but it was too quiet down there for some reason. If I’m going to <gulp> experience Heresy Camp, I want the whole lively blasphemous package, not some passed-out dregs. I accomplished what I set out to do – drank some rum and boasted some boasts with new friends around the fire, and made it safely back to my camp – intact – in the early hours of Sunday morn…

Sunday morning, the Egil Skallagrimsson Memorial Tournament –“The reason we’re all here.” Amazing as usual, the virtual experience – it’s gotta be HOT inside there! and the eternal enjoyment of cheering on the fighters…
oh, I’ll be back!

Alas, the sun reached its zenith and slowly I packed my caravan, bid a fond adieu to the Lords and Ladies, and traveled a safe and pleasant journey back to the sea, and damn glad to be here now, home in my humble home,
with a headful of dreams…

Egils Past | Barony of Adiantum

Egils Past Egil’s Tourney XVIII, AS 27, 1992 Egil’s Tourney XVIII, AS 27, 1992 Egil’s Tourney XVIII, AS 27, 1992 EgilsAS28 Yseult takes leave EgilsAS28 Yseult steps down Ambrose at Egils92 Egils91 prize Egils91 prize Egils91 prize Egils91 prize…

ADIANTUM.ANTIR.SCA.ORG

– Stella Blue Much gratitude to MaryAnne Anja Bues Bartlett and Sam Bartlett for their encouragement and good advice! Yes, Sam, I drank rum from the skunk’s butt~

Jessica Smith-Carlock – Marya – A Pelican scroll based on runestones. Ink and gouache on Bristol.

“The text is written in Swedish runes ca 1000, and is inspired by drottkvætt. I believe I’ve gotten closer to the form this time.”

‘This stone was raised at Egils 43.

Dwarf named was Sir Durin
Deep thinking, kind leader.
Tjorkills kin, thane times four
Tree of battle stands fast.

Always Summits servant
Seeks secret mighty deeds.
But now all know, all see
Even kings sing of his works.

Swan of thorn’s sweat tells of
Thingsteads keeper, Egils ward.
Horns raised honor hall host,
Holmgang’s master, kings voice.

Styrkarr King, gold giver
Grants an honor long earned.
Stjarna Queen, dread dancer,
Deems Durin Pelican indeed.

Ceridwen asked it and Marya carved it. May 27th Anno Societatis 52, In Durins lands of Adiantum. Let all know, to the ends of the bright kingdom of An Tir. ‘

Early Week

Whew! Other than some inspired cussing at eyes that were not interested in staying on the stick horses, things were quiet. A cheese got made on Wednesday and fried up with some sauerkraut on Thursday, which is a dish Anja remembers her grandmother making. We heard back on the Egil’s foods and they mostly got eaten and the quantities were pretty good. We supplied about 20% of the food for 65 or so people and all but a couple of eggs and a plate of shortbread got eaten, and the rest consumed at breakfast the next day.

Cheese and Wine Workshop – … was on Wednesday evening. We made another recipe of Schizz, since that one’s pretty easy and no one had a lot of ambition. We used lemon and regular thyme, basil and chives in this one. The interesting thing was that a red color cooked out of the basil that left a slight orange tint in the cheese.

Sewing Time – Was just Anja again on
Thursday. She did the channels on a couple of pouches and spent quite a bit of time setting up some new pincushions from a box of supplies sent by Lady Emma. There’s fabric for pouches and sets of things, too! …and then 3 pincushions happened and more got cut. Stella showed up with the rest of the stuff from Egil’s, except for the cold bag which Seamus’ family has. Amy was there for awhile. She’s starting another hat.

Then on Saturday more cushions and coin boxes happened.

Herb Bunch – We got a lot of harvested things hung to dry and got the shallot bucket set up to take home and water.

Project Day – Was rather quiet. We’re all pretty tired. Stella was at the Pentacoastal Blues Jam again, so it was just Loren, Anja and Amy. We talked about various things that are going on, and a lot about the Winter Feast plans and some about whether to make lances or swords to go with the stick horses.

Sewing

Needle

Music

Updated Pages

The list of foodstuffs from the Domostroi. https://housecapuchin3.wordpress.com/portfolio/foods-listed-in-the-domostroi/

Funnies

It’s a medieval IKEA catapult! The page is in French, but the commercial is in English, btw. – http://golem13.fr/kitkat-ikea/

‘Oh no, it’s the vikings! And they’ve brought their bloody self-assembly furniture with them!’

Stella (v), Anja, Loren, Stella, Amy

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = 110 plus 4 sewing box (in process), varnished stuff (124), 1 pouch
Total as a Household = 3469 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/28/17 & published 6/4/17 (C)M. Bartlett
Last updated 6/4/17

June 5, 2017 0

Activities through 5-28-17 Egil’s

Stick horses finally happened! …and they’re *very* silly. Food and embroidery and the tourney are this week’s other highlights.

Any info on Egil’s is actually going to be in next week’s newsletter

since the event runs into Monday, although we have a few pictures below. A couple of things that we know occurred were that Seamus was given a Mano do Oro, Tryggr was Laureled, Durin was made a Pelican and Andrew a Master of Defense, along with Piaras being given an Honour of the Belated Rose.

This week’s meetings are at the regular times, although over the following two weeks Herbs and the Saturday Sewing workshop are going to be iffy.

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 6/25

Early Week – Anja went a little nuts early in the week, trying to get some stuff made for Tryggr’s vigil. Loren brought her some milk Tuesday evening, so that turned into Schizz, of course. …and shortbread on Wednesday.. and a couple of flavored butters and pickled eggs. That all went to the event, leaving early Friday morning along with the House Banner.

…and the Egil’s prize box and the largesse and the silent auction pieces

An Tir Events – Virtual Feed – Fun facts: Crown Lists – People have been curious as to the numbers for combatants in the last few years. Since the Newsfeed has been active, the number of combatants have been:

May 2017 – 68 – Christian vs Atais
Sept 2016 – 72 – Styrkarr vs Havordh
May 2016 – 84 – Kjartan vs Morgan
Sept 2015 – 77 – Eirik vs Ulfgar
May 2015 – 80 – Havordh vs Eirik
Sept 2014 – 106 – Savaric vs Michael
May 2014 – 95 – Styrkarr vs Arminius
Sept 2013 – 91 – Eirik vs Timothy
May 2013 – 94 – Ieuan vs Leith

Sewing Time – Both Stella and Amy were there, although neither brought a project, nor could stay. Mostly this was Anja and Loren tagging the largesse that went out. (pix above)

Domostroi (the book Anja was working from)

Herb Bunch – Mostly was processing some more herbs of the same sort that we have been. Later in the day Anja got going on a list of foods from the Domostroi that we’re going to need for the Slavic Feast, that doesn’t seems to exist online. …so now it does…. even incomplete!

Foods listed in the Domostroi – http://wp.me/p8ngGY-vs

Project Day – ….started with Anja discussing Grendal’s Forged in Fire episode with a customer who left with contact info. 🙂 After that she got to work on some more of the foods list and then alternated that with stick horses and came up with a couple of really silly ones. We ended up with 1/2 a dozen when Amy was there (showing off her bear) and Loren was working on the boxes of wooden pieces. Stella got hold of us during the afternoon to let us know she was back and about to work on food and sleep.

Egil’s Tourney

Thrown weapons range – pic by Alan Roberts

Silent Auction, Anja’s biscornu – pic by Celeste Thorn

Silent Auction, Anja’s pincushion – pic by Celeste Thorn

Miscellaneous pix

Fogdö hanging – Long armed cross stitch. late 15th century

Anna Buckett sampler Department: ESDA Culture/Period/Location: HB/TOA Date Code: Working Date: photography by mma, Digital File DP152951.tif retouched by film and media (jnc) 5_10_10

At Crown – Sholeh swearing fealty before receiving the Kingdom Bardic Champion’s cloak and wearing plaid to honor Russ Gilman-Hunt

Baker – 15th century Chronicle of Ulrico de Richental

Supper – The Da Costa Hours January Dinner Scene in Latin Illuminated by Simon Bening 1483 84 1561 Belgium Bruges ca 1515 Purchased by Pierpont Morgan 1910 MS M399 fols 2v3

Portrait – The Four Conditions of Society – Work – vellum Jean Bourdichon 1457 1521 Bibliotheque de lEcole des BeauxArts Paris France Giraudon The Bridgeman Art Library

Tools – The Four Conditions of Society – Work – vellum Jean Bourdichon 1457 1521 Bibliotheque de lEcole des BeauxArts Paris France Giraudon The Bridgeman Art Library

Poor – The Four Conditions of Society – Work – vellum Jean Bourdichon 1457 1521 Bibliotheque de lEcole des BeauxArts Paris France Giraudon The Bridgeman Art Library

Wild – The Four Conditions of Society – Wild – vellum Jean Bourdichon 1457 1521 Bibliotheque de lEcole des BeauxArts Paris France Giraudon The Bridgeman Art Library

Look at her face! – Birth of Jacob and Esau in Hague MMW 10 A 11

Music

Largesse Offerings

For the vigil

7 plates of shortbread
2 dozen pickled eggs
2 half-cup garlic butters
1 lump of Schizz

Silent Auction

1 hand-blackworked biscornu

Largesse

3 knitted caps
1 bowling set
1 child’s cap
2 lucet cord
36 pincushions

Funnies

Anja, Loren, Stella, Amy

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = 31+79=110 plus 4 sewing box (in process), varnished stuff (124)
Total as a Household = 3469 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/21/17 & published 5/28/17 (C)M. Bartlett
Last updated 5/28/17

May 29, 2017 0

Foods listed in the Domostroi – Anja’s Project

When Gogor and I started researching Slavic Foods, everyone referred us to the Domostroi, although there were no lists that I could find online of the foodstuffs… Ok, so now there are! :-)

Page numbers refer to this version – The Domostroi: Rules for Russian Households in the Time of Ivan the Terrible by Carolyn Johnston Pouncy (Editor), Hardcover: 296 pages, Cornell Univ Pr (October 1995), ISBN-10: 0801424100, ISBN-13: 978-0801424106

There are (or will be) three lists here:

The first is foodstuffs arranged by type
The 2nd is alphabetical
The 3rd is the whole list.

This is as correct as I could get it in one pass. I’m going to go back at some point and double-check this list. If you find something that I missed, misspelled, a page number that’s not there, comment, please!

Questions

Are the references to Beluga in the text to the whale or the beluga sturgeon?

Horned rolls are the curved bread roll? Pirozki made from a circle and stuffed? They’re not butter pastry like croissants.

Sour cabbage soup is the broth from fermented cabbage or….?

Is their frumenty the wheat porridge?

Arranged by type

Dairy

Butter from heifer’s milk pg 202
Butter Pg 145, pg 152, pg 192, pg 194, pg 195, pg 202
Cheese blintzes pg 192
Cheese pg 150, pg 165, pg 204, Pg 205, Pg 206, Pg 208, pg 215, Pg 220, Pg 222, Pg 223
Cottage cheese pancakes with eggs and cheese pg 203
Dairy goods pg 165
Eggs pg 150, pg 165
Milch cow (therefore dairy foods) pg 149
Milk dishes pg 150
Milk flavored with burbot pg 194
Milk pg 150, pg 161
Milk with horseradish pg 192
Mutton breast soup Pg 148
Pancake (melted) butter pg 192
Pancakes stuffed with poppyseed-flavored cottage cheese and served with butter pg 203
Semisoft cheese pg 195
Soft cheese pg 192, pg 195
Sweet pies stuffed with cheese pg 201
Whipped butter pg 192
Pies stuffed with eggs and cheese pg 203

Drink

Ale pg 156, pg 164, pg 165, pg 168
beer 2d grade
Beer from Barley pg 156
Beer from oats pg 156
Beer from rye pg 156
Beer pg 125, pg 149, pg 155, pg 156, pg 164, pg 176, pg 216
Berry Juice (recipe) pg 198
Berry juice Pg 154
Berry Mead (recipe) pg 197
Bilberry juice pg 165
Bilberry wine pg 152
Boiled mead (recipe) (recipe) pg 196
Boyar’s Mead (recipe) pg 197
Commemorative Beer Pg 75, Pg 78
Cranberry juice Pg 154, pg 176
Distilled vodka (may be fortified wine or brandy) pg 157
Drink Pg 209, pg 226
Drink Toasts pg 211
Fermented beer pg 165
Fruit juice pg 165, pg 176
Honey in beer March Beer/Mead pg 155
Honey Mead (recipe) pg 197
Honeyed wine/ hippocras pg 156
Imitation beer (recipe) pg 198
Kvass pg 126, pg 149, pg 163, pg 164, pg 213
Liquor pg 160
Mead pg 125, pg 155, pg 165, pg 176, Pg 205, 210, 213, pg 216, pg 230
Mead with spices (recipe) pg 197
Old wine Pg 223
Ordinary kvass (recipe) pg 198
Ordinary Mead (recipe) pg 197
Raspberry brandy pg 165
Red Wine Pg 209, pg 220, Pg 222, pg 230
Rhenish wine pg 165
Unfermented beer pg 165
Vinegar from beer mash pg 156
Vinegar pg 126, pg 149, pg 159, pg 164
Vineyards (possibly foreign) Pg 154
Vodka pg 125, pg 164, pg 165, pg 168
Weak beer pg 125, pg 194
White mead (recipe) pg 197
Wine pg 83, pg 155, pg 216, Wine pg 230
Yeast pg 156, pg 164

