Class Handouts

 Class Handouts are located on Google Drive

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Sauce Madame

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Original: Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward. [Forme of Cury] Translation: Take Sage, Parsley, Hyssop, and Savory. Quinces and Pears, Garlic, and Grapes and fill the Geese with these, and sew the hole up so that no fat comes out, and roast them well. Keep any grease that comes out, take the mix and the grease and cook it in a small pot, and put in Wine if it is too thick. Add to it Powdered Galangal, Sweet Spice Powders and Salt, and boil the Sauce. Dress the Geese is dishes and lay the Sauce over. [Fo...
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Final Post (Major Changes)

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This will (perhaps) be the final post on this blog.  I have not posted for 20 months, and life has presented many changes since.  For a while, I was collecting items to update the blog, but never found the time to sit down and DO IT.  Then, last October at the Principality of Cynagua Fall Coronet, everything changed.  To my surprise, I was offered admittance to the Order of the Laurel.  I thought I was still years away from even being considered.  So, I was just doing what I enjoyed and didn't worry about it.  This is the post I made to Facebook after we returned home from Coronet:   "Burn old wood, read old books, drink old wines, have old friends" ----- Alfonso X, King of Castile, Leon, and Galicia (1252-84) We just got home from an amazing weekend at the Principality of Cynagua Coronet Tournament. It was a heart felt weekend with chosen family and friends. On Saturday, I was in my mundane clothing while I was working on dinner for our encampm...
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Rindfleisch Knödel (Meatballs with Pepper, Greens, and Raisins)

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Original: Knödel zu kochen auff ein andere manier von Rindtfleisch.  Nim~ Rindtfleisch/ schneidt es klein/ vn~ klaub das Fett darvon/ hack es klein durcheinder/ nim~ ein wenig gestossen Pfeffer/ gerieben Saffran/ vnd ein wenig Saltz/ auch drey oder vier Eyer/ weich ein beschnitte~ Weck oder Sem~el eyn/ druck sie wol mit den Händen auß/ vnd hacks vnter das Fleisch/ thu saubere groß vnd kleine schwartze Rosein darvnter/ mach runde oder lenglichte Knödel darauß/ wie es dir wirt gefallen/ mach Butter heiß/ vnd rößt die Knödel darinnen fein langsam/ daß sie fein braun/ vnd nicht schwartz werden.  Vnd wenn du sie hast außgerößt/ so thu sie in einen gekochten Pfeffer/ der wol [Ein New Kochbuch, Beef #67, Marx Rumpolt] Translation: Meatballs of beef to cook in another manner. Take beef/ and cut it small/ and trim the fat away/ hack (mix) it small and together/ take a little pounded pepper/ rubbed saffron/ and a little salat/ also three or four eggs/ soak a trimmed loaf or roll/ press ...
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