Forme of Curye, published as part of:
Hieatt, Constance B. and Sharon Butler, editors. Curye on Inglysch. Blydell & Brewerm, Limited as part of the Early English Text Society Supplementary Series, #8, 1985. ISBN – 0197224091.
The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c. together with Excellent Directions for Cookery: As also for Preserving, Conserving, Candying, &c. First edition, London, 1669.
Greco, Gina L. and Christine M. Rose, translators. The Good Wife's Guide (Le Menagier de Paris): A Medieval Household Book. Ithaca: Cornell University Press, 2009. ISBN: 978-0-8014-4738-9.
On-line resources consulted:
The Coronation of Tom and Sigrid
King and Queen of Northshield
Sallat – spring lettuces, onions, herbs, olive oil, vinegar
Pandemayne – crusty white bread, leavened with yeast
Savory Toasted Cheese – brie, butter, cream cheese
Loyn of Beefe – beef tenderloin steaks, salt, pepper
Funges – mushrooms and leeks in wine and vegetable broth
Pescoddes – peapods with bacon (a limited amount is available with butter instead of bacon)
Macrows – egg noodles with butter and cheese
Burrebrede – shortbread with butter, wheat and oat flours, sugar, and spices
Gingerbrede – gingerbread balls made with honey, breadcrumbs, ginger, cubebs, cloves, and sugar
Custard – a frozen confection, a gift from the event steward
Thanks unto you all, Milords and Miladies, for joining us in this celebration. The Medieval Steakhouse menu is brought to you at the request of the event steward. Most recipes are taken from 14th century English sources. We hope you enjoy the fare!
We are trying something new this feast. Please choose one person from your table to be your server for the evening. This person will present his/herself at the food staging area to retrieve your food for the evening. Beverages will be brought to your table by members of our feast-staff.
Please be sure to sit in the seats you reserved at Troll so that your table will receive the proper number of medium-rare and medium-well steaks!
SALAT. Forme of Curye, XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small with thyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.
SAVORY TOASTED CHEESE, Digby p. 228/177 Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
NOTA. Forme of Curye, XX.II. XV. The Loyne ..., is fro the hippe boon to the hede.
FUNGES, Forme of Curye, X.
Take funges and pare hem clene, and dyce hem; take leke and shrede hym small, and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort.
MACROWS . Forme of Curye, XX.IIII. XII. Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.
PESCODDES, Le Menagier de Paris In new peas cooked to be eaten in the pod, you must add bacon on a meat day: and on a fish day, when they are cooked, you separate the liquid and add underneath melted salt butter, and then shake it.
GINGERBREDE, Curye on Inglysch
To make gingerbrede. Take goode honye & clarefie it on þe fere, & take fayre paynemayn or wastel brede & grate it, & caste it into þe boylenge hony, & stere it well togyder faste with a sklyse þat it bren not to þe vessell. & þanne take it doun and put þerin ginger, longe pepere & saundres, & tempere it vp with þin handes; & than put hem to a flatt boyste & strawe þereon suger & pick þerin clowes rounde aboute by þe egge and in þe mydes yf it plece you &c.
Savory Toasted Cheese
Digby p. 228/177
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
1/2 lb butter
1/2 lb cream cheese
1/2 lb Brie or other strongly flavored cheese
1/4 t white pepper
Melt the butter. Cut up the cheese and stir it into the butter over low heat. You will probably want to use a whisk to blend the two together and keep the sauce from separating (which it is very much inclined to do). When you have a uniform, creamy sauce you are done. You may serve it over asparagus or other vegetables, or over toast; if you want to brown the top, put it under the broiling unit in your stove for a minute or so. Experiment with some of the variations suggested in the original.
Forme of Cury, c. 1390
Take persel, sawge, grene garlec, chibolles, letyes, leek, spinoches, borage ... fennel and toun cressis, rewe, rosemarye, purslarye; laue and waishe hem clene, pike hem, pluk hem small with thyn honed and myng hem wel with rawe oile, lay on vyneg and salt and sue it forth.