Fish

Aspic (with caviar) pg 159
Baked perch pg 191, pg 204
Baltic herring in barrels, in groats Pg 151
Baltic herring in barrels, in kasha Pg 151
Baltic herring in barrels, in pies Pg 151
Baltic herring in barrels, pickled Pg 151
Beluga kebabs pg 191, pg 204
Beluga liver pg 196
Beluga pg 152
Beluga spines pg 191, pg 193, pg 203, pg 204
Beluga tongue pg 196
Big pies stuffed with viziga pg 202
Black caviar Pg 148
Black fish soup pg 191, pg 193, pg 194, pg 195, pg 203
Black pike liver pg 196
Black pike soup pg 204
Boiled caviar pg 196
Boiled perch pg 194, pg 195
Boiled pike pg 194, pg 195
Boiled roach pg 194
Boiled tench pg 194
Boxed sterlet pg 196
Braised sterlet pg 204
Braised sturgeon pg 191, pg 194, pg 195
Bream soup pg 191, pg 192, pg 203
Bream winter fish soup spiced with saffron pg 202
Buckwheat kasha missed with mutton fat pg 192
Burbot liver pg 195
Burbot soup pg 194, pg 195
Cabbage soup with fish Pg 151
Cabbage soup with fresh fish stock pg 195
Cabbage soup with sturgeon stock pg 195
Carp mixed with millet and viziga or another fish pg 204
Carp pg 190, pg 191, pg 192, pg 193, pg 195, pg 203
Carp soup pg 191, pg 192, pg 203
Carp stuffed with fish millet and viziga
Carp winter fish soup spiced with saffron pg 202
Caviar gleaned from sturgeon during the autumn pg 195
Caviar of all sorts pg 202
Caviar patties pg 203
Caviar Pg 151, pg 152, pg 165, pg 203
Caviar preserved during the autumn pg 203
Caviar simmered in vinegar and poppy juice pg 203
Chilled black perch soup baked in the oven pg 192
Chilled black perch soup winter fish soup spiced with saffron pg 202
Crab pg 191, pg 204
Cracked crab pg 194
Crooked burbot pg 192
Crooked burbot pg 195
Dried beluga pg 203
Dried fish pg 159, pg 175, pg 194, pg 202
Dried pink salmon pg 192, pg 203, pg 204
Dried red salmon pg 202
Dried smelt pg 196
Dried sterlet pg 194, pg 196, pg 204
Dried sturgeon bellies pg 196
Dried sturgeon pg 196, pg 203, pg 204
Dried white salmon pg 203, pg 204
Dry-cured fish, boiled Pg 151
Dry-cured fish, smoked Pg 151
Drying fish Pg 151
Fish (fresh) Pg 145
Fish (salted) Pg 145
Fish and vegetable soup pg 194
Fish cakes pg 192, pg 195, pg 202
Fish dishes pg 125
Fish giblets Pg 151
Fish in aspic pg 165
Fish Pg 148, pg 158, pg 160, pg 168, pg 175, pg 194
Fish rolled and flour and fried Pg 151
Fish soup Pg 151, pg 201
Fish soup served in the breast of a steer pg 201
Fish soup served in the breast of a wild animal pg 201
Fish soup served in the breast of an elk pg 201
Fish soup spiced with saffron pg 191
Fish spines stewed in in vinegar pg 196
Fresh chilled herring pg 194, pg 195
Fresh fish Pg 151, pg 152, pg 165
Fresh sterlet caviar pg 196
Fresh sterlet pg 193
Fresh sturgeon casserole pg 196
Fresh sturgeon caviar pg 196, pg 203
Fresh sturgeon liver pg 196
Fresh sturgeon Pg 148
Fresh white salmon casserole pg 196
Freshwater salmon pg 194
Fried herring pg 194, pg 195
Fried sterlet pg 194
Grilled sturgeon pg 191, pg 192, pg 194, pg 195, pg 196, pg 202, pg 204
Groats with pink salmon pg 203
Gudgeon soup pg 191
Herring pg 152, 165, pg 202
Hot fish soup pg 192
Hot winter fish soup spiced with saffron pg 202
Layers of carp and ide (another fish) pg 196
Liver of beluga pg 203
Liver of black and white pike pg 203
Liver of pike spiced with saffron pg 196
Liver of sturgeon pg 203
Loach in sour cabbage soup pg 193
Loach pg 204
Long strips of sturgeon pg 194, pg 195
Mixed caviar pg 196
Pastry crust with sturgeon caviar pg 203
Perch preserved in brine pg 202
Perch soup baked in the oven pg 193
Perch soup pg 191, pg 192, pg 203
Perch winter fish soup spiced with saffron pg 202
Pickled beluga liver pg 196
Pickled bream pg 194, pg 195
Pickled fish bellies pg 196
Pickled Heads of pike seasoned with garlic pg 191
Pickled Loach pg 191, pg 193
Pickled pike head cooked with garlic pg 195
Pickled pike with horseradish pg 195
Pickled pink salmon pg 193, pg 195
Pickled roach pg 195
Pickled sterlet head pg 195
Pickled sterlet pg 191, pg 195, pg 203, pg 204
Pickled sturgeon pg 191, pg 195
Pickled suckling pig pg 195
Pickled white salmon pg 191, pg 193, pg 195, pg 203, pg 204
Pies stuffed with fish spines pg 192
Pies stuffed with herring pg 192
Pies stuffed with pink salmon pg 192
Pies stuffed with sheatfish pg 192
Pike caviar pg 203
Pike head cooked in garlic pg 204
Pike heads seasoned with horseradish and garlic pg 193
Pike preserved in brine pg 192
Pike soup pg 203
Pike soup spiced with pepper pg 195
Pike soup spiced with saffron pg 204
Pike winter fish soup spiced with saffron pg 202
Pike-perch casserole pg 196
Pike-perch pg 203
Pike-perch soup pg 194, pg 195
Pink salmon liver pg 196
Pink salmon pie pg 202
Pink salmon preserved in brine and served with a sauce pg 193, pg 202
Pink salmon seasoned with garlic pg 192
Pink salmon spines pg 192, pg 194, pg 195
Pink salmon with the teeth seasoned with garlic pg 202
Poached bream pg 191
Pressed caviar pg 195, pg 203
Red salmon preserved in brine and served with a sauce pg 193, pg 202
Red salmon spine pg 202
Ribs of beluga pg 194, pg 195
Roach soup pg 191, pg 192, pg 194, pg 203
Roach stew pg 204
Roach winter fish soup spiced with saffron pg 202
Roach(the fish) stew pg 191
Roast beluga back pg 192
Roast beluga preserve in brine pg 202, pg 192
Roast beluga spine pg 202
Roe pg 195
Round fish cakes pg 194
Ruff (a small perch) Pg 151, pg 165
Saffron fish soup pg 203
Salmon caviar Pg 148
Salt fish Pg 148, pg 152, pg 165
Salted Braised sturgeon pg 191
Salted Dried starlet pg 191
Salted Grilled sturgeon pg 191
Salted Heads of pike seasoned with garlic pg 191
Salted Loach pg 191
Salted pike covered with garlic pg 192
Salted pike heads cooked with garlic and horseradish pg 194
Salted pike pg 192, pg 193, pg 194, pg 195, pg 202, pg 204
Salted pink salmon pg 194
Salted sterlet heads pg 194
Salted sterlet pg 191, pg 193, pg 194, pg 204
Salted sturgeon pg 194, pg 204
Salted white salmon pg 192, pg 194
Salting fish Pg 151
Sheatfish pie pg 202
Shredded cooked fish Pg 151
Smelt Pg 151k pg 196
Smoked beluga bellies pg 196
Smoked beluga pg 19,1 pg 193
Smoked fish pg 159
Smoked pink salmon pg 191, pg 193
Smoked sturgeon bellies pg 196
Smoked sturgeon pg 191, pg 193
Smoked white salmon pg 191, pg 193
Smoking fish Pg 151
Soup made form perch, roach, bream, carp beluga and sterlet pg 195
Soup made from perch, roach, bream, carp, beluga sturgeon and sterlet pg 194
Soup made from roach, bream, carp and sterlet pg 193
Soup made from sterlet guts pg 195
Soup made from sturgeon guts pg 194
Soup made from pike pg 192
Soup of gudgeon, bream, carp, sturgeon and sterlet
Spine of other fish pg 202
Sterlet soup pg 191, pg 192
Steamed bream pg 191, pg 192, pg 193, pg 194, pg 195, pg 202, pg 203
Steamed herring pg 191, pg 191, pg 192, pg 193, pg 194, pg 195, pg 202, pg 203, pg 204
Steamed lodog (a white fish) pg 194, pg 195
Steamed pike pg 191, pg 192, pg 193, pg 202
Steamed sterlet pg 192, pg 194, pg 195, pg 202
Steamed white salmon spine pg 203, pg 204
Sterlet casserole pg 196
Sterlet, pg 192, pg 194, pg 202, pg 203
Sterlet soup pg 194, pg 195
Sterlet spine pg 202, pg 203, pg 204, pg 193
Sterlet winter fish soup spiced with saffron pg 202
Stewed fish spines pg 192
Sturgeon and beluga pg 203
Sturgeon pg 152, pg 204
Sturgeon preserved in brine and served with a sauce pg 192, pg 202
Sturgeon soup pg 192, pg 194
Sturgeon spine, pg 192, pg 193, pg 202, Sturgeon spine pg 203, pg 204
Sturgeon winter fish soup spiced with saffron pg 202
White salmon casserole pg 196
White Salmon pg 192, pg 202
White salmon preserved in brine and served with a sauce pg 192, pg 202
White salmon spine stew pg 191
White salmon spines pg 194, pg 195
Winter fish soup spiced with saffron pg 202

Fowl

Baked split fowl pg 190, pg 193
Baked split goose pg 192
Baked split smoked duck pg 192
Black and white chicken soup spiced with saffron pg 203
Black grouse pg 190, pg 195, pg 201, pg 203
Black grouse rubbed with saffron
Black grouse with saffron sauce pg 201
Chicken Cooked on the hearth pg 201
Chicken gizzards pg 19, pg 204
Chicken gizzards, necks and liver pg 203
Chicken halves pg 203, pg 204
Chicken necks pg 191
Croutons on the swan’s neck pg 201
Domesticated goose pg 201
Chicken necks pg 204
Chicken pg 227
Chicken pies pg 192
Chicken served with cheese and saffron pg 201
Chicken soup pg 190, pg 193, pg 195
Chicken with noodles pg 201
Crane pg 190, pg 191, pg 193, pg 203, pg 204
Crane with saffron sauce pg 201
Duck, pg 149, pg 190, pg 193, pg 201, pg 203, pg 204
Fowl Pg 223
Geese pg 149
Goose cooked with herbs pg 192
Goose giblets pg 195, pg 201
Goose seasoned with garlic pg 192
Hazel grouse pg 190, pg 195, pg 203
Hens pg 149, pg 150
Heron pg 190, pg 191, pg 193, pg 203, pg 204
Lark giblets pg 190
Lark pg 190, pg 203
Partridge pg 195
Pot-roasted chicken pg 193, pg 195
Pot-roasted goose pg 193, pg 195
Roast chicken pg 190, pg 193, pg 195, pg 201, pg 203
Roast chicken served with the gizzards pg 190
Roast chicken with the innards, giblets and liver pg 203
Roast duck with a simple sauce pg 201
Roast goose pg 193, pg 195
Roast hazel grouse pg 190, pg 203
Salted chicken pg 191, pg 193, pg 20, pg 204
Salted chicken served with the gizzards, necks and livers pg 190
Swan basted with honey pg 201
Swan giblets mixed with saffron and croutons pg 201
Swan giblets pg 190, pg 191, pg 193, pg 195, pg 203, pg 204
Swan neck spiced with saffron pg 201
Swan pg 190, pg 191, pg 193, pg 195, pg 201, pg 203, pg 204, pg 222
Whole duck pg 194. pg 195, pg 202
Whole duckling pg 194
Wild goose pg 201
Young roast chicken pg 192

Fruit

Apples in kvass, pg 152 Pg 154, pg 176
Apple in syrup pg 152, Pg 154, pg 176
Apple kvass pg 165
Apples in brine pg 176
Apples in honey pg 202
Apples in syrup
Apples pg 153, pg 165
Berries in brine pg 176
Berry candy pg 203
Cherries in brine pg 176
Cherries in syrup pg 152, pg 165, pg 176
Cherries pg 202
Figs pg 195, pg 203
Fruits pg 153
Lemons pg 165
Melon in honey pg 202
Melons Pg 154, pg 165
Pears in brine pg 176
Pears in honey pg 202
Pears in kvass pg 152, Pg 154, pg 176
Pears in syrup pg 152, Pg 154, pg 176
Pears pg 165
Pickled Lemons (salted) pg 159
Pickled lemons in brine pg 175
Plums pg 165, pg 192
Pickled plums (in honey) pg 159
Pickled plums in brine pg 175
Raspberry juice pg 152, pg 155
Watermelon in honey pg 202
Watermelons in syrup pg 165

Grain

Baked sourdough pie stuffed with peas pg 202
Barley groats
Barley Malt pg 155
Barley pg 149, Pg 151
Barley/pease porridge
Beans (which?) Pg 154
Big baked pies served with cheese blintzes pg 201
Big fritters served with honey and melted butter pg 201
Big pie stuffed with poppy seeds mixed with hempseed oil and peas pg 202
Big pies cooked in poppy seed oil with hempseed cakes pg 202
Biscuit (kotlomy (flour/butter/egg), pg 152, pg 192, pg 203
Blintzes filled with kasha Pg 151
Blintzes filled with poppy seeds Pg 151
Blintzes pg 201
Boiled kasha Pg 151
Boiled milk pudding pg 192, pg 195
Bran pg 164
Bread pg 125, pg 163, pg 164, pg 165, pg 203, pg 214, pg 216, pg 219, Pg 222, Pg 223, pg 227
Bread shaped like pine trees pg 195
Buckwheat Pg 151, pg 164
Buns pg 125
Coarse flour pg 196
Croutons made of white bread fried in butter pg 201
Doughnuts pg 152
Dry biscuits of rye pg 164
Dry biscuits of wheat pg 164
Dumplings Pg 151, pg 192, pg 193, pg 195, pg 203
Fine meal pg 196
Finely sifted wheat flour pg 125
Flour pg 152
Frumenty Pg 75, Pg 78
Grain Pg 145, pg 152
Groats pg 149, Pg 151
Groats with poppyseed oil pg 196
Hemp Pg 151
Hempseed oil Pg 151
Hempseed pg 152, pg 164
Hops Pg 145, pg 152, pg 156, pg 164, Pg 204, Pg 206, Pg 207, pg 216
Horn-shaped rolls pg 150, pg 194, pg 195
Kasha – steam with lard, oil or herring in a broth. You can also wash. chop and clean dried. Fresh. or salt meat or dried, smoked or pickled fish. pg 163
Kasha made from barley (used as sausage stuffing) pg 149
Kasha made from oatmeal (used as sausage stuffing) pg 149
Kasha mixed with herring
Kasha pg 125, pg 150, pg 192, pg 227
Kneaded breads pg 125
Little loaves used during a fast pg 195
Loaf
Loaves (korovai) Pg 205, Pg 206
Loaves pg 215, pg 216, pg 218, Pg 22, Pg 223
Malt Pg 151, pg 152, pg 156, pg 164
Mashed peas pg 196
Meal pg 156, pg 164, pg 168
Noodles made from dried peas pg 196
Noodles pg 192, pg 195
Nuts pg 195
Oat flour pg 149, Pg 151, pg 152, pg 164
Oatmeal, pg 149
Oats pg 149, Pg 151, pg 164, pg 168
Pancakes pg 125, pg 150, Pg 151, pg 161, pg 192, pg 196, pg 202
Pastry straws pg 195
Pea noodles pg 192, pg 195
Peas Pg 151, Pg 151, pg 152, pg 164
Pie with hempseed cakes pg 202
Pies cooked in poppyseed broth pg 192
Pies made from the coarse flour left in the sieve pg 125
Pies made from unleavened pasty stuffed with cheese pg 201
Pies stuffed with hempseed cakes (a thin unleavened bread like tortillas, cooked in hempseed juice or stuffed with kasha and served with berries, sour cream or cottage cheese) pg 192
Pies stuffed with kasha pg 125
Pies stuffed with poppy seeds pg 196, pg 202
Poppy seeds pg 152
Poppyseed pies cooked in hempseed oil and stuffed with peas pg 192
Puff pastry pg 192
Roll from finely ground flour pg 213
Rolls pg 164, pg 165, pg 214
Round Loaves pg 213
Round wheaten loaves Pg 151
Rye bread pg 161
Rye pg 149, Pg 151, pg 164, pg 213
Siftings pg 164
Simple sweet cooked cereal with raisins and millet pg 203
Sops in broth Pg 151
Sour cooked cereals with raisins and millet pg 203
Sourdough breads pg 125
Sourdough fritters cooked in nut oil pg 202
Sourdough patties mixed with peas and cooked in nut oil pg 192
Sourdough pg 168
Sourdough pies are blended with butter and cheese pg 201
Sourodough pies stuffed with peas and baked in the hearth pg 192
Split pea soup pg 196
Stuffed sourdough pies pg 203
Sweet bread pg 204, Pg 206, Pg 208, pg 215
sweet fritters pg 201
Sweet rolls pg 125, pg 204
Thick kasha pg 190
Thick kasha with lard pg 161
Turnovers cooked in nut oil with dried peas
Turnovers (pirozhki) Pg 151, pg 161, pg 163
Turnovers stuffed with peas and cooked in nut oil pg 202
Unleavened bread pg 196, pg 202
Unsifted grain pg 196
Wheat pg 149, Pg 151,pg 152, pg 164
White flour pg 196
Winnowed grain pg 152
Yeast dough pg 195

