Volume 30, Special Issue 2 NOVEMBER 2018/ AS LIII The Onyx Oven’s Baronial Banquet

NEWSLETTER OF THE BARONY OF SHATTERED CRYSTAL P a g e 1 T h e S h a r d s C u r i a C a l l Their Crystalline Excellencies Seneschal Daimyō Kurro Ookami Baronessa Petrona De Manciano Lady Ástríðr Árnarðóttír [email protected] [email protected] [email protected] (618)-910-7130

Pursuivant (a.k.a. Herald) Exchequer Master Avery Austringer I N S I D E Lady Cellah niTighearnaigh [email protected] T H I S [email protected]

Chatelain ISSUE: Deputy Chatelain and Gold Key Master Avery Austringer Vacant [email protected]

Demo Coordinator BREAD 4 Knight’s Marshal Mistress Alphia Biraz-Pars Baron Gavin MacFergus (see Equestrian Marshal) [email protected] POTTAGES & Deputy Knight Marshal 5 Archery Marshal Master Avery Austringer SOUPS Master Bubba Godgodson [email protected]

Equestrian Marshal Rapier Marshal Mistress Alphia Biras-Parz FISH & FOWL 10 Lord Bartelmeu le Wis [email protected] [email protected]

Thrown Weapons Marshal Youth Marshal Vacant Lady Brigid MacCauley [email protected] MEATS 16 Minister of Arts & Sciences Chronicler Lady Muirgheal O’Seannaig Tiarna Cináed Ulric, Amhranai tan Briongloid [email protected] [email protected] SIDES & (618)-722-1339 20 VEGETABLES Web Minister Minister of Youth “Dafydd ap Llewellyn” Baroness Caroline de Mercier [email protected] [email protected] DESSERTS 28

Master William BEVERAGES 36 Blackfox Award Winner, Best Special Edition, OTHER ITEMS 39 A.S. LI (51) Volume 30, Special Issue 2 P a g e 2

M i s s i v e s V e r b a ing us of winter’s approach, what L e g i s else would we prefer to do at a celebration but sit down with some nice hot, hearty meals, or This is the November 2018 special issue of The take a few slugs from some pip- ing hot drinks? Thus this special Shards: The Onyx Oven’s Baro- edition of The Shards will be a nial Banquet, a publication of collective reprint of past & pre- the Barony of Shattered Crystal of the Society for Creative sent recipes that have either appeared in The Shards or at our Anachronism, Inc. (SCA, Inc.). Chronicler event tables. The Shards is edited by and available from Jonathan Thorn, I hope you enjoy this spe- Welcome to another spe- 6120 Leo Dr. Belleville, Il. cial issue, and more over I hope 62223. It is not a corporate pub- cial edition of The Shards. As you enjoy the recipes printed noted at the beginning of the lication of SCA, Inc., and does here. The out of period poet, not delineate SCA, Inc. policies. Anno Societatis year, it marks Robert Frost, in his poem titled, Copyright © 2018 Society for the thirtieth year of our group “Mending Wall”, says that “Good being a Barony. We’ve already Creative Anachronism, Inc. For fences make good neighbors” information on reprinting photo- read tidbits of history, trivia, and but I think “goode plates & tank- time lines, so now it is time to graphs, articles, or artwork from ards, with goode food & drink, this publication, please contact celebrate. Fitting to do so now makes goode humor, and thus as the official proclamation of us the Chronicler, who will assist goode friends.” I sincerely hope you in contacting the original being a Barony and the investing to sit with you at some time over creator of the piece. Please re- of our first Baron & Baroness a good meal to share stories, was done in November, as well spect the legal rights of our con- songs, or even just the average tributors. as November in period being a praising or bemoaning of every time of great feasting and being day life. No matter how dramatic thankful—the last of the crops or plain, your life enriches mine, being brought in from the fields, and thus you are something wor- orchards, and gardens, as well thy to celebrate and share time. as the butchering and preserving Sláinte mhaith! of livestock for meat, ending with a celebration on November 11th, Tiarna Cináed Martinmas. And, of course, with frost beginning to coat the world during the evening and remind- Ulric P a g e 3 T h e S h a r d s Ye Grande Cooks

One will see the following names attached to the redacted, translated, or just simply used recipes throughout this special edition. We thank them for their contributions both to the original printing in ear- lier editions of The Shards and to those items served at feasts or pot lucks and presented specifically for this special issue. Mistress Alphia Biraz-pars Banbharun Briana Morgan of the Valley Brianna, The Black Swan Lady Cainneachan Vaire Mistress Caroline de Mercier Tiarna Cináed Ulric, Amhranai tan Briongloid Lady Dorcas the Lost Lady Helena Smart (Baroness Rabiah’s Mother) The Honorable Lady Mwynwen Ysginidd

Acknowledgements

Cover art “Berengaria & Mortimer”, Russian Bowls page 4, Japanese eating page 7, line of mush- rooms page 9 & 25, Chickens page 11, Geese page 12, puffins page 13, herb line page 22 & 33, Dinner party page 23, pears page 29, lemon platter page 31, wassail bowl page 37, fox & geese page 40, are from Cináed Ulric. Officer badge art is provided by the Middle Kingdom’s Midrealm Image Library, who’s statement is: “Feel free to download any of these images for use in your own pages. ...” Horizontal and Vertical dividers and woodcut on page 8 are from the web page Goode Cookery, and their page on Medieval Woodcuts Clip Art collection from the 15-16th centuries. Their permission-use statement is: “Those who wish to reduce or alter these images for their own use are welcome to do so.” The wood prints of “Interior of a Kitchen,” page 24, from the book “Calendarium Romanum” pub- lished in 1518 and “Cooking Scene,” page 32, from Hans Bugkmair, - early 1500’s, are in the public do- main. All recipes provided by the gentles who are listed in the descriptions underneath them. All Creative Work, Photography, and Model release forms for every article, photo, or artistic graphic are on file with the Chronicler. Volume 30, Special Issue 2 P a g e 4

B r e a d

STRAWBERRY BREAD

Baroness Madeleine Grevais de Bellbois submitted this recipe in Vol. XII #8 of The Shards.

INGREDIENTS: 3 Eggs (beaten) 1 Cup Oil 2 Cups Sugar 3 Cups Flour 1 tsp Baking Soda 1 tsp salt 1 tsp Vanilla 1/4 tsp Baking Powder 2 Cups Mashed Strawberries

METHOD: Combine eggs, oil, vanilla, and sugar, Blend Strawberries, then add to mixture. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually blend the strawberry mix- ture in with the dry ingredients. Grease 2 loaf pans. Divide the batter between the two pans. Bake at 325° F for 1 hour.

STRUAN MICHEIL or MICHAELMAS BANNOCKS A bannock is a round, flat bread loaf, typically unleavened, associated with Scotland and northern England, but there are some recipes out of Wales and Ireland as well. This bread also comes off more like a fruit cake as some recipes will still include almost every known fruit into them. This particular one was used when celebrating St. Michael’s Day, Michaelmas as told to us in the September 2016 edition of The Shards by Cináed Ulric.

INGREDIENTS: 1 Cup Barley flour 1 Cup Wheat flour 1/2 Cup Rolled Oats 4 tsp. Yeast 1 Cup White Sugar 1/2 to 1 Cup Blackberries 3 oz Candied Orange Peel 1 1/2 Cup Buttermilk 1 tbsp. Cinnamon 1 tbsp. Ground Cloves 1 tbsp. Nutmeg 1 tbsp. Coarse Ground Salt (I use sea salt myself)

INSTRUCTIONS: In a large bowl sift together the flours, sugar (save one pinch), salt, and all spices, making sure they are thoroughly mixed together. Next mix in the oats, candied peel, and blackberries. In a separate bowl, activate the yeast in some warm water and a pinch of sugar, once foamy mix into the dry mixture, and then slowly add the buttermilk, mixing by hand until mixture forms a ball. Next, turn the dough out onto a well floured board. Knead about 50 or 60 times re-flouring as needed. Then decide whether one is making a large loaf, two medium loaves, or split the dough into 4-5 small, rounded balls which are flat- tened into a small round flat cakes about 3/4 inch thick. The medium or large sized loaves should be scored on top with a cross. Bake at 400 degrees Fahrenheit in a gas oven for 20- 25 minutes or 375 de- grees Fahrenheit Electric oven for 40-45 minutes. Or if you wish, leave out the yeast, which was how they were originally cooked, make the smaller loaves, and fry/cook the bread on a griddle. P a g e 5 T h e S h a r d s

Pottages & Soups

IRISH BACON & MUSHROOM STEW

As Cináed Ulric loved to make Cream of Wild Mushroom Soup, when he came upon a recipe for Irish Bacon & Mushroom Stew from EMVARG, UCD School of Archaeology's Early Medieval and Viking Age Research Group, from Dublin, Ireland, who had done a little medieval feast recreated of their own, he had to give the recipe a try. This was what he finish with as he explored the school’s findings and presented it in the March 2017 issue of The Shards.

INGREDIENTS: 6 Mushrooms sliced (Chicken of the Woods, Morels, Oyster) 1 medium Onion diced 3 Irish Back Bacon Steaks (more like ham or thick Canadian bacon) 2 Cups of cream 1 tbsp Flour 3 1/3 Tbsp Irish Butter (this is butter made from the more cultured or soured cream of grass fed cattle. Adjust/adapt as best you can.) 2 Garlic Cloves crushed and chopped 1/4 tspn Nutmeg 1/4 tspn White Pepper Salt to taste 1/4 cup of Sherry (for a more Royal version)

DIRECTIONS: 1. Heat a pan with the butter and add the diced bacon pieces and cook them for a couple of minutes until they are lightly colored. 2. Next add in the sliced mushrooms, garlic and diced onion and allow these to sweat gently until cooked. 3. Next add in the plain flour, nutmeg, and white pepper, and allow the flour & spices to dry up any of the liquids that are in the pan. 4. Now add in the cream, and Sherry if used, and stir well until the sauce thickens. Reduce the heat and allow to continue cooking slowly for approximately 25-30 minutes. Taste before serving and add seasonings and salt as required. Serves: 2 people

BARLEY & CHICKEN IN ALE BROTH

This was served by Cináed Ulric the second time the Barony had a Friday night soup kitchen at Crystal Ball as our location was nearly an hour from anything, and we wished to help our guests out so they didn’t need to drive hither and yon for something to eat while there.

1 chicken, cut-up (I usually take chicken strips and loosely “dice” them) 10-20 threads of Saffron (due to expense I’ve substituted 1/4 tsp turmeric & 1/2 tsp paprika) 2-3 cups of water ¼ cup unseasoned breadcrumbs ¼ - ½ tsp. black pepper, ground 1 can or bottle of ale (I used an apple flavored ale) 2-3 tsp. powdered ginger

Place cut-up chicken into pot and cover with water. Bring to a boil, reduce heat and let simmer un- til the chicken is cooked, approximately 30-40 minutes. Remove the chicken. Bring broth to a boil and add remaining ingredients, stir regularly until sauce is thickened to desired consistency. Place chicken back into sauce for an additional five minutes then serve. Volume 30, Special Issue 2 P a g e 6 BEET SOUP, BORSTCH

This type of beet soup actually originated in Poland, where it bears the name of Barscz and is com- mon food since centuries back. Internationally, though, the Russian version is more widely known. As stated by Mistress Caroline de Mercier in Vol III #3 of The Shards.

1 lb. beef brisket, 2 Tsp Butter 1 can (eight oz.) Tomato Paste cut in slices 1 Onion, chopped 2 tsp Vinegar. 5 Cups Stock 2 Carrots, sliced 2 Potatoes, cubed 1 tsp Salt 5 Beets, shredded 1 Lemon, sliced 1/4 tsp Pepper 1/2 cabbage, shredded Sour Cream 1 Bay Leaf 1 Parsley Root, shredded

Place meat in cold stock with salt, pepper, and bay leaf. Simmer about 1/2 hour. Skim. Heat butter and sauté onion, carrots, beets, cabbage, parsley root. Add tomato paste and vinegar and stew gently about 10 minutes. Add to stock with potatoes and simmer soup, covered, until meat is tender. Skim and season. To Improve color, 2 Tsp juice from grated raw beet may be added. Serve meat on a separate platter. Garnish soup with lemon slices and serve with small bowls of sour cream. 4-6 servings.

