PERIOD: Modern SOURCE: Contemporary Recipe CLASS: Not Authentic
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1 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm A Wassail
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A modern version of the traditional Yuletide drink
1 pint grape juice 1 six oz. can frozen orange juice concentrate, thawed 2 cups water 1 Tbs. sugar 1/4 tsp. allspice 1 bottle Sauterne red food coloring (optional) orange slices (for garnish) whole cloves (for garnish)
Combine all ingredients except Sauterne in large saucepan; heat almost to simmering. Add Sauterne and continue to heat, but do not boil. Red food coloring may be added if desired. Adorn orange slices with cloves; place Wassail in a heat-proof punch bowl and garnish with the orange. Serve at once. Serves up to 12.
Byzantine People's Wine
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A "faux" wine, perfect for non-alcoholic feasts
6 parts water 1 part red wine vinegar honey OR fruit juice
Combine first two ingredients; flavor to taste with either honey or fruit juice. This beverage is period from classical Rome to the fall of Constantinople to the Turks. The original version would probably have used spoiled wine instead of vinegar. Contributed by Neil Robinson to the Gode Cookery Email Group on Friday March 5, 1999
Hot Honey Lemonade
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A soothing drink with medicinal properties
4 Tbs. lemon juice 4 Tbs. honey 1 cup boiling water
Mix all ingredients. Drink hot. Hot Honey Lemonade is particularly valuable in relieving the grippe. When suffering from a cold, take a hot honey lemonade before retiring.
Wassail Bowl
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A Wassail with fried apples as a garnish 2 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
3 Tbs. light corn syrup 3 Tbs. sugar 1/4 tsp. cinnamon 5 apples 2 qt. apple cider 1 lemon, sliced thin 1 stick cinnamon 4 whole cloves
Heat corn syrup. Combine sugar and cinnamon. Cut apples into round slices, about 1/4 inch thick. Roll slices in hot syrup then in sugar mixture. Bake at 400º F for 15 minutes. Heat cider, lemon, cinnamon, and cloves. Pour into punch bowl and add apples.
Apple Pecan Bread
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A sweet dessert cake
1/2 cup butter or margarine 1 cup sugar 2 eggs 2 Tbs. milk 1 tsp. vanilla extract 2 cups flour 1 tsp. double-acting baking powder 1 tsp. baking soda 1 cup chopped apples 1/2 cup chopped pecans
Preheat oven to 350º F. Grease a 9 x 5 inch loaf pan; set aside. In a large mixing bowl cream butter or margarine and sugar until light and fluffy. Beat in eggs, milk, and vanilla. Add dry ingredients and stir just until well blended. Fold in apples and nuts. Pour into pan. Bake for 1 hour. Remove from pan and cool on wire rack. Once cool, wrap and let stand overnight before slicing. Yield: 1 loaf.
Basic English Egg Dough
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A bread dough of milk, butter, and eggs
1 & 1/2 cups milk, scalded 1/2 cup butter 2 tsp. salt 1/2 cup sugar 3 packages dry yeast 1/2 cup warm water 2 eggs, beaten 9 cups flour 3 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.
Challah
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A Jewish egg bread, suitable for use in making trenchers & bread sculptures
2 pkg. yeast 1 tsp. sugar 1/4 cup water warmed to 105-115 degrees 6 cups flour 1 Tbs. salt 2 cups of water warmed to 105-115 degrees 3 eggs slightly beaten 1/4 cup oil 3 Tbs. sugar
Combine first 3 ingredients. Combine flour & salt. Make a well in the flour, and add the yeast mixture. Add rest of ingredients. Beat well until ball forms. Knead on floured board, adding flour as necessary, until smooth and elastic. Place in greased bowl, cover, and let rise until doubled. Punch down and divide into 2 sections; knead. Mold & divide each section as needed: into sculptures, bowls, braids, etc. Place on greased baking sheets. Brush with egg wash. ** Let rise until doubled. Brush with egg wash again. Bake at 400º F for 15 minutes, then reduce heat to 375º F for 45 minutes. ** Note: when making bowls or sculptures, do not let rise until doubled. Let the dough rest for about 15 minutes after shaping, then bake. Your oven time will be a lot less and will depend on the mass of the object you are baking. Keep an eye on your bread and bake at 375º F until brown & done.