Meat

Aged corned beef pg 192
Aged half carcass of red meat pg 152
Aspic (with meat) pg 159
Baked hare pg 190, pg 193, pg 203
Baked meat pies pg 201
Baked mutton pg 190, pg 191, pg 195, pg 203
Beaver (implies it was eaten) pg 147
Beef (milkless cow)
Beef broth from ears pg 149
Beef broth from feet pg 149
Beef broth from lips pg 149
Beef broth from tripe pg 149
Beef cooked with garlic pg 192
Beef entrails pg 149
Beef pg 193
Beef seasoned with garlic Cooked on the hearth pg 201
Beef suet pg 149
Beef tallow pg 149
Fresh meat Pg 148
Black hare pg 201
Boiled lamb feet Pg 148
Boiled lamb kidney Pg 148
Boiled tongue pg 196
Chipmunk pg 193
Chitlings pg 192
Chopped elk heart pg 195
Corned beef cooked with garlic and herbs pg 193
Corned beef pg 152
Corned beef seasoned with garlic and herbs pg 195
Cow’s feet pg 194
Crown roast of mutton pg 190
Dry-cured meat pg 152, pg 163
Elk brains pg 195
Elk lip pg 195, pg 195
Elk pg 190, pg 192, pg 193, pg 195, pg 203
Elk tongue pg 192
Entrails stuffed with kasha cooked with suet and simmered pg 149
Fat pg 152
Fresh meat pg 165
Grilled stuffed lamb kidney Pg 148
Half-carcasses of aged red meat Pg 148
Ham cooked in a pot over the hearth pg 193
Ham cooked in hay pg 201
Ham pg 152, pg 190, pg 192, pg 193, pg 195, pg 203
Hare bones pg 203
Hare gizzards pg 190, Hare gizzards pg 192
Hare in a turnip pg 201
Hare kidneys pg 191
Hare kidneys with a simple sauce pg 201
Hare liver pg 192
Hare pate pg 192
Hare serve on a bed of noodles pg 201
Hare served with noodles pg 192
Hare stuffed in a turnip pg 193
Hare sweet-breads pg 203
Heart pg 201
Lamb liver fried with an onion Pg 148
Lamb lung stuffed with milk mixed with flour and eggs Pg 148
Lamb shoulders stuffed with eggs Pg 148
Lamb sweetbreads stuffed with eggs Pg 148
Lard pg 149
Liver of a white ram cooked with pepper and saffron pg 193
Liver pg 194
Meat dumplings pg 190
Meat in aspic pg 165
Meat pg 125, Pg 145, pg 152, pg 158, pg 160, Meat pg 168, pg 175
Mutton Pg 148, pg 190, pg 203
Mutton pies baked on the hearth pg 203
Pan-fried hare pg 190, pg 192, pg 193, pg 195, pg 203
Pickled elk heart pg 195
Pickled hare kidneys pg 192
Pickled hare pg 190, pg 192, pg 193, pg 195, pg 201, pg 203
Pieces of roast hare pg 204
Pies Stuffed with meat pg 125
Pig feet pg 149
Pig head pg 149
Pig intestines pg 149
Pig spine pg 149
Pig stomach pg 149
Pig’s head seasoned with garlic pg 201
Pig’s heads and feet pg 193
Pork Cooked on the hearth pg 201
Pork loin pg 193
Pork pg 190, pg 193, pg 203
Pork ribs with a simple sauce pg 201
Pot-roasted beef pg 193, pg 195
Pot-roasted pork pg 193, 195
Ram tripe stuffed with kasha Pg 148
Ram’s head, brain and entrail soup Pg 148
Roast beef tongue pg 191, 204
Roast ham pg 203
Roast hare’s kidney pg 203, pg 190
Roast joints of beef pg 193
Roast joints of beef with a simple sauce pg 201
Roast joints of meat pg 191
Roast meat Pg 222
Roast pork pg 203
Roast saddle of mutton pg 191, pg 204
Roast saddle of mutton rubbed with saffron pg 193, pg 201
Roast suckling pig pg 195
Roast tongue pg 193
Roast tongue with a simple sauce. pg 201
Roasted lamb ribs Pg 148
Saddle of mutton pg 193
Salt mutton pg 190, pg 195, pg 203
Salt pork pg 149, pg 193
Salted beef pg 149
Salted meat Pg 148, pg 165, pg 175, pg 190
Salted pork cooked in garlic pg 202
Sausage pg 193, pg 195
Sheep innards pg 203
Sheep liver pg 193
Simple corned beef with savory pg 203
Smoked Beef tongue pg 192
Stewed beef brains pg 149
Stewed beef ears, pg 149
Stewed beef entrails pg 149
Stewed beef fatty flesh pg 149
Stewed beef feet pg 149
Stewed beef head pg 149
Stewed beef intestines pg 149
Stewed beef jawbones pg 149
Stewed beef kidneys pg 149
Stewed beef lips pg 149
Stewed beef liver pg 149
Stewed beef stomach pg 149
Stewed beef tripe pg 149
Stuffed lamb kidneys Pg 148
Stuffed stomach pg 193, pg 195
Suckling pig innards pg 195
Suckling pig pg 195, pg 202
Sweetbreads pg 192, pg 193
Tongue pg 190, pg 203
Whole suckling pig pg 194
Whole suckling pig with butter pg 194
Wild boar pg 192
Young ram Pg 148

Spices and Ingredients

Cloves pg 155
Fresh honey pg 165
Honey mixed with ginger saffron and pepper pg 202
Nutmeg pg 155
Pastilles pg 152, pg 165
Pepper pg 159
Peppered oil pg 192
Rennet pg 192
Salt pg 152, pg 196
Shelled nuts pg 195

Unspecified and multiple listings

Aspic (meatless) pg 159
Aspic from chopped chicken with plums, lemons and cucumbers pg 225
Aspic pg 190, pg 203
Breakfast pg 229
Buffet supper pg 211
Chilled aspic pg 160
Cooked food pg 229
Desserts pg 152, pg 158
Dry-cured items pg 175
Entrails (for the table, doesn’t specify how) Pg 148
Filled pies pg 125
Fritters pg 125, pg 165, pg 196, pg 202, pg 203
Jellied lamb broth Pg 148
Jellies pg 125, pg 150, pg 161, pg 192
Patties pg 192
Pie stuffed with millet viziga and peas pg 204
Pies and butter pg 201
Pies baked on the hearth pg 203
Pies pg 125, pg 125, pg 150, Pg 151, pg 192
Pies stuffed with broth pg 125
Pies stuffed with millet, viziga and peas
Prepared syrup pg 155
Puddings made with ginger saffron and pepper pg 202
Ribs pg 192, pg 193
Saffron soup pg 193, pg 194, pg 195
Soup Pg 151, pg 160, Pg 222
Soup served with bread pg 195
Soup thickened with wheat flour pg 194, pg 195
Soup with bread pg 194
Sour aspic pg 193
Sour cabbage with herring pg 202
Sour dishes pg 168
Stew Pg 151, Pg 223
Stew spiced with saffron pg 201
Sweet jellies pg 196, pg 202
Winter soup pg 194, pg 195, pg 202
Winter soup spiced with saffron pg 192

Vegetable

Aspic (with cabbage) pg 159
Baked mushrooms pg 191, pg 194, pg 204
Baked Turnip pudding (recipe) pg 198
Beet greens dried Pg 154
Beet leaves pg 168
Beets pg 149, pg 153, Pg 154
Beneficial herbs pg 155
Blintzes filled with cabbage Pg 151
Blintzes filled with mushrooms Pg 151
Blintzes filled with turnips Pg 151
Boiled mushrooms pg 191, pg 194
Boiled turnip (recipe) pg 199
Cabbage, Pg 148, Pg 151, pg 153, pg 194
Cabbage soup Pg 154, pg 190, pg 191, pg 193, pg 194, pg 195, pg 196, pg 203, pg 204
Cabbage soup thin kasha with ham pg 161
Cabbage soup with peas
Cabbage soup with kasha pg 192
Cabbage soup with thin kasha
Carrots pg 149, Pg 154
Chop Cabbage, Greens, Or a mix of both very fine, wash well, saturate with broth steam well add groats salt and sour cabbage soup and heat pg 163
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add ham and cream or egg white, warm pg 162
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add pork fat and cream or egg white, warm pg 162
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add red meat and cream or egg white, warm pg 162
Cucumber Pg 154, pg 165
Dried mushrooms pg 191l pg 203l pg 204
Fresh cabbage pg 165
Fresh vegetables Pg 154
Garlic pg 165
Horseradish Pg 151
Leaves of root vegetables pg 153
Morels pg 203
Mushrooms fried in butter pg 203
Mushrooms pg 165, pg 190
Onion tarts pg 196, pg 202, pg 203
Onions pg 165
Pickled beets Pg 154
Pickled cabbage Pg 154, pg 165
Pickled cucumber Pg 154, pg 159
Pickled cucumbers in brine pg 175
Pickles Pg 151, pg 165, pg 194
Pies stuffed with cabbage pg 125
Pies stuffed with mushrooms (saffron milk-caps, milk agarics) pg 125
Pies stuffed with peas pg 125
Pies stuffed with turnips pg 125
Preserved vegetables Pg 154
Radish in honey pg 203
Radishes Pg 151
Root vegetable Pg 154, pg 153
Salt cabbage pg 149
Simmered mushrooms pg 204
Sour cabbage and herring with caviar on the side pg 192
Sour cabbage pg 126, pg 149, pg 164
Sour Cabbage Soup pg 149, pg 156, pg 168
Turnip as prepared in Constantinople (recipe) pg 198
Turnip soup pg 194
Turnips pg 149, pg 165
Turnips top pg 168
Vegetables pg 165, pg 211, pg 227, pg 228, pg 229, pg 230

In alphabetical order

A

Aged corned beef pg 192
Aged half carcass of red meat pg 152
Ale pg 156. pg 164, pg 165, pg 168
Apples pg 153, pg 165
Apples in kvass and pears in kvass pg 152
Apples kvass pg 165
Apples in brine pg 176
Apples in honey pg 202
Apples in kvass Pg 154, pg 176
Apples in syrup pg 152, Pg 154, pg 176
Aspic pg 190, 203
Aspic (meatless) pg 159
Aspic (with cabbage) pg 159
Aspic (with caviar) pg 159
Aspic (with meat) pg 159
Aspic from chopped chicken with plums, lemons and cucumbers pg 225

B

Baked hare pg 190, pg 193, pg 203
Baked meat pies pg 201
Baked mushrooms pg 191, pg 194, pg 204
Baked mutton pg 190, pg 191, pg 195, pg 203
Baked perch pg 191, pg 204
Baked sourdough pie stuffed with peas pg 202
Baked split fowl pg 190, pg 193
Baked split goose pg 192
Baked split smoked duck pg 192
Baked Turnip pudding (recipe) pg 198
Baltic herring in barrels, in groats Pg 151
Baltic herring in barrels, in kasha Pg 151
Baltic herring in barrels, in pies Pg 151
Baltic herring in barrels, pickled Pg 151
Barley pg 149, Pg 151
Barley groats
Barley Malt pg 155
Barley pease porridge
Beans (which?) Pg 154
Beaver (implies it was eaten) pg 147
Beef (milkless cow)
Beef broth from ears pg 149
Beef broth from feet pg 149
Beef broth from lips pg 149
Beef broth from tripe pg 149
Beef cooked with garlic pg 192
Beef entrails pg 149
Beef salt pork pg 193
Beef seasoned with garlic Cooked on the hearth pg 201
Beef suet pg 149
Beef tallow pg 149
Beer pg 125, pg 149, pg 155, pg 156, pg 164, pg 176, pg 216
Beer 2d grade
Beer from Barley pg 156
Beer from oats pg 156
Beer from rye pg 156
Beet greens dried Pg 154
Beet leaves pg 168
Beets pg 149, pg 153, Pg 154
Beluga pg 152
Beluga kebabs pg 191, pg 204
Beluga liver pg 196
Beluga spine pg 203, pg 204, pg 191, pg 193
Beluga tongue pg 196
Beneficial herbs pg 155
Berries in brine pg 176
Berry candy pg 203
Berry juice Pg 154
Berry Juice (recipe) pg 198
Berry Mead (recipe) pg 197
Big baked pies served with cheese blintzes pg 201
Big fritters served with honey and melted butter pg 201
Big pies stuffed with poppy seeds mixed with hempseed oil and peas pg 202
Big pies cooked in poppy seed oil with hempseed cakes pg 202
Big pies stuffed with viziga pg 202
Bilberry juice pg 165
Bilberry wine pg 152
Biscuit (kotlomy (flour/butter/egg) pg 152, pg 192, pg 203
Biscuits
Black and white chicken soup spiced with saffron pg 203
Black caviar Pg 148
Black fish soup pg 191, pg 193, pg 194, pg 195, pg 203
Black grouse pg 190, pg 195, pg 201, pg 203
Black grouse with saffron sauce pg 201
Black hare pg 201
Black pike liver pg 196
Black pike soup pg 204
Blintzes pg 201
Blintzes filled with cabbage Pg 151
Blintzes filled with kasha Pg 151
Blintzes filled with mushrooms Pg 151
Blintzes filled with poppy seeds Pg 151
Blintzes filled with turnips Pg 151
Boiled caviar pg 196
Boiled kasha Pg 151
Boiled lamb feet Pg 148
Boiled lamb kidney Pg 148
Boiled mead (recipe) (recipe) pg 196
Boiled milk pudding pg 192, pg 195
Boiled mushrooms pg 191, pg 194
Boiled perch pg 194, pg 195
Boiled pike pg 194, pg 195
Boiled roach pg 194
Boiled tench pg 194
Boiled tongue pg 196
Boiled turnip (recipe) pg 199
Boxed sterlet pg 196
Boyar’s Mead (recipe) pg 197
Braised sterlet pg 204
Braised sturgeon pg 191, pg 194, pg 194, pg 195
Bran pg 164
Bread pg 125, pg 163, pg 164, pg 165, pg 203, pg 214, pg 216, pg 219 Pg 222, Pg 223, pg 227
Bread shaped like pine trees pg 195
Breakfast pg 229
Bream soup pg 191, pg 192, pg 203
Bream winter fish soup spiced with saffron pg 202
Buckwheat kasha mixed with mutton fat pg 192
Buckwheat Pg 151, pg 164
Buffet supper pg 211
Buns pg 125
Burbot liver pg 195
Burbot soup pg 194 pg 195
Butter Pg 145, Butter pg 152, Butter pg 192, Butter pg 194, Butter pg 195, Butter pg 202
Butter from heifer’s milk pg 202

C

Cabbage Pg 148, Pg 151, pg 153, Pg 154
Cabbage soup pg 190, pg 191, pg 193, pg 194, pg 195, pg 195 pg 196, pg 203, pg 204
Cabbage soup with fish Pg 151
Cabbage soup with fresh fish stock pg 195
Cabbage soup thin kasha with ham pg 161
Cabbage soup with kasha pg 192
Cabbage soup with peas
Cabbage soup with sturgeon stock pg 195
Cabbage soup with thin kasha
Carp mixed with millet and viziga or another fish pg 204
Carp pg 190, pg 191, pg 192, pg 193, pg 195, pg 203
pg 191, pg 192, pg 203
Carp stuffed with fish millet and viziga
Carp winter fish soup spiced with saffron pg 202
Carrots pg 149, Pg 154
Caviar Pg 151, pg 152, pg 165, pg 203
Caviar gleaned from sturgeon during the autumn pg 195
Caviar of all sorts pg 202
Caviar patties pg 203
Caviar preserved during the autumn pg 203
Caviar simmered in vinegar and poppy juice pg 203
Cheese pg 150, pg 165, pg 204, Pg 205, Pg 206, Pg 208, pg 215, Pg 220, Pg 222, Pg 223
Cheese blintzes pg 192
Cherries pg 202
Cherries in brine pg 176
Cherries in syrup pg 152, pg 165, pg 176
Chicken pg 227
Chicken Cooked on the hearth pg 201
Chicken gizzards pg 191, pg 204
Chicken gizzards, necks and liver pg 203
Chicken halves pg 203, pg 203, pg 204
Chicken necks pg 191, pg 204
Chicken pies pg 192
Chicken served with cheese and saffron pg 201
Chicken soup pg 190, pg 193, pg 195
Chicken with noodles pg 201
Chilled aspic pg 160
Chilled black perch soup winter fish soup spiced with saffron pg 202
Chipmunk pg 193
Chitlings pg 192
Chop Cabbage, Greens, Or a mix of both very fine, wash well, saturate with broth steam well add groats salt and sour cabbage soup and heat pg 163
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add ham and cream or egg white, warm pg 162
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add pork fat and cream or egg white, warm pg 162
Chopped elk heart pg 195
Chilled black perch soup baked in the oven pg 192
Cloves pg 155
Coarse flour pg 196
Commemorative Beer Pg 75, Beer Pg 78
Cooked food pg 229
Corned beef pg 152
Corned beef cooked with garlic and herbs pg 193
Corned beef seasoned with garlic and herbs pg 195
Cottage cheese pancakes with eggs and cheese pg 203
Crab pg 191, pg 204
Cracked crab pg 194
Cranberry juice Pg 154, pg 176
pg 190, pg 191, pg 193, pg 203, pg 204
Crane with saffron sauce pg 201
Crooked burbot pg 192, pg 195
Croutons on the swan’s neck pg 201
Croutons made of white bread fried in butter pg 201
Crown roast of mutton pg 190
Cucumber Pg 154, pg 165

D

Dairy goods pg 165
Desserts pg 152, pg 158
Distilled vodka (may be fortified wine or brandy) pg 157
Domesticated goose pg 201
Doughnuts pg 152
Dried beluga pg 203
Dried fish pg 159 pg 175, pg 194, pg 202
Dried mushrooms pg 191, pg 203, pg 204
Dried pink salmon pg 192, pg 203, pg 204
Dried red salmon pg 202
Dried smelt pg 196, Dried sterlet pg 194, pg 196
pg 204
Dried sturgeon bellies pg 196, Dried sturgeon pg 196, pg 203
pg 204
Dried white salmon pg 203, pg 204
Drinks Pg 209, 226
Drink Toasts pg 211
Dry biscuits of rye pg 164
Dry biscuits of wheat pg 164
Dry-cured fish, boiled Pg 151
Dry-cured fish, smoked Pg 151
Dry-cured items pg 175
Dry-cured meat pg 152, pg 163
Drying fish Pg 151
Duck pg 149, pg 190, pg 193 pg 201 pg 203, pg 204
Dumplings Pg 151, pg 192, pg 193 pg 195, pg 203