KASÄKEITTO

This is a Finnish soup made during the summer using garden-fresh vegetables, hence the name kasä = summer & keitto = soup. It was printed in the Volume II Number I of The Shards around AS XVI (1981-82), under the column “Kitchen Klutter” by the now, Mistress Caroline de Mercier.

INGREDIENTS:

1 Cup Water 2 Tablespoons flour 2 teaspoons salt 1 Cup Milk 1 Cup Sliced Carrots 1/4 teaspoon White Pepper 1 Cup Cubed Potatoes or Turnips 1 Cup Peas 1 Cup Diced Cauliflower 1/2 Cup Chopped Spinach Garnish: 3 Tablespoons Chopped Parsley

DIRECTIONS:  Heat water and salt in saucepan. Add carrots and potatoes (or turnips if you are a purist). When these are half-cooked, add peas, cauliflower, and spinach.  Blend flour with small amount of milk. When vegetables are almost done, add flour mixture while stir- ring. Add remaining milk. Let simmer for 5 minutes to bring out full flavor. Season to taste. (We used 1/2 teaspoon of Basil, 1/4 teaspoon of Mace, 1/8 teaspoon of Marjoram, and 1/8 teaspoon of Sage)  Serve hot, garnished with chopped parsley. Makes 6-8 servings.

P a g e 7 T h e S h a r d s OZONI

The May 2017 issue of The Shards was dedicated to Japan as we’ve had a few Baronial members with Japanese personas. Thus Cináed Ulric presented this dish, a rice cake soup, something that would at least been eaten from peasant level to the Daimyo, Shogun, and Emperor level, the more meat ingredi- ents and vegetables, the higher in rank the household. It is such an old and traditional soup, dating back to possibly before SCA periods, that it is served especially today when celebrating the new year.

INGREDIENTS: 4 Cups of Water 1 (4 inch) piece Dashi Kombu (dried kelp) 1 Cup Bonito Shavings (dry fish flakes) 1/4 Cup Komatsuna (or substitute spinach) rinsed and sliced 2/3 teaspoon Salt 1 Tbsp Soy Sauce 1 Tbsp Sake 1/2 Cup Daikon Radish in julienne slices 1/2 Cup Ninjin (or substitute a western carrot) in julienne slices 8 Slices Naruto/Kamaboko (fish paste stick with a red spiral pattern) 8 Mochi - ball shaped. 4 Mitsuba (Japanese Wild Parsley similar in taste to Angelica), coarsely chopped.

INSTRUCTIONS: The first thing to do is to make the dashi (or more correctly, dashi type soup). To do so. first rinse kelp and pat dry, then place kelp in a medium size pot, along with 3 cups of water and let it steep for 3 hours. After steeping, bring the water to a boil, with kelp in it, then remove and discard the kelp. Remove the water from the heat and let it cool for 5 minutes, afterwards place the fish flakes into that pot of wa- ter and bring to a boil. When the shavings have sunk to the bottom of the pot, strain, reserving the liquid. To this liquid add the daikon, ninjin, and the naruto/kamaboko, and heat the dashi liquid to a medium temperature long enough until the daikon and ninjin become tender. While making the dashi, place the komatsuma in a small pot of water and bring to a boil. When the komatsuma is cooked, drain well and set aside. Now take the mochi balls and boil them in a sauce pan by first covering them with water until completely covered and bring that water to a boil. Be sure to stir the mochi around every minute or two so they do not become stuck to the bottom. Once the water is boiling , turn the heat down and let the mochi simmer for two minutes. Take it out once it is soft, but be- fore their surface starts to melt, and set aside. Next to the heated dashi add the salt, soy sauce, and sake stirring to incorperate it and add more if needed to taste. Now in individual bowls add some komatsuma, mochi ball(s), and a slice of the naruto/kamaboko, then pour over a couple of ladle fulls of the dashi soup, and finally sprinkle some mitsuba on top. Volume 30, Special Issue 2 P a g e 8 WATERCRESS SOUP Made by Cináed Ulric at Crystal Ball 2016 - The Ball of the Elements, this was served in the water course and had Jiaozi dumplings shaped and dyed like Koi in it to make a koi pond.

Ingredients 8 cups vegetable broth 1 2 -inch piece fresh ginger, peeled and julienned or cut into match sticks 1 tablespoon soy sauce, preferably dark 1/4 cup Shaohsing rice cooking wine or pale dry sherry 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar 2 teaspoons dark sesame oil 1 teaspoon sugar (stevia) Pinch of salt 3 scallions (white and green parts), thinly sliced 3 cups watercress (if out of season arugula will do)

Directions Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15- minutes. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired. P a g e 9 T h e S h a r d s CREAM OF WILD MUSHROOM SOUP

Although served in the Friday night soup kitchen at Crystal Ball, Cináed Ulric used to bring this al- most every other “potluck Sunday” when the Barony use to meet on the second Sunday of each month for an informal day - period or modern dress - of fighter & rapier practice, dancing, A&S project working, classes, sometimes a court, and a pot luck feast at the end.

7 Cups Chicken Broth* 1/2 Cup Port (I usually use Sherry myself) 2 Tsp Butter 1 Cup Chopped Onions 1 1/2 lb chopped Cremini (white or brown—most common “white button”) 1 oz of Dried Wild Mushrooms (Hen/Chicken of the Woods, Chanterelle, Porcino. +) 1 tsp Nutmeg Salt & White Pepper 1 Cup Heavy Cream 3 Tsp Fresh, Snipped Chives

Rinse mushrooms well in a strainer under cold water and pat dry. Slice into pieces. For the longer wild mushrooms slice into strips. If using dried mushrooms, again rinse them and wipe off any dirt, then place them in a bowl. Then bring 1 Cup of the broth and the Port to a boil and pour over the mushrooms and let soak for approximately 1 hour. Remove the mushrooms with a slotted spoon and place on side. Wait for broth to cool and then strain through two layers of cheesecloth and save. Slice the dried mush- rooms after they have been rehydrated. Next melt butter in a large pot over low heat. Add the chopped onions and cook until wilted, ap- proximately 10 minutes. Then add the mushrooms and cook on a medium low heat, stirring occasionally, for around 15 minutes. Note: watch while you are cooking, some species of mushrooms may cook slower/faster than other and one doesn’t want any of them to burn. Partial the wild mushrooms into two groups. Now add the remaining chicken stock, nutmeg, salt and white pepper, and bring to a boil. Next reduce the heat and allow to simmer partially covered for 15 minutes. Now add half of the wild mush- rooms and all of the soaking liquid and let simmer again for another 15 minutes. Now take half of what one has in the pot and purée it, returning it to the pot when done. Then add the other half of the wild mushrooms plus the cream and all to heat through for about ten minutes. One can then add the snipped chives as a garnish, or I’ve just let it be added to the soup.

* I have used vegetable broth instead to make it a vegetarian dish. + I’ve also used oyster and shiitake mushrooms. Volume 30, Special Issue 2 P a g e 1 0

Fish & Fowl

CHICKEN & CUCUMBER BARIDA/BAARIDAH

This recipe appeared in the April 2018 issue of The Shards, dedicated to the Arabian Peninsula. It was presented by Cináed Ulric, and the original recipe was found in the Kitab al-Ṭabīḫ (The Book of Dishes), written in 10th-century Baghdad by Ibn Sayyar al-Warraq.

ORIGINAL RECIPE: “Take some vinegar and murrī and in them macerate coriander [seeds], Chinese cinnamon, pep- per, dried and fresh thyme, cumin, caraway, fresh coriander [leaves], mint, rue, celery, the pulp of a cu- cumber, and elecampane. Put everything in a grinder, mix, and pour over the grilled chicken.”

HISTORICAL INGREDIENT NOTES:  Vinegar: Given that much of the cooking was influenced by Rome, my thinking is that it wasn't so much vinegar that was used, as probably verjuice, or at the very least white/red wine vinegar. This could be a wrong call on my part, but I think it tastes better than plane white vinegar.  Murrī: this is one of those processes like kimchi's, but in this case grains were cooked, formed into loaves, allowed to air dry and rot, and then sealed in salt water to ferment. As it isn't made, several researchers into medieval Arabian, Islamic, or Ottoman cooking have stated its taste is very similar to soy sauce and thus replace it with that. Which makes sense as a lot of modern soy sauce brands now contain barley or wheat.  Chinese Cinnamon: is the variety we in America use the most.  Fresh Coriander: in this case is the leaves, otherwise known to us as Cilantro.  Mint: Although one could use any variety of mint, for the history and influence of Rome on the Arabian Peninsula and the history through to nearly modern times, I would suggest the use of peppermint, al- though it seems to have changed modernly with today's Middle Eastern kitchens using spearmint more frequently. It is one's call. Peppermint will have a bit of a stronger flavor, so if one isn't fond of the taste of mint, choose the spearmint.  Celery: It doesn't state whether or not it wants the stalk to add to the "chunk" of the sauce, or just the leaves to add to the taste of the sauce. The leaves, which as an herb, is frequently used in Roman recipes. Since it calls for cucumber pulp, I'm going with the leaves.  Rue & Elecampane: Rue was a bitter herb used in a lot of Roman recipes, but for some people it can cause a highly allergic reaction and for pregnant women possible miscarriages. Elecampne, also bit- ter, is the edible root of a species of sunflower, but can be considered toxic if too much is consumed. To err on the side of caution, they can be replaced with either dandelion leaves or arugula.  Chicken: Back in the day this would've been a chicken, on the bone, grilled, cooled, and then peeled and shredded. For ease I am suggesting chicken tenderloins (fingers) especially as I've seen this pre- pared two ways: one where the sauce is poured over the chicken to stand or poured over to stir and coat it, and two where it is spooned onto larger pieces of chicken, like a topping. I am going for the latter.

INGREDIENTS: 12 Chicken Tenderloins (to serve 4) Cucumber, one small, peeled and diced into approximately 1/4-inch cubes. Pinch of salt

P a g e 1 1 T h e S h a r d s

LIQUIDS: Verjuice 1/4 cup or mix 1/8 Cup lemon juice + 1/8 Cup White Wine Vinegar Soy Sauce 1/2 cup

HERBS & SPICES:  Celery Leaves, Fresh 1/2 Cup  Cilantro, Fresh 1/2 Cup  Peppermint, Fresh1/2 Cup  Arugula, Fresh1 tspn  Black pepper 1/2 tspn  Thyme, Fresh 1 tspn  minced Cumin 1/4 tspn  Cinnamon 1/4 tspn  Coriander seed 1 tspn  Caraway seed 1/2 tspn

PREPARATION: Season the chicken tenderloins with a little salt on both sides, or olive oil (approx. 2 Tbsps) and salt, and cook them on a grill over medium-high heat for approximately five minutes per side. (Make sure they have an internal temperature of at least 165 degrees to be done cooking.) Remove from grill and plate, setting aside to cool down. Remember, this was a cold dish served before the main meal, as it was thought one's stomach had to "warm up" to a hot meal, and if one started with hot food immediately, it would cause severe indigestion. So next, using mortar and pestle or a food processor (go with ease), grind all the dry ingredients into powder, then add the leafy ingredients, pulse or pound until incorporated, followed by the cucumber (and celery if one decides to use the stalk) continuing to grind until one has an even green paste. Once that is done, spoon the sauce over the pieces of cold chicken and it is ready to serve. The other option would be to keep the chicken tenderloins whole or to shred them, pour the sauce over them, stir and coat, pile on plate and serve. Volume 30, Special Issue 2 P a g e 1 2 GOOSE STUFFED WITH EGGS AND PORK

Cináed Ulric shared this recipe from the Harleian MS. 279 in the November 2017 issue of The Shards as it was the month when the English & Welsh celebrated Martinmas, which usually had a grand feast of thanksgiving and preparation for frost, winter, and the fasting of Advent. As St. Martin was asso- ciated with a goose, due to a legend of him hiding in a goose pen to avoid being ordained a bishop, most people had as their Martinmas feast centerpiece as roasted goose.

