Medieval Recipes
from class 5/6 R
 

  Orange Omelete for Ruffians 

  Ravioles 

  Chicken with Fennel 

  Veal or Chicken with Herbs  

   Orange Pie 

  Bread Pancakes   

  Apple Moye    

   Thick Leek Soup  

Some of these recipes were originally found on other internet sites and we would like to acknowledge these wonderful medieval resources:

A Boke of Gode Cookery

Bill & Ken's Medieval Feasts

Ingredients

6 eggs
2 oranges
1 lemon
2 tabs sugar
2 tabs olive oil
salt

Method

Juice the oranges and lemon.
Beat the eggs, add the juice, sugar & salt.
Taste, then cook the omelette in the oil.

Ingredients

1 chicken
2/3 cup almonds
fennel
parsley
2 cups water
spices
2 tsp oil or lard
salt to taste

Method

Melt the oil or lard and brown the chicken.
Simmer for 40 minutes.
Grind the almonds, add the herbs and blend to a paste.
Add almond mixture and heat until thickened.
Arrange chicken on serving platter and serve with sprinkled spices and salt.

Ingredients

50 g butter
1.5 kg stewing veal or chicken joints
450 g washed & thickly sliced leeks
4 cloves of garlic, chopped finely
175 g pot barley
900 ml water 
3 generous tabs red wine vinegar
2 bay leaves, salt & pepper
15 fresh, roughly chopped sage leaves

Method

Melt butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat is lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning. Bring to the boil, cover and simmer gently for 1 - 1½ hours or till the meat is really tender and ready to fall from the bone.
add the sage and continue to cook for several minutes.
Adjust the seasoning to taste and serve in bowls.
The barley will serve as a vegetable.  

Ingredients

1 orange
6 egg yolks
2 tabs cream
puff pastry
4 oz. sugar
4 oz. butter
1 tsp salt

Method

Peel the orange, then put the rind into boiling water.

Beat the orange in a mortar, put in sugar, butter, egg yolks, cream and salt, then beat all together until a fine paste is formed.

Pre-heat the oven to a low temperature then spoon the creamy paste into the pastry and place one sheet on top to form a crust.

Bake until golden brown on top.

Ingredients

(Makes about 12 pancakes)

3½ cups flour
½ cup ghee
1 cup milk
½ tsp salt

Method

Melt the ghee, stir it into the flour with a fork until there are only very small lumps.
Stir in the milk until thoroughly mixed and knead briefly.
Put the ball of dough in a bowl covered by a damp cloth and leave for at least an hour. 
Then knead the dough until it is smooth and elastic, adding a little extra flour if necessary.
Take a ball of dough about 5 cm in diameter, roll it out to about a 12 cm diameter circle.
Cook it in a hot frypan without grease.
After about 2 minutes it should start to puff up a little in places. 
Turn it and cook another 2 minutes, then it should be done.

Ingredients

apples
butter
sugar
saffron
almond milk
beef broth
olive oil

Method

Take apples and boil them.
Let them cool and strain them through a cloth.
On flesh days put beef broth into apples, and butter, sugar and saffron.
On fish days add good almond milk, olive oil and good powders.

Ingredients

450 g fresh leeks
225 g pearl barley or yellow split peas
100 g butter
900 ml milk
45 g fresh parsley, finely chopped.
salt & pepper to taste

Method

Place barley & peas into a mixing bowl and cover them with cold water. Let them soak overnight.
Drain and rinse.
Wash and clean the leeks thoroughly. Carefully chop them into small rings.
Melt the butter in the saucepan over a low heat and stir in the leeks.
Mix the soaked barley/peas with the leeks and butter then pour in the milk.
Stir in the salt and pepper and cook the soup slowly over a low heat. Do not let the milk boil.
When all the vegetables are soft, remove from the heat.
Pour the soup into a serving dish or bowls and sprinkle the parsley on top.