New Cooks/Linen Spoon 2011 A.S. XLV
Are you new to cooking? New to the SCA? New to Medieval Cooking? New to entering a 'Spoon' competition? None of the above? Want to hang out and taste delicious foods? Welcome!
The New Cooks/Linen Spoon is dedicated to helping anyone who fits into the above categories to join us in making tasty Medieval food.
For 2011, we'll be using a series of recipes that you can cook again and again. You can bring them to potlucks, picnics or tourneys. You can enter a New Cooks/Linen Spoon competition with the recipe, or just make it whenever you want. You don't need to cook your entry on-site, although if it's supposed to be served hot you might need to re-heat it.
Here's the deal:
I provide you with the original source and a translation. It's up to you to redact it – that is to work out the proportions, cooking times, ways to make or serve the dish. You write up what you did and why you did it. Include the original recipe in your write up. This is your documentation.
We meet at the event at 1:00. Everyone tastes all the competitors dishes, we read everyone's documentation, then score it. By tasting, reading, and scoring the entries, you become familiar with the Kingdoms Spoon competitions, and can go on to compete in the Wooden Spoon, Silver Spoon or Copper Spoon. (if there is an Oerthan spoon competition, please let me know and I'll mention it here.) All competitors receive a badge with a spoon embroidered on it.
You can enter the New Cooks/Linen Spoon competition more than once.
It is important for the competitions to stay true to the recipe – now is not the time to be creative.
You don't have to do this by yourself – feel free to ask for help – you can contact me directly, ask on any cooks list, do your research on the internet – just be careful to weigh the answers you get and make sure to choose wisely!
I'm posting all the recipes now – this will give you plenty of time to buy ingredients or perfect your dish.
Onion & Leek Soup The Opera of Bartolomeo Scappi
234. To prepare a thick soup of onions and leeks mixed together for a Lenten day
Get an old onion, peel it and cut it up into pieces, take the whitest part of a leek, parboil them. Then remove them from the bouillon and let them drain. Beat them small with knives and saute them in olive oil, add in pepper and cinnamon. When they have sauteed, put in saffron tinged water and boil them in an earthenware or copper pot. When they are almost cooked, put in almond milk that is not too thin, along with a little verjuice and a handful of beaten fine herbs; finish off cooking them so they thicken a little. If it is not a Lenten day you can thicken them with beaten eggs and grated cheese. Serve that hot with spices over it.
Cameline Sauce from Du Fait de Cuisine, by M. Chiquart.
This is a 14th century French recipe. It calls for grains of paradise – Whole Foods carries it, but if you can't find them at the store, find me, and I'll give you some. You should be able to find galingale at an Asian or Indian market. This sauce recommended to be served with veal or poultry. (There's a different recipe for Cameline Sauce to be served with fish.) Pick up a rotisserie chicken, and serve this sauce with it. A perfect fit for any potluck!
7. And to give understanding to him who will make the camelin bruet, he should take his poultry and his meat -- pork or kid or veal or lamb -- according to the quantity which he is told to make and put to cook well and properly in fair and clean cauldrons or pots, and also a good and large piece of large salt pork which has first been cleaned, washed, and broiled(?). And then arrange that you have a great quantity of almonds according to the quantity of the broth which you have been told to make, and clean them well from the shells and all other things that there may be, and wash them well and firmly in good hot water as was said above for the bruet of Almayn, and grind them well and carefully without blanching and sprinkle them with the broth of the said meat. And then one will be well advised to pay attention to your meat so that it is neither too little or too much cooked; then take your spices, that is: a great deal of cinnamon, white ginger, grains of paradise, pepper in such fashion that it is not too sharp, galingale, mace, cloves, and nutmeg; and when your meat is cooked draw it out and put it in fair and clean cornues, and then take your broth and strain it well and carefully into fair and clean cornues, and then add your said almonds and spices and, this done, put into your broth of wine and verjuice what is necessary to have a good taste, and always make sure that there is not too much or too little of salt or anything else; and then put it to boil in fair and clean cauldrons or pots in which it has room to boil, and put in a great quantity of sugar according to the broth which you have. And, this done, to arrange for serving take your meat and put it in fair serving dishes and the said broth on top.
Torta Bianca - Martino
Take a libra and a half of good fresh cheese and cut it up fine, and pound it very well; take twelve of fifteen egg whites and blend them very well with this cheese, adding half a libra of sugar and half an oncia of the whitest ginger you can find, as well as a half libra of good, white pork lard, or instead of lard, good, fresh butter, and some milk, as much as needed; this will be a good third of a boccale. Then make the pastry, or crust, into the pan, as thin as it ought to be, and cook it nicely with fire both below and above; and make sure that the top is a little colored from the heat of the fire; and when it seems cooked, remove it from the pan and put fine sugar and good rose water on top.
Sawse Verde - Forme of Cury
This is a 14th century English recipe. It's a bright green slightly acidic sauce. It goes great with fish, meats or grains.
VERDE  SAWSE. XX.VII.
Take parsel. mynt. garlek. a litul serpell  and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with
safroun & messe it forth.
1] Verde. It has the sound of Green-sauce, but as there is no Sorel in it, it is so named from the other herbs.  a litul serpell. Wild thyme.
Grind parsley, mint, garlic, thyme, sage, cinnamon, ginger, pepper, wine, bread, vinegar, salt and saffron. Serve cold.
Mahshi, a Stuffed Dish
An Anonymous Andalusian Cookbook of the 13th Century
It is made with a roast hen, or with young pigeons or doves, or small birds, or with the meat of a young lamb. Take what you have of this, clean it, cut it up and put it in a pot with salt, a piece of onion, pepper, coriander, cinnamon, saffron, some i naqî' and plenty of oil. Put this on the fire and when it is done and the broth has formed, take out the meat from the pot and leave it aside. Take as much as necessary of grated white breadcrumbs and stir them in a tajine with the remaining chicken fat and sauce. Tint it with plenty of saffron and add lavender, pepper and cinnamon. When the breadcrumbs have come apart, break over it enough eggs to cover ["flood"] it all and sprinkle it with peeled, split almonds. Beat all this until it is mixed, then bury the pieces of chicken in this so that the chicken is hidden in the stuffing and whole egg yolks, and cover this with plenty of oil. Then place in the oven and leave it until it is dry, thickened and browned and the top of the tajine is bound. Then take it out and leave it until its heat passes and it cools, and use it.
no entries/competition at 12th night.
The Opera of Bartolomeo Scappi translated with commentary by Terence Scully
Du Fait de Cuisine - translated by Elizabeth Cook http://www.daviddfriedman.com/Medieval/
The Medieval Kitchen: Recipes from France and Italy Odile Redon, Françoise Sabban, Silvano Serventi
Forme of Cury – available via Project Gutenberg
Andalusian Cookbook translated by Charles Perry http://www.daviddfriedman.com/Medieval/