Ingredients: 1 bunch parsley, chopped ½ cup small seedless grapes 1 large onion, chopped ½ tsp. salt ¼ tsp. each pepper, ginger, cloves, & cinnamon 1/8 tsp. saffron 4 hard-boiled egg yolks, chopped 1/3 lb. pork roast 10lb goose 1 tbs. oil

Directions: First preheat one's oven to 375°F. Now, chop the pork into small pieces and broil until done, then mince or grind meat after it has cooled. Next parboil the parsley in water and the oil until soft and drain well. Add meat, eggs, grapes, and spices, mixing thoroughly. Note if one omits the grapes, then the onions must be parboiled with the pars- ley. Take this mixture and stuff the small goose, or a game hen with this mixture and bake at 375° F for 45 minutes, or until done a golden brown. (actual cooking manuals usually state a small goose takes up to 1 1/2 hours so be sure to check and use a thermometer to ensure internal temperature reaches 165°F.) I would recommend taking some of the spices or salt & pepper to rub the outside of and under the skin, as well as for the first half of the baking time cooking it breast side down. To cook more medie- val correct, one should use a spit or rotisserie to cook the bird. P a g e 1 3 T h e S h a r d s ORANGE GLAZED CHICKEN Cináed Ulric presented this recipe for the February 2018 issue of The Shards, which was dedi- cated to Italy. It’s an Italian area recipe from the 15th century "Libro de Arte Coquinaria" by Maestro Martino de Como, which Cináed served on his first feast at the Barony’s Archery & Equestrian Event.

Original Recipe: Per fare pollastro arrosto (to make roast chicken) Per fare pollastro arrosto si vuole cocere arrosto; et quando è cotto togli sucho di pomaranci, overo di bono agresto con acqua rosata, zuccharo et cannella, et mitti il pollastro in un piattello; et dapoi gettavi questa tal mescolanza di sopra et mandalo ad tavola. Translation from The Art of Cooking: The First Modern Cookery Book: (How to prepare roast pullet) To prepare roast pullet: when it is done roasting, take some orange juice, or good verjuice mixed with rose water, sugar, and cinnamon; put the pullet on a platter, and then dress with this mixture and server.

INGREDIENTS: 1 good sized whole Chicken 1 tsp. Cinnamon ½ cup Orange juice ½ cup Verjuice 1 Tbsp. Sugar 1 Tbsp. Rose Water

DIRECTIONS: Preheat oven to 300°F. Place whole (thawed) chicken on roasting pan and bake/roast for 20 min- utes per pound, plus an additional 15 minutes, making sure the internal temperature of the chicken reaches 165 degrees. Cut into 8 serving pieces, arrange on a platter, and dress with the juice-sugar-spice mixture.

Side Notes: Although the original recipe clearly states that the orange juice mixture should be used to dress the poultry after it was done cooking, I decided, and have been shown by several SCA cooks, to use it as a cooking glaze. This means that I made the juice mixture with a little extra sugar, or substituted honey, and simmered it down until it was a bit thick and sticky. I then began to apply (slather) it on the chicken as it roasted. I should also note that I've done this two ways: 1. Just pure orange juice & sugar/honey glaze - no spices, no verjuice or rose water. 2. Used orange juice and then substituted 1 Tablespoon of Powder Douce mixed in, instead of the listed cinnamon & sugar. I like the little kick cinnamon and ginger gives the orange flavor. 3. Other similar medieval recipes will use a mixture of 1/2 lemon juice & 1/2 orange juice for a more cit- rusy flavor, or to further enhance the orange flavor have substituted orange blossom water for the rose water. One helpful hint is to have the chicken lying breast side down for most of the roasting period. This keeps the bird from going dry. Turn it over during the last 15- 20 minutes so that it becomes more golden on top. Volume 30, Special Issue 2 P a g e 1 4 “PUFFINS”

This recipe was printed in the September 2017 issue of The Shards, as an attempt at recreating a truly medieval Scottish dish that wasn’t Haggis or something originally from tables in England. It is known that the Scottish did eat the birds from the middle of Medieval times until recently when the birds were declared endangered. Although there wasn’t a period cook book source, Cináed Ulric present a modern recipe that had similar directions to some medieval recipes for milk poached chicken. Either way it was fascinating research to get this recipe and as soon as he can get a hold of a wild duck, Cináed will give it a go.

INGREDIENTS: The bird: 4 puffins (originally, in this case we will use 2 mallards or wild duck) 1.76oz/3.5 Tbsp smoked bacon (back bacon) 3.5 Tbsp butter 1 1/4 C almond milk 1 1/4 C water Sea Salt to taste

The sauce: 3 Tbsp butter 4 Tbsp rice flour 2 1/4 C cooking liquid (using the just used almond milk & water) 1/2 Cup of blanched almonds Salt & Pepper to taste Red Currant Jam (optional)

DIRECTIONS: First off understand we're replacing the puffins with mallards because 1. Puffins are endangered and mallards are plentiful, and 2. because the taste of puffins has been described as being like liver and mallards, aka wild ducks, have also been described as usually having that kind of flavor. Make sure that one gets mallards or wild, not farm raised ducks. It will not have the gamey taste like puffins do if one gets the farm raised. Next, if we were using fresh puffins or wild duck, they should be skinned or carefully plucked and singed to remove all traces of feathers: quill, barb, down, etc. Remove the innards and discard, and wash well in cold water. Now, if one truly wants more of the puffin type taste, then one could marinate the duck in some kind of fish oil or fish stock & soy sauce mixture (because Puffins eat tons of smaller fish and sea plants and thus have a slight fishy taste) for a couple of hours or overnight. Luckily one will get to control the amount of fish taste depending upon what one uses from strong fish tastes like anchovies or sardines to milder things like tuna. Also the amount of time one wants to marinate the duck. If one does this step, poke or cut some holes, gashes into the duck, then place in marinade and allow to sit in it for a couple of hours. However, at the same time, one should know the cooking in milk was to help remove or tone down some of the fishy taste in puffins, so one may consider it an unneeded step. It's all up to one's decision to be really tastefully adventuresome or not. One now rubs the puffin/duck with salt & pepper, inside and out, then truss the whole bird, and brown the birds on all sides with the smoked bacon, after the bacon has been cooked down a bit. After- wards stuff them tightly into a cooking pot. Now, heat the almond milk and water and pour over the puf- fins. Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasion- ally. Remove from the cooking liquid and keep warm while you prepare the sauce. First, fry the blanched almonds in one tablespoon of butter until browned, drain, and set aside. Next melt the remaining two table spoons of butter and stir the flour into it as though one were making white sauce. Then strain the cooking liquid and gradually add to the butter/flour mixture. Add red currant P a g e 1 5 T h e S h a r d s jam to an amount one likes, either mildly flavoring the sauce or heavily depending on if one prefers some- thing creamy or sweet. This could be omitted altogether if not fond of currants. Carve the duck up, place several pieces on a plate with a little sauce poured and a few almonds sprinkled on top of it and serve with boiled and/or caramelized parsnips, carrots, and brussel sprouts.

SALMON CAKES

Her Excellency, Mistress Caroline de Mercier has severed these up, and it might surprise folks to know there is an actual medieval connection. Her recipe is a more modern adaptation and something we're more familiar with when it comes to seeing some kind of fish cake. Below her recipe however, is one pulled out of history. The recipe would originally be for an "osterhlaf", that is a seafood loaf, made with many types of seafood together, but one could easily pull out each seafood on their own for individ- ual cakes. Especially as Ælfric, an English abbot, and prolific writer who lived around 955 - 1010 C.E., specifically mentions Salmon on its own as a favorite. Either Medieval or modern, individual cakes are much easier to make than a large loaf. If you try the Medieval version, the oats give the cakes a very har- dier and earthier tasting texture than bread crumbs do.

MISTRESS CAROLINE'S INGREDIENTS: 2 T. vegetable oil, for frying 2 cans salmon, drained with large bones removed 2 eggs, stirred squirt of prepared mustard 1/2 c, Italian bread crumbs or crumbled Ritz crackers 1/2 an onion, diced 1/2 green pepper, diced 1 t. rosemary 1 t. Italian seasoning

DIRECTIONS: Combine all ingredients. Shape into patties. Add to heated oil and fry in skillet until golden brown. I usually drain them on paper towels before plating. They can be fixed ahead of time and reheated in a microwave for feast.

OSTERHLAF VERSION

INGREDIENTS: 400 g (14 oz) salmon 1 large egg, beaten 1 tablespoon onion, minced/chopped 20-40 g (3/4-1 1/2 oz) oatmeal 2-3 tablespoons vegetable oil

DIRECTIONS: 1. Gently cook the salmon in a pan, it should still be firm but cooked through. Allow to cool a little (so the egg doesn’t cook). 2. Chop up the onion. Beat the egg. 3. Put the salmon in a dish and break it into small flakes with a fork. Add the onion and egg. Add the oat- Volume 30, Special Issue 2 P a g e 1 6 meal, mixing with your hands. You have added enough when you can make firm patties 4. Make the mixture into patties about 2 inches / 5 cm across. 5. Heat a little oil in a frying pan. Add the patties and brown gently on both sides – keep the heat quite low or they will scorch. Take care when turning as they can break up easily. 6. Remove and drain on kitchen paper while you cook the next batch. Once all the patties are cooked, serve them with watercress or seasonal vegetables.

M e a t s

OAK LOG BEEF TENDERLOIN This recipe was used at Crystal Ball 2016—The Ball of the Elements by Cináed Ulric. It was origi- nally after roasting, to be wrapped in a filo dough and made to look like a log for the Earth Course. Time constraints called for some slight changes in the recipe and thus what was done below.

INGREDIENTS: Red Wine Sauce 2 tablespoons canola oil 8 ounces shallots, sliced (about 2 cups) 1 6-ounce package sliced mushrooms 2 tablespoons sugar 2 tablespoons red wine vinegar 1 750-ml bottle Pinot Noir or other dry red wine 2 14-ounce cans beef broth 2 fresh thyme sprigs 2 fresh rosemary sprigs Handful of fresh Sage leaves 1 1/2 teaspoons whole black peppercorns 1 Bay leaf 1 tablespoon butter, room temperature 1 tablespoon all purpose flour

Beef Tenderloin 1 2-pound beef tenderloin roast 1 tablespoon olive oil

PREPARATION: Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Set this aside and move on to the tenderloin. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Next transfer tenderloin to a roaster oven set at about 225°. Then pour and place in the wine, beef broth, mushrooms, peppercorns, rose- mary, sage, shallots, and thyme, and allow the tenderloin to slow roast most of the day (4 hours or so is good) until the internal temperature of the tenderloin reaches 120°F for medium-rare. Once down trans- fer beef to cutting board and let rest for ten minutes before cutting. Now strain sauce through fine strainer into saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture (or cornstarch will do too), and cook until sauce is reduced to a nice gravy like consistency. Sauce is served with the beef, and from what feast goers said, went exceptionally well with the bread rolls served.

P a g e 1 7 T h e S h a r d s BOURBELIER DE SANGLIER (Loin of Pork in Boar's Tail Sauce)

Cináed Ulric served these up for one of Shattered Crystal's For Hands events. He didn't however boil the pork first as the medieval instructions stated, he just let it slow roast most of the day in the wine sauce. He found the recipe in a cookbook given to him by Lady Mwynwen "Strawberry" Ysginidd called The Best of the Lotte. This was a cookbook presented by members of the Madrone Culinary Guild, being a collection of recipes they had tested and tried, and the recipe itself came from The Menagier de Paris (1393).

INGREDIENTS: 2 1/2 lbs. loin of roast pork 1/4 Cup of red wine 1/2 tsp. ginger 1/2 tsp. salt 1/2 tsp. pepper 1 Cup of vinegar 1/2 tsp. grains of paradise or cardamom 2 Tbsp. breadcrumbs 1/2 tsp. cinnamon 1/2 tsp, ground cloves 1/2 tsp. nutmeg whole cloves

DIRECTIONS: Poke holes into the pork loin and then insert the whole cloves into it. Mix all other ingredients, ex- cept the breadcrumbs, and pour over the roast; cook at 350° for 2 hours, basting occasionally. When done, pour off the juices and boil to make the sauce, thickening sauce with breadcrumbs, stirring it while it boils.