E

Eggs pg 150, pg 165
Elk pg 190, pg 192 pg 193, pg 195, pg 203
Elk brains pg 195
Elk lip pg 195
Elk liver pg 195
Elk tongue pg 192
Entails (for the table, doesn’t specify how) Pg 148
Entrails stuffed with kasha cooked with suet and simmered pg 149

F

Fat pg 152
Fermented beer pg 165
Figs pg 195, pg 203
Filled pies pg 125
Fine meal pg 196
Finely sifted wheat flour pg 125
Fish Pg 148, pg 158, pg 160, pg 168, pg 175, pg 194
Fish (fresh) Pg 145
Fish (salted) Pg 145
Fish and vegetable soup
Fish cakes pg 192, pg 195, pg 202
Fish dishes pg 125
Fish giblets Pg 151
Fish in aspic pg 165
Fish rolled and flour and fried Pg 151
Fish soup Pg 151, pg 201
Fish soup served in the breast of a steer pg 201
Fish soup served in the breast of a wild animal pg 201
Fish soup served in the breast of an elk pg 201
Fish soup spiced with saffron pg 191
Fish spines stewed in in vinegar pg 196
Flour pg 152
Fowl Pg 223
Fresh cabbage pg 165
Fresh chilled herring. Pg 194 pg 195
Fresh fish Pg 151, pg 152, pg 165
Fresh honey pg 165
Fresh meat Pg 148, pg 165
Fresh sterlet caviar pg 196
Fresh sterlet pg 193
Fresh sturgeon Pg 148
Fresh sturgeon casserole pg 196
Fresh sturgeon caviar pg 196, caviar pg 203
Fresh sturgeon liver pg 196
Fresh vegetables Pg 154
Fresh white salmon casserole pg 196
Freshwater salmon pg 194
Fried herring pg 194, pg 195
Fried sterlet pg 194
Fritters pg 125, pg 165, pg 196, pg 202, pg 203
Fruit juice pg 165, pg 176
Fruits pg 153
Frumenty Pg 75, Pg 78

G

Garlic pg 165
Geese pg 149
Goose cooked with herbs pg 192
Goose giblets pg 195, pg 201
Goose seasoned with garlic pg 192
Grain Pg 145, pg 152
Grilled stuffed lamb kidney Pg 148
Grilled sturgeon pg 191, pg 192, pg 194, pg 194, pg 195, pg 196, pg 202, pg 204
Groats pg 149, Pg 151
Groats with pink salmon pg 203
Groats with poppyseed oil pg 196
Gudgeon soup pg 191

H

Half-carcasses of aged red meat Pg 148
Ham cooked in a pot over the hearth pg 193
Ham cooked in hay pg 201
Ham pg 152, pg 190, pg 190, pg 192, pg 193, pg 195, pg 203
Hare bones pg 203
Hare gizzards pg 190 pg 192
Hare kidneys pg 191
Hare kidneys with a simple sauce pg 201
Hare liver pg 192
Hare pate pg 192
Hare serve on a bed of noodles pg 201
Hare served with noodles pg 192
Hare stuffed in a turnip pg 193, pg 201
Hare sweet-breads pg 203
Hazel grouse pg 190, pg 195, pg 203, Heart pg 201
Hemp Pg 151
Hempseed oil Pg 151
Hempseed pg 152, pg 164
Hens pg 149, pg 150
Heron pg 190, pg 191, pg 193, pg 203, pg 204
Herring pg 152, pg 165
Herring pie pg 202
Honey in beer March Beer/Mead pg 155
Honey Mead (recipe) pg 197
Honey mixed with ginger saffron and pepper pg 202
Honeyed wine/ hippocras pg 156
Hops Pg 145, pg 152, pg 156, pg 164, Pg 204, Pg 206, Pg 207, pg 216
Horn-shaped rolls pg 150 pg 194, pg 195
Horseradish Pg 151
Hot fish soup pg 192
Hot winter fish soup spiced with saffron pg 202

I

Imitation beer (recipe) pg 198

J

Jellied lamb broth Pg 148
Jellies pg 125, pg 150, pg 161, pg 192

K

Kasha pg 125, pg 150, pg 192, pg 227
Kasha – steam with lard, oil or herring in a broth. You can also wash. chop and clean dried. Fresh. or salt meat or dried, smoked or pickled fish. pg 163
Kasha made from barley (used as sausage stuffing) pg 149
Kasha made from buckwheat (used as sausage stuffing) pg 149
Kasha made from oatmeal (used as sausage stuffing) pg 149
Kasha mixed with herring
Kneaded breads pg 125
Kvass pg 126, pg 149, pg 163, pg 164, pg 213

L

Lamb liver fried with an onion Pg 148
Lamb lung stuffed with milk mixed with flour and eggs Pg 148
Lamb shoulders stuffed with eggs Pg 148
Lamb sweetbreads stuffed with eggs Pg 148
Lard pg 149
Lark pg 190, pg 203
Lark giblets pg 190
Layers of carp and ide (another fish) pg 196
Leaves of root vegetables pg 153
Lemons pg 165
Liquor pg 160
Little loaves used during a fast pg 195
Liver pg 194
Liver of a white ram cooked with pepper and saffron pg 193
Liver of beluga pg 203
Liver of black and white pike pg 203
Liver of pike spiced with saffron pg 196
Liver of sturgeon pg 203
Loach pg 204
Loach in sour cabbage soup pg 193
Loaves (korovai) Pg 205, Pg 206
Loaves pg 215, pg 216, pg 218, Pg 220, Pg 223
Long strips of sturgeon pg 194, pg 195

M

Malt Pg 151, pg 152, pg 156, pg 164
Mashed peas pg 196
Mead pg 125, pg 155, pg 165, pg 176, Pg 205 Pg 210 pg 213, pg 216
Mead pg 230
Mead with spices (recipe) pg 197
Meal pg 156, pg 164, pg 168
Meat pg 125, Pg 145 pg 152 pg 158 pg 160, pg 168, pg 175
Meat dumplings pg 190
Meat in aspic pg 165
Melons Pg 154, pg 165
Melon in honey pg 202
Milch cow (therefore dairy foods) pg 149
Milk pg 150, pg 161
Milk dishes pg 150
Milk flavored with burbot pg 194
Milk with horseradish pg 192
Mixed caviar pg 196
Morels pg 203
Mushrooms pg 165, pg 190
Mushrooms fried in butter pg 203
Mutton breast soup Pg 148
Mutton Pg 148, pg 190, pg 203
Mutton pies baked on the hearth pg 203

N

Noodles pg 192, pg 195
Noodles made from dried peas pg 196
Nutmeg pg 155
Nuts pg 195

O

Oats pg 149, Pg 151, pg 164, pg 168
Oat flour pg 149, Pg 151, pg 152, pg 164
Oatmeal
Old wine Pg 223
Onions pg 165
Onion tarts pg 196, pg 202, pg 203
Ordinary kvass (recipe) pg 198
Ordinary Mead (recipe) pg 197

P

Pancake (melted) butter pg 192
Pancakes pg 125, pg 150, Pg 151 pg 161, pg 192, pg 196, pg 202
Pancakes stuffed with poppyseed-flavored cottage cheese and served with butter pg 203
Pan-fried hare pg 190, pg 192, pg 193 pg 195, pg 203
Partridge pg 195
Pastilles pg 152, pg 165
Pastry crust with sturgeon caviar pg 203
Pastry straws pg 195
Patties pg 192
Pea noodles pg 192, pg 195
Pears pg 165
Pears in brine pg 176
Pears in honey pg 202
Pears in kvass Pg 154, pg 176
Pears in syrup pg 152, Pg 154, pg 176
Peas Pg 151, pg 152, pg 164
Pepper pg 159
Peppered oil pg 192
Perch preserved in brine pg 202
Perch soup baked in the oven pg 193
Perch soup pg 191, pg 192, pg 203
Perch winter fish soup spiced with saffron pg 202
Pickles Pg 151, pg 165
Pickled beets Pg 154
Pickled beluga liver pg 196
Pickled bream pg 194, bream pg 195
Pickled cabbage Pg 154, pg 165
Pickled cucumber Pg 154, pg 159
Pickled cucumbers in brine pg 175
Pickled elk heart pg 195
Pickled fish bellies pg 196
Pickled hare pg 190, pg 192, pg 193, pg 195, pg 201, pg 203
Pickled hare kidneys pg 192
Pickled Heads of pike seasoned with garlic pg 191
Pickled Lemons (salted) pg 159
Pickled lemons in brine pg 175
Pickled Loach pg 191, pg 193
Pickled pike head cooked with garlic pg 195
Pickled pike with horseradish pg 195
Pickled pink salmon pg 193 pink salmon pg 195
Pickled plums (in honey) pg 159
Pickled plums in brine pg 175
Pickled roach pg 195
Pickled sterlet pg 191, pg 195, pg 203, pg 204
Pickled sterlet head pg 195
Pickled sturgeon pg 191, pg 195
Pickled suckling pig pg 195
Pickled white salmon pg 191, pg 193, pg 195, pg 203, pg 204
Pie stuffed with millet viziga and peas pg 204
Pie with hempseed cakes pg 202
Pieces of roast hare pg 204
Pies pg 125, 150, 151, 192
Pies and butter pg 201
Pies baked on the hearth pg 203
Pies cooked in poppyseed broth pg 192
Pies made from the coarse flour left in the sieve pg 125
Pies made from unleavened pasty stuffed with cheese pg 201
Pies stuffed with broth pg 125
Pies stuffed with cabbage pg 125
Pies stuffed with eggs and cheese pg 203
Pies stuffed with fish spines pg 192
Pies stuffed with hempseed cakes (a thin unleavened bread like tortillas, cooked in hempseed juice or stuffed with kasha and served with berries, sour cream or cottage cheese) pg 192
Pies stuffed with herring pg 192
Pies stuffed with kasha pg 125
Pies Stuffed with meat pg 125
Pies stuffed with millet, viziga and peas
Pies stuffed with mushrooms (saffron milk-caps, milk agarics) pg 125
Pies stuffed with peas pg 125
Pies stuffed with pink salmon pg 192
Pies stuffed with poppy seeds pg 196, pg 202
Pies stuffed with sheatfish pg 192
Pies stuffed with turnips pg 125
Pig feet pg 149
Pig head pg 149
Pig intestines pg 149
Pig spine pg 149
Pig stomach pg 149
Pig’s head seasoned with garlic pg 201
Pig’s heads and feet pg 193
Pike caviar pg 203
Pike head cooked in garlic pg 204
Pike headed seasoned with horseradish and garlic pg 193
Pike preserved in brine pg 192
Pike soup pg 203
Pike soup spiced with pepper pg 195
Pike soup spiced with saffron pg 204
Pike winter fish soup spiced with saffron pg 202
Pike-perch casserole pg 196
Pike-perch pg 203
Pike-perch soup pg 194, pg 195
Pink salmon liver pg 196
Pink salmon pie pg 202
Pink salmon preserved in brine and served with a sauce pg 193, pg 202
Pink salmon seasoned with garlic pg 192
Pink salmon spines pg 192, pg 194, pg 195
Pink salmon with the teeth seasoned with garlic pg 202
Plums pg 165, pg 192
Poached bream pg 191
Poppy seeds pg 152
Poppyseed pies cooked in hempseed oil and stuffed with peas pg 192
Pork pg 190 pg 193, pg 203
Pork Cooked on the hearth pg 201
Pork loin pg 193
Pork ribs with a simple sauce pg 201
Pot-roasted chicken pg 195 pg 193
Pot-roasted beef pg 193, pg 195
Pot-roasted goose pg 193, pg 195
Pot-roasted pork pg 193, pg 195
Prepared syrup pg 155
Preserved vegetables Pg 154
Pressed caviar pg 195 pg 203
Puddings made with ginger saffron and pepper pg 202
Puff pastry pg 192

R

Radishes Pg 151
Radish in honey pg 203
Ram tripe stuffed with kasha Pg 148
Ram’s head, brain and entrail soup Pg 148
Raspberry brandy pg 165
Raspberry juice pg 152, pg 155
Red salmon preserved in brine and served with a sauce pg 193 pg 202
Red salmon spine pg 202
Red Wine Pg 209, pg 220, Pg 222, pg 230
Rennet pg 192
Rhenish wine pg 165
Ribs of beluga pg 194, pg 195
Ribs pg 192, pg 193
Roach soup pg 191, pg 192, pg 203
Roach(the fish) stew pg 191, pg 204
Roach winter fish soup spiced with saffron pg 202
Roast beef tongue pg 191, pg 204
Roast beluga back pg 192
Roast beluga preserved in brine pg 192, pg 202
Roast beluga spine pg 202
Roast chicken pg 190, pg 193 pg 195 pg 201, pg 203
Roast chicken served with the gizzards pg 190
Roast chicken with the innards, giblets and liver pg 203
Roast duck with a simple sauce pg 201
Roast goose pg 193, pg 195
Roast ham pg 203
Roast hare’s kidneys pg 190, pg 203
Roast hazel grouse pg 190, pg 203
Roast joints of beef pg 193
Roast joints of beef with a simple sauce pg 201
Roast joints of meat pg 191
Roast meat Pg 222
Roast pork pg 203
Roast saddle of mutton pg 191 pg 204
Roast saddle of mutton rubbed with saffron pg 193, pg 201
Roast suckling pig pg 195
Roast tongue pg 193
Roast tongue with a simple sauce. pg 201
Roasted lamb ribs Pg 148
Roe pg 195
Roll from finely ground flour pg 213
Rolls pg 164, pg 165, pg 214
Root vegetable Pg 154, pg 153
Round fish cakes pg 194
Round Loaves pg 213
Round wheaten loaves Pg 151
Ruff (a small perch Pg 151
Ruff pg 165
Rye pg 149, Pg 151, pg 164, pg 213
Rye bread pg 161