Dragontail PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A loaf of brioche dough stuffed with sausage
1 pkg. (1 Tbs.) yeast 1/4 cup warm milk 1 tsp. sugar 2 cups flour 1/2 cup butter, cut 1 tsp. salt 2 eggs flour 1 cooked sausage, 6-7 inches long
Oil a bowl and a bread loaf pan; set aside. Combine yeast, milk, sugar, and 2 tsp. flour in a small bowl and let proof until foamy (about 10 min.). Combine the 2 cups flour and salt, & cut in butter with fork or pastry knife. Add eggs & yeast mixture and continue combining until dough forms ball. Knead until smooth and elastic and dough cleans itself from board. Transfer to the oiled bowl and let rise until doubled in size. Punch dough down onto lightly floured board. Pat out to form a rectangle slightly larger than the loaf pan. Slice ends from sausage, place sausage in center of dough, and fold 4 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm dough over, tucking in ends to seal completely. Transfer to loaf pan, seam side down. Let rise again. Preheat oven to 400º F. Bake until golden brown and loaf sounds hollow when thumped with finger, about 35 minutes. Yield: 1 loaf.
English Saffron Bread PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Saffron bread with eggs & currants
2 tsp. saffron 1/2 cup boiling water 1 1/2 cups scalded milk 1 cup butter 1 cup sugar 2 packages dry yeast 2 eggs 1 tsp. salt 1/2 tsp. nutmeg 1 tsp. cinnamon 6 cups flour 3 Tbs. lemon rind, grated 2 cups currants (optional)
Steep saffron in boiling water for 5 minutes. Drain and reserve liquid. Pour scalded milk over butter and sugar. Stir to melt butter. Cool to warm then stir in yeast. Add saffron liquid and eggs. Blend well. Add dry ingredients. Dough should be stiff. Knead, shape into a ball, place in bowl, cover and let rise until doubled. Punch down, divide into 3 equal sections, knead each section and roll out into 15-inch ropes. Braid the three ropes together, place on a greased baking sheet, and let rise again until doubled. Bake at 350º F for 1 hour, or until loaf sounds hollow when tapped with a finger.
Gaufrette PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: An almond flavored French cookie similar to a pizzelle
2 eggs 3/4 cup sugar 1/2 cup butter or margarine, melted 1 tsp. vanilla 1 tsp. almond extract 1 1/2 cup flour 1/4 cup cornstarch
Beat eggs. Add sugar. Beat again. Stir in butter or margarine and flavorings. Sift flour and cornstarch together; stir into the above mixture. Chill dough in refrigerator approximately 15 minutes. Remove and form into balls. Place one ball on each grid section of a waffle or pizzelle iron. Close. Remove cookies when they can be easily lifted from grids. Leave flat to cool.
Honey Cakes PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Light, delicate cakes topped with honey & almonds 5 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
1 lb (4 cups) sifted flour 1/4 lb (1/2 cup) butter 2 Tbs. caster sugar 2 Tbs. honey 2 egg yolks 1 1/2 tsp. baking powder 1/2 pt. (1 cup) milk pinch salt 1 egg white
For the topping:
1/2 lb (1 cup) thick heather honey 3 Tbs. ground almonds
OR:
1 cup melted heather honey
Rub the butter into the flour, and gently heat the sugar and honey until it is well mixed, then stir in the baking powder. Add this to the flour mixture, alternately with the egg yolks beaten with the milk. Mix very well, and finally add the salt and mix again. Roll out on a floured board very lightly and cut into rounds or shapes. Put on a greased baking sheet and bake in a moderate oven (350 degrees F) for about 20 minutes. Remove to a rack, paint the tops with lightly beaten egg white, and spread over the thick honey mixed with the ground almonds. Put in a very cool oven for no longer than 5 minutes to set. Eat either hot or cold. An alternative method is to serve these light little cakes hot from the oven with warm, melted heather honey poured over. Makes approx. 24 cakes.
Honey Toast with Pine Nuts PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A simple dish of bread and honey, garnished with pine nuts
1 cup honey pinch each of ground ginger, cinnamon, & black pepper 4 large slices of white bread 1 Tbs. pine nuts
Combine honey and spices; cook slowly over low heat until mixture is hot; do not allow to boil or burn. Let mixture slightly cool. Toast the bread on both sides; cut each slice into four squares. Place toast on a serving dish; pour honey mixture over top. Stick the pine nuts upright into the toast, like small spikes. Serve.