A GOOD ROAST (beef)

Banbharun Briana Morgan of the Valley prepared and served this up at Crystal Ball XXXIV. The source of the recipe was Das Kuchbuch der Sabina Welserin. The original recipe translated say, “To make a good roast. Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.”

INGREDIENTS: 6 lbs. Sirloin Beef 1 C Red Wine (Broth) 1 Onion 1/2 tsp Pepper 1/2 tsp Ginger 1/2 tsp Salt Cloves [Editor’s Note: The original says “spices” in the list, but doesn’t say what. Other folks in the SCA translating this have frequently chosen to use bay leaves/juniper berries and 1/2 tsp of cardamom. Play with it.]

REDACTION: Combine all ingredients and marinate beef. Transfer roast and marinade to a pan and cook until tender. Volume 30, Special Issue 2 P a g e 1 8 KOFTAS

Kofta recipes go back as far as al-Baghdadi's cookbook in the mid-15th century, but do not say a lot on how they were made. Luckily they have remained a staple of Turkish-Persian region up to present day. With some direction from well known SCA Middle Eastern Cook, Urtatim Al-Qurtubiyya, Cináed Ulric found a modern recipe that closely resembled Al-Baghdadi’s recipe and presented it in the March 2018, Ottoman Empire issue of The Shards.

INGREDIENTS:  1 ½ pounds Ground Sirloin Beef or Ground Lamb  1 medium Onion, chopped  1 ½ teaspoons Black Pepper  2 1/2 teaspoons of Barley flour  5 Hard Boiled Eggs  8 Cups of lamb/beef broth Sheeptail fat or if unavailable 3 Tbsp. Sesame Oil or 1 Tbsp. Sesame Oil + 2 Tbsp. Canola or Grape seed Oil

DIRECTIONS:  Step 1c. One can use beef for this recipe but the more common meat used in Medieval Persia is going to be lamb. Whichever one decides upon, originally one would pound and grind the meat into a paste. Ground meat is a step away from that consistency and if one doesn't have the time to pound, then use a food processor to "blend" until a paste like consistency.  Step 2. Take the onion and grate it, then put into the meat, along with the Black Pepper, and Barley flour. Note: This is all the "recipe" states, but if you want to have a bit more of Persian flavor to it, one may add spices and herbs such as: 1 1/4 tsp ground turmeric, 1 1/4 tsp ground cinnamon, 1 1/2 TBSP dried marzeh (summer savory), 1/4 tsp saffron powder, and 2 tsp sea salt. (and remember once one has tried this recipe, go back and adjust spices to taste.) Also note one could use regular flour here, but the cost and use of wheat flour during Medieval Persia was a bit expensive and so much of the population switched to using other grains, in particular, barley.  Step 3. Take the meat mixture and divide into five portions. Take one portion and divide and make it into two equal sized patties. Place one hard boiled egg in between the patties and then mold them around the egg, encasing it and creating a ball. Note: the "recipe" doesn't state what kind of egg to use, and although there were types of quail and similar sized fowl in Persia, I'm thinking one should use chicken eggs. The reasons for this is 1. Urtatim's comments to me was that this dish was served as part of a main meal, unlike the Scotch Egg which is a snack food, and 2. most of the recipes I have come across have described forming a meatball that is somewhere between the size of a baseball to a goodly sized orange. Chicken egg seems more logical to me. Extra note, although the Medieval "recipe" calls for the meatballs to be stuffed with eggs, there are modern variations stuffed with things like walnuts, and dried apricots, figs, plumbs, or prunes.  Step 4. If one noticed that step one was listed as "1c." - good eye! The reason for that is technically one does need to make their lamb stock, 1a., first, so that one can then boil the eggs in it, 1b., as pos- sibly suggested by the second "recipe", "'...Fill large meat balls each with an egg cooked in meat stock and cook them separately." Do whatever one finds easiest on one's time. As for me, if I'm making the stock to cook the meatballs in, might as well boil the eggs while I'm allowing the stock to be created while boiling and then simmering.  Step 5. Many of the modern recipes have an extra step I'm going to include as without the addition of a beaten egg, or some other good binder, to the meat mixture, the meatballs could fall apart in the water/broth. Also, to help impart more flavor I'm suggesting one cooks them in meat broth, or in this case lamb stock. Put that extra step in here, which is in the pot one will cook the meatballs, add either P a g e 1 9 T h e S h a r d s

the sheep's tail fat or oil mixture. Remember, much of Persia was Muslim at that time so lard cannot be used as it comes from pork. Thus the taste would be much different and probably not true to the medieval flavor. Lightly brown the meatballs.  Step 6. Pour in the lamb broth, filling the pot high enough that it comes about half way up the meat balls. Place it on a medium-low heat and allow to simmer until the broth has evaporated, leaving the meatballs to cook/brown again in any left over oil/fat for a brief period of time. Remove from the pot and put into a separate dish either whole of cut in half.  Step 7. Modernly the broth is served as is, or with various added ingredients, as a dish before the Kofta are. If one wants something other than the lamb broth, that is for one to have fun doing one's own research on.

ROASTED VENISON

Easter not only being the celebration of Jesus’ resurrection, but the ending of the great fasting time known as Lent, brought about some great feasts. One such feast, from the castle of Bishop of Vi- borg Jørgen Friis, stated where they had fresh meat of all kinds brought in and cooked: beef, lamb, pork, and venison - which was regarded as a high noble/royal dish. Cináed Ulric presented his finding of this menu and the recipe below in the April 2017 issue of The Shards.

INGREDIENTS:  2 cups of red wine  1 cup red wine vinegar  1 cup verjuice* or 2/3 cup of cider vinegar with 1/3 cup water  1 teaspoon ground ginger  1 teaspoon ground cinnamon  1 teaspoon grains of paradise ** (ground via mortar or spice grinder)  1 pinch of ground cloves  1 tablespoon of coarse sea salt  Several branches of fresh rosemary and a couple to use as basting brush.  Salty pork fat  Several cloves of garlic  2 ounces of toasted country bread (or Bread Crumbs)

DIRECTIONS: To begin with, in a large bowl mix together the red wine, red wine vinegar, verjuice, ground ginger, ground cinnamon, ground cloves, ground grains of paradise, and sea salt. Set aside. Now, wash and pre- pare the venison, then score it or make several incisions all over. Next slice up several pieces of garlic, pork fat, and make little bundles of the rosemary, then take these pieces and insert them into all of the incisions . The long, but well worth the wait part is next: putting the venison on a spit and keep turning it round and round for about four hours. Be sure to use some modern gadgetry and other techniques to en- sure the meat is cooked all the way through before hacking off gobbets (minimum of 145 degrees). While it is cooking, use the rosemary to baste the venison with the wine sauce. If you have a way for a pan to catch drippings, do so, and once the venison is fully cooked, take the leftover wine mixture, deglaze the dripping pan, mash and mix in the toasted bread/bread crumbs, and then serve as a sauce with the venison. Volume 30, Special Issue 2 P a g e 2 0

*verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. White wine vinegar or lemon juice can be used as a substitute if verjuice is unavailable. ** Grains of Paradise is a species in the ginger family, Zingiberaceae. This spice is obtained from the ground seeds; it imparts a pungent, peppery flavor with hints of citrus. For a substitute, mix black pep- per with a bit of cardamom and ginger and use 1/2 teaspoon of that.

Sides & Vegetables

ASPERGES A LA FLAMANDE (FLEMISH ASPARAGUS,)

From an article, "Summer Recipes" from The Shards Vol. III #3 by Caroline de Mercier. This one is number three of the four presented.

2 lbs. Fresh Asparagus Salt 1/2 Cup Butter Water 4 Eggs Salt & Pepper

Clean and trim asparagus. Tie them into 4 bundles. Put into boiling salted water. Simmer slowly until tender, 10-20 minutes. Drain. Take eggs and hard boil them, then remove yolks and mash them. Melt butter and mix, little by little, with the egg yolk mash. Season with salt and pepper. Serve hot, one bundle asparagus and some sauce on each individual platter. Serves four. Variation: In Belgium each guest is served a soft-boiled, shelled egg. Melted butter, salt & pepper are on the table, and sauce is fixed individually.

CELERY AU JUS (BRAISED CELERY HEARTS)

In an article from The Shards Vol. V #3, Mistress Caroline provided us with three late Summer recipes. The first one comes from the region that will be known as France.

3 Celery Hearts 2 tsp Cornstarch 1 Can Condense Chicken Consommé 2 Tsp Cold Water 1 tsp Fresh Basil or 1/2 tsp dried whole basil

Split celery hearts lengthwise in half and then trim to 6 inch lengths. Place the celery lengths in skillet and add consommé and basil. Simmer 15 to 20 minutes. Remove to warm serving dish. Combine cornstarch and cold water. Gradually stir the cornstarch and water mixture into consommé in skillet. Cook and stir till mixture thickens. Pour a small amount of sauce over hot celery to glaze. Sprinkle with basil and pass the remaining sauce. Yields approx. 6 servings. P a g e 2 1 T h e S h a r d s SPLIT NUNS (EGGS) There are a number of recipes in Medieval times for stuffed eggs, what we know of today as dev- iled eggs. Some are from the Lombardy (N. Italy) region, some Dutch, some English, or France. The web- site Coquinaria takes their recipe from Dutch cookbooks which calls the dish “Split Nuns” because the split eggs with yellow yolks reminded them of the faces of the nuns all swathed in their great white caps. Cináed Ulric combined this recipe with a recipe for tea eggs but using beets and turmeric to make the eggs red and yellow for “Salamander Eggs” for the fire course of Crystal Ball’s The Elements feast. The deviled part is what folks primarily tasted and commented on so here is the basic recipe.

18 Eggs 1/2 Cup Golden/White Raisins 1/2 Cup of Curd Cheese 1/2 Cup Parmesan Cheese 14 Tsp parsley 14 Tsp of Marjoram 6 Tsp of mint 1/2 tsp Ground Cinnamon, Ginger, Cloves (ground), Pepper, Salt, and a pinch of Turmeric.

Fill a pot with water and add 1 tsp of baking soda and 1 tsp of salt. Bring this to a boil and the slowly drop in the eggs to hard boil them. Lower heat and allow eggs to simmer for approx. twelve min- utes. When time is done, remove eggs from hot water with a slotted spoon and place them into a bowl of cold/ice water. Once transferred begin the shell peeling process until all eggs have been peeled. Now take all 18 eggs and halve them lengthwise. Remove the yolks from all halves and mix with 1/2 cup of white/golden raisins, 1/2 cup of curd cheese, 1/2 cup of grated parmesan cheese, 14 table- spoons of parsley, 14 tablespoons or marjoram, 6 tablespoons of mint, 1/2 teaspoon of ground cinna- mon, ginger, cloves, pepper, & salt, and pinch of turmeric until creamy. Take the white halves of the hard-boiled egg and stuff them with egg mixture. Once all filled, place the halves on a platter and serve.

GHIVECIU

Appearing in The Shards Vol. III #3 via Mistress Caroline de Mercier, this dish was described by her as "a Rumanian vegetable casserole, Giveciu Calugaresc, in a national favorite with a thousand years of tradition behind it. It is also popular with the Bulgarians." She also later noted that although potatoes & tomatoes where actually brought over from the new world at just at the end of the SCA's period, those with a desire for more period accuracy could omit both that vegetable and fruit.

1 Cup Olive Oil 1 Diced Squash 2 Cloves Garlic, crushed 1 Onion, sliced 1 Sliced Green Pepper 1 Tsp Chopped Parsley 1 Cubed Eggplant 1/2 Cup Sliced Cabbage 1/2 tsp Thyme 2 Diced Potatoes 1/2 Cup Chopped Leeks 1/2 tsp Chives 1/2 Cup Green Peas 1 Cubed Parsley Root 1/2 tsp Fennel 1/2 Cup Green Beans, (optional) 2 tsp Salt sliced lengthwise 1 Cubed Celery Root 1/4 tsp Pepper 2 Sliced Carrots Small Head Cauliflower, 1 Cup Stock 2 Sliced Okras broken up 5 Slice Tomatoes

Sauté onion until golden brown in 1/2 cup olive oil. Mix all vegetables, herbs and seasonings in a large casserole dish. Heat remaining 1/2 cup olive oil and the stock to boil. Pour over vegetables. Add sautéed onion with the oil used for frying. Cover and bake in a moderate oven, 350° F., 20 to 30 min- utes. Serves Eight. Volume 30, Special Issue 2 P a g e 2 2 GREEK CHEESE PIE

This recipe is a simplified version of a type recipe found in several period cookbooks ranging from 1390—1591, and is basically a Cheese Tart. There are various versions both sweet and savory of this dish that is basically like a quiche. This is what Caroline de Mercier had to say about it in her article, “Period Camp Cooking—Fun and Simplified” from The Shards, December/January AS XLIII (2008-9).