S

Saddle of mutton pg 193
Saffron fish soup pg 203
Saffron soup pg 193, pg 194, pg 195
Salmon caviar Pg 148
Salmon Pg 148
Salt pg 152, pg 196
Salt cabbage pg 149
Salt fish Pg 148, pg 152, pg 165
Salt meat pg 165, pg 190
Salt mutton pg 190, pg 195, pg 203
Salt pork pg 149
Salted beef pg 149
Salted Braised sturgeon pg 191
Salted chicken pg 191, pg 193, pg 203, pg 204
Salted chicken served with the gizzards, necks and livers pg 190
Salted Dried starlet pg 191
Salted Grilled sturgeon pg 191
Salted Heads of pike seasoned with garlic pg 191
Salted Loach pg 191
Salted meat Pg 148, pg 175
Salted pike covered with garlic pg 192
Salted pike pg 192, pg 193, pg 194, pg 195, pg 202, pg 204
Salted pike heads cooked with garlic and horseradish pg 194
Salted pink salmon pg 194
Salted pork cooked in garlic pg 202
Salted Sterlet pg 191, pg 193, pg 194, pg 204
Salted sterlet heads pg 194
Salted sturgeon pg 194, pg 204
Salted white salmon pg 192, pg 194
Salting fish Pg 151
Sausage pg 193, pg 195
Semisoft cheese pg 195
Sheatfish pie pg 202
Sheep innards pg 203
Sheep liver pg 193
Shelled nuts pg 195
Shredded cooked fish Pg 151
Siftings pg 164
Simmered mushrooms pg 204
Simple corned beef with savory pg 203
Simple sweet cooked cereal with raisins and millet pg 203
Smelt Pg 151, pg 196
Smoked Beef tongue pg 192
Smoked beluga pg 191, pg 193
Smoked beluga bellies pg 196
Smoked fish pg 159
Smoked pink salmon pg 191, pg 193
Smoked sturgeon bellies pg 196
Smoked sturgeon pg 191, pg 193
Smoked white salmon pg 191, pg 193
Smoking fish Pg 151
Soft cheese pg 192, pg 195
Sops in broth Pg 151
Soup made form perch, roach, bream, carp beluga and sterlet pg 195
Soup made from perch, roach, bream, carp, beluga sturgeon and sterlet pg 194
Soup made from roach, bream, carp and sterlet pg 193
Soup made from sterlet guts pg 195
Soup made from sturgeon guts pg 194
Soup make from pike pg 192
Soup of gudgeon, bream carp sturgeon and sterlet
Soup Pg 151, pg 160, Pg 222
Soup served with bread pg 195
Soup thickened with wheat flour pg 194, pg 195
Soup with bread pg 194
Sour dishes pg 168
Sour aspic pg 193
Sour cabbage and herring with caviar on the side pg 192
Sour cabbage pg 126, pg 149, pg 164
Sour cabbage soup pg 149, pg 156, pg 168
Sour cabbage with herring pg 202
Sour cooked cereals with raisins and millet pg 203
Sourdough pg 168
Sourdough breads pg 125
Sourdough fritters cooked in nut oil pg 202
Sourdough patties mixed with peas and cooked in nut oil pg 192
Sourdough pies are blended with butter and cheese pg 201
Sourodough pies stuffed with peas and baked in the heart pg 192
Spine of other fish pg 202
Split pea soup pg 196
Steamed bream pg 191, pg 192, pg 193 pg 194, pg 195, pg 202, pg 203
Steamed herring pg 191, pg 192 pg 193, pg 194, pg 195, pg 202, pg 203, pg 204
Steamed lodog (a white fish) pg 194
Steamed lodog pg 195
Steamed pike pg 191
Steamed pike pg 192
Steamed pike pg 193
Steamed pike pg 202
Steamed sterlet pg 192, pg 194, pg 195, pg 202
Steamed white salmon spine pg 203, pg 204
Sterlet, pg 192, pg 194, pg 202, pg 203
Sterlet casserole pg 196
Sterlet soup pg 192
Sterlet spines pg 191, pg 192, pg 193 pg 202, pg 203, pg 204
Sterlet soup pg 194, pg 195
Sterlet winter fish soup spiced with saffron pg 202
Stew Pg 151, Pg 223
Stew spiced with saffron pg 201
Stewed beef brains pg 149
Stewed beef ears, pg 149
Stewed beef entrails pg 149
Stewed beef fatty flesh pg 149
Stewed beef feet pg 149
Stewed beef head pg 149
Stewed beef intestines pg 149
Stewed beef jawbones pg 149
Stewed beef kidneys pg 149
Stewed beef lips pg 149
Stewed beef liver pg 149
Stewed beef stomach pg 149
Stewed beef tripe pg 149
Stewed fish spines pg 192
Stuffed lamb kidneys Pg 148
Stuffed sourdough pies pg 203
Stuffed stomach pg 193, pg 195
Sturgeon pg 152, pg 204
Sturgeon and beluga pg 203
Sturgeon preserved in brine and served with a sauce pg 192, pg 202
Sturgeon soup pg 192, pg 194
Sturgeon spine pg 192, pg 193, pg 202, pg 203, pg 204
Sturgeon winter fish soup spiced with saffron pg 202
Suckling pig innards pg 195
Suckling pig pg 195 pg 202
Swan pg 190, pg 191, pg 193 pg 195 pg 201 pg 203, pg 204 pg 222
Swan basted with honey pg 201
Swan giblets mixed with saffron and croutons pg 201
Swan giblets pg 190, pg 191, pg 193, pg 195, pg 203, pg 204
Swan neck spiced with saffron pg 201
Sweet bread pg 204, Pg 206, Pg 208, pg 215
Sweet fritters pg 201
Sweet jellies pg 196, pg 202
Sweet pies stuffed with cheese pg 201
Sweet rolls pg 125, pg 204
Sweetbreads pg 192 pg 193

T

Thick kasha pg 190
Thick kasha with lard pg 161
Tongue pg 190, pg 203
Turnips pg 149, pg 165
Turnip as prepared in Constantinople (recipe) pg 198
Turnip soup pg 194
Turnips tops pg 168
Turnovers (pirozhki) pg 161, Pg 151, pg 163
Turnovers cooked in nut oil with dried peas
Turnovers stuffed with peas and cooked in nut oil pg 202

U

Unfermented beer pg 165
Unleavened bread pg 196, pg 202
Unsifted grain pg 196

V

Vegetables pg 165, pg 211, pg 227 , pg 228, pg 229, pg 230
Vinegar from beer mash pg 156
Vinegar pg 126, pg 149, pg 159, pg 164
Vineyards (possibly foreign) Pg 154
Vodka pg 125, pg 164, pg 165, pg 168

W

Watermelon in honey pg 202
Watermelons in syrup pg 165
Weak Beer pg 125, pg 194
Wheat pg 149, Pg 151, pg 152, pg 164
Whipped butter pg 192
White flour pg 196
White mead (recipe) pg 197
White Salmon pg 192, pg 202
White salmon casserole pg 196
White salmon preserved in brine and served with a sauce pg 192, pg 202
White salmon spine stew pg 191
White salmon spines pg 194, pg 195
Whole duck pg 194, pg 195, pg 202
Whole suckling pig pg 194
Whole suckling pigs with butter pg 194
Wild boar pg 192
Wild goose pg 201
Wine pg 83, pg 155, pg 216, pg 230
Winnowed grain pg 152
Winter fish soup spiced with saffron pg 202
Winter soup pg 194, pg 195, pg 202
Winter soups spiced with saffron pg 192

Y

Yeast pg 156, pg 164
Yeast dough pg 195
Young ram Pg 148
Young roast chicken pg 192

In order as in the text

Commemorative Beer Pg 75
Frumenty Pg 75

Commemorative Beer Pg 78
Frumenty Pg 78

Wine pg 83

Breads pg 125
Finely sifted wheat flour pg 125
Kneaded breads pg 125
Sourdough breads pg 125
Sweet rolls pg 125
Buns pg 125
Filled pies pg 125
Meat pg 125
Fish dishes pg 125
Pies pg 125
Pancakes pg 125
Kasha pg 125
Jellies pg 125
Fritters pg 125
Pies pg 125
Pies made from the coarse flour left in the sieve pg 125
Pies Stuffed with meat pg 125
Pies stuffed with kasha pg 125
Pies stuffed with peas pg 125
Pies stuffed with broth pg 125
Pies stuffed with turnips pg 125
Pies stuffed with mushrooms (saffron milk-caps, milk agarics) pg 125
Pies stuffed with cabbage pg 125
Beer pg 125
Weak Beer pg 125
Mead pg 125
Vodka pg 125

Kvass pg 126
Vinegar pg 126
Sour cabbage pg 126

Grain Pg 145
Hops Pg 145
Butter Pg 145
Meat Pg 145
Fish (fresh) Pg 145
Fish (salted) Pg 145

Beaver (implies it was eaten) pg 147

Half-carcasses of aged red meat Pg 148
Fish Pg 148
Fresh sturgeon Pg 148
Salmon Pg 148
Salmon caviar Pg 148
Black caviar Pg 148
Salt fish Pg 148
Cabbage Pg 148
Fresh meat Pg 148
Young ram Pg 148
Entails (for the table, doesn’t specify how) Pg 148
Mutton Pg 148
Mutton breast soup Pg 148
Stuffed lamp kidneys Pg 148
Roasted lamb ribs Pg 148
Lamb shoulders stuffed with eggs Pg 148
Boiled lamb feet Pg 148
Lamb liver fried with an onion Pg 148
Lamb lung stuffed with milk mixed with flour and eggs Pg 148
Lamb sweetbreads stuffed with eggs Pg 148
Ram’s head, brain and entrail soup Pg 148
Ram tripe stuffed with kasha Pg 148
Boiled lamb kidney Pg 148
Grilled stuffed lamb kidney Pg 148
Jellied lamb broth Pg 148
Salted meat Pg 148

Beef (milkless cow) pg 149
Salted beef pg 149
Beef entrails pg 149
Beef suet pg 149
Beef tallow pg 149
Stewed beef entrails pg 149
Stewed beef head pg 149
Stewed beef ears, pg 149
Stewed beef lips pg 149
Stewed beef jawbones pg 149
Stewed beef brains pg 149
Stewed beef intestines pg 149
Stewed beef tripe pg 149
Stewed beef stomach pg 149
Stewed beef fatty flesh pg 149
Stewed beef feet pg 149
Stewed beef liver pg 149
Stewed beef kidneys pg 149
Entrails stuffed with kasha cooked with suet and simmered pg 149
Kasha made from oatmeal (used as sausage stuffing) pg 149
Kasha made from buckwheat (used as sausage stuffing) pg 149
Kasha made from barley (used as sausage stuffing) pg 149
Beef broth from tripe pg 149
Beef broth from lips pg 149
Beef broth from ears pg 149
Beef broth from feet pg 149
Sour cabbage pg 149
Salt pork pg 149
Lard pg 149
Pig head pg 149
Pig feet pg 149
Pig stomach pg 149
Pig intestines pg 149
Pig spine pg 149
Geese pg 149
Ducks pg 149
Hens pg 149
Milch cow (therefore dairy foods) pg 149
Beer pg 149
Vinegar pg 149
Kvass pg 149
Sour cabbage soup pg 149
Oats pg 149
Rye pg 149
Wheat pg 149
Barley pg 149
Groats pg 149
Oat flour pg 149
Salt cabbage pg 149
Beets pg 149
Turnips pg 149
Carrots pg 149

Hens pg 150
Eggs pg 150
Cheese pg 150
Milk pg 150
Pies pg 150
Kasha pg 150
Pancakes pg 150
Horn-shaped rolls pg 150
Jellies pg 150
Milk dishes pg 150
Pigs pg 150
Geese pg 150
Hens pg 150
Ducks pg 150
Milk pg 150
Sour cream pg 150
Butter pg 150
Cheese pg 150
Eggs pg 150
Oats pg 150

Rye Pg 151
Wheat Pg 151
Oats Pg 151
Buckwheat Pg 151
Oat flour Pg 151
Barley Pg 151
Malt Pg 151
Peas Pg 151
Hemp Pg 151
Hempseed oil Pg 151
Groats Pg 151
Pies Pg 151
Pancakes Pg 151
Peas Pg 151
Soup Pg 151
Dumplings Pg 151
Boiled kasha Pg 151
Stew Pg 151
Turnovers Pg 151
Blintzes filled with mushrooms Pg 151
Blintzes filled with poppy seeds Pg 151
Blintzes filled with kasha Pg 151
Blintzes filled with turnips Pg 151
Blintzes filled with cabbage Pg 151
Sops in broth Pg 151
Round wheaten loaves Pg 151
Fresh fish Pg 151
Salting fish Pg 151
Smoking fish Pg 151
Drying fish Pg 151
Fish rolled and flour and fried Pg 151
Cabbage soup with fish Pg 151
Radishes Pg 151
Horseradish Pg 151
Cabbage Pg 151
Pickles Pg 151
Caviar Pg 151
Dry-cured fish, smoked Pg 151
Dry-cured fish, boiled Pg 151
Fish soup Pg 151
Shredded cooked fish Pg 151
Fish giblets Pg 151
Ruff (a small perch Pg 151
Baltic herring in barrels, pickled Pg 151
Baltic herring in barrels, in pies Pg 151
Baltic herring in barrels, in kasha Pg 151
Baltic herring in barrels, in groats Pg 151
Smelt Pg 151

Bilberry wine pg 152
Cherries in syrup pg 152
Raspberry juice pg 152
Desserts pg 152
Apple in kvass and pears in kvass pg 152
Apple in syrup pg 152
Pears in syrup pg 152
Pastilles pg 152
Doughnuts pg 152
Sturgeon pg 152
Beluga pg 152
Herring pg 152
Caviar pg 152
Grain pg 152
Fat pg 152
Meat pg 152
aged half carcass of red meat pg 152
Ham pg 152
Corned beef pg 152
Dry-cured meat pg 152
Winnowed grain pg 152
Fresh fish pg 152
Salt fish pg 152
Biscuits pg 152
Flour pg 152
Oat flour pg 152
Poppy seeds pg 152
Wheat pg 152
Peas pg 152
Butter pg 152
Hempseed pg 152
Salt pg 152
Malt pg 152
Hops pg 152

Fruits pg 153
Apples pg 153
Beets pg 153
Cabbage pg 153
Root vegetables pg 153
Leaves of root vegetables pg 153

Beet greens dried Pg 154
Cabbage Pg 154
Root vegetable Pg 154
Pickled cabbage Pg 154
Pickled beets Pg 154
Pickled cucumber Pg 154
Melons Pg 154
Beans (which?) Pg 154
Carrots Pg 154
Cucumber Pg 154
Fresh vegetables Pg 154
Beets Pg 154
Appels in kvass Pg 154
Pears in kvass Pg 154
Apples in syrup Pg 154
Pears in syrup Pg 154
Berry juice Pg 154
Cranberry juice (!!!)Pg 154
Preserved vegetables Pg 154
Vineyards (possibly foreign) Pg 154

Beer pg 155
Barley Malt pg 155
Honey in beer March Beer/Mead pg 155
Mead pg 155
Nutmeg pg 155
Cloves pg 155
Beneficial herbs pg 155
Raspberry juice pg 155
Wine pg 155
Prepared syrup pg 155

Beer pg 156
Ale pg 156
Sour Cabbage Soup pg 156
Malt pg 156
Meal pg 156
Hops pg 156
Beer from Barley pg 156
Beer from oats pg 156
Beer from rye pg 156
Vinegar from beer mash pg 156
Honeyd wine/ hippocras pg 156
Yeast pg 156

Distilled vodka (may be fortified wine or brandy) pg 157

Meat pg 158
Fish pg 158
Desserts pg 158

Vinegar pg 159
Pickled cucumbers pg 159
Pickled Lemons (salted) pg 159
Pickled plums (in honey) pg 159
Pepper pg 159
Aspic (meatless) pg 159
Aspic (with meat) pg 159
Aspic (with caviar) pg 159
Aspic (with cabbage) pg 159
Smoked fish pg 159
Dried fish pg 159

Liquor pg 160
Meat pg 160
Fish pg 160
Chilled aspic pg 160
Soups pg 160

Rye bread pg 161
Cabbage soup thin kasha with ham pg 161
Thick kasha with lard pg 161
Turnovers (pirozhki) pg 161
Jellies pg 161
Pancakes pg 161
Milk pg 161

Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add red meat and cream or egg white, warm pg 162
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add ham and cream or egg white, warm pg 162
Chop Cabbage, Greens, Or a mix of both very fine, wash well, steam add pork fat and cream or egg white, warm pg 162

Chop Cabbage, Greens, Or a mix of both very fine, wash well, saturate with broth steam well add groats salt and sour cabbage soup and heat pg 163
Kasha – steam with lard, oil or herring in a broth. You can also wash. chop and clean dried. Fresh. or salt meat or dried, smoked or pickled fish. pg 163
Bread pg 163
Kvass pg 163
Dry-cured meat pg 163
Turnovers pg 163

Malt pg 164
Rye pg 164
Oats pg 164
Wheat pg 164
Meal pg 164
Peas pg 164
Hempseed pg 164
Buckwheat pg 164
Oat flour pg 164
Dry biscuits of rye pg 164
Dry biscuits of wheat pg 164
Bread pg 164
Rolls pg 164
Beer pg 164
Vodka pg 164
Ale pg 164
Kvass pg 164
Sour cabbage pg 164
Vinegar pg 164
Siftings pg 164
Bran pg 164
Yeast pg 164
Hops pg 164
Mead pg 164
Butte pg 164
Salt pg 164
Preserving fish pg 164
Preserving meat pg 164
Preserving tongue pg 164
Preserving smoked fish pg 164
Preserving layered fish pg 164
Preserving dried fish pg 164
Half-carcasses of meat pg 164
Air cured corned beef pg 164
Joints pg 164
Tongue pg 164
Smoked fish pg 164
Fish preserved in thin layers pg 164

Herring pg 165
Ruff pg 165
Bread pg 165
Rolls pg 165
Cheese pg 165
Eggs pg 165
Dairy goods pg 165
Onions pg 165
Garlic pg 165
Fesh meat pg 165
Salt meat pg 165
Fresh fish pg 165
Salt fish pg 165
Fresh honey pg 165
Meat in aspic pg 165
Fish in aspic pg 165
Cucumbers pg 165
Pickled cabbage pg 165
Fresh cabbage pg 165
Turnips pg 165
Vegetables pg 165
Mushrooms pg 165
Caviar pg 165
Pickles pg 165
Fruit juice pg 165
Cherries in syrup pg 165
Raspberry brandy pg 165
Apples pg 165
Pears pg 165
Melons pg 165
Watermelons in syrup pg 165
Plums pg 165
Lemons pg 165
Fritters pg 165
Pastilles pg 165
Apple kvass pg 165
Bilberry juice pg 165
Rhenish wine pg 165
Vodka pg 165
Mead pg 165
Fermented beer pg 165
Unfermented beer pg 165
Ale pg 165