Irish Soda Bread PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A traditional recipe
2 cup whole flour; 1 cup whole wheat flour 1/2 tsp. baking soda 3 level tsp. baking powder 1/2 tsp. salt 6 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
2 Tbs. sugar 2 cup buttermilk (approx.) 2 egg yolks for brushing.
Preheat oven to 400° F. After preheated reduce to 350° F. Mix dry ingredients well. Add milk by degrees until flour is absorbed - not too wet - just enough to knead. Knead for 5 minutes. Shape into a round loaf. Place in a lightly greased 9" cake tin - Cut a cross in the top (about a 1/4 in deep). Bake at 350° F until brown on top (50 - 60 min) Remove - cool cake pan and bread on wire rack for 10 minutes. Remove bread from pan and fully cool on wire rack. You can add an egg wash prior to baking - it adds nicely!
Lardy Jacks & Johnny Boys DESCRIPTION: Sweet cakes made from English Egg Dough
Lardy Jacks
1/3 dough from Basic English Egg Dough 1/2 cup sugar 1/2 cup butter, very soft 3/4 cup raisins and nuts
After first rising of the Egg Dough, knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles. Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done. Johnny Boys Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).
Lord's Loaf PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A simple and fast white bread
3 - 3 1/2 cups flour 1 package (1 Tbs.) yeast 1 Tbs. sugar 1/2 tsp. salt 1 1/4 cup water 1 Tbs. butter
Heat water & butter to approx. 120º F. Mix 3 cups of flour, yeast, sugar, & salt until well blended. Pour water & butter into flour & beat until dough is stretchy. Knead until smooth, approx. 10 minutes. Place in a large greased bowl, cover, and let rise until doubled. Punch dough down and form loaf into desired shape. Place in loaf pan or on baking sheet and let rise until doubled. Bake in a 400º F oven for 25-30 minutes.
Maid of Honour Cakes DESCRIPTION: A modern recipe for a traditional English treat
1/2 pint whole milk 1/4 cup sugar 2 tablespoons fine dried bread 3 large eggs crumbs 1 lemon, zested (i.e. peel of 1 lemon 4 ounces of butter, melted finely grated) 2 ounces finely ground almonds 7 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
2 dozen round puff pastry shells, 1-2 powdered sugar inches in diameter
In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, stirring constantly. Remove from the heat and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well. Preheat the oven to 350 degrees F. Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.
Roggenbraut DESCRIPTION: A traditional Rye bread, sweet & heavy
2 packages dry yeast 1/2 cup molasses 1/2 cup warm water 2 Tbs. butter 1 1/2 cups lukewarm milk 3 1/4 cups rye flour 2 Tbs. sugar 2 1/2 cups white flour 1 tsp. salt
Dissolve yeast in warm water. In bowl, combine milk, sugar, and salt. Beat in molasses, butter, yeast mixture, and 1 cup rye flour. Add white flour until dough is stiff enough to knead. Knead 5-10 minutes, adding the additional rye flour as needed. Cover and let rise 1-1 1/2 hours until doubled. Punch down and divide to form 2 round loaves. Let rise on greased baking sheet for 1 hour. Bake at 275º F for 30-35 minutes. 8 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
Royal Cake PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A sweet dessert cake
2 cups flour 2/3 cup & 1/3 cup milk 1 1/3 cup sugar 2 eggs 1/2 cup (1 stick) butter 1 tsp. vanilla 1 tsp. salt 1 Tbs. double acting baking powder
Blend by hand or mixer for 2 minutes the flour, sugar, butter, salt, and 2/3 cup milk. Stir in the baking powder, then add 1/3 cup milk, the eggs, and the vanilla. Blend by hand or mixer for 2 minutes. Pour into a well-greased cake pan (9 x 11 or a 9" ring mold) and bake at 375º F for 40 to 45 minutes.
Rye Bread PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A standard Rye bread recipe
Yeast mixture: 4-6 Tbs. lukewarm water o 1/2 oz. dry yeast 3 cups white flour, sifted o 1/2 cup lukewarm water 1 1/2 Tbs. salt o 2 Tbs. sugar 1 1/2 cups lukewarm water o 1/2 cup flour 1 Tbs. honey 4 1/2 cups rye flour, sifted 1 egg white, beaten
Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 qt. saucepan. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth. Cover pan and let stand another 24 hours. Prepare yeast mixture (see above). Dissolve the yeast in water. Stir in sugar and flour until smooth. Cover and let rise until bubbly and doubled in volume. Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl. Add sourdough & yeast mixture and work into a stiff dough. Add 1 1/2 cups water & honey. Turn out onto board & knead thoroughly. Cover & let raise about 1/2 hour. Punch down and knead into smooth ball. Cut in half and knead each half into a smooth round loaf. Set on greased baking sheet and let raise until doubled. Brush with beaten egg white and bake at 350º F for about 1 hour.
