Good period food is just good food.

Just a little post to express amusement at the way SCA life and the rest of life intertwine and overlap.

I am in the last stages of recipe testing for Corazon IV (post soon!) and so I had some leftover arroz con caldo de carne  (De Nola #57) in the fridge. I also had some leftover Hüenre von kriechen (Guter Spise #4) filling in the freezer from – Battlemoor? I can’t even remember. Anyway, I was casting around for lunch stuff, and I grabbed the two ziploc bags and took them to work and mixed them up. And it is magnificent, on a cold dreary Tuesday when a snowstorm’s blowing in and I have way too much work to do.

Arroz con Caldo de Carne (Rice in Meat Broth)

You must take rice and wash it with cold water or tepid water three or four times; and when it is well-washed, set it to dry on a wooden chopping block in the sun, and if there is none, near the fire; and when it is dry, clean it well of the stones and filth; then put a very clean pot on the fire with meat broth, which is fatty and well-salted, and put it on the fire; and when the broth begins to boil, cast the rice in the pot; and when the rice is more than half-cooked, cast in goat or sheep milk, and for lack of these cast in almond milk; and cook everything in the pot, stirring it from time to time with a large spoon so that it does not stick to the pot or burn; and when it is cooked, remove it from the fire and put the well-covered pot inside a pannier or basket of bran, and leave it there to rest for a while, which should be for the space of an hour or at least half.  Then take egg yolks and beat them well when you wish to prepare dishes, and cast them in the pot, mixing them with the rice, and giving them a few turns with the large spoon.  Then prepare dishes, and cast upon each one sugar and cinnamon.

But note one thing, as I said in the chapter on semola: that in none of these pottages, such as rice, semola, farro, and fideos, when cooked with meat broth, is it necessary to put in any kind of milk; but everything is according to the appetites of the men who eat it; and with this pottage, there is no need to cast sugar upon the dishes; however, sugar never harms the food; and the excellence is in this, that each one does according to his taste.

Make a strong stock of one or more meats (lamb, beef, pork) bones, organs, and scraps by combining 1/2 Tbsp salt and 1/2 gallon water per pound and cooking over low heat 6-8 hours or in a large crockpot overnight. Strain but do not clarify.

1 c. rice

2 c. stock  OR 1 c. stock + 1 c. almond milk

2 egg yolks, beaten

Add rice to cold liquid, bring to a full rolling boil, turn down to low and cook until rice is fully cooked and liquid is fully absorbed. Stir egg yolk into rice and (if original pan is not oven safe) move rice to a casserole dish. Finish under a 400 degree broiler for 5-8 minutes or until egg is fully bound.

Hüenre von kriechen (Hens from Greece)

Diz heizzent hüenre von kyechen. Man sol hüenre braten. und ein fleische eines swines, weich gesoten und gehacket, under ein ander. und nim einen vierdunc rosen dor zu und nim yngeber und pfeffer und win oder ezzig und zucker oder honie und siede daz zu sammene. und gibs hin und versaltzez niht.

These are called Hens from Greece. One should roast hens. And the flesh of a pig, which is boiled until soft, and chopped together. And take a quarter phunt roses thereto and take ginger and pepper and wine or vinegar and sugar or honey and boil this together and give out and do not oversalt.

1 lb. shredded cooked chicken

1/3 lb. chopped cooked bacon

1 Tbsp pomegranate molasses

1 Tbsp crushed rose petals

1 tsp ginger

1 tsp pepper

1/2 tsp salt

1 lb pastry dough of choice, chilled

1-2 qts fry oil of choice (optional)

Pre-heat oil (if frying). Roll out pastry dough. Combine remaining ingredients and make small handpies or samosas of the shape of your preference. (I generally prefer 4-cornered purses from 3 in. pastry squares, which make a nice 2-bite tidbit). Fry or bake until golden. Serve hot or cold.

These may be prepared in advance and frozen uncooked, or the filling may be made in advance and frozen.


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