Oats pg 168
Beet leaves pg 168
Turnips tops pg 168
Ale pg 168
Vodka pg 168
Sour dishes pg 168
Meat pg 168
Fish pg 168
Sour cabbage soup pg 168
Sourdough pg 168
Meal pg 168

Pickled cucumbers in brine pg 175
Pickled plums in brine pg 175
Pickled lemons in brine pg 175
Dry-cured items pg 175
Meat pg 175
Fish pg 175
Salted meat pg 175
Dried fish pg 175

Mead pg 176
Beer pg 176
Fruit juice pg 176
Cherries in syrup pg 176
Apples in syrup pg 176
Pears in syrup pg 176
Apples in kvass pg 176
Pears in kvass pg 176
Cranberry juice pg 176
Apples in brine pg 176
Pears in brine pg 176
Cherries in brine pg 176
Berries in brine pg 176

Swan pg 190
Swan giblets pg 190
Crane pg 190
Heron pg 190
Duck pg 190
Black grouse pg 190
Hazel grouse pg 190
Roast hare’s kidneys pg 190
Salted chicken served with the gizzards, necks and livers pg 190
Salt mutton pg 190
Baked mutton pg 190
Chicken soup pg 190
Thick kasha pg 190
Salt meat pg 190
Baked split fowl pg 190
Tongue pg 190
Elk pg 190
Pan-fried hare pg 190
Pickled hare pg 190
Hare gizzards pg 190
Roast chicken served with the gizzards pg 190
Lark pg 190
Lark giblets pg 190
Crown roast of mutton pg 190
Pork pg 190
Ham pg 190
Carp pg 190
Mushrooms pg 190
Meat dumplings pg 190
Cabbage soup pg 190
Aspic pg 190
Hazel grouse pg 190
Baked hare pg 190
Duck pg 190
Roast hazel grouse pg 190
Black grouse pg 190
Mutton pg 190
Baked split fowl pg 190
Pickled hare pg 190
Roast chicken pg 190
Pork pg 190
Ham pg 190

Steamed herring pg 191
Steamed pike pg 191
Steamed bream pg 191
Smoked pink salmon pg 191
Smoked white salmon pg 191
Smoked sturgeon pg 191
Starlet spines pg 191
Smoked beluga pg 191
Beluga spines pg 191
White salmon spine stew pg 191
Poached bream pg 191
Fish soup spiced with saffron pg 191
Perch soup pg 191
Roach soup pg 191
Bream soup pg 191
Carp soup pg 191
Pickled white salmon pg 191
Pickled starlet pg 191
Pickled sturgeon pg 191
Pickled Heads of pike seasoned with garlic pg 191
Pickled Loach pg 191
Grilled sturgeon pg 191
Braised sturgeon pg 191
Steamed herring pg 191
Beluga kebabs pg 191
Black fish soup pg 191
Baked perch pg 191
Roach(the fish) stew pg 191
Gudgeon soup pg 191
Bream soup pg 191
Carp soup pg 191
Sturgeon soup pg 192
Starlet soup pg 192
Salted white salmon pg 192
Salted Starlet pg 191
Salted Heads of pike seasoned with garlic pg 191
Salted Loach pg 191
Salted Dried starlet pg 191
Salted Grilled sturgeon pg 191
Salted Braised sturgeon pg 191
Boiled mushrooms pg 191
Baked mushrooms pg 191
Dried mushrooms pg 191
Cabbage soup pg 191
Carp pg 191
Crab pg 191
Swan pg 191
Swan giblets pg 191
Crane pg 191
Heron pg 191
Hare kidneys pg 191
Roast joints of meat pg 191
Roast beef tongue pg 191
Roast saddle of mutton pg 191
Salted chicken pg 191
Chicken gizzards pg 191
Chicken necks pg 191
Baked mutton pg 191
Chicken soup pg 191
Corned beef pg 191
Chipmunk pg 191
Corned beef cooked with garlic pg 191
Corned beef seasoned with herbs pg 191

Goose seasoned with garlic pg 192
Goose cooked with herbs pg 192
Baked split goose pg 192
Baked split smoked duck pg 192
Aged corned beef pg 192
Smoked Beef tongue pg 192
Elk tongue pg 192
Elk pg 192
Pan-fried hare pg 192
Hare served with noodles pg 192
Pickled hare pg 192
Pickled hare kidneys pg 192
Hard gizzards pg 192
Hare liver pg 192
Young roast chicken pg 192
Hare pate pg 192
Chicken pies pg 192
Puff pastry pg 192
Buckwheat kasha missed with mutton fat pg 192
Biscuits pg 192
Beef cooked with garlic pg 192
Sweetbreads pg 192
Wild boar pg 192
Ham pg 192
Chitlings pg 192
Ribs pg 192
Kasha pg 192
Two kinds of rennet pg 192
Crooked burbot pg 192
Pea noodles pg 192
Noodles pg 192
Carp pg 192
Dumplings pg 192
Cabbag soup with kasha pg 192
Cheese blintezes pg 192
Pies pg 192
Patties pg 192
Jellies pg 192
Kasha pg 192
Plums pg 192
Soft cheese pg 192
Boiled milk pudding pg 192
Milk with horseradish pg 192
Butter pg 192
Pancake (melted) butter pg 192
Whipped butter pg 192
Peppered oil pg 192
Sour cabbage and herring with caviar on the side pg 192
Roast beluga back pg 192
Pink salmon seasoned with garlic pg 192
Grilled sturgeon pg 192
White Salmon pg 192
Dried pink salmon pg 192
Sturgeon spines pg 192
Starlet spines pg 192
Steamed herring pg 192
Steamed pike pg 192
Steamed starlet pg 192
Steamed bream pg 192
Pink salmon spines pg 192
Stewed fish spines pg 192
Winter soups spiced with saffron pg 192
Chilled black perch soup baked in the oven pg 192
Hot fish soup pg 192
Soup make from pike pg 192
Starlet soup pg 192
Carp Soup pg 192
Perch soup pg 192
Roach soup pg 192
Bream soup pg 192
Sturgeon soup pg 192
Butter pg 192
Sterlet pg 192
Fish cakes pg 192
Pies pg 192
Turnovers cooked in nut oil with dried peas pg 192
Sourdough patties mixed with peas and cooked in nut oil pg 192
Sourdough pies stuffed with peas and baked in the heart pg 192
Poppyseed pies cooked in hempseed oil and stuffed with peas pg 192
Pies cooked in poppyseed broth pg 192
Pies stuffed with hempseed cakes (a thin unleavened bread like tortillas, cooked in hempseed juice or stuffed with kasha and served with berries, sour cream or cottage cheese) pg 192
Pies stuffed with fish spines pg 192
Pies stuffed with pink salmon pg 192
Pies stuffed with sheatfish pg 192
Pies stuffed with herring pg 192
Pancakes pg 192
Salted pike covered with garlic pg 192
Pike preserved in brine pg 192
Salted pike pg 192
Roast beluga preserved in brine pg 192
White salmon preserved in brine and served with a sauce pg 192
Sturgeon preserved in brine and served with a sauce pg 192

Pink salmon preserved in brine and served with a sauce pg 193
Red salmon preserved in brine and served with a sauce pg 193
Swan pg 193
Swan giblets pg 193
Crane pg 193
Heron pg 193
Duck pg 193
Roast saddle of mutton rubbed with saffron pg 193
Roast joints of beef pg 193
Roast tongue pg 193
Pork loin pg 193
Salted chicken pg 193
Chicken soup pg 193
Beef salt pork pg 193
Chipmunk pg 193
Elk pg 193
Corned beef cooked with garlic and herbs pg 193
Pan-fried hare pg 193
Hare stuffed in a turnip pg 193
Pickled hare pg 193
Roast chicken pg 193
Liver of a white ram cooked with pepper and saffron pg 193
Pot-roasted beef pg 193
Pot-roasted pork pg 193
Sausage pg 193
Stuffed stomach pg 193
Ham pg 193
Ribs pg 193
Sweetbreads pg 193
Pot-roasted chicken pg 193
Carp pg 193
Dumplings pg 193
Cabbage soup pg 193
Baked hare pg 193
Ham cooked in a pot over the hearth pg 193
Sour aspic pg 193
Pig’s heads and feet pg 193
Baked split fowl pg 193
Pickled hare pg 193
Pork pg 193
Ham pg 193
Chipmunk pg 193
Sheep liver pg 193
Saddle of mutton pg 193
Roast goose pg 193
Pot-roasted goose pg 193
Steamed herring pg 193
Steamed pike pg 193
Steamed bream pg 193
Smoked pink salmon pg 193
Smoked white salmon pg 193
Smoked sturgeon pg 193
Smoked beluga pg 193
Sturgeon spines pg 193
Beluga spines pg 193
Sterlet spines pg 193
Saffron soup pg 193
Black fish soup pg 193
Perch soup baked in the oven pg 193
Soup made from roach, bream, carp and sterlet pg 193
Pickled white salmon pg 193
Pickled pink salmon pg 193
Fresh sterlet pg 193
Salted sterlet pg 193
Pike headed seasoned with horseradish and garlic pg 193
Salted pike pg 193
Pickled loach pg 193
Loach in sour cabbage soup pg 193

Dried sterlet pg 194
Grilled sturgeon pg 194
Braised sturgeon pg 194
Baked mushrooms pg 194
Boiled mushrooms pg 194
Cabbage soup pg 194
Cracked crab pg 194
Dried fish pg 194
Whole suckling pigs with butter pg 194
Whole duck pg 194
Fish pg 194
Winter soups pg 194
Steam herring fresh chilled herring pg 194
Steamed bream pg 194
White salmon spines pg 194
Pink salmon spines pg 194
Steamed sterlet pg 194
Freshwater salmon pg 194
Steamed lodog (a white fish) pg 194
Winter soup pg 194
Butter pg 194
Whole suckling pig pg 194
Whole duckling pg 194
Saffron soup pg 194
Black fish soup pg 194
Burbot soup pg 194
Liver pg 194
Milk flavored with burbot pg 194
Soup made from perch, roach, bream, carp, beluga sturgeon and sterlet pg 194
Soup thickened with wheat flour pg 194
Soup with bread pg 194
Sterlet soup pg 194
Pike-perch soup pg 194
Soup made from sturgeon guts pg 194
Salted white salmon pg 194
Salted pink salmon pg 194
Salted Sterlet pg 194
Salted sturgeon pg 194
Salted sterlet heads pg 194
Salted pike heads cooked with garlic and horseradish pg 194
Round fish cakes pg 194
Fried sterlet pg 194
Boiled pike pg 194
Boiled tench pg 194
Boiled perch pg 194
Boiled roach pg 194
Pickled bream pg 194
Salted pike pg 194
Horn-shaped rolls pg 194
Ribs of beluga pg 194
Fried herring pg 194
Grilled sturgeon pg 194
Braised sturgeon pg 194
Long strips of sturgeon pg 194

Cabbage soup with fresh fish stock pg 195
Cabbage soup with sturgeon stock pg 195
Swan pg 195
Swan giblets pg 195
Roast goose pg 195
Black grouse pg 195
Partridge pg 195
Hazel grouse pg 195
Roast suckling pig pg 195
Salt mutton pg 195
Baked mutton pg 195
Pickled suckling pig pg 195
Suckling pig innards pg 195
Chicken soup pg 195
Corned beef seasoned with garlic and herbs pg 195
Elk pg 195
Pickled elk heart pg 195
Chopped elk heart pg 195
Elk lip pg 195
Elk liver pg 195
Elk brains pg 195
Pan-fried hare pg 195
Pickled hare pg 195
Roast chicken pg 195
Goose giblets pg 195
Pot-roasted beef pg 195
Pot-roasted pork pg 195
Ham pg 195
Sausage pg 195
Stuffed stomach pg 195
Pot-roasted goose pg 195
Pot-roast chicken pg 195
Crooked burbot pg 195
Pea noodles pg 195
Noodles pg 195
Carp pg 195
Dumplings pg 195
Cabbage soup pg 195
Steamed herring pg 195
Fresh chilled herring pg 195
Steamed bream pg 195
White salmon spines pg 195
Pink salmon spines pg 195
Steamed sterlet pg 195
Steamed lodog pg 195
Winter soup pg 195
Butter pg 195
Suckling pig pg 195
Whole duck pg 195
Saffron soup pg 195
Black fish soup pg 195
Burbot soup pg 195
Roe pg 195
Burbot liver pg 195
Pike soup spiced with pepper pg 195
Soup made form perch, roach, bream, carp beluga and sterlet pg 195
Soup thickened with wheat flour pg 195
Soup served with bread pg 195
Sterlet soup pg 195
Pike-perch soup pg 195
Soup made from sterlet guts pg 195
Pickled white salmon pg 195
Pickled pink salmon pg 195
Pickled sterlet pg 195
Pickled sturgeon pg 195
Pickled sterlet head pg 195
Pickled pike head cooked with garlic pg 195
Fish cakes pg 195
Boiled pike pg 195
Boiled perch pg 195
Pickled roach pg 195
Pickled bream pg 195
Pickled pike with horseradish pg 195
Salted pike pg 195
Horn-shaped rolls pg 195
Ribs of beluga pg 195
Fried herring pg 195
Grilled sturgeon pg 195
Braised sturgeon pg 195
Long strips of sturgeon pg 195
Cabbage soup pg 195
Pastry straws pg 195
Nuts pg 195
Bread shaped like pine trees pg 195
Shelled nuts pg 195
Yeast dough pg 195
Figs pg 195
Semisoft cheese pg 195
Boiled milk pudding pg 195
Soft cheese pg 195
Little loaves used during a fast pg 195
Pressed caviar pg 195
Caviar gleaned from sturgeon during the autumn pg 195

Fresh sturgeon caviar pg 196
Fresh sterlet caviar pg 196
Liver of pike spiced with saffron pg 196
White salmon casserole pg 196
Pink salmon liver pg 196
Black pike liver pg 196
Pike-perch casserole pg 196
Sterlet casserole pg 196
Fresh sturgeon casserole pg 196
Fresh white salmon casserole pg 196
Fresh sturgeon liver pg 196
Pickled beluga liver pg 196
Dried sturgeon pg 196
Beluga liver pg 196
Smelt pg 196
Dried smelt pg 196
Layers of carp and ide (another fish) pg 196
Boiled caviar pg 196
Mixed caviar pg 196
Dried sturgeon bellies pg 196
Pickled fish bellies pg 196
Fish spines stewed in in vinegar pg 196
Boxed sterlet pg 196
Boiled tongue pg 196
Dried sterlet pg 196
Smoked sturgeon bellies pg 196
Smoked beluga bellies pg 196
Beluga tongue pg 196
Grilled sturgeon pg 196
Noodles made from dried peas pg 196
Groats with poppyseed oil pg 196
Split pea soup pg 196
Mashed peas pg 196
Cabbage soup pg 196
Pancakes pg 196
Onion tarts pg 196
Fritters pg 196
Pies stuffed with poppy seeds pg 196
Sweet jellies pg 196
Unleavened bread pg 196
Fine meal pg 196
White flour pg 196
Coarse flour pg 196
Unsifted grain pg 196
Salt pg 196
Boiled mead (recipe) pg 196

White mead (recipe) pg 197
Honey Mead (recipe) pg 197
Ordinary Mead (recipe) pg 197
Boyar’s Mead (recipe) pg 197
Mead with spices (recipe) pg 197
Berry Mead (recipe) pg 197

Berry Juice (recipe) pg 198
Ordinary kvass (recipe) pg 198
Imitation beer (recipe) pg 198
Baked Turnip pudding (recipe) pg 198
Turnip as prepared in Constantinople (recipe) pg 198

Boiled turnip (recipe) pg 199
Watermelons (recipe) pg 199
Melons (recipe) pg 199

Kuzmin apples (recipe) pg 200
Ripe apples and quinces (recipe) pg 200
Mozhaisk cream (recipe) pg 200
Berry candy (recipe) pg 200
Apple candy (recipe) pg 200

…and the pages from 200-204 are repeats of 190-196 to some extent.