A Salat of Herbs & Greens (Serves 24)
1 box Spring Lettuces Mix from Sam’s
The leaves from 12-15 stems Parsley
1/3 c chopped Chives
1/2 bunch watercress
1/2 c Shredded red cabbage
1/2 bag baby spinach
Dressing (Serves the entire feast hall)
Equal parts fig and pear balsamic vinegars (10-12 oz each)
Extra virgin olive oil (~25 oz)
Squeeze of lemon juice from fresh lemon
1.5 Tblsp Sel de Provance (from The Spice House, here in Milwaukee – can substitute sea salt and Herbs de Provance)
Combine all of the ingredients except the greens. Let it sit for an hour or so to allow the flavors to incorporate. When you're ready to serve, toss the greens in the serving dish, drizzle with the oil and vinegar mixture.
Le Menagier de Paris
In new peas cooked to be eaten in the pod, you must add bacon on a meat day: and on a fish day, when they are cooked, you separate the liquid and add underneath melted salt butter, and then shake it.
1.5 lb fresh pea pods or green beans
3-4 slices apple wood smoked bacon
Clean peas/beans. Parboil until bright green and still crisp. Dice bacon and sauté until half-cooked. Drain off excess fat. Return bacon to the heat and add the beans. Cook over medium heat until the bacon is a bit crispy and the beans are to your desired tenderness.
Forme of Cury
12. Funges. Take funges and pare hem clene, and dyce hem; take leke and shrede hym small, and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort.
1 lb fresh mushrooms (button or baby bellas)
1 cup vegetable stock
½ c white wine
2 Tblsp butter, divided
Several threads saffron
Clean leek and cut the white into half-rounds ~1/4 inch wide. (Save the green parts to make broth!) Clean and slice the mushrooms. Sauté the mushrooms and leeks in butter. Add stock and wine spices and remaining butter. Cook until liquid reduces to somewhere between soup and gravy consistency, although thicker and thinner both work well…
Cury on Inglysh XX.IIII. XII.
Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.
1 lb egg noodles
½ c small curd cottage cheese
2 T butter, divided
½ c shredded Jarlsburg
In a small sauce pan, heat 1T butter and the cottage cheese until melty – the cheese will probably form a gooey ball in the middle surrounded by milk. Add milk if the cheese is very dry. Boil the pasta in salted water until al dente. Strain pasta and pour into crock-pot. Pour melty cheese through a strainer to remove solids and pour the liquid over the pasta to coat along w/ remaining butter. (Save the gooey part to eat on toasty bread.) Sprinkle with shredded Jarlsburg when ready to serve.
Curye on Inglysch p. 154 (Goud Kokery no. 18)
To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.
12 oz honey
1 loaf of bread
1+ T powdered ginger
1+ t ground cubebs
1+ t ground cloves
2 T sugar in the raw
1/4 c water 1 c powdered sugar
(NOTE: I put 1+ for each spice as tastes may vary as may the strength of your available spices. Also, fresh ginger and/or candied ginger may also be used.)
Toast the bread until very lightly browned or leave out to dry overnight. Shred the bread into breadcrumbs (sawdust consistency, I used a food processor.) The crumbs can be made ahead if necessary. When ready to make the gingerbread balls, mix the dry ingredients together except the powdered sugar. Empty the container of honey into a large pot, I used a non-stick dutch oven. Bring the honey to bubbly over medium heat. Then add the spices and water. Simmer while stirring until the honey has lost much of its viscosity. Then pour in the crumbs, turn off the heat, and stir until the bread absorbs the melted honey. When cool enough to touch, knead a few times to make sure that all the bread is coated. Roll into large-grape to walnut sized pieces and roll in remaining sugar. Will store well in a cool, dry place.
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cups unbleached flour
3/4 cup oat flour
1 cup butter, softened
(Note: The amount of flour will vary with humidity.)
Preheat the oven to 350 degrees F (175 degrees C). Stir together the sugar, spices, and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy. Kneading with your hands actually works better than using a spoon. Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes. Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.