Sablis PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Cookies of egg yolk & lemon
1 cup flour 4 hard cooked egg yolks 6 Tbs. butter 6 Tbs. sugar 1 lemon rind, grated
Place flour in bowl. Press egg yolks through a strainer and add to flour. Add butter, sugar, and lemon rind. Cut into flour as for a pastry. Work into dough. Roll out about 1/4 inch thick and cut into small rounds. Place on ungreased baking sheet. Bake at 350º F for 15 minutes. 9 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
Swedish Rye Bread PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A traditional Swedish-style loaf.
1 cup milk, scalded 2 tsp. salt 2 Tbs. molasses 2 Tbs. butter 1 cup water 2 pkgs. yeast 3 1/2 cups white flour 2 cups rye flour
Dissolve yeast in water. Pour milk over the salt, molasses, & butter. When cooled to lukewarm add the yeast mixture. Beat in the white flour. Beat until very smooth. Gradually add the rye flour and mix to make a medium stiff dough (it will be sticky). Knead dough until smooth. Place in bowl and cover. Let rise until doubled - about 2 hours. Punch down and let rise again. Turn out and shape into 2 oblong loaves. Place on greased baking sheet. Let rise until doubled. Bake at 375º F for 30 to 40 minutes.
Three Flour Braided Bread PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A loaf made of braided white, wheat, & rye breads
2 1/4 cups plus 1 cup white flour 2 Tbs. sugar 1 Tbs. salt 2 packages active dry yeast 1/4 cup margarine softened. 2 1/4 cups 120º F to 130º F water 4 Tbs. molasses 1 1/4 cup whole wheat flour 1 tsp. caraway seed 1 Tbs. cocoa 1 1/4 cup rye flour
Combine the 2 1/4 cups white flour, sugar, salt, and yeast. Add the softened margarine. Add the water and beat 2 minutes at medium speed. Add the 1 cup of white flour. Beat at high speed for 2 minutes. Divide batter into 3 bowls. Make the whole wheat dough by beating 2 Tbs. molasses and the whole wheat flour into 1/3 of the white flour batter. Make the rye dough by adding 2 Tbs. molasses, the caraway seed, cocoa, and the rye flour to 1/3 of the white flour batter. Knead each dough until smooth and elastic, about 5 minutes. Cover & let rise in a warm place until doubled, about 1 hour. Punch down; on floured board, divide each dough in half. Roll each piece into a 15-inch rope. On a greased baking sheet, braid together a white, whole wheat, and rye rope. Pinch ends to seal. Repeat with remaining dough. Cover; let rise until doubled, about 1 hour. Bake at 350º F for 30-40 minutes or until done. Cool. Yield: 2 loaves. 10 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm Baked Apples in Pastry PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Spiced apples wrapped in pastry and baked
6 apples 1/4 cup ground or chopped walnuts 3 cups sifted flour 10-12 Tbs. ice-cold water 1 1/2 tsp. salt 1/2 cup (1/2 stick) butter 3/4 cup vegetable shortening 1/2 cup sugar 1/2 cup shredded Cheddar cheese 1/2 tsp. spices - combination of cinnamon, nutmeg, & cloves
Sift flour and salt into a medium-size bowl; cut in shortening until crumbly; stir in cheese & walnuts. Sprinkle water over mixture; mix lightly with fork until pastry holds together and leaves the sides of the bowl. Remove from bowl; knead into a smooth ball (add more flour if necessary); set aside. Pare apples and core just to the bottom, leaving bottom intact. Remove any seeds. Combine butter, sugar, and spices in a small bowl until smooth and paste-like. Spoon into centers of apples. Roll out the pastry; cut into 7-inch squares. Place pastry square on top of apple and press pastry firmly around apple, sealing at the bottom. Add pastry "leaves" & "stems" if desired. Place in a lightly greased baking sheet and bake at 425º F for 45 minutes. Serve warm. Serves 6.