Black hare pg 201
Pig’s head seasoned with garlic pg 201
Ham cooked in hay pg 201
Cow’s feetblack grou rubbed with saffron
Swan basted with honey pg 201
Stew spiced with saffron pg 201
Swan giblets mixed with saffron and croutons pg 201
Swan neck spiced with saffron pg 201
Crouton on the swan’s neck pg 201
Croutons made of white bread fried in butter pg 201
Wild goose pg 201
Swan pg 201
Domesticated goose pg 201
Black grouse with saffron sauce pg 201
Crane with saffron sauce pg 201
Roast duck with a simple sauce pg 201
Roast saddle of mutton rubbed with saffron pg 201
Roast joints of beef with a simple sauce pg 201
Roast tongue with a simple sauce. pg 201
Pork ribs with a simple sauce pg 201
Hare kidneys with a simple sauce pg 201
Pickled hare pg 201
Chicken served with cheese and saffron pg 201
Hare serve on a bed of noodles pg 201
Hare in a turnip pg 201
Chicken with noodles pg 201
Heart pg 201
Fish soup served in the breast of a wild animal pg 201
Fish soup served in the breast of a steer pg 201
Fish soup served in the breast of an elk pg 201
Goose giblets pg 201
Roast chicken pg 201
Black grouse pg 201
Duck pg 201
Sweet pies stuffed with cheese pg 201
Baked meat pies pg 201
blintzes pg 201
Sourdough pies are blended with butter and cheese pg 201
Big baked pies served with cheese blintzes pg 201
Big fritters served with honey and melted butter pg 201
Pies made from unleavened pasty stuffed with cheese pg 201
Pies and butter pg 201
Fish soup pg 201
Beef seasoned with garlic Cooked on the hearth pg 201
Chicken Cooked on the hearth pg 201
Pork Cooked on the hearth pg 201
Sweet fritters pg 201

Sour cabbage with herring pg 202
Caviar of all sorts pg 202
Roast beluga spine pg 202
Pink salmon with the teeth seasoned with garlic pg 202
Grilled sturgeon pg 202
White salmon pg 202
Dried red salmon pg 202
Sturgeon spine pg 202
Sterlet spine pg 202
Steamed herring pg 202
Steamed pike pg 202
Steamed sterlet pg 202
Steamed bream pg 202
Red salmon spine pg 202
Spine of other fish pg 202
Chilled black perch soup winter fish soup spiced with saffron pg 202
Hot winter fish soup spiced with saffron pg 202
Pike winter fish soup spiced with saffron pg 202
Sterlet winter fish soup spiced with saffron pg 202
Carp winter fish soup spiced with saffron pg 202
Perch winter fish soup spiced with saffron pg 202
Winter fish soup spiced with saffron pg 202
Roach winter fish soup spiced with saffron pg 202
Bream winter fish soup spiced with saffron pg 202
Sturgeon winter fish soup spiced with saffron pg 202
Butter from heifer’s milk pg 202
Sterlet pg 202
Fish cakes pg 202
Turnovers stuffed with peas and cooked in nut oil pg 202
Sourdough fritters cooked in nut oil pg 202
Baked sourdough pie stuffed with peas pg 202
Big pie stuffed with poppy seeds mixed with hempseed oil and peas pg 202
Big pies cooked in poppy seed oil with hempseed cakes pg 202
Big pies stuffed with viziga pg 202
Pink salmon pie pg 202
Sheatfish pie pg 202
Herring pie pg 202
Pie with hempseed cakes pg 202
Pancakes pg 202
Salted pork cooked in garlic pg 202
Perch preserved in brine pg 202
Salted pike pg 202
Roast beluga preserve in brine pg 202
White salmon preserved in brine and served with a sauce pg 202
Sturgeon preserved in brine and served with a sauce pg 202
Red salmon preserved in brne and served with a sauce pg 202
Pink salmon preserved in brine and served with a sauce pg 202
Dried fish pg 202
Butter pg 202
Suckling pig pg 202
Whole duck pg 202
Winter soup pg 202
Pancakes pg 202
Onion tarts pg 202
Fritters pg 202
Pies stuffed with poppy seeds pg 202
Sweet jellies pg 202
Unleavened breads pg 202
Watermelon in honey pg 202
Melon in honey pg 202
Apples in honey pg 202
Pears in honey pg 202
Cherries pg 202
Puddings made with ginger saffron and pepper pg 202
Honey mixed with ginger saffron and pepper pg 202

Simple sweet cooked cereal with raisins and millet pg 203
Sour cooked cereals with raisins and millet pg 203
Berry candy pg 203
Figs pg 203
Radish in honey pg 203
Caviar pg 203
Pike caviar pg 203
Pressed caviar pg 203
Fresh sturgeon caviar pg 203
Caviar preserved during the autumn pg 203
Liver of black and white pike pg 203
Liver of sturgeon pg 203
Liver of beluga pg 203
Groats with pink salmon pg 203
Pike-perch pg 203
Sterlet pg 203
Sturgeon and beluga pg 203
Bread pg 203
Dried mushrooms pg 203
Mushrooms fried in butter pg 203
Pies stuffed with millet, viziga and peas
Carp stuffed with fish millet and viziga
Fritters pg 203
Onions tarts pg 203
Pancakes stuffed with poppyseed-flavored cottage cheese and served with butter pg 203
Pastry crust with sturgeon caviar pg 203
Caviar simmered in vinegar and poppy juice pg 203
Caviar patties pg 203
Swan pg 203
Swan giblets pg 203
Crane pg 203
Heron pg 203
Duck pg 203
Black grouse pg 203
Hazel grouse pg 203
Roast hare’s kidney pg 203
Salted chicken pg 203
Chicken gizzards, necks and liver pg 203
Salt mutton pg 203
Baked mutton pg 203
Mutton pies baked on the hearth pg 203
Black and white chicken soup spiced with saffron pg 203
Pies baked on the hearth pg 203
Fritters pg 203
Biscuit (kotlomy (flour/butter/egg) pg 203
Stuffed sourdough pies pg 203
Simple corned beef with savory pg 203
Chicken halves pg 203
Tongue pg 203
Elk pg 203
Pies stuffed with eggs and cheese pg 203
Cottage cheese pancakes with eggs and cheese pg 203
Pan-fried hare pg 203
Pickled hare pg 203
Hare bones pg 203
Hare sweet-breads pg 203
Roast chicken with the innards, giblets and liver pg 203
Lark pg 203
Sheep innards pg 203
Pork pg 203
Ham pg 203
Carp pg 203
Morels pg 203
Dumplings pg 203
Cabbage soup pg 203
Aspic pg 203
Hazel grouse pg 203
Baked hare pg 203
Duck pg 203
Roast hazel grouse pg 203
Black grouse pg 203
Mutton pg 203
Chicken halves pg 203
Pickled hare pg 203
Roast chicken pg 203
Roast pork pg 203
Roast ham pg 203
Steamed herring pg 203
Dried pink salmon pg 203
Dried white salmon pg 203
Dried sturgeon pg 203
Sterlet spine pg 203
Dried beluga pg 203
Sturgeon spine pg 203
Beluga spine pg 203
Steamed white salmon spine pg 203
Steamed bream pg 203
Saffron fish soup pg 203
Black fish soup pg 203
Pike soup pg 203
Perch soup pg 203
Roach soup pg 203
Bream soup pg 203
Carp soup pg 203
Pickled white salmon pg 203
Pickled sterlet pg 203

Pie stuffed with millet, viziga and peas pg 204
Carp mixed with millet and viziga or another fish pg 204
Steamed herring pg 204
Dried pink salmon pg 204
Dried white salmon pg 204
Dried sturgeon pg 204
Sterlet spine pg 204
Beluga kebabs pg 204
Sturgeon spine pg 204
Beluga spin pg 204
Steamed white salmon spine pg 204
Pike soup spiced with saffron pg 204
Black pike soup pg 204
Baked perch pg 204
Roach stew pg 204
Soup of gudgeon, bream car p sturgeon and sterlet
Pickled white salmon pg 204
Pickled sterlet pg 204
Pie stuffed with millet viziga and peas pg 204
Carp mixed with millet and viziga or another fish pg 204
Salted sterlet pg 204
Sturgeon pg 204
Salted sturgeon pg 204
Salted pike pg 204
Pike head cooked in garlic pg 204
Loach pg 204
Dried sterlet pg 204
Grilled sturgeon pg 204
Braised sterlet pg 204
Simmered mushrooms pg 204
Baked mushrooms pg 204
Dried mushrooms pg 204
Cabbage soup pg 204
Crab pg 204
Swan pg 204
Swan giblets pg 204
Crane pg 204
Heron pg 204
Duck pg 204
Chicken halves pg 204
Pieces of roast hare pg 204
Roast beef tongue pg 204
Roast saddle of mutton pg 204
Salted chicken pg 204
Chicken gizzards pg 204
chicken necks pg 204
Sweet bread pg 204
Sweet rolls pg 204
Cheese pg 204

Mead Pg 205
Loaves (korovai) Pg 205
Cheese Pg 205

Loaves (korovai) Pg 206
Sweet Bread Pg 206
Cheese Pg 206
Hops Pg 206

Hops Pg 207
*

Cheese Pg 208
Sweet bread Pg 208

Drink Pg 209
Red Wine Pg 209

Mead Pg 210
*

Drink Toasts pg 211
Buffet supper pg 211
Vegetables pg 211
Rye pg 213
Roll from finely ground flour pg 213
Mead pg 213
Kvass pg 213
Round Loaves pg 213

Bread pg 214
Rolls pg 214

Loaf pg 215
Sweet bread pg 215
Cheese pg 215

Hops pg 216
Bread pg 216
Loaves pg 216
Beer pg 216
Mead pg 216
Wine pg 216

Loaves pg 218
*

Bread pg 219
*

Loaves Pg 220
Cheese Pg 220
Red wine pg 220

Red wine Pg 222
Bread Pg 222
Cheese Pg 222
Roast meat Pg 222
Soup Pg 222
Swan pg 222

Old wine Pg 223
Fowl Pg 223
Bread Pg 223
Cheese Pg 223
Loaves Pg 223
Stew Pg 223

Aspic from chopped chicken with plums, lemons and cucumbers pg 225
*

Drinks pg 226
*

Chicken pg 227
Kasha pg 227
Vegetables pg 227
Bread pg 227

Vegetables pg 228
*

Vegetables pg 229
Cooked food pg 229
Breakfast pg 229

Vegetables pg 230
Wine pg 230
Red Wine pg 230
Mead pg 230

Mead pg 231
*

Vegetable pg 232
Wine pg 232
Cooked food pg 232

Drink a toast pg 233
*

Rolls pg 234
Sweet bread pg 234
Round loaves pg 234
Cheese pg 234
Grain pg 234
Loaves pg 234

Cheese pg 235
Drinks pg 235
Grain pg 235
Wine pg 235
Chicken pg 235
Kasha pg 235
Vegetables pg 235

Wine pg 236
Drink for toasts pg 236

Loaves pg 237
*

Sweets pg 238
Stewed Chicken pg 238
Kasha pg 238

Kasha pg 239
*

…Next step alphabetical listing.

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created & Published 5/28/17 (C)M. Bartlett
Last updated 6/7/17

May 29, 2017 0

Activities through 5-21-17 Potluck

Visitors and new folks made it interesting, although otherwise it was quiet this week. We’re down to 4 active members, one of whom is in school. We had a visit from one of the distant members, Anja and Loren’s son, Amor, (who is in the Air Force) and heard from a couple of others who live over in the Valley.

We’re hoping that the sewing kit will get to Egil’s. It was shipped on Friday and the right people have been notified. All the meetings are at regular times this week. Next potluck will be on June 25 because of Investiture.

Top (finished Friday)

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 6/25

One Saturday we got word that the very talented Tryggr Tyresson was put on vigil for Laurel for his marvelous stonework! The elevation will be at Egil’s. (Album below) And Viscount Sir Christian Bane and his Inspiration Viscountess Helene d’Anjou are the new Heirs. Huzzah!

Their Majesties’ remarks before the tourney. 68 entrants!

Early Week

Anja worked on the embroidery for her pincushion kit (pix in Sewing) and started planning some for a pin ball and did some rolled hem research. Loren finished the varnish on the sewing box and Anja got the last trimming done and then it got mailed on Friday. No, the picture will show up *after* Egil’s, not before!

Materials got sorted and put away. Pincushions got cut. Several projects got talked out and some discarded. Materials purchases got budgeted.

Cheese and Wine Workshop – Amor was here for a quick visit. He’s Loren and Anja’s son that’s in the Air Force. He’s moving to Eskalya in Oertha. He wanted to see cheese being made, so that happened Wednesday night and then the cheese got fried on Thursday!

He liked it and took 1/2 with him on the next leg of his trip!

What was even funnier was that his little dog, Pooka, (having had too much cheese earlier in the day) was having all kinds of fun licking everyone’s hands and faces after we had eaten our share!

Sewing Time – Happened 3 times this week! With Amor there, Anja and Loren sat down on Wednesday and all three of them worked on projects. Loren had made a bone needle for Amor and finished up a bamboo case for it. Amor worked on a bowstring. Anja was working on pouches and pincushions and then kept on with those on Thursday during the regular sewing time. Then on Saturday we sat and talked to two new people while Anja was working on the pinball.

Amor’s bowstring – The odd part of this was that when he mis-tied the knot at the other end of the string, it twisted his bow all out of shape, but then he managed to twist it back!

A goodie for Anja, redwood!

The end turns around to make this awesome seam ripper!

Pouches

Most of these were just one or two steps, but the tudor rose one was stitched start-to-finish and the blackworked one got the top done, pressed on Thursday and stitched on….

We also got Amor outfitted with a tunic, some sewing tools, a couple of myrtlewood pieces and some wood butter (so he can sand and finish them) for feast gear and a pouch to keep it in, then sent him and Pooka on their way Thursday evening with best wishes for fun in Oertha!

Herb Bunch – …started with sorting some of the dried herbs and labeling things. AFter that we worked on the blossoms from the sweet woodruff plant and talked about coumarin. After the workshop time, Loren got one of the bottles of white wine and we set up a May Wine.

Project Day – (Anja) The whole morning was cooking. Loren made bread. I set up a meat pie, then prepped ham including making ham broth that mostly went into a bean soup for the week and then finished up the May Wine, set up the carrots and thawed the butters.

May Wine – a “traditional” spring wine

…and then we started realizing that no one was here, so put off baking the pie until later, because the two folks who had definitely said they wanted to be here couldn’t make it until well past 5pm. So we did finally have our feast, but in the early evening. Jeanne got her share, even though she couldn’t join us. 🙂

Anja got some licks in on her pinball, but didn’t finished. She was too busy talking to the new folks!

Potluck Menu

Meat Pie – Anja
Bread – Loren
Butters (from stash) Loren and Anja
Butter – New folks
Sweet Carrots – New folks
Devilled Ham – Anja (from ham donated by Jeanne)
May Wine – Loren and Anja
Marzipan – Anja & Amor

Bean Pottage (will be frozen for next time)

Miscellaneous pix

Holly Heise‎ 051517 I made fifty 7 inch dolls for the 50 year challenge

From many years back. AnTir’s device in cheese and caviar!

Music

Links

Another of Marya’s series on Temple Rings – https://kargashina.wordpress.com/2017/05/17/s-shaped-temple-rings/

Henry VIII sends a love letter – http://laphamsquarterly.org/eros/royal-ardor

A series by the Treasury on the Picts

Crown Pix from the An Tir Virtual Feed

Laurellin says, “I am so thrilled when the shields I paint get used for their intended purpose; these are not precious things, they are tools of WAR!!! Dings, scuffs, gouges… useful and used things are wonderful.”

PhelanTolusmidr’s Knighting – the last unanswered blow

Funnies

Anja, Loren, Amor, Amy, Gudrun (V), Gogor (V), two new people (Nick and Amy?)

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = 4+27 = 31 plus 1 lg sewing kit, 3 sewing box (in process), 36 pincushions, varnished stuff (124), 1 child’s coif, 3 hats, length of lucet cord
Total as a Household = 3390 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/14/17 & published 5/21/17 (C)M. Bartlett
Last updated 5/21/17

May 22, 2017 0

Activities through 5-14-17

This has been another quiet week as far as SCA stuff goes. Stella is prepping for Egil’s and really excited. Loren’s been working on some new projects, but nothing he wants to talk about, yet. Anja is sewing.

We were hoping to get to Adiantum A&S this week so we can drop off the prize bundle, but it’s not happening. Cars and finances and such.

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Watch the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 5/21 Next week!