“INGREDIENTS: Feta/ Feta & Ricotta Cheese, Eggs, Phyllo Dough, Maybe some pepper, just a tad of buttter

Greek Cheese Pie is another simple favorite using pre-made phyllo (or Fillo) dough, or puff pastry, which you can buy frozen in most big grocery stores. Une one pound of finely crumbled Feta cheese to three or four beaten eggs. (If you are making a lot, and Feta is expensive, you could use part Ricotta cheese. An example: one pound Feta and one pound Ricotta to six or seven eggs.) A package of thawed, frozen spinach, with all the water squeezed out, can be added. For a plain cheese pie, a favored season- ing is ground [black] pepper, which they obviously like centuries ago. In a buttered 13” x 9” pan, place several separated layers of phyllo dough, about 4 to 5, extending the edges above the bottom of the pan. Pour in the well-mixed egg/cheese combination, and add several more layers of phyllo dough, tucking it in around the edges, so cheese doesn’t come in contact with the pan. You may brush the top with melted butter. If you have time, you can also make individual wraps for small cheese pies, rather like making big egg rolls or burritos. Bake at 350 degrees until phyllo is light golden brown, about 30 to 35 minutes.”

GREEN PEPPERS, ROMAN STYLE (PEPERONI E POMODORI)

In an article from The Shards Vol. V #3, Mistress Caroline provided us with three late Summer reci- pes. The second one comes from the region that will be known as Italy.

1/2 Cup Thinly Slice Onion 1 tsp Salt 2 Cloves Garlic, minced Dash Pepper 1/2 Cup Olive Oil 1/2 tsp Basil 2 Cups Stewed Tomatoes 4 to 5 Large Green Peppers 2 tsp Sugar cut into 3/4 inch strips (about 4 Cups)

Cook onion and garlic in 1 Tblsp of oil till just tender. Add tomatoes (which were used in late pe- riod in some places) and seasonings. Simmer uncovered for 20 minutes. Cook peppers in remaining oil, turning often, till crisp-tender, NOT soggy. Remove to warm dish. Add additional seasoning, if you so de- sire. Pour sauce over the peppers. Yields 5 or 6 servings. P a g e 2 3 T h e S h a r d s LOSEYNS

This recipe for loseyns, or lozenges, is kind of the fore-father of lasagna, except it is thought by some this was solid and sturdy enough that once cut, the individual pieces could be eaten by hand. It comes from Forme of Curye, a compilation of recipes from cooks under Richard II around 1390 C.E. (A.D.) It was made by Cináed Ulric and served at Crystal Ball XXXII: The Elements.

Ingredients: ¾ pound pasta sheets (flat lasagna) 1 tbsp. powder douce 4 quarts good broth ½ pound Muenster Cheese, grated or Cheshire 1 tsp. butter

Directions:

1. One is going to need to make their pasta sheets, as when done one will be cutting them into lozenges or diamond shapes. Choose a good pasta dough recipe, roll it out very thin and let it dry. If one rath- ers, one can use lasagna noodles, but they must be flat, not wavy, and not pre-cooked. 2. Bring broth to a boil and place pasta sheets in broth, cooking until al dente (see directions if using a package). The medieval recipe simply says a “good broth”, which more than likely would have been beef or mutton, the recipe suggests chicken, but Cináed used a vegetable broth. 3. Divide pasta sheets, cheese and spice powder into thirds. The medieval recipe calls for ruayn (ruen) cheese, which was a type of homemade soft white cheese similar to farmer’s cheese, or, possibly, even as soft as ricotta. Some have alternatively suggested that it could refer to cheeses made from cows who have eaten “ruayn grass”, or rowan grass, also known as “fog grass”, or any kind of rankly flavored grass. As that is a grass that most cows won’t eat until absolutely necessary—at the end of the summer/autumn season, this cheese is a “winter” farmer’s cheese, which means it’s going to be white, crumbly, and pungent. If one can not find a good farmer’s cheese some substitutions have been: dry-curd or well drained cottage cheese, goat cheese, Havarti, Neufchâtel, Panner, Quark, Queso Blanco, and Ricotta, One chef has substituted with Cheshire, while Cináed used a combination of very mild Cheddar and Muenster. If one doesn’t known what blend powder duce is, there is a rec- ipe in this book. 4. Next, lightly grease the bottom of a casserole dish with butter and in it lay pasta sheets, grated cheese, then powder douce, and repeat until three layers are made. 5. Bake at 350°F for 30 minutes. Let cook for 10-15 minutes and rest briefly before cutting in lozenge (diamond) shape and serve. Volume 30, Special Issue 2 P a g e 2 4

MAKEROUNS

A recipe similar to Loseyns, in fact it is originally found in the Forme of Curye book underneath the Loseyns recipe. Here though, Banbharun Briana Morgan of the Valley used the information from Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century, which contained recipes from other medieval manuscripts as well as Forme of Curye. Here is her redaction, and she served these forth at Crystal Ball XXXIV.

95. Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abou ven as losyns; and serue forth.

Briana’s modern translation: INGREDIENTS (Prepare for cheezy goodness): Bought Home-style lasagna noodles (no wavy, noodles are also shorter than regular noodles and fit short ways in the pan) Bought 1 lb of Vermont White Sharp Cheddar Cheese (Yes 1 lb per pan) Butter 1/2 stick butter (1/4 cup)

DIRECTIONS:  Pre-cook noodles.  Shred cheese  I cut chilled butter (3 rows of 4 pieces)  Assemble (my pan allowed three noodles across with some overlap): Layer of butter Layer of Noodles Layer of cheese Layer of butter Layer of Noodles Layer of cheese Layer of butter Layer of Noodles Layer of Cheese  Bake until brown about 20 min in the oven I was using.  Cut and serve. P a g e 2 5 T h e S h a r d s MUSHROOMS NEWBERG

This recipe was provided in the Shards Volume II #4 by Lady Cainneachan Vaire who noted that it was one of the recipes served at the Brunch for the King of the Middle.

1 pound mushrooms For the White Sauce 1 medium onion 2Tbs Butter 2 Tbs Butter 2 Tbs Flour 2 Tbs Sherry 1 1/2 - 2 Cups Milk 2 egg yolks (beaten) Nutmeg, Salt, Pepper

Cooking the Sauce: In a saucepan melt butter at low heat. When bubbly, add flour. Let simmer 10 to 15 minutes stir- ring constantly. Add milk, slowly, letting thicken until desired consistency. Add yolks, salt & pepper, and stir. Sprinkle with nutmeg. Keep warm while cooking mushrooms.

Cooking the Mushrooms: Sautee mushrooms and onions for 4 to 5 minutes in butter. Add sherry the last two minutes of cooking. Pour sauce and mushrooms together. Serve over buttered toast or muffins. ENJOY!

POTATO PANCAKES (KARTOFFEL PFANNKUCHEN)

In an article from The Shards Vol. V #3, Mistress Caroline provided us with three late Summer reci- pes. The third one comes from the region that will be known as Germany.

6 Medium (2 pounds) Potatoes, peeled 1 Small Onion, chopped 2 Tsp Flour 4 strips bacon, crispy 2 Beaten Eggs cooked and crumbled 1 1/2 tsp Salt Pinch Pepper 2 Tsp Chopped Parsley Pinch Grated Nutmeg Butter

After peeling each potato, place it in a bowl of cold water. Then drain off water. Grate at once, draining off water that collects. Mix potatoes, onion, flour, bacon bits, eggs and seasonings, blending well. Heat about enough butter to be 1/4 inch deep in skillet. Just before butter turns brown, drop in 1/3 cup batter for each pancake and flatten them out. When it is golden brown on one side, turn the pancake over and cook till crisp and brown on the other side. Remove to paper towels and keep warm while frying the remaining pancakes. These traditional German pancakes are really good with sauerbraten and gin- gersnap gravy and/or served with a big dollop of applesauce. Yields 12 pancakes (6 ser.) Volume 30, Special Issue 2 P a g e 2 6

SPINACH SOUFFLÉ

Appearing in the Vol. XII #2 issue of The Shards, this recipe is unfortunately written by anonymous - the name not listed in the issue.

Serves 8. (Double for a 9" x 13" pan.)

1 Package Frozen Chopped Spinach 3 Eggs 4 Tsp Flour 1/4 lb American Cheese, cubed* 1/4 lb. Brick Cheese, cubed* 1/4 Cup Butter of Margarine 1 lb. Cottage Cheese, small curd Salt & Pepper to taste.

Cook spinach in boiling water until thawed. Drain well and cool. Beat eggs. Add eggs to spinach, butter, flour, salt, and pepper. Stir to blend. Fold in cottage cheese and cubed American & Brick cheese. Bake at 350° F for 1 hour.

*Other cheeses such as a mild cheddar or Monterey Jack/ Colby blends also work well in this rec- ipe. [Current 2018 editor's note. For a more period recipe, I would suggest Muenster or Cheshire cheese.]

TAGLIATELLE CON ARANCE E MANDORLET (Tagliatelle with almonds & oranges) This 16th Century (1500's) Italian dish has been served at a number of feasts, once by Cináed Ul- ric at the Archery & Equestrian Event, and several times at Alphia’s church, Lovejoy United Presbyterian’s Epiphany Dinner, which several members have assisted at a good number of years. This is Cináed’s rec- ipe.

Shredded zest of 3 large Valencia or navel oranges 8 tablespoons (4 ounces) unsalted butter 1-1/2 cups fresh squeezed orange juice 2/3 cup sugar Generous 1/8 teaspoon freshly ground black pepper 1/2 to 1 teaspoon ground cinnamon

6 quarts salted water 1 pound imported dried tagliatelle 3 to 4 tablespoons sugar 2/3 cup (5 ounces) freshly grated Italian Parmigiano-Reggiano cheese 1 cup whole blanched almonds, toasted and coarsely chopped

Working Ahead: The sauce can be made several hours ahead, covered and set aside at room tem- perature. Reheat to bubbling before adding the pasta.

1. Making the Sauce: Melt the butter in a large skillet over medium heat. Use a wooden spatula to stir in about 1/4 cup of the orange juice and the 2/3 cup of sugar. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about 1/3 cup orange juice for finishing the sauce).

P a g e 2 7 T h e S h a r d s Once sugar is dissolved, heat can be turned up to medium high or high. Stir occasionally as the mixture bubbles and slowly turns amber. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover.

2. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite. Drain in a colander. Reheat the sauce to a lively bub- ble. Add the pasta to the skillet and toss to coat thoroughly. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind.

Most of the time I've usually added the cinnamon directly into the sauce, and I don't sprinkle extra sugar on top once plated. (I usually find it to be sweet enough, in fact I've seen folks cut down on the sugar to allow it to have more of a zesty zing.) I've also seen it where they allow the sauce to be gravy kind of thick. It all depends upon preferences.

It's frequently paired with chicken for a main dish. I've seen some do an orange glazed with it, just as sweet, or others have done an orange glaze chicken but with more savory herbs & spices put onto the bird and mixed in the glaze, or just a whole different tasting bird all together.

WORTS IN BUTTER

This recipe is a simplified version of an actual recipe found in at least three period cookbooks ranging from 1430—1500 called, Wortes in Butter or Buttered Wortys. This is what Caroline de Mercier had to say about it in her article, “Period Camp Cooking—Fun and Simplified” from The Shards, Decem- ber/January AS XLIII (2008-9). The medieval recipe actually calls for herbs, but doesn’t specify which ones and as many herbs are subject to personal taste or are so tiny as to be difficult to stab with a fork, the idea of using cabbage as listed below seems a grand idea.