Aptel Suppe DESCRIPTION: A traditional German apple soup
2 lbs. apples, cored, cut in small 1 1/4 cup sugar pieces 2 Tbs. flour 2 qts. water 1/4 cup water 1 Tbs. lemon rind, grated 2 Tbs. lemon juice 1 stick cinnamon 1/2 cup white wine 1/8 tsp. salt
Cook apples with lemon rind, salt, cinnamon, & water. Simmer, covered, until very tender. Put through food mill (or processor) and add sugar. Dissolve flour in the 1/4 cup water. Add to soup slowly. Cook until slightly thickened. Stir to prevent burning. Add lemon juice and wine. Let come to a boil; remove from heat & serve.
Chilled Strawberry Soup PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A modern soup of strawberries & buttermilk, thickened with tapioca
2 pints strawberries 1/2 cup sugar 1 cup orange juice 1 tsp. grated lemon peel 1 1/4 tsp. instant tapioca 1 Tbs. lemon juice 1/8 tsp. allspice 1 cup buttermilk 1/8 tsp. cinnamon lemon slices to garnish
Wash and hull berries. Set aside 4-6 for garnish. Puree remaining berries in blender and strain into saucepan. Add orange juice. Mix tapioca with 1/4 cup of the puree mixture, add to saucepan with allspice, cinnamon, and lemon peel. Heat, stirring constantly until mixture comes to a boil. Cook 11 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm about 1 minute or until thickened. Remove from heat. Add sugar, lemon juice, and buttermilk. Blend well. Cover & chill at least 8 hours.
Fruit Cream Tart PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Sour cream, eggs, and fruit baked in a pie shell
1 to 2 cups of any of the following fruit, separate or in combination: pitted cherries, sliced strawberries, raisins, currants, raspberries, blueberries, etc. For the larger fruit, such as cherries & strawberries, use two cups; for the smaller fruit, such as raisins & currants, use one only cup. 3/4 cup sour cream 3 eggs 1/2 to 3/4 cup sugar (use to taste) one 9" pie shell, pre-baked
Beat together the sour cream, eggs, and sugar; blend in the fruit. Place fruit and cream mixture in the pie shell and bake at 375° F for approx. 45 minutes to 1 hour, or until the filling has set and has begun to brown around the edges. Best served hot from the oven or chilled.
Hot Apple Soup PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A soup of apples, cream, onions, & curry
1 Tbs. butter 3/4 tsp. curry powder (or to taste) 1 large onion, chopped juice of 1/2 large lemon 1 qt. chicken stock 3 Tbs. butter 2 large green apples, cored, peeled, & 1/4 cup all purpose flour chopped 1/2 cup light cream
Melt the 1 Tbs. butter in large saucepan over medium high heat. Add onion and sauté until soft but not brown. Stir in stock, apples, curry powder, and lemon juice and bring to a boil. Reduce heat & let simmer for about 10 minutes. Melt remaining butter in another large saucepan over medium heat until foam subsides. Blend in flour and cook 1 to 2 minutes, stirring constantly, then gradually stir in soup until well blended. When mixture reaches boiling point, remove from heat. Strain into first saucepan, pressing apple & onion with back of spoon. Stir in cream. Cook just until heated through. Taste and adjust seasonings.
Thick Leek Soup PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A leek and dried vegetable cream soup, garnished with parsley
1 lb fresh leeks 1 cup dried mixed vegetables - pearl barley, yellow split peas, & lentils 1/2 cup butter 1 1/2 pints milk salt & pepper - to taste 3 Tbs. finely chopped fresh parsley
Place the dried vegetables in a large bowl and cover with cold water; let soak overnight, then drain & rinse. Wash and clean the leeks thoroughly, then slice into thin round pieces. Melt the butter in a soup pot and stir in the leeks; add the vegetables. Add milk, salt & pepper and slowly cook over a low 12 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm heat, stirring frequently. Do not allow to come to a boil. Cook until vegetables are soft, about 1 to 1 1/2 hours. Place in serving bowls; sprinkle a little parsley on top and serve.
Beef Barley Soup PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Beef & barley in a thick, rich soup
5 lbs. beef roast, cooked and diced 2 lbs. carrots, chopped 25 beef bouillon cubes 1-2 lbs. barley 1-2 onions, diced 1 1/2 gallons water
Combine all ingredients in soup pot. Cover, bring to a boil, then reduce heat and let simmer until carrots are soft and barley has cooked, approx. 1/2-1 hour. Be careful not to scorch. For a thin soup, use just 1 lb. barley; for a thick soup, use both pounds.