Early Week

Sunday night the report went out early, so some of the evening stuff got put off to here! The wax got another washing (and more during the week) and then Stella stopped by while Anja was starting to make some pincushions for sewing. The next night the ricotta got worked on and just did not work. Later in the week Loren and Anja also froze the beef and pork for the pies for the potluck, knowing that they were going to be baked in another 12 days or so and also prepped and froze some beef for other dishes later in the season, and at the end of the week used the whey and some of the beef in a late period style beef dish, sortof a beef stroganoff, but not as fancy, and it was very tasty.

broken up and ready for the next washing

Sewing Time – Stella and Anja sat and stitched for a couple of hours. Stella was working on crochet. Anja finished the child’s coif that she started last week, then worked on some embroidery and then sewing more pincushions.

Pulled Basting stitched with the “picker”. That’s the needle and spools.

Cheese and Wine Workshop – …got put off to Sunday because of Great Garage Sale stuff and then we realized it was Mother’s Day! Oops!

Project Day – …started with varnishing the prize box, then Anja started working on how to do a Quaker Pin Ball, doing a fair amount of online research. She started a pinball, discovered that what she was doing was inadequate and so Loren went to the hardware store to get some 1 1/4 inch washers and then she got back to work.

…and tried and it didn’t work, cardboard was too big

Amy and Stella arrived at the same moment and we got some pouches made and House business cards to fill them with, and Anja finished her pinball. Stella played for us all the sing, which is fun and we had some folks in that we talked to about the SCA.

After everyone left Anja went back to finishing the gravy for the sour cream beef.

Miscellaneous pix

I don’t think anyone would think these were other than pretend…

051117 Tammie Dupuis Based on Anglo-Saxon rings dated 6th -10th century

Vesta…. her viscounty circlet is made of shrinky dink!

This is a modern version of a stone with a natural hole used as a lamp.

Music

Funnies

Stella, Anja, Loren, Amy

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = plus 1 lg sewing kit, 3 sewing box (in process), 34 pincushions, varnished stuff (124), 1 child’s coif, 3 hats, length of lucet cord
Total as a Household = 3359 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/7/17 & published 5/14/17 (C)M. Bartlett
Last updated 5/14/17

May 15, 2017 0

Activities through 5-7-17

It was fairly quiet this week, although we did get stuff done. Amy has passed her mid-terms. Anja’s been working on blogs and stitchery. Stella’s working on new music and Loren made a bunch of pieces for various projects.

Herbs and Saturday Sewing aren’t going to happen this week. Saturday is Waldport’s Great Garage Sale, so Anja and Loren will be too busy. We’re planning a cheese night during the week, though! (Watch the Facebook group for date/time) The Cheese Ladies are interested in doing the Schiz. 🙂

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 5/21

Early Week – Anja spent awhile sorting books in the House library. She also pulled all the stray papers, TI’s, CA’s and all and got them separated. Eventually Loren found some boxes to sort into for those. That’s going to help, we think.

Sewing Time –

…was Stella and Anja. Stella was hemming and Anja first worked on finishing a couple of small pincushions, then stitching on a small coif for largesse, and finally making progress on the embroidery for a large pincushion. Loren fed us fresh bread with butter.

Amy came in for Sewing on Saturday, but Anja got pulled away since one of her suppliers came in with some stones for her stock.

Cheese and Wine Workshop – We found a recipe for Schiz (pronounced Skee, apparently) an Italian cheese that is fried before eating. We had been talking about it all week, but finally managed to get all the pieces together on Friday and started in. It called for heating the milk slowly, and it took 45 minutes to get up to temperature. We added caraway, dill and celery seed to the milk as it warmed.

At 8:30 the rennet went in and at 9 went back and checked. No break! …. so heated the milk back up the 5 degrees it had lost and added an 1/2 tab of a different rennet. Kinda crossed our fingers and prayed. 🙂 …`The next time the curd “broke” so went on with cutting the curd, then cooking some more. By 10:30 the curd had cooked and the whey was starting to look right, so we started draining the whey. We had to use two cloths because the cloth we started with was too thick! (The cheesecloth had gone walkabout….again!) …and re-appeared 10 minutes after we had grabbed something else.

By 11, it was all hanging and cooling. By 11:20 it was still dripping, only molded in the cloth like some of the italian cheeses, but it hadn’t been salted, which it didn’t say in the recipe when to do! We broke up the mostly-dripped-out curd, salted, squoze and re-hung and it went into the fridge, along with the re-bottled whey. It was tasty both with and without the salt, but it’s definitely a damp cheese. I see why this one gets sliced and fried. Ricotta from the whey tomorrow!

Into the cloth, which isn’t draining fast enough

2nd cloth in front, hanging to drip out

…and then fridged overnight to drip some more, which it did very little of. The pot below was dry.

Anja says, “Sunday evening, I pulled out the cheese, sliced it and then fried some. ….omgs…. I haven’t had fried cheese that good in a long, long time! You can only do that with cheeses that don’t melt. My Baba used to get a cheese with a similar texture from a local Czech butcher shop, but they closed before I was a teenager. I haven’t found any cheese that worked as well until now!” The thing is that the not-expensive American cheese *all* melt. We haven’t been able to afford an artisanal cheese and this qualifies.

The process was rather similar to this one, except we didn’t press it.

Schiz – NICOLO SANTORIO·TUESDAY, MAY 2, 2017 – Schiz (pronounced “skee”) is a fresh cow’s milk cheese from the Dolomites in Northern Italy. It’s only good for a few days and is fried in a pan before eating, usually served with polenta.

Ingredients:

1 gallon of milk (not ultra-pasteurized)
Liquid rennet (1/4 tsp) or 1/4 tablet.
(optional) Calcium chloride for pasteurized cold stored milk

Tools

Good thermometer.
Large pot
Ladle
Knife or cake spatula to cut the curds
A basket molds or any other good draining mold.

Pour the milk in to the clean pot and heat milk slowly to 96° F (35° C), then take it off the heat source.
Add 1/4 tsp (1.25ml) single strength rennet or ~ 1/4 tablet. Stir for one minute with an up and down motion with the spoon or ladle, then stop the milk moving with a slight back stir.
Put a lid on and leave milk to set for 30 minutes.
Cut the coagulated curd in a grid pattern with your knife, with about 1-2 cm between cuts, keeping the knife vertical. Allow this to set for 2-3 minutes while the whey begins to show in the cuts. Then cut again following the existing cuts, but this time hold the knife at a 45 degree angle. Be gentle so you don’t mash the curds up.
Return to the heat and set to very low, continuing to monitor the temperature so that it doesn’t go above 120°. The total cooking time will be 20-30 minutes. The longer it is cooked, the drier the final cheese will be. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers.
Remove the whey with a ladle to about an inch above the surface of the curds. Leaving a bit of whey for the transfer will help the cheese consolidate.
Transfer the curds to the basket mold and allow the whey to drain. A small amount of weight (1-2 lbs) can help consolidate the curd and produce a slightly drier curd, but this is optional. I use just a bit of hand pressure to consolidate the cheese. Turn the curds as they drain and firm up. Doing this several times during the draining will keep the moisture even.
The draining cheese should be placed in the refrigerator as soon as the whey drainage slows, but with a bowl underneath to collect the small amount of whey that continues to drain. Schiz should be used within a few days at most.

To cook, slice up and fry in a pan with butter and a pinch of salt. Cream can be added. Serve with polenta or wide cut pasta like Pappardelle.

Herb Bunch – Did a little prep during the week of the wax from a local honey supplier. It needed to be melted and heated, drained, strained and melted again in water, repeatedly. We’re not done, even yet. At least it’s fairly simple.

Drain and strain.
Add clean water.
Boil.
Cool overnight.
Repeat.

Once the water from step 1 is clear, then the wax chunk gets set aside for aging.

Project Day – We started with digging out the blue velveteen that Anja wants to use for more pincushions and for the inside of the Egil’s prize box. That got cut, plus more for pincushions and maybe a bag, and then Loren spent some time cleaning up the worktable and working in the area around the library.

Anja got going on lining the sewing kit box with the blue velveteen. Once the bottom was in and drying she did a little embroidery and then the back was ready. Loren pulled things out so that we could fry some more cheese and she could show Loren how. …and that was lunch!

Schiz fridged overnight. See how the napkin and back of the box are damp?

Lunch! Fried schiz, buttered Loren bread and olives

Between the two of them, they worked on finishing the other pieces of the prize box, which took the rest of the day. Still needs varnished!

Miscellaneous pix – Some marvelous dolls made by Laurie Rossbach

Music

Links

From the Anja’s Quest blog, a whole series of pages on toys. – https://anjasquest.wordpress.com/tasks/toys/ There are 20 pages on this topic, now.

Updated Pages

Cheese Project – http://wp.me/p8ngGY-l9

Funnies

Anja, Stella, Loren, Amy

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731 plus 3 sewing box (in process), 1 fid, 1 awl, 4 needles, 32 pincushions, varnished stuff (124), 3 hats
Total as a Household = 3359 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/30/17 & published 5/7/17 (C)M. Bartlett
Last updated 5/7/17

May 8, 2017 0

Activities through 4-30-17

Nobody got to go to Birthday Bash! 😦 Well, maybe A&S this week? No? Drattit…. <sigh> Well, we’re just keeping on keeping on with our own projects, then.

Anja’s brother, Iurii, passed the Sergeantry Trials at the Birthday Bash and is now a Yeoman of Adiantium! Congratulations!

We did hear from Sabrina this week. She’s still doing her weaving in her new shop in Newport. We get to see each other online, only, because of schedules, but she’s going to try to get us some pictures of her weaving, soon.

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 5/21

Early Week – Not much was going on other than ongoing projects. Apparently Dollar Stores have pool noodle again, so Anja started talking to folks about stickhorse and lance toys for largesse. (pix below)

Sewing Time – …was just Anja this week. She spent the time cutting out pincushions which then got filled and sewn on Saturday.

Saturday Sewing – Anja had one student in, who stitched one pinpillow that Anja finished.

Anja worked on the plotz and biscornu while the student stitched the one with snowflakes.

Anja filled and finished the pillow and the biscornu on Sunday.

Project Day – Was short because Loren, Stella and Anja were packing for a non-House event and had to leave right at the end of our time, so we didn’t get to hang out and talk late. We discussed some House issues and what all is going on in the Knowne World. These are the only pix of work, mostly it was ribbons being added to cushions and Anja started one more.

In this pic, too, with the student-stitched one and one that Anja did start to finish during the afternoon.

Miscellaneous pix

Cynthia (used to be from Tymberhavene) at a demo

Our Princess, Alina, with a small subject.

Music – One of us

Tsou Een Meysken Gaen Om Wijnm

Capella Sancti Michaelis / Currende Consort

From From the Album Masters From Flanders, Vol. 4: 16th Century And Dances From Flanders (Polyphony From The 15th & 16th Century)

Etcetera, 2008 (January 15, 2012)

ASIN: B006O0OV1E

Links

A modern one, but… – http://www.wikihow.com/Make-a-Cheese-Press

Make sea salt – http://www.cooksscience.com/recipes/9706-homemade-sea-salt/?extcode=NSFBD27ZZ&utm_source=facebook&utm_medium=photo&utm_content=homemadesalt&utm_campaign=csrecipe

Updated Pages

Potluck Foods – http://wp.me/p8ngGY-8u

Funnies

Some largesse ideas

Anja, Loren, Amy

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731 plus 3 sewing box (in process), 1 fid, 1 awl, 4 needles, 35 pincushions, varnished stuff (124), 3 hats
Total as a Household = 3359 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/22/17 & published ??/??/17 (C)M. Bartlett
Last updated 5/1/17

May 1, 2017 0

Activities through 4-23-17

It’s been another quiet week. House members have been very busy: Amy with school, Anja and Loren with the shop, Gogor and Sash and Kaylee with work, Stella working on her various projects, but we’re getting things done and always setting up new projects.

Next week House members may get to Adiantum’s Birthday Bash, but since Loren and Anja aren’t going to be able to go, all meetings are at the normal times this week.

Loren & Needle

Sewing Night – At Ancient Light, Thursdays, 6-8pm
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 & Wine – Watch the schedule or the Facebook group! This is going to be irregularly scheduled for when tasks need to occur.
Next Potluck – 5/21

Early Week

Other than unpacking and Anja trying to find her strayed pincushion there wasn’t that much going on. Anja did manage to spend a little time with the period foods list again, though, getting some things added. (Found the pincushion on Tuesday….) Stella stopped by with some finds for beading or painting and Amy stopped to let us know that while school has eaten her, she hopes it will eventually spit her back out!

The new Bardic Champion, Conchobar (pic by Jill Blackhorse)

Then on Tuesday Night, on the An Tir list on Facebook, Styrkarr Jarlsskald posted:

Missive from the King and Queen:

Due to the death of our beloved Kingdom Bardic Champion, Conchobar, We present the following:

The remainder of Conchobar’s term in the office of Bardic Champion will be divided between three noble and worthy bards: As second place at KASB, We give Lady Sholeh of Susa, of the Shire of Couer du Val, the honor of serving as Our Bardic Champion through July Coronation and give the Champion’s Challenge during our successors’ Coronation.

Following July Coronation, Mistress Ismenia, a well-serving prior Bardic Champion, will take up the cloak and serve Our successors through An Tir Collegium.

Following Collegium, Master Martin le Harpeur, another well-serving prior Bardic Champion, will take up the cloak and serve until a new Bardic Champion is selected in the usual manner at Kingdom Arts & Sciences and Bardic next March.

We charge all three of these noble Champions to honor the memory of Conchobar by hosting a bardic activity in praise of, and in honor of Conchobar. Our three Champions may interpret this mandate as they see fit. Please join us in honoring these three Champions as we honor the memory of Conchobar (Russ Gilman-Hunt) over the remainder of his term.

In love and service,

Styrkarr and Stjarna
Sable Lion and Lioness, An Tir

Sewing Time – Got well scattered through the week. Loren was working on needles and Anja more pincushions. Most likely Stella was crocheting, but we didn’t see that until Sunday!

Herb Bunch – Most of what we did today was make seed-starting pots and talk about some of the seed that we have, mostly about the gourd, but also a little about chives and leeks and how are we going to grow the shallots without something eating the bulbs. Some lungwort and bergamot got harvested, dried off and hung for drying. We had a “friend” visit on the bergamot, probably the same guy that was chewing the leeks, yesterday!

Project Day

Started with clearing space to work. *How* does that table fill up so fast? Anja got going on more of the “period foods” list, finding some of the obscure things that have come up in the last few weeks of research. She and Loren also talked over how to finish the Latgallian Headdress, since they’re looking at buying materials soon.

Loren started in on a curved bone needle (suggested by our son, Amor) and when Amy got there, she and Anja worked on cup covers and embroidery and we all talked about SCA politics, period foods, the possibility of doing a Russian Feast and lots of other things.

We also talked about doing pool noodle stick horses as a way of making a stick horse suitable for someone small, since if they bop someone with it, or fall on it, no one will get hurt!

A bead tray donated by Stella. It’s porcelain, so heavy enough to not flip and fling beads all over!

Miscellaneous pix

Coronation of Gabriel of Maccuswell II and Sonja Ryzaja II in Ansteorra

Music – Listening to www.ancientfm.com

New Book

How To Be a Tudor: A Dawn-to-Dusk Guide to Tudor Life by Ruth Goodman (Author), Liveright; 2017), ISBN-10: 1631492535, ISBN-13: 978-1631492532

Anja got this book after hearing from Seamus that he was reading it. It’s got a marvelously chatty style and is a good secondary source, with some primary from Ruth’s own experience. We’re familiar with “Secrets of the Castle”, the BBC series about Guedelon Castle, which she also did, but her first love is the Tudor era and it *shows*. This is an easy, fast read even though it’s information-dense. The biggest problem is that she cites sources, and then doesn’t tell you where the info is in the source, or where to find the source! …and some of these are really obscure texts.

Updated Pages

Lists of Period and Non-Period Foods – http://wp.me/p8ngGY-d5

Funnies

“OMG – can’t stop laughing! But I will never again trust Google’s helpful offers to translate pages. I’m looking at Cantiga de Santa Maria #10, “Rosa das Rosas” which is in 13th c. Galician Portuguese. The phrase “dona das donas” (referring to Mary) was translated thus: “doughnut of the doughnuts.” 😂 Our Lady of Sprinkles, pray for us!” – Joan Hall – Facebook 4/21 (used with permission)

Loren, Anja, Stella, Amy (Herb Bunch, 2)

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

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731 plus 3 sewing box (in process), 1 fid, 1 awl, 4 needles, 32 pincushions, varnished stuff (124), 3 hats
Total as a Household = 3359 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/17/17 & published 4/23/17 (C)M. Bartlett
Last updated 4/23/17

April 24, 2017 0

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. )

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