“One really simple recipe is called Fried Coleslaw by the camp residents. Historically speaking it would be called ‘Worts in Butter.’ To simplify it for camping, you can use packaged coleslaw. I won’t even give measurements, just approximations.

INGREDIENTS: Coleslaw Mix, Onion(s), and Butter

For every standard-size package of slaw, chop or slice a medium sized onion. Sauté the onion in a stick of butter, and when the onion starts to get translucent, add the cabbage mixture, stir and cook slowly and gently. (Seasonings of salt and pepper and even dill may be used but are not necessary.) Do not cook until brown but until the cabbage is tender. It’s uncomplicated, good, and period.” Volume 30, Special Issue 2 P a g e 2 8

D e s s e r t s

BANBURY APPLE PIE

From Vol. III #3 of The Shards. "This superb apple pie is a specialty of the Banbury region near Ox- ford, England, which is also famous for the Banbury Tarts, praised in fiction already in the 17th century and still made by the same family." Brought to us by Mistress Caroline de Mercier.

6 Cups Peeled, Sliced Apples 1/2 teaspoon Cinnamon 1/3 Cup chopped candied Orange Peel Pastry for one-crust pie 2/3 Cup Currants Milk 1/2 Cup Melted Butter Sugar 1/8 teaspoon of Ginger

Put a layer of apple slices in a greased 9" pie pan. Sprinkle with half of orange peel, currants, but- ter, and seasonings. Arrange second layer of apple slices on top and sprinkle the same way. Cover with crust, placing edge under and flute inside edge of pan. Brush with milk and sprinkle with sugar. Bake in hot oven, 425 ° F. until brown on top. Serves six.

BISCOTTI

Unfortunately yet another couple of recipes that time has made the contributor anonymous. These appeared in The Shards Vol. XIV #12 issue.

VANILLA BISCOTTI CHOCOLATE CASHEW BISCOTTI 1 1/2 Cup Flour 1 1/4 Cup Flour 2 tsp Ground Coriander 1/4 Cup Cocoa 1 tsp Baking Powder 1/2 tsp Cinnamon 1/4 tsp Salt 1 tsp Finely Chopped Cashews 1/2 Cup Butter 1 tsp Baking Powder 1 Cup Sugar 1/4 tsp. Salt 2 Eggs 1 Cup Butter 2 tsp Vanilla 2 Eggs 2 tsp Vanilla

Preheat oven to 375° F. Spray Pam on a baking sheet. Shift together dry ingredients. Cream but- ter & sugar; add eggs one at a time. Add vanilla. Fold in flour mixture. Divide in 1/2: drop big dollops from a large spoon into 2 "logs" side by side lengthwise on the baking pan. Shape up with your hands to make them as tall & narrow as possible. Bake 17-20 minutes until cakey & no longer gooey. Cool, then remove onto a cutting board and slice into 3/4" slices on a slight angle to make the "cookies". Lay out 1/2" apart on baking sheets. Re- duce heat to 300° and bake cookies again until no longer soft in the middle - 30 minutes or more. If they start to burn, reduce the heat by 25°. (This is the drying part) Store in airtight containers after completely cool. P a g e 2 9 T h e S h a r d s

[Editor's - 2018 - note: Oh the things we've learned over time. The recipes above are indeed for biscotti, but that word in Italian means any kind of cookie that is twice baked. The item actually period to us was the specific form of biscotti known as Cantucci or its smaller form of Cantuccini. The answer is clear to us once we look at where food comes from verses time period. Vanilla, Cocoa, and Cashews are all new world items that were brought over. Cantucci however, is flavored with, like many (if not like 98% lol) dessert or cookie type items within period - almonds. So omitting the vanilla, cocoa, and cashews and replacing with almond extract/milk and slivered almonds, one has a more period type recipe.]

CHARE DE WARDON

Take from Two Fifteenth-Century Cookery-Books, the recipe originally reads thusly, “Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; And put hem in a potte with Sugur, or elle3 with clare- fiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as though hit were y-tempered with yolkes of eyren, in maner as A man setheth charge de quyns; And then serue hit forth in maner of Rys.” This was one of the dishes served at Crystal Ball XXXIV’s feast as presented by Banbharun Briana Morgan of the Valley.

INGREDIENTS: 4 Pears 1 Cup Red Wine (Grape Juice) 1/2 Cup of Sugar 1 tsp of Cinnamon 1/2 tsp of Ginger

REDACTION: Cut up pears and boil them in wine until soft. Mash them and add sugar, cinnamon, and ginger. Place back on low heat and cook until thick. Serve hot or cold. Volume 30, Special Issue 2 P a g e 3 0

CRYSPES

Found in a Middle English cookbook, The Forme of Cury from 1390 CE, the recipe tickles us mod- ern ball park and fair goers because it is basically the Medieval version of funnel cakes. Cináed Ulric served these up in the shape of the Calon Lily as his fourth and final dessert course at the co-hosted Archery & Equestrian event.

Ingredients: 1 cup flour 2 eggs 1/3 C milk 1/3 C ale (use a regular flavored ale, nothing heavily flavored with fruit, nut, or spices) 2 Tbsp of sugar 1/8 tspn of saffron Olive oil for frying (or substitute another for your health or tastes) Simple Syrup Salt Powdered Sugar

Directions: Beat together ale, eggs, flour, milk, and sugar. Heat oil to 375 degrees F in a large frying pan or deep fryer. Using a funnel *, drizzle the batter very quickly into the hot oil. Cook for 30 seconds. Flip the fritter and cook 30 second more, or until golden. Remove from oil and drain on a rack or paper towel. Once drained, served warm either the medieval version by pouring a simple syrup over it and sprinkling with salt, or the modern version of shifting a great amount of confectioner's (powdered) sugar over it. *to avoid splatter burns many cooks suggest using a long necked, potted plant, watering can to pour the batter.

A DYSHEFULL OF SNOWE

A very simple and easy dessert like item to make, it presented at the feast at Crystal Ball XXXIV by Banbharun Briana Morgan of the Valley, who found it in A Proper New Booke of Cookery. “To make a dyschefull of Snowe. Take a pottell of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerfull of Rosewater, and a dy- she full of Suger wyth all, then take a stycke and make it cleane, and than cutte it in the ende foure square, and therwith beate all the aforesayde thynges together, and ever as it ryseth take it of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thicke bushe of Rose- mary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemarye and fyll your platter therwith. And yf you have wafers caste some in wyth all and thus serve them forthe.” INGREDIENTS: 8 Egg Whites 1 Pint Whipping cream 1/2 Cup Sugar 1—2 Tbsp of Rose Water (Briana used Almond Extract instead)

REDACTION: Chill bowl and beater. Beat Cream until stiff add sugar and almond extract. In a separate bowl, beat eggs until peaks form. Combine mixture. Serve cold. P a g e 3 1 T h e S h a r d s LEMON BARS

These were a huge hit somewhere around the time of Crystal Ball XV at its Dessert Revel. Her Ex- cellency, Mistress Caroline had made them and put them out. As with many a recipe it is quite surprising sometimes how far something like may go and either have been changed over the years or forgotten and then "reinvented." These lemon bars fall into that category for their recipe is extremely similar to Lemon Cake as listed and described in The good huswifes Iewell, recipe by Thomas Dawson. (London: Edward White, 1596.) The differences being, 1. rose water was an ingredient, 2. they were baked as small cakes instead laid out to be cut into bars, and 3. instead of making a custard like item to top them with and sprinkling with powdered sugar, one would, once the cakes cooled, simply baste them with a lemon juice - honey mixture.

INGREDIENTS: 2 c. flour 1/2 c. powdered sugar 1 c. butter 4 eggs, well beaten 2 c. granulated sugar 1/3 c. real lemon juice 1/4 c. flour 1/2 t. baking powder

DIRECTIONS: Mix the 2 c. flour, powdered sugar and butter in a large bowl until it forms a soft ball Press in a 9 X 13 inch pan and bake at 350 degrees for 20-25 minutes until lightly browned. As the crust is baking, mix to- gether the eggs, granulated sugar, lemon juice, 1/4 c. flour and baking powder. When crust comes out of the oven, pour lemon mixture over it, and then bake another 25 min. When cool, sprinkle with powdered sugar. Volume 30, Special Issue 2 P a g e 3 2

NOCKERL Made and served at the Feast of the Elements, air course, at Crystal Ball 2016, by Cináed Ulric, this dessert he became acquainted with in a restaurant in Austria in 1989. Due to its soft and fluffy na- ture it was used to represent clouds. The history of it is a little lost, but legends state that it was created by Salome Alt (1568–1633), the concubine of Prince-Archbishop Wolf Dietrich Raitenau, in the early 1600’s, just outside or at the tail end of the SCA’s time period.

INGREDIENTS:

 1/4 cup heavy cream  1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam  5 large egg whites  3/4 teaspoon salt  1/2 cup granulated sugar  1 tablespoon all-purpose flour  3 large egg yolks  1 teaspoon pure vanilla extract  Confectioners sugar for dusting

PREPARATION:  Put oven rack in middle position and preheat oven to 400°F.  Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).  Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thor- oughly.  Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving. P a g e 3 3 T h e S h a r d s RIVENSTAR GINGER BALL COOKIES

This recipe comes to us from Ladies Khadagan Kuchugene & Marguerite, who garnered it pre- sumably from the Barony of Rivenstar. The basis for this recipe comes from Medieval ginger bread reci- pes from the 14th-15th centuries (1300—1400 CE (AD)) and is more like a confection than what we know of as gingerbread today. It appeared in the December/January AS XLIII (2008-9) issue of The Shards.

INGREDIENTS: 1/2 Cup Bread Crumbs, unflavored 1/2 Cup Ground Almonds 1/2 Cup Honey 1/2 teaspoon Ground Ginger* 1/2 teaspoon Cinnamon 1/4 teaspoon White Pepper (no, really it’s true)

DIRECTIONS:

 Mix all dry ingredients together thoroughly and set aside.  Bring honey to a boil over medium heat. Add the dry mixture and continue to heat, stirring, for about two minutes.  Allow this mixture to cool completely, the shape into small balls and roll in a half and half combo of more breadcrumbs and ground almonds.

* [Editor’s note (by then Chronicler, Cvan ?????)]: I have tried this recipe with fresh ginger and it adds a bit more of a snap. You mix it with the honey as it cooks instead of the dry mix.

ROSE PETAL JAM

From The Shards Vol. V # 3, this recipe appeared on the tables of Crystal Ball II, and was provided by Brianna, The Black Swan who said, "Making this jam is almost as enjoyable as eating it: the simmering of the petals infuse the air with their fragrance. This jam is a beautiful red color and has a fantastic fla- vor. Something definitely worth trying.

8 Ounces of Rose Petals (I used Chrysler Imperial Rose Petals). 2 Cups Water 2 Lemons, sliced thinly 1 1/2 Cups Sugar

Trim off white base of petals and discard. Rinse petals and drain. Place lemons in pan with water, cover and bring to a boil. Simmer 15 minutes, remove lemon slices, and discard. Bring lemon water to a boil again and stir in the sugar until dissolved. Add rose petals and cook until they are transparent and the liquid is syrupy...about 10 minutes. Pour into jars and cool. Yields 1 1/2 pints Volume 30, Special Issue 2 P a g e 3 4 SHORTBREAD

This recipe came from Baroness Rabiah of the Misty Mountain's mother, Helen Smart, which was printed in Vol. 8 #7 of The Shards. It is just slightly varied from the basic recipe that used to appear in the SCA's Known World Handbook. Just goes to show how simple a recipe it really is.

1 Cup or 2 Cubes (sticks) butter 3/4 Cup Powdered Sugar 2 Cups Flour 1 tsp Vanilla.

Beat butter and sugar until smooth. Add flour a little at a time until all comes away from bowl, like pie crust.

Shape in two 9 inch pie tins. Pat firm, punch holes with fork, the more holes the better it bakes. Pat to about 1/2 inch, you can make it thicker, it will take longer to bake, if you make it too thin, it tends to crumble.

Cook 325° F. (Slow oven) for approx. 45 minutes or until a light, golden brown.

