Baronial Investiture menu and recipes – 3rd course

3rd course

This course ran late and the previous course was so well received that we had a lot of food returned.

Roast Venison/Lamb with Cameline sauce

The Baron doesn’t like lamb and I really wanted to serve Frumenty, so I arranged to prepare venison for the high table.  The venison was very minimally cooked, it was basically seared on the BBQ and the inside warmed in the oven.  The lamb was roasted in the oven with rosemary.  We chose not to serve 50% of the lamb as we were aware that not much would be eaten.  I could/should have purchased less.   Also, we need to do more work with sauces for meat – not much of the sauce was eaten.

Frumenty (Diversa Servisia)
Nym clene wete and bray it in a morter wel, that the holys gon al of, and seyt yt til yt breste; and nem yt up and lat it kele. and nym fayre fresch broth and swete mylk of almondys or swete mylk of kyne and temper yt al. and nym the zolkys of eyryn and saffron and do therto. Boyle it a lityl and set yt adoun, and messe yt forthe wyth fat venysoun and fresch motoun.

I’ve been wanting to play with frumenty for a while so this was a good opportunity.  Due to a lack of stove space we heated it on the stove and then transferred the mix to slow cookers.  It seemed to work pretty well, but 4 slow cookers worth was about twice as much as we needed.  We made two batches of the dairy free (almond milk) and two of the cow’s milk (mylk of kyne).  The almond milk version didn’t absorb the liquid as well, and really needed the eggs to thicken it.  Next time I’ll put the meat and sauce over the frumenty rather than next to it.  In fact I’ll probably do a stew instead of roast.  Lots of this came back.

Almond tart (feast staple)
Mix almond meal, cream egg, sugar and rosewater (or orange blossom water) and put in a pie shell.
This has been in my repertoire for so long that I don’t know where it’s from.  It’s a good way to use up the almonds from the almond milk.  The dairy free version omits the cream and adds water to thin the mix.  I used fresh almonds for the dairy free.

Frytour of Pasternakes (as above, but with apples)
These were extremely popular.  We initially reduced the amount of apple we processed, but it became clear that people were waiting for more so we processed more apple.  They were dusted with cinnamon and sugar.  They had the same issues as the parsnip fritters in terms of timing and the oil cooling, although we added more oil for this batch of frying and things improved.

Carrots (staple)
Boiled, and the butter, honey and ginger poured over.  These were served from a bowl, rather than on a mess.  It meant people had more control over their serving size and I could take home unseasoned, cooked carrot rather than throwing carrots away because they had been on people’s plates.

Buttered Worts (Harley MS 4016)
Take al maner of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on the fire with faire water; put therto clarefied buttu a gret quantite. Whan thei ben boyled ynogh, salt hem; lat none otemele come thereing. Dise brede small in disshes, and powre on the wortes, and serve hem forth.

I think this dish was abandoned.  But I’ve done it before and it was very well received.


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