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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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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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