Cut when it's right out of the oven. Let it cool in the pan. Place paper towels or napkins between layers in storage container to absorb any moisture. The longer it's kept the better it tastes. Makes two 9 inch pie tins. [remember in period almond flavor would more than likely have been the added flavor’

“MEDIEVAL STYLE” STOLLEN Cináed Ulric

INGREDIENTS 1 3/4 cups warm water (105°F to 110°F) 1 tablespoon dry yeast 3/4 cup quick-cooking oats 1/3 cup honey 3 tablespoons vegetable oil 2 1/2 teaspoons salt 5 cups (approx.) all purpose flour 2 large eggs 1 cup golden raisins 1 cup dried currants 1 cup dried diced figs 1 cup slivered almonds ⅔ cup orange juice 1 tablespoon grated orange zest 2 teaspoons ground ginger 1 teaspoon ground cardamom ¼ teaspoon ground nutmeg Oil or butter for greasing the bowl and baking sheet 1½ cups powdered sugar

DIRECTIONS: 1. Take dried fruit and place into a bowl full of the orange juice and let it set while you make the dough. 2. Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast, then stir in remaining 1 1/2 cups water, 3/4 cup oats, eggs honey, oil, orange zest, ground ginger, cardamom, nutmeg, and salt. Stir in enough flour til it begins to form a soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel, and let rise at room temperature until doubled in volume. 3. Drain the fruit from the orange juice, lightly pat dry, then punch down your dough, and then begin to fold/knead the fruit & almonds into the dough, doing so until they seem evenly distributed throughout it. P a g e 3 5 T h e S h a r d s 4. Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm area until almost doubled in volume. 5. Preheat oven to 350°F. Bake until brown on top and tester inserted into center comes out clean, ap- proximately 40 minutes. 6. When done, pull the loaves out and while still warm, brush the tops thoroughly with butter and then dust with the powdered sugar. Let the loaves cool completely and then give the tops another dusting of powdered sugar and lightly pat to help stick.

Bibliography  Chan, Chris. "Christmas is Stollen." Star2.com. December 11, 2016: Star Media Group; web article http://www.star2.com/food/food-news/2016/12/11/christmas-is-stollen-chris-chan Accessed No- vember 8, 2017.  Clayton Jr., Bernard. Clayton Bernard's New Complete Book of Breads: Revised Edition. New York, New York; Fireside © 1995  Fleming, Elise. "On Powdered Sugar." Tournaments Illuminated, Issue 91, Summer AS XXIV (1989). © 2016 Elise Flemming.  Heinzelmann, Ursala. Beyond Bratwurst: A History of Food in Germany. London, Uk: Reaktion Books Ltd. © 2014  Martin, Ester. "Day 21, Stollen." Why'd You Eat That? December 21, 2011: Wordpress.com; Blog https://whydyoueatthat.wordpress.com/2011/12/21/day-21-stollen/ Accessed November 16, 2017

TARTYS IN APPLIS

Yet another wonderful dished served at Crystal Ball XXXIV’s feast by Banbharun Briana Morgan of the Valley. This time her source was from Forme of Cury. The original instructions say, “For To Make Tar- tys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.”

INGREDIENTS: Filling: 8 Apples peeled, cored and sliced 4 Bartlet pears peeled, cored and sliced ½ cup of Figs, sliced ½ cup of Raisins Powder Douce (2 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, ¼ tsp cloves) Salt Saffron, a pinch of [Editor’s note: One can use almost any apple, but apples of Medieval England weren’t a sweet as what we’re used to. Many SCA cooks suggest using Granny Smith Apples, of the very small variety, as well. Also note that Briana didn’t use any pears in her tarts. Also note the recipe calls to put it in a cofyn (coffin). This is one of those thicker kind of pastry crusts that was made to truly stand on its own.]

Pastry: 2 cups of Wheat Flour 1 Cup of Butter ½ Cup of Milk Egg Yolks for Glazing Salt Saffron

DIRECTIONS: Prepare pie crust. Cut up apples, add figs, raisins, powder douce, salt and saffron. Add to crust and bake until brown. Serve. Volume 30, Special Issue 2 P a g e 3 6

B e v e r a g e s

LAMBSWOOL Cináed Ulric and Malin An Eic Gil not only attended the same High School, but they were both a part of the Madrigal Dinner program as well. With that they were introduced and fell in love with a drink strongly associated with Christmas tide since Medieval times—Wassail. However there is a bit stronger precursor to wassail which was known as Lambswool. Cináed Ulric presented this recipe in the January 2017 edition of The Shards because Malina so enjoys making the wassail version for the Barony’s 12th Night Parties.

INGREDIENTS:  6.5 C (Approximately 4 1/4 US ale bottles) of ale or apple cider.  1/8 C of Orange Juice  6 small cooking apples, cored  3/4 C Light brown sugar  4 Cinnamon sticks  10 Cloves, whole  1 tsp Ginger, ground  1 nutmeg freshly grated

DIRECTIONS: 1. Preheat the oven 250 degrees Fahrenheit. 2. Prepare the apples in advance; time it so they are ready when you want to put them into the lambswool to serve. In the UK they use Bramley apples which we don't have in the US. Many immi- grants from the UK have suggested Granny Smiths are a "decent" replacement. Core the 6 apples fully, getting rid of the seeds and core. Lightly grease the baking tray. Place the apples on the baking tray about 2 inches apart as they will swell up a little. Bake the apples at 250 degrees for about an hour or so – so they become soft and pulpy and the skins are easy to peel away. 3. In a large tall & thick bottomed saucepan, to avoid splashes when whisking, add the brown sugar. Cover the sugar in a small amount of the ale (or cider) and heat gently. I recommend using an apple flavored ale, or when using cider make sure you grab apple cider - with pulp - not apple juice. Stir con- tinuously until the sugar has dissolved. Then add in the cinnamon sticks, cloves, ground ginger and grate in the whole of the nutmeg. (If you prefer not to wind up with accidental powder bomb of spices, to have an easier time "cleaning" the wassail before serving, one can use a tea strainer or spice bag. Stir, and keeping the pan on a gentle simmer, slowly add in all the rest of the ale (or cider), and the orange juice, Leave for 10 minutes on a gentle heat as you deal with the apples. 4. Take the baked apples out of the oven to cool slightly for 10 minutes – they should now be soft and pulpy. Break open the apples and scoop out the baked flesh into a bowl, discarding the skin. Then take a fork and mash this apple pulp up, while it is still warm, into a smooth purée with no lumps. Add the apple purée into the ale (or cider), mixing it in with a whisk. 5. Continue to warm everything through for thirty minutes, on a very gentle heat, until ready to drink. When warmed through use the whisk again for a couple of minutes (or use a stick blender) to briskly and vigorously froth the drink up and mix everything together. The apple and light froth will float to the surface, and depending on how much you have whisked it, the more it should look like lamb’s wool. P a g e 3 7 T h e S h a r d s SHORT ORANGE-SPICE MEAD

Vikings! Or more correctly the Scandinavian region of the world is what the August 2017 issue of The Shards was dedicated to. Cináed Ulric attempted to not go with the obvious and find a good Medie- val Scandinavian recipe, but sometimes time and research leaves one short, thus to the typical Scandina- vian fare he went—mead. SKÅL!

INGREDIENTS: 6lbs (or 2 quarts) Honey 2 Cups of Orange Juice 1 teaspoon nutmeg 1 teaspoon cinnamon 4 oranges Water 5 gallons 1 package mead/brewing yeast

UTENSILS: A plastic sieve wooden spoon 3 gallon pot 5 gallon jug or carboy thermometer used bottles

DIRECTIONS: First one is going to clean everything that will come into contact with your mead. Use a good bleach/water solution to wash jug, pots, spoons, etc. and then let air dry, so one kills off any bacteria. Next one will boil water, making two batches at a time with a three gallon pot. Add honey using a quart per 2 1/2 gallon batch. Stir it about to dissolve the honey in the water, otherwise the honey will sink to the bottom of the pot and burn. When the mixture begins to boil and bubble, a whitish scum will rise to the surface. Spoon it away with a wooden spoon. Remove from heat and add one cup of orange juice to batch (eventually being 2 cups per 5 gal lons), 1/2 teaspoon of nutmeg, and 1 teaspoons of cinnamon. Then take 2 oranges, Slice them thin, and throw them in. Let the lemons steep in the must (what one calls incipient mead) for 30 minutes; then re- move the slices. Let the whole mixture cool to about 80-85 degrees F. Then introduce your yeast to it, cap the bot- tle with stopper and fermentation lock and let sit in a cool, dark place. One can taste test it after about 5 days to see If it is too sweet, which then one recaps with lock and lets it continue, or if too alcoholic, in which case one can add more boiled honey and water. Taste daily until sweetness and alcohol balance each other out. When the taste of sweetness to alcohol is sufficiently balanced, siphon the mead off into bottles and refrigerate. If not refrigerated, it will get progressively less sweet and slide into something exceedingly undrinkable. Let stand 2-5 weeks in the fridge, then drink and enjoy. Sometimes after refrigeration the mead tends to settle, and at this point some find it advantageous to siphon it again into clean bottles, seal tightly, and re-refrigerate. It makes for a sweeter, more sparkling mead. Volume 30, Special Issue 2 P a g e 3 8 SYRUP OF POMEGRANATES

THL Mwynwen Ysginidd found this recipe in the Andalusian cookbook. This is her redaction of the recipe and what she prepared to be served at Crystal Ball XXXV’s (2018) Feast o’ the Beasts!

Andalusian p. A-74 Take a ratl of sour pomegranates and another of sweet pomegranates, and add their juice to two ratls of sugar, cook all this until it takes the consistency of syrup, and keep until needed. Its benefits: it is useful for fevers, and cuts the thirst, it benefits bilious fevers and lightens the body gently.

Use equal volumes of sugar and pomegranate juice (found in some health food stores). Cook them down to a thick syrup, in which form they will keep, without refrigeration, for a very long time. To serve, dilute one part of syrup in 3 to 6 parts of hot water (to taste).

WATERMELON SEKANJABIN

Cináed Ulric went to make this, well, originally an original sekanjabin, for a Spring Court after promising to bring another drink cooler for folks to partake from. Originally made with honey, vinegar or wine vinegar, and flavored with mint, Cináed refers to this as the Medieval 7-up that originates from Per- sia. However the evening before the event things "came to pass" that wound up creating this sekanjabin variant that members of the Barony truly enjoyed, requested what it was, and for the recipe to be printed at some time. Cináed technically doubled the basic recipe so that the syrup to water mixture would fill a full drink cooler, so one could cut this recipe in half to have smaller jars of syrup to make individual to regular sized pitcher amounts.

Ingredients:

 1 1/3 Cups Honey or 4 Cups Sugar  2 Cups Water  1/2 cup Lemon Juice  1/2 of a Goodly Sized Watermelon  1/4 Cup of Minced Fresh Ginger

Directions:  Cut watermelon from rind in decent sized cubes, deseeding if necessary (don't worry if one can't quite pick all of them out).  In a heavy-bottomed pot combine honey/sugar and water, place on medium heat, stir until honey/ sugar is dissolved. Reduce heat and gently boil for 10-15 minutes.  Add 1 cup of lemon juice, strainer/baggie of minced ginger, and the water melon cubes, simmering for 30 minutes or until the mixture slightly thickens.  Taste and adjust the level of sweetness of the syrup if needed. (Although with the added watermelon it probably will not need more sweetness.) Or add more lemon juice if one likes drinks a bit more on the sour/tart side.  After it cools, pour mixture through a sieve and into a decent transportable container. Next take wa- termelon cubes and see if they still contain any seed, shift through sieve if possible, until seeds are removed and one basically has slush. Transfer that to transportable container.  At site, pour all of the syrup and slush in the drink cooler, fill with water, ice, and stir. P a g e 3 9 T h e S h a r d s

Other Food Items

BEER CHEESE

Baroness Madeleine Grevais de Bellbois submitted this recipe to an issue of The Shards because it was one she not only created herself, but had done so to serve at the first Crystal Ball.

INGREDIENTS: 2 Cups Sharp, Shredded, Cheddar Cheese 1/3 Cup Luke Warm Beer 1 tsp Worcestershire Sauce 1/4 Chopped Pecans*

METHOD: Allow cheese to attain room temperature. Pour in beer; beat until smooth. Add Worcestershire sauce; beat till mixed. Mix in pecans. Chill well. Serves 6 to 8.