A Simple Pie PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A beef and gravy pie, topped with cheddar cheese
2 lbs. ground beef 1/2 onion, chopped 2 cups beef gravy 1 cup shredded cheddar cheese one 9" pie shell, pre-baked
Sauté ground beef and onion together until beef is completely cooked. Discard fat and grease. Mix the beef & onion thoroughly with the gravy and place in pie shell. Top with the cheese. Bake at 350º F until pastry is brown and cheese is bubbly. Serve hot or cold.
Alows de Beef PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A rolled stuffed steak, baked in sauce
2 onions, chopped Sauce: 2 lbs. round steak 2 Tbs. beef suet, chopped 2 cups beef broth 2 hard-boiled eggs, chopped 1/2 cup bread crumbs 1/2 tsp. ginger 1 pinch saffron 1/2 tsp. salt 1 Tbs. red wine 1/2 tsp. black pepper ginger & cinnamon to taste 2 Tbs. parsley 1 pinch saffron
Lat steak out flat in one piece. Mix together parsley, onion, eggs, suet, ginger, salt, & saffron. Spread this mixture onto the steak. Roll up the steak and tie shut with string. Grill or roast until brown. Bring to a boil all the ingredients for the sauce; reduce heat and stir until thick. Slice the beef roll into approx. 1-inch slices. Arrange in a pan. Cover with sauce and bake at 350° F for 20 minutes to 1/2 hour. Serve. 13 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm English Beef Roll in Mustard Sauce PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A traditional English recipe of baked ground meats served with Mustard Sauce
2 lbs. ground beef 1 lb. ground venison or pork 2 eggs, beaten 1 Tbs. salt 1/2 tsp. each pepper & nutmeg 2 cups wheat toast, in crumbs & small pieces
In a large bowl, combine the meats, bread, and spices. Add the egg and beat with a spoon until well blended. Mold the meat mixture into a loaf shape and place on a greased baking sheet. Bake at 375º F for approx. 45 minutes or until done. Serve hot or cold with Mustard Sauce, either on the side as an accompaniment, or spread on top of the loaf before cutting. The original English version of this recipe has the meat being placed in a pudding mold, and baked in the oven while resting in a pan of water. This makes a tall mound of meat, and the Mustard Sauce is poured over top.
Chiddingly Hot Pot PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: An all-in-one stew from the village of Chiddingly, Sussex
2 lbs. stewing beef, cut into 1-inch cubes 2 Tbs. flour 2 Tbs. oil 1 celery stalk, finely chopped 2 medium-sized onions, finely chopped salt freshly ground black pepper 2 medium-sized potatoes, sliced in rounds 3 cloves 1 Tbs. tarragon vinegar 1 oz. melted butter Approx. 2 cups beef stock
Preheat the oven to 325° F. Dust the meat with flour and brown it in the oil in a frying pan over low heat. Remove the meat and fry the celery and onions in the same pan for 3 minutes. Put a layer of onions and celery in the bottom of a deep casserole, then a layer of meat and after that a layer of potatoes. Season each layer with salt and pepper and add the cloves and vinegar. Repeat the layers and finish with a layer of potatoes. Brush them with the melted butter and add enough stock to reach just below the potatoes. Cover the casserole and cook for 1 ½ hours. Remove the cover and cook for an additional ½ hour to brown the potatoes. This is an all-in-one stew from Chiddingly, a village in Sussex. 14 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
Lady Glynnis' Meat Pie PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A pie of beef, sausage, and walnuts
2 lbs. ground beef 1 cup raisins 1 lb. ground pork sausage 1/2 cup chopped walnuts 1 can (2 cups) beef broth 1/2 cup honey 1/2 cup bread crumbs 2 eggs, beaten 2 Tbs. cinnamon 2 9-inch pie shells 1/2 tsp. ginger, ground
Brown the beef and sausage in separate skillets; drain both well. To the beef add the cinnamon; to the pork, add the walnuts. Mix each thoroughly, then mix both meats together. Add raisins, bread crumbs, eggs, honey, and broth and mix thoroughly. Place in pie shells and bake at 350° F for 1 hour. Makes two pies.
