Class Handouts

 Class Handouts are located on Google Drive

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Chike Endored

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Chike Endored Chike Endored (Roast Chicken with Glaze) 15th Century England Original: Take a chike, and drawe him, and roste him, And lete the fete be on, and take away the hede; then make batur of yolkes of eyroun and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. [Two Fifteenth Century Cookery Books] Translation: Take a chicken, and roast it, And let the feet be on, and take away the head; then make a batter of yolks of eggs and flour, and caste into it Ginger Powder, and Pepper, Saffron and Salt and cover (?) it faire until roasted enough. Ingredients: 1 Whole Chicken or Chicken pieces (4 Chicken Thighs used) 3 Egg Yolks 1 Tbsp Flour 1/8 tsp Powdered Ginger 1/8 tsp Pepper ½ tsp Saffron ½ tsp Turmeric 1/8 tsp Salt The Paste: Egg Yolks, Flour, and spices Redaction: Roast Chicken. Beat together the Egg Yolks and Flour until it forms a paste then add in the rest ...
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UDS (Ugly Drum Smoker)

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Drum Smoker Beta .57. I started this project last fall, but had to put it on hold during the long cold snowy winter but it should be fully ready for eventing shortly. I still need to purchase a few parts for it including an exhaust chimney. I already have a Rotisserie to be installed. Final painting of the exterior will come later this year.   Along with Medieval Cooking, I also really enjoy BBQ.  The UDS provides me the opportunity to kill two birds with one stone, so to speak.  There are some Medieval recipes that I would like to make at events that require an Oven, Rotisserie, or something other than a Camp Stove or Bed of Coals.  Like Alton Brown, I don't want to bring a bunch of Unitaskers to an event unless I'm working a specific demo.  This build includes three 1 inch air intakes.  The Exhast Chimney will be 2 inches.  The Firebox was created by chopping down my old Bullet Smoker.  With the three 1 inch intakes, I believe I can get the...
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Salsa de Pago (Peacock Sauce)

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Original: Primerament Salsa de Pago: ffe brou de galliiies, o del calduin e de blascos de molto amb carnsallada. E, quan lo brou sera ben cuyt e espes, ages amelles pellades per .viij. sculdelles una liura e pica lles e fe n leyt ab aquel brou, e cola la, e priu los ventrells de lles gallines e fets los de tal1 de un dau, e dels cors dels conills e de les gallines asimatex, e niit ho a coseligar eii greis de carnsalada. E la olla que s soscnguara estiga e11 poch foch sol que los greix bulla un poch, e tota ora hi ago sia menat. E n apres ages d altra carnsallada magra e grasa e vage en la sosengua. * E aso lleva [b] sovint del foch per tal que lo greix no S pusca cremar. E, com sera sosengat, ages cebes redones tallades segons que damutit es dit, go es saber, la quarta part per de lles damunt dites coses e mit la a ssosengar, e deu esser tost asosenguada ; aso feyt gitats lo greix de Ila olla, ages agror de limons o de teronges o de magranes agres o de bon vinagre, mit n i .j. poch...
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