*[Editor 2018 note: Pecans are a new world item, a period replacement would be the English Walnut, which actually originated in Persia despite its name. Black walnuts could be used, but they are new world as well.)

A TALE OF TWO BUTTERS

The first recipe is for those who have never made butter from scratch before and in this case it can also be a fun activity to do with younger children while teaching them about Medieval & Renaissance life. These simple directions are presented by Lady Dorcas the Lost. The second recipe for butter was given by Her Excellency, Mistress Caroline de Mercier, who says she received the recipe from Mistress Graidhne, a former Dragon Herald.

REGULAR BUTTER INGREDIENTS & SUPPLIES: 1 Mason Jar (any size) Heavy Cream (the higher amount of fat, the better.)

Put some heavy cream into a mason jar. It doesn't matter the size, but you do need to have enough cream to fill the jar half way full. Also if working with very young children, smaller sized jars will probably work better as a children's activity. Shake vigorously, enough to feel the cream slamming into the top and bottom of the jar. Shake for about six - seven minutes until one can see a ball has devel- oped. Pour contents through a sieve into another jar to drain off the buttermilk that has also been cre- ated. With kids one may exclude the following step to make the project simpler, but if making to go through the process, then one now puts the ball of butter into a bowl and pours some cold water over it. Then using one's hands pat and form the butter into a ball. Drain off the cloudy water, and keep rinsing the butter in cold water until the water remains clear. One can make it salted butter but adding it to the cream at the beginning of the process, but one doesn't have to. If one wants a more yellow looking butter one can add food coloring to it and mix it in. After making it, I like to add garlic or honey for different fla- vored butter, but one can add almost any flavor combination one likes. Volume 30, Special Issue 2 P a g e 4 0

STRAWBERRY BUTTER INGREDIENTS: 1 lb. butter, softened 1 8 oz. pkg cream cheese, softened 2/3 c. strawberry jam 2-3 T. sifted powdered sugar

DIRECTIONS: Cream the butter and cream cheese together. Blend in strawberry jam and then add powdered sugar. This goes really well with scones and rolls. It can be easily adapted to smaller batches.

A SAUCE (CHAUDON) FOR SWAN OR WILDE GOOSE

This recipe appeared next to the goose recipe that Cináed Ulric presented as something that may have been eaten during a St. Michaelmas feast. It appeared in the Novmber 2017 issue of The Shards. It originally comes from MS Pepys 1047, of 15th century England.

INGREDIENTS: heart, giblets, & feet of one's goose 4 C of water 1/4 C of red wine 1 C of breadcrumbs 1/2 tsp pepper 1 Tbsp powdered ginger salt to taste

DIRECTIONS: Take the heart, gizzards, liver, and feet of a goose, wash the blood from them, and while still wet sprinkle the giblet parts with a little salt. Place all in a pot and cover with 4 C of water, and set it over a fire until boiling and the giblets are cooked and done. Remove, drain (save this water - now broth), cool, and then chop the giblets into small tiny pieces; discard the feet. Place 2 Cups of the broth water with the chopped giblets back over heat to simmer as one makes a thickening agent of 1/4 C of red wine and 1 C of breadcrumbs. Once made add to the broth and giblets, seasoning with 1/2 tsp powdered pepper, 1 Tbsp powdered ginger, and some salt, allowing to simmer until reduced and thickened. If wanting a more smooth sauce, one could put some of the broth and the giblets into a food processor and blend into a smooth gravy-like sauce, straining if necessary. If wanting a little tartness to the sauce add a 1 Tbsp of red wine vinegar. Serve with the roasted goose. P a g e 4 1 T h e S h a r d s PIROZHKI

Pirozhki is an interesting little dish. Some claim the history and lineage of this dish can go back as far as the ancient Greeks. Other state that the dish was brought to Russia (Kievan Rus) around the 12th century by a saint who fed them with it during a crop blight. Still others say it’s a variation of the Polish pirogi, these being baked as opposed to fried. Despite an inability to historically nail them down into me- dieval times with documentation, Alphia Biraz-pars used this recipe that her mother found in the newspa- per when she was a kid, for several feasts in the Barony of Three Rivers and now where it has become a favorite at Camp DuBois, where we have several of our events. After trying these little meat filled pies, one will probably have them as a favorite as well.

PASTRY: ¼ lb. sweet butter 1 cup sour cream 2 cup flour 2 Tbsp. butter 1 ½ tsp salt

Cut butter into flour and salt (as if making pie crust) just leave in coarse lumps. Add enough sour cream to bind. Gather into a ball. Roll into a rectangle 15 x 12 inches. Break extra butter into small bits and scatter it over the pastry. Fold into 3 parts. Press and roll out again and fold into thirds again. Press down, wrap in waxed paper (or in a Ziploc bag), and chill for 2-3 hours. When ready to use, roll gently to ⅛ inch thickness. Then cut into rounds (I have a 5 ¼ circumference bowl I use to cut the rounds). Put about 1-2 tbsp. meat mixture in center of round, sprinkle cheese on top, then fold over and seal edges. Curve half circle slightly into a crescent. Bake at 375° for approximately 20 min.

Filling: ½ lb. lean ground beef 1 tsp flour 2 Tbsps. butter salt & pepper to taste ½ small onion, chopped ¼ cup water (optional) 1 hardboiled egg (optional) cheddar cheese, grated (optional)

Brown meat in butter only till it loses its red color. Add onion and brown lightly. Add egg, season- ing (I use mainly pepper, almost no salt), & flour – stirring lightly. Add water if needed and set aside to cool.

 When making pies – I sprinkle cheese on top of the filling before I fold the pastry over. The cheese is my addition to the recipe. If you use the cheese in the filling you do not really need the water. Also when baking for the Rendezvous I have been leaving the egg out of the pie – some folks prefer it that way. Pastry sometimes seals better if you brush it with milk.

 If you want to freeze & bake later – freeze on a tray and then transfer to a Ziploc bag to store. I usu- ally do not defrost to bake them when frozen – just spread on a tray and bake at 375° to 400° for 15 – 20 min.

 I tend to make more of the filling than the recipe calls for. I make about 6+ dozen piroshki by doing 4 times the pastry and 6 times the filling. Think that is usually done with a 2 cup bag of grated cheese.

Volume 30, Special Issue 2 P a g e 4 2

RACLETTE

Discovered from Swiss-German convent writings from 1291 CE (AD), this rustic recipe is about as easy as one can get. It was what the mountain dwelling peasants and cow herders of the Alpine regions of Vailai, Switzerland, Savoie & Haute-Savoie regions of France, and the southern, French, speaking re- gion of Belgium known as Wallonia, when migrating their cow herds from mountains to pastures or vice versa, ate for many of their meals. Cináed Ulric presented this in the January 2018 issue of The Shards which was dedicated to areas that eventually made up France.

INGREDIENTS

 1 good round of raclette cheese, 1 3/4 to 2 pounds, cut in half. (or if problems acquiring that, com- mon substitutions are: gruyere, emmental, fontina, or appenzeller cheeses)  4oz of thinly sliced Prosciutto crudo, Salami, or Viande des Grisons (Ger.: Bündnerfleisch) or grab some of all three, or experiment with your own favorite dried meats.  Jar of pickled vegetables, or several jars of a pickled vegetable such as carrots, beets, onions, or cu- cumbers.  1 bunch thin asparagus, trimmed & blanched  1 bunch of mushrooms raw (choose your desired ones, my suggestions are ones like: cremini, oyster, porcino, morels (if affordable)  Slices of apples, pears, plums, apricots, or figs, (or some of all).  2 loaves of baguettes or one's favorite medieval style bread, sliced.  Container of Black Ground Pepper  Container of Paprika  Container of Powder Duce  Dijon Mustard (yes, it's period, although hadn't reached its height of popularity until the mid 1800's)

The cooking is quite simple, on a plate lay one's half cheese round close to the flame, watch and wait for a layer of it to become soft enough to scrape off of the round. Prepare one's plate with bread, meat, fruit, vegetables, whatever one will and likes, pick up the cheese round half and scrape the melted part of the cheese onto the food on your plate, replace cheese round on "warming plate" for someone else to use. Then eat or further prepare one's food by sprinkling some paprika & ground black pepper on top, or one might even try some powder duce, which although not period to what the peasant farmers would do, it is period to some "lasagna 'mac & cheese' type" recipes from medieval cookbooks. Also when pouring on bread, one can prepare the bread with either butter or mustard, which will give a similar effect as the much later developed Welsh rarebit. If one prefers a little more grilling taste, cut the cheese into slices and then place one's plate under a heat source to melt the cheese. P a g e 4 3 T h e S h a r d s

Guild Halls

Business Meetings Held on the 4th Tuesday of the month at 7:00 p.m. at the Schnucks in Collinsville, IL at 501 Beltline Rd, Collinsville, IL 62234

Arts & Sciences (classes, free nights, & projects) Held on the 1st, 2nd, and 3rd Tuesdays of the month starting around 6-6:30 as folks arrive. At the Marine UCC Church 111 N. Center Street, Marine, IL. 62061

Argent Scriptorium (scribal & Illumination) TBA

ARMORER’S GUILD/FIGHTER PRACTICE Held on the 1st, 2nd, and 3rd Tuesdays of the month starting around 6-6:30 as folks arrive. At the Marine UCC Church 111 N. Center Street, Marine, IL. 62061

CRYSTAL ACADEMY—FENCING/RAPIER Held on the 1st, 2nd, and 3rd Tuesdays of the month starting around 6-6:30 as folks arrive. At the Marine UCC Church 111 N. Center Street, Marine, IL. 62061

CRYSTAL COOKS TBA

CRYSTAL DANCE TROUPE Dance practices are sometimes held during the A&S Tuesday times or on their own on the 1st & 3rd Mondays of the month around 7:00 p.m. at the LoveJoy United Presbyterian Church, 2550 Rock Hill Rd, Wood River, IL 62095

THREAD THURSDAYS Held most Thursdays at the home of Carrys of Caer Rhudd 6 - 9 p.m. Any textile interest is welcome. Please contact her regarding directions. (314) 651-3459

Always check Baronial email, website, or Facebook page for additions and changes to the schedules. Calendar Here now are a list of common, Medieval, European, celebrations/holidays; the perfect times to enjoy some of the afore mentioned recipes.

January 5th—12th Night, the last night of the Christmas season. Plough Monday (the Monday after Epiphany started) February 1st—Candlemas, Imbolc, St. Bridgit’s Day, Biddy Day or Gŵyl Fair y Canhwyllau 14th—St. Valentine’s Day/Feast 15th—Luperclia March Remember Shrovetide/Mardi Gras is a moveable day occurring somewhere in February or March and would have been observed as the day to celebrate before Lent. Like wise Easter can occur as early as late March and into April. And then there’s Whitsun Tide, occurs ten days after Ascension Day and seven weeks after Easter Sunday. April 1st—All Fool’s Day May 1st—May Day (feast is held for the Sts. Philip and Jacob the Apostles as well as Marking the beginning of Summer (even though it doesn’t start until June.) June July 15th—St. Swithin’s Day. (One this day it was thought the weather could be predicted.) August 25th—St. Louis IX feast day (Patron saint of France) September 8th—Nativity of Our Lady (celebration of the birthday of the Virgin Mary) 29th—Michaelmas (feast dedicated to the angel, Michael, and to the middle of harvest season.) October 31st—Nov. 2nd—All Hallow’s Mass (basically Hallowe’en, All Saints’ Day & All Soul’s Day) November 11th— St. Martinmas (what is basically the precursor to Americas Thanksgiving.) December 6th—St. Nicholas Day 13th—St. Lucy/Lucia Day Advent begins the fourth Sunday before Christmas, sometimes occurring the Sunday after modern U.S. of A Thanksgiving. Check your calendar. 25th—Jan. 5th—Christmas season that ends with 12th Night.

These are primarily Christian holidays, be sure to check for Greco-Roman, Jewish, Pa- gan, or Nordic observance dates, depending upon your persona, and have a great time cele- brating. And don’t forget Middle Kingdom days of Coronation & Crown Tourney!