Lady Katherine's Meat Pie PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A pie of pork layered with chicken
1 1/2 lbs. ground pork 1/4 cup brown sugar 1/2 lb. boneless cooked chicken 1/4 tsp. salt 1 egg 1/2 cup raisins 1 Tbs. cinnamon 1 9-inch pie shell
In a skillet, cook pork until done; drain well. Mix with all other ingredients except the chicken. Put 1/2 of the pork mixture into the pie shell. Place chicken on top of the pork. Cover with remaining pork mixture. Bake at 400° F for 45 minutes to 1 hour.
Caramel Bisque PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: A frozen treat made of caramelized sugar & pistachio nuts, a favorite recipe of the Chateau de Trigance, France
2/3 cup water, divided 1 cup sugar, divided 2 1/2 cups evaporated milk, divided 2 eggs, slightly beaten 1/4 tsp. salt 2 tsp. vanilla 1/2 cup chopped pistachio nuts
Put 1/3 cup of the water and 2/3 cup of the sugar in a skillet. Cook until sugar dissolves and boil until mixture becomes caramelized. Heat remaining 1/3 cup water, remaining 1/3 cup sugar, and 1 cup of the evaporated milk. Blend in caramelized mixture. Pour in a stream over beaten eggs, stirring constantly. Return to boiler and cook until mixture thickens slightly and coats the spoon. Strain and cool. Stir in remaining 1 1/2 cup evaporated milk, salt, vanilla, and pistachio nuts. Turn into moulds or dessert cups and freeze until firm. 15 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm
Chestnut Soup PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Chestnuts, carrots, & onions in cream & spices
3 Tbs. margarine 6 cups chicken stock 2 onions, thin slice 1/8 tsp. mace 2 carrots, diced 1/8 tsp. nutmeg 1 cinnamon stick salt & pepper to taste 2 lbs. chestnuts, peeled 1 cup heavy cream
Melt margarine in kettle. Add onion, carrot, & cinnamon stick. Cover and cook until vegetables are browned. Stir frequently near end of cooking time to prevent burning. Remove cinnamon stick. Blend in chestnuts and stock. Cook until chestnuts are tender, 15-20 minutes. Puree in blender. Return puree to kettle. Add seasonings and whisk in the cream. Keep warm but do not boil.
Honey Roasted Almonds PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Almonds candied in honey
2 cups whole almonds, skin on 1/4 cup sugar 1/2 tsp. salt 2 Tbs. honey 2 Tbs. water 2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350º F degrees, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes. (Keep in mind that the nuts will continue roast a little more after they are removed from the oven.) Set the roasted almonds aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes. Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks. Makes 2 cups.
Capon in Milk & Honey PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Poultry simmered in a sauce of milk & honey, garnished with pine nuts
one 3-4 lb. chicken, cut in serving pieces 1/4 tsp. dried sage 1/2 cup flour, mixed with 1/2 tsp. salt & 1/8 tsp. 1 tsp. hyssop pepper 1/2 tsp. savory 3 cups milk 1/4 tsp. saffron 3 Tbs. oil 1/2 tsp. salt 1/2 cup honey 1/8 tsp. pepper 3 Tbs. minced fresh parsley 1/3 cup pine nuts
Dredge fowl in flour mixture. Heat the oil in a large heavy pan & brown the chicken pieces. Combine milk, honey, herbs, salt & pepper in a bowl. Pour liquid over fowl in pan. Cover and simmer 20 minutes or until fowl is tender. Stir in pine nuts just before serving. 16 All recipes courtesy of http://www.godecookery.com/begrec/begrec.htm Miss McFarlane's Honey-Glazed Chicken PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic DESCRIPTION: Chicken baked in honey
1 roasting chicken (approx. 4 lbs.) salt freshly ground black pepper 1 large green apple, peeled, cored and quartered 1 large onion, cut in half 4-5 Tbs. oil 4 Tbs. clear honey 1 bunch watercress
Preheat the oven to 350° F. Sprinkle the inside of the chicken with salt and pepper. Place the apple and the onion in the cavity. Shut the opening with a skewer and tie the legs together with a piece of string. Brush the chicken with oil and place it in a roasting pan. Season with salt and pepper and spread a tablespoon of honey on top. Roast, allowing 20 minutes per pound. Baste frequently and spread the last two tablespoons of honey over the chicken after it has cooked for 45 minutes. Arrange on a serving dish and garnish with watercress.